Manicotti
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
16
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Calories
300 kcal
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Course
Main Course
Manicotti
Description
Manicotti preparation involves softening dry no-boil lasagna noodles in hot water to achieve pliability without fully cooking. The filling blends ricotta, shredded mozzarella, Parmesan, beaten eggs, salt, pepper, and fresh or dried parsley and basil into a creamy cheese mixture. Each noodle is spread with filling and rolled into tubes before being placed seam-down in a dish lined with marinara sauce. Additional sauce covers the assembled manicotti before baking covered at 375°F for about 40 minutes until bubbly. The pasta absorbs sauce flavors while the cheese filling sets into a firm, creamy texture.
This recipe allows for variations such as adding cooked meats to the sauce or filling, and the manicotti can be made ahead by assembling and refrigerating for up to three days before baking. It can also be frozen for up to one month with proper wrapping, then thawed and baked thoroughly. Served as a hearty main dish, it pairs well with a simple green salad or vegetable side for a complete meal.
Ingredients
Manicotti:
- 3 cups marinara sauce
- 16 lasagna noodles no-boil
Cheese Filling:
- 3 cups ricotta cheese
- 2 cups Parmesan Cheese freshly grated
- 8 ounces mozzarella cheese shredded
- 2 large egg lightly beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 Tablespoons parsley chopped (or 2 1/2 teaspoons dried parsley, fresh chopped
- 1/4 cup basil chopped (or 1 teaspoon dried basil, fresh leaves
Instructions
- Make the sauce.
- Cheese Filling: In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
- Prepare noodles: Pour 1 inch boiling water into a large casserole dish . Add dry noodles, a few at a time, allowing them to soak until pliable, about 5 minutes. Use a fork to help separate the noodles if needed, to prevent them from sticking together. Remove noodles from water and place in single layer on a plate.
- Assemble: Spread bottom of a 9x13 inch baking dish evenly with 1 1/2 cups red sauce. Place one pliable noodle in front of you and scoop ab out 1/4 cup cheese mixture in a line along the bottom short end. Roll all the way up into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish).
- Bake: Pour remaining red sauce over the filled pasta. Cover dish with aluminum foil and bake at 375 degrees for about 40 minutes, until bubbly. Remove cover and sprinkle on remaining 1 cup Parmesan. Bake until cheese is melted and bubbly, about 5-7 minutes. Remove from oven and rest for 10-15 minutes before serving.
Notes
- Homemade marinara sauce is quick to prepare and offers fresh flavor surpassing store-bought varieties.
- No-boil lasagna noodles simplify rolling and enhance texture compared to traditional manicotti shells.
- Adding cooked ground beef or sausage to the filling or sauce increases protein and richness.
- You can assemble manicotti up to 3 days ahead in the refrigerator; store sauce separately and add before baking.
- This dish freezes well for up to 1 month when tightly wrapped; thaw in the fridge before baking for about 1 hour and 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 589mg | 25% |
| Potassium | 471mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 328mg | 33% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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