Making Manicotti at the farm is always an adventure. Mama ties on her apron like she’s entering a cooking competition, and suddenly everyone who was previously busy is now in the kitchen “just passing by” to taste test the sauce. The pasta dough gets its beauty rest, the beef filling gets a splash of red wine and the cheeses come together like the dream team they are.

By the time the manicotti comes out of the oven. bubbly, cheesy, and smelling like pure happiness. we’re all gathered around, counting down the 15 minute wait like it’s a rocket launch. And that first bite? Worth every second.

Pour a glass of Gratsi Red on the side. It complements every cheesy, saucy bite like they were meant to be enjoyed together.

STEP 1

Heat oil in a skillet over medium-high. Sauté onion until soft, then add beef and cook until browned.

STEP 2

Add wine and simmer until reduced, then stir in tomato sauce and season.

STEP 3

Let cool; drain excess liquid if needed. Once cooled, combine with remaining ingredients and set aside.

STEP 4

Sauté onion and garlic in oil until translucent. Add tomatoes, season, and simmer for 30 minutes.

STEP 5

Combine dry ingredients in a bowl. Add eggs, oil, and water gradually, mixing until a firm dough forms. Wrap and refrigerate for 2 hours.

STEP 6

Divide into 4 pieces, roll through a pasta machine from widest to thinnest setting, then cut to desired size. Cook sheets in salted boiling water for 2 minutes, transfer to an ice bath, then dry on towels.

STEP 7

Assembly & Baking
Follow video for assembly. Cover with foil and bake at 350°F (175°C) for 45 minutes. Rest 15 minutes before serving.