Manicotti Recipe
Oven-baked manicotti stuffed with ricotta and fresh herbs smothered in Luciano’s signature marinara and topped with mozzarella. Add Bolognese Meat Sauce $4
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & shells
Cheese & filling
Sauce
Assembly & finishing
Method
Pasta & shells
- 1
Cook shells
Bring a large pot of salted water to a rolling boil. Add the manicotti shells (or jumbo shells) and cook 1–2 minutes less than package directions so they are al dente (usually 7–9 minutes). Stir gently to prevent sticking. Drain carefully and spread shells on a rimmed baking sheet lightly oiled so they do not stick; let cool slightly before filling.
Sauce
- 2
Make marinara (if not using store sauce)
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and sauté 5–7 minutes until translucent. Add 1 tablespoon minced garlic and cook 30 seconds until fragrant. Add 4 cups marinara (or crushed tomatoes), 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Simmer gently for 10–15 minutes, stirring occasionally. Keep warm.
- 3
Warm store-bought sauce (optional)
If using prepared Luciano’s marinara, warm it gently in a saucepan over low heat while preparing filling so it’s hot when assembling.
Cheese & filling
- 4
Prepare filling
In a large bowl combine 3 cups ricotta, 1 cup shredded mozzarella, 1 cup grated Parmesan, 1 large egg, 1 tablespoon chopped parsley, 1 tablespoon chopped basil, 1 tablespoon chopped oregano (or 1 tsp dried), 1 teaspoon minced garlic, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir until smooth and evenly combined. Taste and adjust salt/pepper. The mixture should be spoonable but hold shape; if too thick add 1–2 tablespoons milk, if too loose add 1/4 cup Parmesan.
Assembly & finishing
- 5
Preheat and prepare baking dish
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or 1 teaspoon butter so sauce and shells don’t stick. Spread 1 1/2 cups of the warmed marinara evenly across the bottom of the dish to create a saucy base.
- 6
Fill shells
Transfer the ricotta filling to a piping bag or resealable plastic bag with the corner snipped (or use a small spoon). Fill each manicotti shell with about 3 tablespoons of filling (or enough so shell is about 3/4 full). Place each filled shell seam-side down in the prepared dish on top of the marinara in a single layer (12 shells fit most 9x13 dishes).
- 7
Top with sauce and cheese
Spoon remaining marinara over the filled shells, covering them evenly (about 2 1/2 cups remaining). Sprinkle 2 cups shredded mozzarella evenly over the sauced shells and finish with 1/4 cup grated Parmesan.
- 8
Bake
Cover the baking dish lightly with foil (tenting so cheese does not stick) and bake in preheated oven for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and bubbling and edges are simmering. If you like a browned top, place under broiler 1–2 minutes watching carefully.
- 9
Rest and garnish
Remove from oven and let rest 5 minutes to set. Garnish with torn fresh basil leaves. Serve hot.
- 10
Optional Bolognese upgrade
If adding Bolognese meat sauce (+$4), replace half to all of the marinara layered over the shells with warmed Bolognese and proceed the same way. Ensure Bolognese is fully cooked and seasoned before assembling.