Best Baked Manicotti
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
2 hrs
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Best Baked Manicotti
Description
Best Baked Manicotti combines tender no-boil lasagna noodles softened in boiling water with a rich cheese filling made from ricotta, Parmesan, mozzarella, eggs, and fresh herbs. The tomato sauce, simmered with garlic, red pepper flakes, basil, and two types of canned tomatoes, thickens to provide a flavorful base for the pasta. The assembled manicotti are baked in a sauce-lined dish and topped with Parmesan cheese, resulting in a baked pasta dish with a creamy, moist interior and a well-balanced tomato flavor.
The dish is typically served hot as a baked main course. It pairs nicely with a simple green salad or garlic bread. The baking process melts the cheese filling thoroughly, creating a smooth and cheesy texture inside the tender pasta tubes.
According to the notes, no-boil lasagna noodles such as flat sheets are preferred for ease and texture. The manicotti can be made ahead up to the baking step and refrigerated or frozen with parchment and foil; baking time will increase when cooking from chilled or frozen. Using two cans of crushed tomatoes is an acceptable substitution for the diced and crushed combination in the sauce.
Ingredients
Tomato Sauce:
- 2 tablespoons olive oil
- 3 garlic finely minced, medium cloves
- ½ teaspoon red pepper flakes optional
- 1 (28-ounce) (28-ounce) can tomato undrained, diced
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- 2 teaspoons basil dried
- ½ teaspoon salt
Cheese Filling:
- 3 cups ricotta cheese part skim or whole milk (see note for homemade)
- 1 cup Parmesan Cheese freshly grated
- 2 cups mozzarella cheese shredded
- 2 egg lightly beaten, large
- ½ teaspoon table salt
- ½ teaspoon black pepper ground
- 2 tablespoons parsley or 2 teaspoons dried parsley, chopped, fresh
- 2 teaspoons basil or 1 teaspoon dried basil, chopped, fresh
Noodles + Topping:
- 16 lasagna noodles no-boil
- ½ cup Parmesan Cheese freshly grated
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
- Use flat no-boil lasagna noodles like Barilla or Trader Joe's brand to ensure proper texture and rolling.
- You can prepare the manicotti assembly a few days ahead; cover with parchment, wrap in foil, and refrigerate up to 3 days or freeze up to 1 month.
- If baking from frozen or refrigerated, increase covered baking time to about 1–1¼ hours, then uncover and bake 20–30 minutes more until heated through.
- Two cans of crushed tomatoes may replace one can each of diced and crushed tomatoes without affecting flavor significantly.
- Easy homemade ricotta cheese can be used if preferred over store-bought ricotta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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