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Manicotti
5 from 12 votes

Manicotti

Manicotti is stuffed pasta tubes filled with a creamy mixture of ricotta, mozzarella, Parmesan cheeses, eggs, and parsley, baked in a homemade marinara sauce made from crushed tomatoes, garlic, and basil. The pasta is cooked al dente before filling, then baked covered in sauce to meld flavors and achieve a tender, cheesy casserole.

Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings: 7 (2 per person)
Course: Main Course
Cuisine: Italian

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
  • black pepper to taste
  • salt to taste

Instructions

Marinara Sauce
    Cup of Yum
  1. Heat olive oil in a skillet over medium heat. Add garlic and saute about 20 seconds until lightly golden.
  2. Stir in crushed tomatoes and basil and let simmer, partially covered with lid while preparing pasta and filling, about 15 minutes.
Manicotti
  1. Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente and drain.
  2. Meanwhile prepare Manicotti filling: In a large mixing bowl, using a fork blend together ricotta cheese, eggs, parsley, a little salt and pepper. 
  3. Stir in grated mozzarella and parmesan cheese and mix until well blended. 
  4. 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).
  5. 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.
  6. Align stuffed manicotti over marinara layer in a single layer in the two baking dishes (or the single 13 by 9-inch dish).
  7. 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).
  8. 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.