Manicotti Recipe

Get ready to create the most luxuriously cheesy, perfectly saucy manicotti that’ll make your kitchen smell like an authentic Italian restaurant. This classic pasta dish combines three incredible cheeses with a rich homemade marinara sauce for pure comfort food bliss.

Each tender pasta tube is stuffed to the brim with a heavenly mixture of ricotta, mozzarella, and parmesan cheese, then blanketed in a garlic-infused marinara sauce that simmers to perfection. The result? A dish that’s crispy on top, creamy in the middle, and absolutely swimming in flavor.

Ingredients

For the Manicotti:

• 1 (8 oz.) package manicotti noodles
• 2 1/2 cups (21 oz.) ricotta cheese (skim or whole)
• 2 3/4 cups (11 oz.) shredded mozzarella cheese
• 3/4 cup (3 oz.) fine grated parmesan cheese
• 2 large eggs
• 3 Tbsp chopped fresh parsley (or 1 Tbsp dried)
• 1/4 tsp freshly ground black pepper

For the Marinara Sauce:

• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 2 (28 oz.) cans crushed Roma tomatoes
• 1/3 cup chopped fresh basil (or 1 Tbsp dried)
• Salt and pepper to taste

Steps

1. Start with the marinara: Heat 1/4 cup olive oil in a large skillet over medium heat. Add minced garlic and sauté for 20 seconds until just golden (watch carefully – garlic burns quickly and becomes bitter).
2. Pour in crushed tomatoes and basil. Simmer partially covered for 15 minutes while preparing other components. The sauce should reduce slightly and develop a deep red color.
3. Preheat oven to 350°F (175°C). Cook manicotti noodles to al dente according to package directions (usually 7-8 minutes). They should be firm enough to stuff without breaking.
4. For the filling: In a large bowl, combine ricotta, eggs, parsley, salt, and pepper until smooth. Fold in mozzarella and parmesan. The mixture should be thick but spreadable.
5. Fill manicotti shells using either a piping bag (fastest method) or carefully by hand. Hold one end closed while filling from the other end. Each shell should be completely full but not overflowing.
6. Spread 1 1/2 cups sauce in each of two 11×7-inch baking dishes (or 2 1/2 cups in one 13×9-inch dish). Arrange filled manicotti in a single layer.
7. Cover manicotti with remaining sauce. For best results, ensure pasta is completely covered to prevent drying. Cover dishes tightly with foil.
8. Bake for 35-40 minutes at 350°F (175°C) until cheese is fully melted and sauce is bubbling around edges. Let rest 5-10 minutes before serving.

Smart Swaps

• Use whole wheat manicotti for extra fiber and nutrients
• Replace half the ricotta with cottage cheese for more protein
• Try dairy-free cheese alternatives (maintain 1:1 ratio) for lactose-free version

Make It Diabetes-Friendly

• Use whole grain manicotti (reduces net carbs by 6g per serving)
• Replace regular ricotta with part-skim (saves 3g fat per serving)
• Add finely diced vegetables to filling to increase fiber
• Portion size: limit to 1 manicotti tube with extra vegetables

Pro Tips

• Cook extra manicotti shells in case some break
• Let shells cool slightly before filling to prevent burns
• Freeze unbaked manicotti for up to 3 months
• Always check pasta doneness by tasting, not just timing