Pickle De Gallo Stuffed Manicotti

Pickle De Gallo Stuffed Manicotti with Tangy Holiday Twist is what I pull out when I want to impress friends with something offbeat yet comforting during the winter season. This recipe fuses pasta-night nostalgia with a bold briny filling and a punchy cranberry-tomato sauce. It is ideal for festive gatherings and always sparks lively conversation at the table.

I first tried these on a whim for a holiday potluck last December and by the end of the night there was not a shell left on the tray. Now there are requests for this at every big dinner.

Ingredients

• Manicotti pasta shells: choose sturdy shells for easy stuffing without tearing
• Olive oil: adds flavor and prevents sticking a rich green extra-virgin variety makes a difference here
• Salt: boosts pasta flavor use kosher or sea salt
• Dill pickles: the star ingredient look for snappy refrigerated pickles for best texture
• Cherry tomatoes: sweet and juicy firm tomatoes hold up nicely
• Red onion: brings mild sharpness purple onions look vibrant too
• Jalapeno: delivers gentle heat remove all seeds for less spice
• Fresh cilantro: adds herby lift pick leaves without brown spots
• Pickle brine: offers tang up-level the flavor by using brine from fermented dills
• Ricotta cheese: creamy and light whole milk ricotta stays fluffy
• Cream cheese: rich and smooth let it soften to blend easily
• Mozzarella cheese: brings melty stretch freshly shredded is best
• Black pepper: for mild warmth grind fresh for best taste
• Cranberry sauce: festive tartness homemade or whole berry has best bite
• Tomato passata: creates a smooth sauce look for Italian-imported if possible
• Garlic: savory depth mince fresh for sharpest aroma
• Dried thyme: gives earthy notes whole leaves not powder
• Chili flakes: for optional heat a pinch perks up the sauce
• Fresh parsley: bright finishing color flat-leaf parsley is freshest

Instructions

Prep and Boil Pasta:

Cook the manicotti shells in a big pot of salted boiling water stir gently and watch closely once the shells soften around eight minutes gently drain then rinse in cool water to halt cooking

Oil the Pasta:

Drizzle cooked shells with olive oil in a single layer this step keeps them from sticking during stuffing

Mix the Filling:

In your largest bowl combine diced pickles tomatoes onion and jalapeno use a fork to break up any clumps then blend in cilantro pickle brine ricotta cream cheese mozzarella and black pepper everything should be evenly blended with bright specks throughout

Cook the Sauce:

Using a saucepan over medium heat add garlic and olive oil cook for one minute until just fragrant pour in cranberry sauce tomato passata thyme salt and chili flakes swirl and simmer gently for about ten minutes stirring now and then watch for the sauce to thicken and deepen in color

Stuff the Shells:

Set up a piping bag or sturdy zip bag with one corner snipped fill with the cheese mixture gently pipe into each shell slowly from one end to the other pat the shells on a towel if too wet before you fill

Arrange and Sauce:

Nestle filled manicotti into your greased baking dish in a single layer pour the warm tangy holiday sauce right over the top making sure each shell is covered if using Parmesan sprinkle evenly now

Bake to Perfection:

Cover dish with foil and bake on the center rack for twenty five minutes remove foil and continue baking for up to fifteen more minutes until bubbling and golden at the edges the cheeses should be melty inside

Rest and Garnish:

Take the baking dish out of the oven let it stand for five minutes so the cheese settles just before serving scatter fresh parsley over the top for a festive finish

I am always amazed by how the pickle brine lifts the filling especially next to gooey cheese. One of my most memorable holiday moments was when my youngest nephew insisted on helping stuff every shell and declared each one perfect.

Storage Tips

Keep leftovers tightly wrapped in the fridge and aim to use them within three days for freshest flavor. The manicotti can be assembled a day ahead just wait to bake until ready to serve. If you need to store after baking reheat gently covered in the oven with a splash of extra sauce or water to keep them tender.

Ingredient Substitutions

Swap ricotta or cream cheese for vegan alternatives if needed. Use pepperoncini or sweet mini bell peppers instead of jalapenos for less heat. Gluten free manicotti shells are becoming easier to find and stand up nicely to the stuffing.

Serving Suggestions

I love to pair this with a sharp lemony arugula salad or crisp roasted Brussels sprouts. For a heartier spread add garlicky bread or polenta fries. The sweet tart cranberry tomato sauce also makes these shells a hit with a sparkling wine or dry cider.

Holiday Fusion History

Pickle de gallo is a playful twist on pico de gallo seen at many American tables with a nod to the pickle craze. Cranberry sauce brings that unmistakable festive note while the classic manicotti base ties it all together for an inclusive holiday centerpiece.

Seasonal Adaptations

Include diced celery or red bell pepper in the filling for a bright winter crunch Try fresh basil or sage as an alternative garnish in spring and early summer Use roasted squash puree blended into the sauce for an autumn take

Success Stories

One of my friends who claimed to dislike pickles could not stop raving about these shells after the first bite. I also served them at a Friendsgiving where the cranberry sauce became an instant talking point. Even kids love helping to stir the cheesy filling and sneak extra bites along the way.

Freezer Meal Conversion

Stuffed uncooked manicotti can be layered in the baking dish and frozen tightly wrapped. Bake directly from frozen with sauce on top adding ten extra minutes to the covered baking time. Thawing overnight in the fridge first helps the texture stay soft.

This dish brings together bold flavors with ease for a crowd-pleasing vegetarian centerpiece. Enjoy it at your next holiday meal and watch the tray disappear quickly.

Common Recipe Questions

→ What makes this manicotti dish festive?

The unique cranberry-tomato sauce adds a tart, fruity brightness reminiscent of holiday celebrations, complementing the rich filling.

→ Can I prepare this ahead of time?

Assemble the filled manicotti and sauce a day in advance, cover, refrigerate, then bake just before serving for ease.

→ Are there dairy-free alternatives?

Yes, substitute the ricotta, cream cheese, and mozzarella with plant-based cheeses for a dairy-free, vegetarian result.

→ What pairs well with this dish?

A crisp green salad or roasted vegetables make great accompaniments, as does a dry white wine like Riesling.

→ Can I add extra vegetables to the filling?

Diced celery or bell pepper can be folded into the pickle de gallo mixture for more crunch and flavor variety.