Creamy Manicotti Pasta with Fresh Fruits and Honey
Fruit Manicotti
I absolutely adore this sweet twist on classic manicotti! Instead of the usual savory filling, we're filling these tender pasta shells with a creamy, slightly sweet ricotta mixture infused with vanilla, then topping them with a colorful array of fresh fruits and a luscious drizzle of honey. It makes for a fun, visually stunning dessert or brunch dish that’s lighter than you might think, with bright flavors and a touch of elegance.
What I love most about this recipe is how easily it comes together, yet it feels special and indulgent. The mix of cool, juicy fruits with the warm, creamy pasta creates a delightful contrast, and the honey adds just enough sweetness to tie it all together. It's a perfect way to impress your guests or treat yourself to a little sweet happiness.
Ingredients
- 8 pieces Lasagna or manicotti pasta
- 1 1/2 cups Ricotta cheese
- 1 tsp Vanilla extract
- 1/2 cup, sliced Fresh strawberries
- 1/2 cup Blueberries
- 1 large, sliced Kiwifruit
- 3 tbsp Honey
- for dusting Powdered sugar (optional)
Instructions
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Preheat the oven to 375°F. Lightly grease a baking dish and set aside.
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Cook the pasta according to package instructions until al dente. Drain and let cool slightly.
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In a mixing bowl, combine ricotta cheese with vanilla extract until smooth.
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Carefully fill each pasta shell with the sweet ricotta mixture and place upright in the prepared dish.
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Bake for about 10-12 minutes, just enough to warm the pasta and cheese filling.
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Remove from oven and allow to cool slightly. Arrange the filled manicotti on serving plates.
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Top with sliced strawberries, blueberries, and kiwi. Drizzle generously with honey.
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Optional: dust with powdered sugar for extra sweetness and presentation.
Tips & Notes
- Make sure not to overfill the pasta shells to prevent spilling during baking.
- Use fresh, ripe fruits for the best flavor. You can also vary fruits based on season and preference.