Ingredients:

  • 15 ounces (425g) whole milk ricotta cheese, drained well
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 cup (15g) chopped fresh parsley, Italian flat-leaf preferred
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Drain the ricotta cheese thoroughly. Use cheesecloth or a fine-mesh sieve.
  2. In a large mixing bowl, combine the drained ricotta cheese, Parmesan cheese, beaten egg, parsley, nutmeg, garlic powder, salt, pepper, and red pepper flakes (if using).
  3. Using a rubber spatula, gently mix all ingredients together until well combined. Do not overmix.
  4. Taste the filling and adjust seasoning as needed. Add more salt, pepper, or Parmesan cheese to your liking.
  5. Cover the filling and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  6. Fill manicotti shells using a spoon, piping bag, or zip-top bag with a corner cut off. This manicotti filling recipe makes a delightful meal.