Stuffed Manicotti Recipe

Preheat and prepare baking dish

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or spray with nonstick spray. Spread 1 cup of marinara sauce in an even layer on the bottom of the dish to prevent sticking.

Cook pasta

Bring a large pot of salted water to a rolling boil. Cook the manicotti tubes for 2–3 minutes less than package directions so they are very al dente (they will finish cooking in the oven). Drain and rinse briefly under cold water to stop cooking and separate tubes so they don't stick together. Set aside on a tray.

Fill tubes

Spoon the ricotta-sausage filling into a piping bag or a large zip-top bag with the corner cut off. Gently pipe the filling into each manicotti tube, filling to the ends but not overstuffing (you should get about 8 filled tubes). Place filled tubes in a single layer in the prepared baking dish on top of the sauce. If necessary, reserve any extra filling for another use or bake in a small ramekin.

Top and bake

Spoon the remaining 2 cups of marinara sauce evenly over the filled tubes. Sprinkle the shredded mozzarella and grated Parmesan evenly on top. Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake uncovered for an additional 10–12 minutes, until cheese is bubbly and lightly golden. Let rest 5–8 minutes before serving. Garnish with fresh basil if using.

Cook the meat: If using raw Italian sausage, remove casings and crumble into a skillet over medium heat. Cook, breaking up with a spoon, until no longer pink and nicely browned, about 7–9 minutes. If using meatballs, cook or heat pre-cooked meatballs and finely chop to yield about 8 ounces. Drain excess fat and transfer meat to a paper towel-lined plate to remove grease.

Combine filling ingredients: In a medium bowl, combine ricotta, 1 cup shredded mozzarella (reserve remaining mozzarella for topping), 1/4 cup grated Parmesan (reserve the rest for topping), the cooked sausage or chopped meatballs, egg, chopped parsley, salt, and black pepper. Stir until evenly combined and slightly fluffy. Taste and adjust salt/pepper as needed. If mixture seems too loose, chill 15–20 minutes to firm before filling tubes.

Prepare sauce (if using store-bought, skip to use as-is): In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add 3 cups marinara and 1 teaspoon dried oregano. Bring to a simmer, reduce heat and simmer gently 5–8 minutes to marry flavors. Remove from heat.