Description
This easy manicotti recipe features tender pasta shells stuffed with a creamy ricotta and mozzarella cheese filling, baked in a rich homemade tomato sauce. Perfect for a comforting Italian dinner, this dish is layered with flavorful herbs and cheeses, baked to bubbling perfection, and garnished with fresh parsley, basil, and parmesan cheese.
Ingredients
Scale
Sauce
- 2 tablespoons extra-virgin olive oil
- ½ cup yellow onion, finely chopped
- 1 tablespoon minced garlic
- 1 teaspoon dried Italian seasoning
- ¼ cup tomato paste
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes, do not drain
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Pasta
- 4 quarts water
- 1 tablespoon kosher salt
- 1 pound manicotti
Filling
- 2 cups whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, more for garnish
- 1 large egg
- 1 tablespoon chopped Italian parsley, more for garnish
- 1 tablespoon chopped basil, more for garnish
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat the oven to 400°F (204ºC) to ensure it reaches the perfect temperature for baking the manicotti.
- Cook the Sauce: In a large saucepan or Dutch oven over medium heat, warm the olive oil. Add finely chopped onion, minced garlic, and dried Italian seasoning. Cook for about 3 minutes while stirring frequently until the onion becomes tender. Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, diced tomatoes with their juices, kosher salt, and black pepper. Simmer the sauce, stirring occasionally, for 10 minutes. Adjust seasoning to taste with additional salt and pepper as needed.
- Cook the Pasta: Bring 4 quarts of water to a boil in a large pot over high heat. Stir in 1 tablespoon kosher salt until dissolved. Add the manicotti pasta and cook for 9 minutes until al dente, stirring occasionally to prevent sticking. Drain the pasta in a colander and rinse with cold water to cool. Lay the manicotti shells in a single layer on a sheet pan and set aside.
- Make the Filling: In a medium bowl, combine whole-milk ricotta cheese, 1 cup shredded mozzarella cheese, grated parmesan cheese, a large egg, chopped Italian parsley, chopped basil, dried Italian seasoning, kosher salt, black pepper, and ground nutmeg. Mix well until all ingredients are evenly incorporated.
- Fill the Pasta: Transfer the cheese filling into a large resealable plastic bag or a piping bag fitted with a large round tip. Cut off one corner of the bag and pipe the cheese mixture evenly into each manicotti shell, filling about 10 shells. Arrange the filled manicotti on a sheet pan.
- Assemble the Manicotti: Spread half of the prepared tomato sauce evenly on the bottom of a 13 x 9-inch baking dish. Place the stuffed manicotti in a single layer over the sauce. Spread the remaining tomato sauce over the stuffed pasta and sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 5 minutes until the sauce is bubbly and the cheese is melted and slightly browned.
- To Serve: Garnish the baked manicotti with chopped fresh parsley, basil, and extra grated parmesan cheese before serving. Serve warm for the best flavor.
Notes
- Serving Size: One manicotti with sauce is a generous serving size for a hearty meal.
- Make-Ahead: The entire casserole can be assembled up to 3 days in advance and stored in the refrigerator. Bake it fresh on the day you plan to serve.
- Using Store-Bought Sauce: To save time, add 5 cups of marinara sauce to the sautéed onions, garlic, and Italian seasoning, then simmer for 10 minutes to develop flavor.
- Make a Meat Sauce: For a meatier variation, brown 1 pound of Italian sausage, ground chicken, turkey, or beef before adding to the tomato sauce and simmering.
- Storing and Reheating: Store leftover manicotti covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave on high for 1 ½ to 2 minutes until warmed through.
Nutrition
- Serving Size: 1 manicotti with sauce
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 75 mg
