A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice that complements the rich flavors of the dish.
tablespoons unsalted butter
cups marinara sauce
8-oz. box dried manicotti shells (about 14)
cloves garlic, finely chopped
cups whole-milk ricotta
cup grated Parmesan
tablespoons chopped curly or flat-leaf parsley
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon freshly ground nutmeg
1. Grease a 9" x 13" baking pan with 1 tablespoon butter and spread 1/2 cup of the marinara sauce across the bottom of the pan. Set aside. Bring a 6-qt. pot of salted water to a boil over high heat. Add the manicotti and cook until just tender, about 8 minutes. Drain manicotti and rinse under cold water; set aside. 2. Heat oven to 450 degrees. Heat remaining butter in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer garlic to a medium bowl along with the ricotta, 1/2 cup Parmesan, 5 tablespoons chopped parsley, salt, pepper, nutmeg, and eggs and stir to combine. 3. Spoon some of the filling into both openings of each manicotti shell. (Alternatively, transfer the ricotta mixture to a 1-gallon resealable plastic bag, snip off a bottom corner of the bag, and pipe filling into pasta.) Repeat with remaining manicotti shells. Transfer stuffed manicotti to prepared baking dish, making 2 rows. Spread the remaining marinara sauce over the manicotti and sprinkle with remaining Parmesan. Bake until hot and bubbly, about 20 minutes. Sprinkle with remaining parsley. Let sit for 5 minutes before serving.