Easy Manicotti Recipe
Yield: 10 servings
Calories: 384kcal
Treat your family to Italian comfort food with this easy manicotti recipe. Jumbo tubes of pasta stuffed with an herb ricotta filling.
Ingredients
Sauce
- 2 tablespoons (30 ml) extra-virgin olive oil
- ½ cup (65 g) yellow onion, finely chopped
- 1 tablespoon (10 g) minced garlic
- 1 teaspoon dried Italian seasoning
- ¼ cup (75 g) tomato paste
- 28 ounces (828 ml) crushed tomatoes
- 14.5 ounces (429 ml) diced tomatoes, do not drain
- 1 teaspoon (4 g) kosher salt
- ¼ teaspoon black pepper
Pasta
- 4 quarts (3.8 L) water
- 1 tablespoon (17 g) kosher salt
- 1 pound (454 g) manicotti
Filling
- 2 cups (480 ml) whole-milk ricotta cheese
- 2 cups (227 g) shredded mozzarella cheese, divided
- ½ cup (60 g) grated parmesan cheese, more for garnish
- 1 large egg
- 1 tablespoon (4 g) chopped Italian parsley, more for garnish
- 1 tablespoon (4 g) chopped basil, more for garnish
- 1 teaspoon dried Italian seasoning
- 1 teaspoon (4 g) kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Heat the Oven - Set the oven rack to the center position. Preheat to 400°F (204ºC).
- Cook the Sauce - Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and Italian seasoning. Cook, stirring frequently, for 3 minutes or until the onion is tender. Add the tomato paste, stir, and cook for 1 minute. Add crushed tomatoes, diced tomatoes, salt, and black pepper. Simmer and stir occasionally for 10 minutes. Season with salt and pepper to taste.
- Cook the Pasta - Boil the water in a large pot over high heat. Stir in the salt until dissolved. Add the pasta, and cook for about 8 to 9 minutes until al dente, stirring occasionally to prevent sticking. Drain the pasta in a colander and rinse with cold water until it is cool. Place manicotti in a single layer on a sheet pan. Set aside.
- Make the Filling - In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, basil, Italian seasoning, salt, pepper, and nutmeg.
- Fill the Pasta - Transfer cheese filling into a large resealable plastic bag or piping bag fitted with a large round tip. Cut off one corner of the bag. Pipe the cheese mixture into each manicotti shell (about 10). Set filled pasta on a sheet pan.
- Assemble the Manicotti - Evenly spread half of the tomato sauce on the bottom of a 13 x 9-inch baking dish. Add the stuffed manicotti in a single layer. Spread the remaining pasta sauce over the stuffed pasta. Evenly sprinkle 1 cup of shredded mozzarella cheese on top.
- Bake - Cover the manicotti with foil and bake for 30 minutes. Remove the foil and bake for about 5 additional minutes until the sauce bubbles.
- To Serve - Garnish manicotti with parsley, basil, and parmesan cheese.
Notes
- Serving Size: One manicotti with sauce.
- Make-Ahead: The casserole can be assembled 3 days in advance. Bake the day you’re ready to serve.
- Using Store-Bought Sauce: Add 5 cups of marinara sauce to the sauteed onions, garlic, and Italian seasoning. Simmer for 10 minutes.
- Make a Meat Sauce: You can brown 1 pound of Italian sausage, ground chicken, turkey, or beef first, then simmer it with the tomato sauce for added flavor.
- Storing and Reheating: The manicotti can be refrigerated for up to 5 days. Cover and reheat individual servings on high power in the microwave until warmed, about 1 1/2 to 2 minutes.
Nutrition
Calories: 384kcal | Carbohydrates: 46g | Protein: 22g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 894mg | Potassium: 573mg | Fiber: 4g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 14mg | Calcium: 398mg | Iron: 3mg
Recipe Link