Four-Cheese Manicotti

Ingredients for Four-Cheese Manicotti

• 6 cuillères à soupe de beurre non salé, divisé

• 1 oignon moyen, haché

• 2 gousses d'ail, finement hachées

• 2 teaspoons kosher salt, divided, plus more

• 3/4 teaspoons freshly ground pepper, divided

• 1 boîte (800g) de tomates pelées entières

• 1 (400g) can whole peeled or diced tomatoes

• 1 1/4 cups (packed) basil leaves, coarsely chopped, divided

• 230g dried manicotti noodles

• Olive or vegetable oil (for greasing)

• 60ml de farine nature

• 475ml de lait entier

• 240ml grated Parmesan (about 90g ), divided

• 100g grated Pecorino Romano (about 60g ), divided

• 450g fresh ricotta

• 230g fresh mozzarella, cut into 1/2" pieces

• 1 échalote, finement hachée

• 1 gros œuf

Preheat oven to 204°C. Melt 2 tablespoons butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 teaspoon salt and 1/2 teaspoons pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15–20 minutes.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.

Meanwhile, melt remaining 60ml butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1–2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 50g Parmesan and 50g Pecorino; season with 1/2 teaspoons salt and remaining 1/4 teaspoons pepper.

Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 50g Pecorino and 1/2 teaspoons salt in a medium bowl.

Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 80ml Parmesan. Bake manicotti until bubbling and lightly browned on top, 30–35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.

Avertissement

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