Best Baked Manicotti

Name: Best Baked Manicotti
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Yield: 8 servings
Ingredients: 2 2 tablespoons olive oil; 3 3 medium cloves garlic; ½ ½ teaspoon red pepper flakes; 1 (28-ounce) 1 (28-ounce) can diced tomates; 1 (28-ounce) 1 (28-ounce) can crushed tomatoes; 2 2 teaspoons dried basil; ½ ½ teaspoon salt; 3 3 cups ricotta cheese; 1 1 cup freshly grated Parmesan cheese; 2 2 cups shredded Mozzarella cheese; 2 2 large eggs; ½ ½ teaspoon table salt; ½ ½ teaspoon ground black pepper; 2 2 tablespoons chopped fresh parsley; 2 2 teaspoons chopped fresh basil; 16 16 no-boil lasagna noodles (see note); ½ ½ cup freshly grated Parmesan cheese

User Reviews

4.7

288 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr
Additional Time
15 mins
Total Time
2 hrs
Servings
8 servings
Course
Main Course
Cuisine
American

Best Baked Manicotti

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Tomato Sauce:

2 2 tablespoons olive oil
3 3 medium cloves garlic finely minced
½ ½ teaspoon red pepper flakes optional
1 (28-ounce) 1 (28-ounce) can diced tomates undrained
1 (28-ounce) 1 (28-ounce) can crushed tomatoes
2 2 teaspoons dried basil
½ ½ teaspoon salt

Cheese Filling:

3 3 cups ricotta cheese part skim or whole milk (see note for homemade)
1 1 cup freshly grated Parmesan cheese
2 2 cups shredded Mozzarella cheese
2 2 large eggs lightly beaten
½ ½ teaspoon table salt
½ ½ teaspoon ground black pepper
2 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
2 2 teaspoons chopped fresh basil or 1 teaspoon dried basil

Noodles + Topping:

16 16 no-boil lasagna noodles (see note)
½ ½ cup freshly grated Parmesan cheese

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Instructions

Adjust oven rack to middle position and preheat oven to 375 degrees F.
For the sauce: heat oil, garlic, and pepper flakes (if using) in large saucepan or skillet over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, eggs, salt, pepper, parsley and basil; set aside.
To assemble: pour 1-2 inches boiling water into a 9X13-inch baking dish. Add the noodles one at a time, alternating directions so they don't stick. Let the noodles soak until soft enough to roll up, about 5 minutes. Separate the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels or paper towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.
Spread 1 1/2 cups sauce on the bottom of the baking dish.
Dollop about 1/4 cup of the cheese mixture on the bottom short side of each noodle. You can either spread the mixture evenly over the bottom 3/4 of the noodle or keep it in a little mound. Roll up the noodle and filling into a tube shape and arrange in the baking dish seam side down. All 16 noodles should easily fit in the 9X13-inch dish.
Spread the remaining sauce evenly over the noodles so they are completely covered.
Cover the baking dish with aluminum foil. Bake until the manicotti is bubbling, about 40 minutes. Remove the foil. Sprinkle the manicotti evenly with remaining 1/2 cup Parmesan cheese (add more, if desired). Bake, uncovered, until cheese is browned and bubbly, about 6-7 minutes.
Remove from the oven and let sit for 10-15 minutes before serving.

Notes

Tomatoes: very often I use two cans of crushed tomatoes (28 ounces each) instead of one can crushed/one can diced.
Homemade Ricotta: easy homemade ricotta recipe here.
Lasagna Noodles: I use the Barilla or Trader Joe's brand of no-boil lasagna noodles. They are flat sheets of pasta. Other no-boil noodles that are ridged may not work as well.
Make Ahead: the manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours, covered, then bake, uncovered, for 20-30 minutes until heated through.

Nutrition Information

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Calories 551kcal (28%) Carbohydrates 42g (14%) Protein 32g (64%) Fat 29g (45%) Saturated Fat 15g (75%) Cholesterol 123mg (41%) Sodium 938mg (39%) Fiber 3g (12%) Sugar 5g (10%)