Baked Manicotti with Bechamel Sauce Pesto and Tomato

Try this baked specialty dish that tastes as yummy as it looks while paying homage to the flag of Italy!



Category: Stuffed Shell, Manicotti, and Cannelloni


For 3 Person(s)

What you will need:

What you will need:

1 package Talluto's Crepe Manicotti
5 Tbsp butter
4 Tbsp all-purpose flour
3 cups hot whole milk
1 tsp salt
1/2 tsp freshly ground black pepper
4 Tbsp Talluto's Sweet Basil Pesto Sauce
4 Tbsp Talluto's Tomato Sauce

Baked Manicotti with Bechamel Sauce Pesto and Tomato Directions

  1. Melt butter in a saucepan, add flour, and whisk together.
  2. Allow the mixture to cook slowly for a few minutes without browning.
  3. Add the hot milk, 1 cup at a time, and whisk gently until very smooth.
  4. Repeat with the remaining cups of milk.
  5. Cook for about 1 minute to thicken.
  6. Add salt and black pepper.
  7. Cover the bottom of a baking pan with the béchamel sauce.
  8. Arrange the manicotti in the dish closely together.
  9. Cover manicotti with remaining bechamel sauce.
  10. Cover the baking dish with foil and bake in a preheated 425-degree oven for 25 minutes.
  11. Remove the foil and top the manicotti with sweet basil pesto sauce and tomato sauce, if desired. Spread the sauce over the manicotti so that it divides the pasta tube into 3rds. This will assure that the flag will be visible in each serving.  
  12. Return to the oven and continue to cook for an additional 10 minutes uncovered.
  13. Remove from the oven and allow the manicotti to set for 5 minutes before serving.

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