Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 6 to 8 servings

Cook Time: 50-55 Minutes

Ingredients
Sauce Ingredients
1 medium eggplant, peeled, finely diced

1 red pepper, finely diced

1/4 cup olive oil

1 small onion, finely diced

4 cloves garlic, peeled and minced

1 tablespoon salt

Freshly ground black pepper

1 tablespoon dried basil

1 (28-ounce) can Italian tomato puree or tomato sauce

1 (28-ounce) can Italian crushed tomatoes

Pasta Ingredients


1 (8-ounce) box manicotti shells

Filling Ingredients


2 cups shredded mozzarella cheese, divided

1 (15-ounce) container whole milk ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup basil pesto, optional

1/4 cup fresh parsley, chopped

2 large eggs, slightly beaten

Salt and pepper to taste

RATE THIS RECIPE

Based on 63 ratings

Preparation Method

To make the sauce:

  1. In a large saucepan over high heat on Wolf rangetop, sauté eggplant and red pepper in olive oil, stirring occasionally, until the eggplant is very soft.
  2. Add onion, garlic, salt and black pepper.
  3. Cook until onion is soft.
  4. Add basil and all tomatoes to the pan.
  5. Reduce heat to low and gently simmer for half an hour, stirring occasionally.

To make the pasta:

  1. In large stockpot over high heat on Wolf rangetop, bring 6 quarts salted water to a boil.
  2. Add pasta and boil for 5 minutes or until al dente.
  3. Drain and rinse under cold water.
  4. Set aside.

To make the filling:

  1. Reserve 1 cup mozzarella cheese.
  2. Combine all remaining ingredients.
  3. Place mixture into a pastry bag with no tip and pipe mixture into the cooked and cooled manicotti shells.

Assemble manicotti:

  1. Position the oven rack to Rack 5 (from the bottom).
  2. Preheat Wolf oven in CONVECTION BAKE at 350°F (177°C).
  3. Lightly coat the bottom of 13x9-inch baking pan with olive oil.
  4. Place about two-thirds of sauce on bottom.
  5. Lay filled manicotti on top of the sauce.
  6. Pour remaining sauce on top of manicotti.
  7. Top with reserved mozzarella cheese.
  8. Cover with foil and place in oven.
  9. Bake 50 minutes.
  10. Remove pan from oven and remove foil.
  11. Change cooking mode to BROIL 1.
  12. Place pan in oven and broil about 5 minutes or until the cheese is golden brown.
  13. Serve immediately.