Manicotti

4.82 from 11 votes

This easy Manicotti recipe is made by stuffing a lasagna noodle with a three cheese mixture, covering it in homemade sauce, and baking it in the oven.

Prep Time15 mins

Cook Time1 hr 10 mins

rest time15 mins

Total Time1 hr 25 mins

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 300kcal

Author: Lauren Allen

Ingredients

For the Tomato Sauce:

2 28 ounce cans crushed tomatoes Roma tomatoes (I prefer Contadina brand)
2 Tablespoons extra virgin olive oil
3 cloves garlic , finely mined
1/2 teaspoon crushed red pepper flakes , optional
1/2 teaspoon salt
1 Tablespoon dried basil
1 teaspoon dried parsley flakes

For the Cheese Filling and Pasta:

3 cups part-skim ricotta cheese
4 ounces freshly grated parmesan cheese
8 ounces shredded mozzarella cheese
2 large eggs , lightly beaten
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons fresh parsley leaves , chopped (or 2 1/2 teaspoons dried parsley)
1/4 cup fresh basil leaves , chopped (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I use barilla brand - or substitute store-bought manicotti shells)

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.
Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
Roll 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). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes.
Remove the foil and sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for minutes before serving.

Video

Notes

Adapted from America’s Test Kitchen.

Nutrition