CANNELLONI IN BIANCO CON BESCIAMELLA RIPIENI - RICETTA A 4 MANI CON NONNA TERESA

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while still melting well.

gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with no dairy.

Preheat the oven to 375°F (190°C).

Cook manicotti pasta in boiling salted water until al dente, about 6-8 minutes.

Drain the pasta and rinse under cold water to stop cooking.

In a bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, gorgonzola cheese, egg, salt, black pepper, and nutmeg until well combined.

Spread a layer of marinara sauce on the bottom of a baking dish.

Fill each manicotti shell with the cheese mixture using a piping bag or spoon.

Arrange the filled manicotti in the baking dish over the marinara sauce.

Top the manicotti with remaining marinara sauce and sprinkle with additional mozzarella cheese.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Let cool for a few minutes before garnishing with fresh basil and serving.

Cooking Techniques

Spice Level:

Allergens