Manicotti Recipe

Make the tomato sauce

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the finely diced onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Preheat oven

Preheat the oven to 375°F (190°C). Lightly oil a 9x13 inch (or similarly sized) baking dish.

If using dried manicotti shells that require boiling: bring a large pot of salted water to a boil. Add the shells and cook 1–2 minutes less than package instructions so they remain slightly firm (al dente). Drain and rinse briefly under cold water to stop cooking; lay shells on a single layer of lightly oiled baking sheet to prevent sticking. If using no-boil or fresh manicotti shells, follow package instructions or skip boiling and handle gently when filling.

If shells are damaged or difficult to pipe into, you can fill cooked lasagna-style sheets and roll them instead: cook 8–10 lasagna noodles, drain, cool, cut sheets into strips and roll with filling (adjust count to yield about 12 rolls).

In a large bowl combine 3 cups ricotta, 1.5 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, 2 tbsp chopped parsley, 2 tbsp chopped basil, 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp nutmeg (if using). Mix until smooth and well combined. Taste and adjust seasoning. Transfer filling to a piping bag fitted with a medium round tip or use a sturdy zip-top bag with a corner snipped off; you can also spoon the filling but piping is neater.

Spread about 1 cup of the tomato sauce evenly over the bottom of the prepared baking dish to prevent sticking and provide a base.

Working one shell at a time, pipe or spoon the cheese mixture into each manicotti shell, filling but not overstuffing (leave a little room so the filling doesn't burst out while baking). For rolled sheets, place ~3–4 tbsp filling along one long edge and roll up.

Arrange the filled shells seam-side down in the baking dish in a single layer. If necessary, overlap slightly to fit; they will expand a bit when heated.

Spoon the remaining tomato sauce over the arranged shells, covering them evenly. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan over the top.

Cover the baking dish tightly with foil (spray the underside of foil with cooking spray or tent it so it doesn't stick to the cheese) and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and golden in spots.

If you prefer a browned top, switch to broil for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let stand 8–10 minutes before serving so the filling sets and slices hold together.

Garnish with fresh basil leaves and a pinch of red pepper flakes (optional). Serve hot.