Manicotti
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 25 mins
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Servings
7 (2 per person)
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Course
Main Course
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Cuisine
Italian
Manicotti
Description
This Manicotti recipe features pasta tubes filled with a rich cheese mixture blending ricotta, shredded mozzarella and Parmesan, eggs, and parsley. The filling binds together with egg and is seasoned with pepper and salt. The marinara sauce is made by sautéing garlic in olive oil, then simmering crushed Roma tomatoes with fresh or dried basil, salt, and pepper.
The manicotti noodles are cooked to al dente as per package instructions, drained, then filled with cheese mixture—either by hand or piping. The prepared tubes are arranged in a baking dish spread with marinara sauce, topped with more sauce, and baked at 350°F until bubbly and heated through. This technique ensures the pasta absorbs sauce flavor and the cheeses melt smoothly.
Serving this baked manicotti provides a comforting dish with creamy, cheesy filling contrasted with tangy tomato sauce. The texture is smooth and moist with a mild herbaceous and cheesy flavor.
The recipe notes recommend choosing a crushed tomato brand with the right consistency, like Contadina, which simmers into a sauce that is not too thick or pasty; adjustments like adding water might be needed depending on the brand.
Ingredients
Manicotti
- 1 (8 oz.) pkg. Manicotti noodles
- 2 1/2 cups (21 oz.) ricotta cheese (skim or whole)
- 2 3/4 cups (11 oz.) shredded mozzarella cheese
- 3/4 cup (3 oz.) fine grated Parmesan Cheese
- 2 egg large
- 3 Tbsp parsley or 1 Tbsp dried, chopped, fresh
- 1/4 tsp black pepper freshly ground
Marinara Sauce
- 1/4 cup extra virgin olive oil
- 4 cloves garlic minced
- 2 (28 oz. each) cans Roma tomato crushed
- 1/3 cup basil or (1 Tbsp dried, chopped, fresh
- salt to taste
- black pepper to taste
Instructions
Marinara Sauce
- Heat olive oil in a skillet over medium heat. Add garlic and saute about 20 seconds until lightly golden.
- Stir in crushed tomatoes and basil and let simmer, partially covered with lid while preparing pasta and filling, about 15 minutes.
Manicotti
- Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente and drain.
- Meanwhile prepare Manicotti filling: In a large mixing bowl, using a fork blend together ricotta cheese, eggs, parsley, a little salt and pepper.
- Stir in grated mozzarella and parmesan cheese and mix until well blended.
- Divide cheese mixture evenly among the 14 manicotti noodles stuffing each one full (you can do this using a large piping bag, or stuff by hand while hold one hand over the bottom opening of the manicotti noodle and fill each full).
- Spread 1 1/2 cups sauce in bottom of two 11 by 7-inch baking dishes, or you can use one 13 by 9-inch baking dish and spread with 2 1/2 cups sauce.
- Align stuffed manicotti over marinara layer in a single layer in the two baking dishes (or the single 13 by 9-inch dish).
- Pour marinara sauce evenly over filled manicotti noodles (you can either cover pasta entirely, or just cover with a row of sauce down the center - then reserve remaining sauce for another use).
- Cover with foil and bake in preheated oven until cooked through, about 35 to 40 minutes, or until cheese has melted through to center. Serve warm.
Notes
- Use crushed tomatoes with a thinner consistency, such as Contadina, for a balanced sauce texture.
- If your crushed tomatoes are too thick, add a little water during simmering to avoid a pasty sauce.
User Reviews
Overall Rating
5
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