Description
This Easy Manicotti Recipe features tender pasta shells filled with a creamy ricotta and mozzarella cheese mixture, baked in a flavorful homemade tomato sauce. Perfect for a comforting Italian dinner, it combines savory herbs, melted cheese, and a rich sauce baked to bubbly perfection.
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 pasta
Filling
- 2 cups whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, plus more for garnish
- 1 large egg
- 1 tablespoon chopped Italian parsley, plus more for garnish
- 1 tablespoon chopped basil, plus more for garnish
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Heat the Oven – Preheat your oven to 400°F (204ºC) and set the oven rack to the center position to ensure even baking.
- Cook the Sauce – In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Add the finely chopped yellow onion, minced garlic, and 1 teaspoon dried Italian seasoning. Cook for about 3 minutes, stirring frequently until the onion becomes tender. Stir in ¼ cup tomato paste and cook for an additional minute. Add 28 ounces crushed tomatoes, 14.5 ounces diced tomatoes (with juice), 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Simmer gently, stirring occasionally, for 10 minutes. Adjust seasoning with salt and pepper as needed.
- Cook the Pasta – Bring 4 quarts of water to a boil in a large pot. Stir in 1 tablespoon kosher salt until dissolved. Add 1 pound manicotti pasta and cook for 9 minutes or until al dente, stirring occasionally to prevent sticking. Drain pasta in a colander and rinse with cold water to cool. Lay manicotti shells in a single layer on a sheet pan to prevent sticking and set aside.
- Make the Filling – In a medium bowl, combine 2 cups whole-milk ricotta cheese, 1 cup shredded mozzarella cheese, ½ cup grated parmesan cheese, 1 large egg, 1 tablespoon chopped Italian parsley, 1 tablespoon chopped basil, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ⅛ teaspoon ground nutmeg. Mix well until fully combined.
- Fill the Pasta – Transfer the cheese mixture into a large resealable plastic bag or piping bag fitted with a large round tip. Cut off one corner and pipe the filling evenly into each manicotti shell, filling about 10 shells. Place the filled manicotti on a sheet pan.
- Assemble the Manicotti – Spread half of the prepared tomato sauce evenly on the bottom of a 13 x 9-inch baking dish. Arrange the filled manicotti in a single layer over the sauce. Spread the remaining tomato sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup shredded mozzarella cheese evenly on top.
- Bake – Cover the baking dish tightly with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 5 minutes, or until the sauce is bubbly and the cheese on top is melted and slightly golden.
- To Serve – Garnish the baked manicotti with additional chopped parsley, basil, and grated parmesan cheese. Serve warm for a delicious and hearty meal.
Notes
- Serving Size: One manicotti with sauce makes a satisfying portion.
- Make-Ahead: You can assemble this casserole up to 3 days in advance and bake it when ready to serve.
- Using Store-Bought Sauce: If using store-bought marinara sauce, add 5 cups to the sautéed onions, garlic, and Italian seasoning, then simmer for 10 minutes before assembling.
- Make a Meat Sauce: For a meatier version, brown 1 pound of Italian sausage, ground chicken, turkey, or beef before adding it to the tomato sauce and simmering.
- Storing and Reheating: Store leftovers covered in the refrigerator for up to 5 days. Reheat individual servings in the microwave on high for 1½ to 2 minutes until warmed through.
Nutrition
- Serving Size: 1 manicotti with sauce
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 70 mg
