Description
This easy manicotti recipe features tender pasta shells stuffed with a creamy ricotta and mozzarella filling, baked in a rich homemade tomato sauce topped with melted cheese. Perfect for a comforting Italian main course that can be made ahead for convenience.
Ingredients
Scale
Sauce
- 2 tablespoons extra-virgin olive oil
- ½ cup yellow onion, finely chopped
- 1 tablespoon minced garlic
- 1 teaspoon dried Italian seasoning
- ¼ cup tomato paste
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes, do not drain
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Pasta
- 4 quarts water
- 1 tablespoon kosher salt
- 1 pound manicotti
Filling
- 2 cups whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, more for garnish
- 1 large egg
- 1 tablespoon chopped Italian parsley, more for garnish
- 1 tablespoon chopped basil, more for garnish
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat your oven to 400°F (204ºC).
- Cook the Sauce: In a large saucepan or Dutch oven over medium heat, heat olive oil. Add finely chopped onion, minced garlic, and dried Italian seasoning. Cook, stirring frequently, for 3 minutes or until the onion becomes tender. Stir in tomato paste and cook for 1 additional minute. Add crushed tomatoes, diced tomatoes (with juice), kosher salt, and black pepper. Simmer the sauce, stirring occasionally, for 10 minutes. Adjust seasoning with salt and pepper to taste.
- Cook the Pasta: Bring 4 quarts of water to a boil in a large pot over high heat. Stir in kosher salt until dissolved. Add the manicotti pasta and cook for about 9 minutes until al dente, stirring occasionally to prevent sticking. Drain the pasta in a colander and rinse with cold water until cooled. Arrange the manicotti in a single layer on a sheet pan and set aside.
- Make the Filling: In a medium bowl, combine whole-milk ricotta cheese, 1 cup shredded mozzarella, grated parmesan, one large egg, chopped Italian parsley, chopped basil, dried Italian seasoning, kosher salt, black pepper, and ground nutmeg. Mix thoroughly until well combined.
- Fill the Pasta: Transfer the cheese filling into a large resealable plastic bag or a piping bag fitted with a large round tip. Cut off one corner of the bag and pipe the mixture carefully into each manicotti shell (about 10 shells can be filled). Place the filled shells on a sheet pan.
- Assemble the Manicotti: Spread half of the prepared tomato sauce evenly over the bottom of a 13 x 9-inch baking dish. Arrange the stuffed manicotti in a single layer over the sauce. Pour and spread the remaining tomato sauce evenly on top. Sprinkle the remaining 1 cup shredded mozzarella cheese over the sauce-covered pasta.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil carefully and bake for an additional 5 minutes, or until the sauce bubbles and cheese is melted and slightly golden.
- To Serve: Garnish the baked manicotti with additional chopped parsley, basil, and grated parmesan cheese before serving.
Notes
- Serving Size: One manicotti with sauce.
- Make-Ahead: The casserole can be fully assembled up to 3 days in advance; bake on the day of serving.
- Using Store-Bought Sauce: Substitute the homemade sauce by adding 5 cups of marinara sauce to the sautéed onions, garlic, and Italian seasoning, then simmer for 10 minutes.
- Make a Meat Sauce: Brown 1 pound of Italian sausage, ground chicken, turkey, or beef before adding to the tomato sauce for a meatier flavor.
- Storing and Reheating: Refrigerate leftovers covered for up to 5 days. Reheat individual portions in the microwave on high power for 1½ to 2 minutes until warmed through.
Nutrition
- Serving Size: 1 manicotti with sauce
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 75 mg
