Let’s learn how to make those staples of Italian-American comfort food: Manicotti Shells!

Delicious cheese ravioli with marinara sauce on a white plate.

Manicotti shells are a cornerstone of Italian-American cuisine. These pasta tubes are a beloved comfort food, often filled with a variety of rich ingredients and baked to perfection. But what exactly makes manicotti so special? In this post, we’ll explore the origins, the versatility, and the art of preparing manicotti shells.

When cooked al dente, manicotti shells maintain a slightly firm texture that complements the creamy or chunky fillings they encase. Their size, shape, and wide opening make them ideal for a variety of fillings, from rich cheeses to savory meats or fresh vegetables. Regardless of which filling you opt for, manicotti shells hold up well under various conditions. The shells can be dressed in almost any sauce and are adaptable to different flavors and cuisines.

Manicotti shells are more than just a type of pasta, they’re a symbol of comfort, tradition, and culinary creativity. Whether you’re preparing them for a special occasion or a hearty meal, they offer endless possibilities for delicious, satisfying dishes.

Fresh eggs, flour, salt, oil, and a bowl of whipped cream ingredients for baking.

What are Manicotti Shells?

Unlike smaller pasta shapes, manicotti tubes are designed to hold a substantial amount of filling. The shells are typically about four inches long and an inch in diameter when rolled. The large size and hollow structure allow for a hearty filling, making each bite a satisfying blend of pasta and filling. Manicotti, which means “big sleeves” in Italian, has its roots in traditional Italian cuisine but has evolved significantly in American kitchens. The dish as we know it today, features pasta tubes stuffed with cheeses, meats, or vegetables.

Buttermilk pancake batter in a bowl, ready for cooking.

How Do I Prep and Store These Manicotti Shells?

The shells can be made in advance, which is why they’re a favorite of busy cooks everywhere. Once made, they can be stored in an airtight container in the fridge for up to 3 days or they can be frozen for up to 3 months. Let them thaw completely in the fridge overnight before using them, if frozen.

Thinly sliced pasta dough for homemade lasagna noodles on parchment paper, ready to be cooked.

Serving Suggestions

The appeal of manicotti shells lies in their versatility. These pasta tubes can be stuffed with an endless variety of ingredients, making them a blank canvas for culinary creativity. They can be paired with a range of sauces, from classic marinara to rich Alfredo or even lighter options like pesto.

Have your own tips or stories about manicotti? Share them in the comments below, and until next time, happy cooking!

Golden cheese and tomato pizzas on a white plate, baked to perfection.

Manicotti Shells

Michael Steliga

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Prep Time 10

Cook Time 10

Total Time 20

Course dinner

Cuisine Italian

Servings servings

Calories 322 kcal

Ingredients

2 cups all-purpose flour
2 cups water
6 large eggs
1/4 teaspoon salt
Non-stick cooking spray

Instructions

In a large bowl, whisk together flour, water, eggs, and salt until you have a thin, smooth batter.
Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray.
Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter thinly across the surface.
Cook until the top of the batter sets and the edges start to look dry, about 1-2 minutes.
Carefully flip the shell using a spatula and cook for an additional 10-20 seconds.
Transfer the cooked shell to a plate and repeat with the remaining batter.