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Ingredients
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Pasta & Filling
Sauce & Topping
Optional (for meat variation)
Method
Pasta & Filling
Cook manicotti shells
Bring a large pot of salted water to a rolling boil. Add the dry manicotti tubes and cook 1 minute less than package directions (they should be slightly undercooked so they hold shape when baked). Drain carefully and lay on a lightly oiled baking sheet in a single layer to prevent sticking. Set aside to cool enough to handle.
Prepare filling
In a large bowl combine ricotta, 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, the egg, chopped parsley, chopped basil, minced garlic, salt, and pepper. If using cooked crumbled sausage or wilted spinach, fold them in now until evenly distributed. Taste and adjust seasoning.
Fill shells
Transfer the filling to a piping bag or a large resealable plastic bag with a corner snipped. Holding a shell horizontally, pipe filling into each manicotti tube until filled but not overstuffed (about 2-3 tablespoons each). Place filled tubes seam-side down into prepared baking dish with sauce (see next section). If a shell cracks, gently press filling and shell together or set aside to use on top of a piece of lasagna-style layering.
Sauce & Assembly
Prepare baking dish and sauce
Preheat the oven to 350°F (175°C). Pour 1 1/2 cups of marinara sauce into the bottom of a 9x13-inch (or similar) baking dish and spread into an even layer. This will prevent sticking and keep the manicotti moist.
Arrange manicotti in dish
Place the filled manicotti tubes in a single layer on top of the sauce, fitting them snugly but not tightly (usually 12 tubes fit). Spoon remaining marinara sauce over the tops of the tubes, using about 1 1/2 cups, ensuring each tube has a good coating. Drizzle with 1 tablespoon olive oil to help browning.
Bake
Bake in the preheated oven for 25 minutes covered, then remove foil and bake an additional 10-12 minutes until cheese is bubbling and lightly golden. If you prefer a more browned top, broil 1-2 minutes while watching closely to avoid burning.
Rest and serve
Remove from oven and let rest 8-10 minutes before serving so sauce thickens slightly and manicotti firms. Garnish with additional chopped parsley or basil if desired. Serve hot.