Name: Classic Three-Cheese Manicotti
Prep time: 25 min
Cook time: 75 min
Total time: 110 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, finely diced; 4 garlic cloves, finely chopped; 2 tbsp tomato purée; 1 tsp dried oregano; A pinch of dried chilli flakes (optional); 700g tomato passata; 1 × 400g tin chopped tomatoes; 150ml water, plus extra if needed; 1 tbsp balsamic vinegar; Salt and freshly ground black pepper, to taste; 200–250g oven-ready dried cannelloni tubes (about 20–24; check the packet requires no pre-boiling); 500g ricotta; 250g grated low-moisture mozzarella: 150g for the filling and 100g for the topping; 80g finely grated Parmesan: 50g for the filling and 30g for the topping; 1 large egg; 20g fresh basil leaves, chopped, plus a few extra leaves to serve; Finely grated zest of ½ lemon; A small pinch of ground nutmeg; Freshly ground black pepper, to taste

Method

25 mins prep75 mins cook110 mins total

Warm the olive oil in a large saucepan over a medium-low heat. Stir in the onion and a pinch of salt, then soften for 7–8 minutes without browning.
Add the garlic, tomato purée, oregano and optional chilli flakes. Cook for 1 minute, stirring, then add the passata, chopped tomatoes, 150ml water and balsamic vinegar. Season with salt and pepper and simmer uncovered for 12–15 minutes. Keep the sauce loose enough to flow around the dry pasta.
Meanwhile, combine the ricotta with 150g mozzarella, 50g Parmesan, chopped basil, lemon zest, nutmeg and black pepper. Check the seasoning before mixing in the egg. The mixture should be thick and pipeable.
Heat the oven to 180°C fan / 200°C conventional / gas 6. Spread one-third of the sauce across a deep baking dish about 23 × 33cm.
Transfer the filling to a piping bag or sturdy food bag with a corner cut off. Fill the dry oven-ready cannelloni, piping from both ends if necessary. Arrange in a single layer over the sauce. Use a second small dish rather than stacking any tubes that will not fit.
Spoon the remaining sauce over and between the tubes, covering all exposed pasta. If the sauce has become thick, stir in a little extra water first. Seal the dish tightly with foil.
Bake covered for 35–40 minutes, then carefully test the pasta with a knife tip. It should be almost tender. If still firm in the centre, cover again and bake for another 5–10 minutes, adding a little hot water around the edges if dry.
Remove the foil and add the remaining 100g mozzarella and 30g Parmesan. Bake uncovered for 10–15 minutes until the cheese is golden, the sauce bubbles and the pasta is tender. Check the filling is piping hot in the centre.
Leave the dish to settle for 10 minutes before portioning. Finish with the reserved basil leaves and serve.

Notes

Choose the right pasta: Use tubes labelled oven-ready or no pre-boiling required. Other pasta needs preparation according to its packet and may need a shorter covered bake.

Keep the filling creamy: Choose low-moisture mozzarella rather than very wet fresh balls. If the ricotta is watery, let excess liquid drain away before mixing.

Vegetarian option: Traditional Parmesan is not vegetarian. Use a vegetarian Italian-style hard cheese instead if required.

Make ahead: Assemble up to 24 hours ahead and refrigerate covered. Add a splash of water if the pasta has absorbed much of the sauce. Allow extra baking time from chilled and check the centre is piping hot and the pasta tender.

Freezing and leftovers: Freeze the assembled dish for up to 3 months and thaw in the fridge before baking. Cool cooked leftovers promptly, refrigerate within 2 hours and use within 48 hours. Reheat only once until steaming hot throughout.

Timing: Allow about 1 hour 50 minutes including a 10-minute rest. Pasta brands and dish depth vary, so allow longer if the tubes are still firm after the covered bake.