Pickle De Gallo Stuffed Manicotti (Printable Version)

Manicotti filled with pickle de gallo and cheese, baked in cranberry-tomato sauce for bold holiday flavor.

# What You'll Need:

→ Manicotti

01 - 12 manicotti pasta shells
02 - 1 tablespoon olive oil
03 - Salt, for boiling water

→ Pickle De Gallo Filling

04 - 1 cup dill pickles, finely diced
05 - 1 cup cherry tomatoes, finely diced
06 - 1/2 cup red onion, finely diced
07 - 1/4 cup jalapeño, seeded and minced
08 - 1/4 cup fresh cilantro, chopped
09 - 2 tablespoons pickle brine
10 - 1 cup ricotta cheese
11 - 3/4 cup cream cheese, softened
12 - 1 cup shredded mozzarella cheese
13 - 1/2 teaspoon black pepper

→ Tangy Holiday Sauce

14 - 1 cup cranberry sauce (whole berry or homemade)
15 - 1 cup tomato passata or crushed tomatoes
16 - 2 cloves garlic, minced
17 - 1 tablespoon olive oil
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon chili flakes (optional)

→ Garnish

21 - 1/4 cup fresh parsley, chopped
22 - 1/2 cup grated Parmesan cheese (optional)

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Cook manicotti shells in a large pot of salted boiling water according to package directions until al dente. Drain, rinse with cool water, and toss with 1 tablespoon olive oil to prevent sticking.
03 - In a mixing bowl, combine dill pickles, cherry tomatoes, red onion, jalapeño, cilantro, pickle brine, ricotta cheese, cream cheese, mozzarella cheese, and black pepper. Stir until fully blended.
04 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté garlic for 1 minute until fragrant. Add cranberry sauce, tomato passata, thyme, salt, and chili flakes. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
05 - With a piping bag or small spoon, carefully fill each manicotti shell with the pickle de gallo cheese mixture. Arrange the filled shells in the prepared baking dish.
06 - Pour the tangy holiday sauce evenly over the manicotti. Sprinkle with grated Parmesan cheese, if desired.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the dish is bubbling and the top is golden.
08 - Remove from the oven and let stand for 5 minutes. Garnish with freshly chopped parsley before serving.

# Additional Tips::

01 -
  • Quick to prep and bake making this a realistic option for busy holiday weeks
  • Perfect use for leftover cranberry sauce with a zippy twist
  • Cheesy filling plus crisp vegetables bring satisfying textures
  • Vegetarian and easy to adjust for dietary needs
02 -
  • Vegetarian and easy to make dairy free with substitutions
  • Great for prepping ahead and baking later on busy days
  • Uses up leftover sauces for a low waste dinner
03 -
  • Use a piping bag to keep filling easy and minimize breakage
  • Do not overcook the pasta it should bend but still be firm for stuffing
  • Always taste your brine before adding it to adjust for saltiness

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