The Chew: Mario Batali Baked Manicotti Recipe & Rosie Perez Memoir


The Chew: Rosie Perez

Oscar nominee Rosie Perez is now talking about her storied career in the memoir Handbook for an Unpredictable Life. She visited The Chew and got the chance to cook Mario Batali’s Baked Manicotti Recipe.

Perez talked in her book about learning baking from nuns. She also got some cooking lessons from her aunt, whom she often watched in the kitchen. “She taught me the importance of tasting,” Perez said.


She said that her charity work with students in Urban Arts Partnership inspired her to open up and write her own memoir. “You can have all the money in the world, but if you’re not right with yourself, it doesn’t mean a thing,” she said.

The Chew: Mario Batali Baked Manicotti Recipe Ingredients

The Chew: Mario Batali Baked Manicotti Recipe & Rosie Perez Memoir

Want to try a warm and gooey pasta meal? Check out Mario Batali’s Baked Manicotti Recipe, which he shared with actress and author Rosie Perez on The Chew.

Bresaola is air-dried beef traditional in Italian culture and used like Salami. made of top round or eye of round. The fermented flavor can make it more intense, and it is used in this recipe.

  • 1 diced Carrot
  • 1 rib diced Celery
  • 1 lb Beef Ground Round
  • 1 cup Milk
  • 1/2 lb sliced Bresaola
  • 1 cup grated Pecorino
  • 2 bunches chopped Parsley
  • 3 tbsp Butter
  • 1 diced Onion
  • 1 sliced clove Garlic
  • 1/2 tube Tomato Paste
  • 1 cup Dry White Wine
  • 1/2 cup grated Parmigiano Reggiano
  • 3 Eggs
  • 1 package Manicotti
  • 2 cups Tomato Sauce
  • Olive Oil
  • Salt & Pepper

Mario Batali: The Chew Baked Manicotti Recipe Directions

  1. On medium, heat olive oil with butter in a heavy sauce pan.
  2. Stir in celery, carrots, and onions with garlic.
  3. Sweat on medium heat until veggies are soft, about 11-12 minutes.
  4. Add ground beef and veggies, cooking on medium heat about 10 minutes.
  5. Stir in wine, milk, and tomato paste. Simmer on low for 60-90 minutes; salt and pepper.
  6. Take off heat and let cool.
  7. Blanch manicotti shells for half of the package cooking time.
  8. Drain and shock in an ice bath.
  9. Remove and drain. Chill.
  10. Transfer cooked ragu to a mixing bowl.
  11. Add bresaola, 1/2 cup cheese, half the parsley, and the eggs, mixing well; salt and pepper.
  12. Transfer to a piping bag and fill pasta tubes.
  13. Layer filled pasta in a baking dish.
  14. Alternate layers of tomato sauce and cheese between noodles.
  15. Once dish is full, bake 15-20 minutes, until crisp and golden brown.


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