What people mean by “mannacote”

There isn’t a single, centuries-old definition. In modern food searches, mannacote commonly refers to a layered, saucy baked pasta. It’s often compared with manicotti (stuffed tubes) or cannelloni (rolled sheets). If your goal is layers with deep ragù flavor and creamy pockets, you’re in the right place.

Anatomy of great mannacote

  • Pasta: fresh sheets for tenderness; dried lasagna sheets work if par-boiled.
  • Red sauce: a concentrated ragù (see recipe) or high-quality marinara reduced to cling to pasta.
  • Creamy element: béchamel for silk; seasoned ricotta for light richness—many cooks use both.
  • Cheese: low-moisture mozzarella for melt; Parmigiano for savoriness.
  • Heat & rest: even bake at 180°C/350°F, then a 10–15 minute rest for clean slices.

Technique keys (flavor, structure, moisture)

  1. Sweat aromatics well: Onions, carrot, and celery should taste sweet and jammy before meat goes in.
  2. Reduce liquids: Thin sauces cause slippery layers. Simmer until a spoon dragged through leaves a trail.
  3. Season each layer: Light pinches of salt/pepper across pasta, sauce, and béchamel keep flavors vivid.
  4. Thin layers win: 3–4 restrained layers beat two heavy ones; your bake sets better and slices cleaner.
  5. Rest before cutting: Starch re-sets and fats re-distribute; the crumb stays custardy, not runny.

Recipe: Classic Layered Mannacote (Chef-Tested)

Yield: 6–8 servings · Active: ~40 min · Total: ~2 hr (ragù simmer included)

Ingredients

Ragù

  • 2 tbsp extra-virgin olive oil
  • 1 small onion, 1 small carrot, 1 small celery stalk—finely diced
  • 2 garlic cloves, minced
  • 450 g ground beef (or half beef/half pork)
  • 120 ml dry red wine (optional)
  • 800 g crushed tomatoes
  • 1 bay leaf, 1 tsp dried oregano, pinch chili flakes
  • Kosher salt & black pepper

Béchamel

  • 45 g unsalted butter
  • 45 g all-purpose flour
  • 700 ml whole milk, warmed
  • ¼ tsp grated nutmeg; salt to taste

Pasta & cheeses

  • 350–400 g fresh pasta sheets (or par-boiled dried lasagna sheets)
  • 350 g ricotta, briefly drained
  • 200 g low-moisture mozzarella, shredded
  • 60 g Parmigiano-Reggiano, finely grated
  • Fresh basil (optional)

Directions

  1. Make ragù: Warm oil, sweat diced veg with a pinch of salt 6–8 min; add garlic 30 sec. Brown meat; season. Deglaze with wine; reduce by half. Add tomatoes, bay, oregano, chili; simmer gently 45–60 min, stirring. Adjust seasoning.
  2. Make béchamel: Melt butter; whisk in flour 2 min (no browning). Gradually whisk in warm milk; simmer 3–5 min to thicken. Season with salt and nutmeg.
  3. Prep: Heat oven to 180°C / 350°F. Par-boil dried sheets if using; drain on towels.
  4. Assemble layers: Ragù veil → pasta → small dollops ricotta → drizzle béchamel → mozzarella + Parmigiano. Repeat for 3–4 layers; finish with béchamel + ragù + Parmigiano.
  5. Bake & rest: Cover loosely with foil 25 min; uncover 15–20 min more until bubbling and browned. Rest 15 min; basil to serve.

Nutrition estimate per serving (8 servings): ~520 kcal; 28 g protein; 25 g fat; 42 g carbs.

Method 2: Rolled-Sheet Mannacote (Ricotta & Spinach)

For a shape that eats like cannelloni but keeps the spirit of mannacote, roll fresh sheets around a ricotta-spinach filling, then nap with béchamel and a spoon of ragù.

  1. Mix 350 g ricotta with 120 g wilted, squeezed-dry spinach, 1 egg, 30 g Parmigiano, salt/pepper.
  2. Spread on 10×12 cm pasta pieces; roll into logs.
  3. Line a dish with béchamel; arrange rolls; top with more béchamel, a few ragù spoons, mozzarella, Parmigiano.
  4. Bake at 180°C/350°F for 25–30 min; rest 10 min.

Method 3: 30-Minute Skillet Mannacote (Weeknight)

All the flavors, one pan, no par-boil.

  1. Sauté 1 diced onion in 2 tbsp olive oil; add 2 garlic cloves. Pour in 700 ml marinara; simmer hard 6–8 min to thicken.
  2. Nestle broken fresh pasta sheets into the sauce with 120 ml water or stock; stir until pliant.
  3. Spoon 250 g ricotta in dollops; scatter 150 g mozzarella and 25 g Parmigiano.
  4. Cover and cook until melty; broil 2–3 min to brown. Rest 5–10 min.

Variations & substitutions

  • White mannacote: Béchamel + mushrooms + leeks; no tomato.
  • Calabrian heat: Stir ’nduja or Calabrian chili paste into ragù.
  • Vegetarian ragù: Finely chop mushrooms + lentils for body.
  • Gluten-free: GF pasta sheets; béchamel thickened with GF blend or cornstarch slurry.
  • Lighter dairy: Part-skim ricotta and a splash of milk in béchamel.

Serving & wine pairings

Pair with a peppery arugula salad and crusty bread. Wines: Montepulciano d’Abruzzo, Sangiovese, or Nero d’Avola.

Make-ahead, freezing & reheating

  • Make-ahead: assemble and refrigerate up to 24 hours.
  • Freeze unbaked: wrap tightly; bake from frozen at 175–180°C/350°F, adding ~20 minutes.
  • Reheat: 165°C/330°F, covered 15–20 minutes; uncover to re-crisp edges.

FAQs

Is mannacote the same as manicotti?

No—manicotti are stuffed tubes. Mannacote usually means a layered baked pasta with ragù and a creamy component.

Do I need both béchamel and ricotta?

No. Béchamel gives silk; ricotta gives light richness. Many cooks use both in thin layers.

How do I stop watery slices?

Reduce sauces until thick, drain ricotta briefly, pat pasta dry, and always rest the bake before cutting.

Best cheese blend?

Mozzarella for stretch, Parmigiano for savoriness. Add provolone or scamorza for extra depth.