Manicotti is a traditional Italian dish often made with boxed manicotti shells, but homemade taste even better! In this class, students will learn how to make 12 of these simple pasta crepes before filling them and baking their final dish. Classic manicotti is made with marinara sauce and filled with traditional ricotta cheese, although a variety of fillings can be used. Students are encouraged to cook along with the online demonstration so they can enjoy a homemade meal after class.
Please note: Students will make and assemble this dish during class and place it in the oven as class is ending. The dish will then need to bake for about 20-30 minutes and rest for 10 minutes before it is ready to serve.
- 4 extra-large eggs at room temperature
- 1½ c. flour
- 1 c. whole milk
- ¼ tsp. salt
- 15 oz. whole milk ricotta
- ½ c. parmesan cheese
- 1 Tbsp. chopped flat leaf (Italian) parsley
- 4 c. homemade or jarred marinara sauce
- ½ c. shredded mozzarella cheese
- cooking spray
- medium mixing bowl
- large spoon
- 6 to 7 inch non-stick frying pan
- wax paper
- medium mixing bowl
- hand held or stand mixer
- 9 x 13 baking dish
- saucepan (to heat sauce)
- ladle or large wooden spoon
This class is appropriate for all ages, although anyone under the age of 16 should be supervised by an adult.
This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.
Live transcription will be available during this class. If you would like to request an ASL interpreter, please fill out our contact form.
About the teacher:
MaryAnne Quatrano-Holleran was a classroom teacher for 34 years and she has put her teaching skills together with her love of cooking Italian (her heritage) food. She has taught a monthly Italian cooking class for 10 years, as well as in-home cooking classes. MaryAnne has also appeared on the Food Network! Her skills and recipes have been passed down to her from her Nonna and she has also taken private cooking classes in Sorrento, Florence and Siena.
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