Manicotti Recipe

Use dry tubes or make fresh pasta

If using store-bought manicotti tubes or jumbo shells, skip fresh-pasta steps. If making fresh pasta: on a clean surface mound the 2 cups flour and make a well. Crack 2 eggs into the well, add 1 tsp salt and up to 2 tablespoons water. Gradually incorporate flour into eggs until a rough dough forms, knead 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes. Roll dough thin (to about 1–2 mm) and cut into rectangles about 4x6 inches. Roll rectangles around a dowel or bottle to form tubes and seal edge with a little water. Let rest 15 minutes. (Alternatively, boil fresh pasta rectangles 1–2 minutes in salted water and drain.)

If using dried manicotti/jumbo shells: bring a large pot of salted water to a rolling boil and cook shells 1–2 minutes less than package directions (they will finish cooking in the oven). Drain carefully and rinse briefly under cold water to stop cooking and prevent sticking. Lay shells on a lightly oiled sheet pan so they don’t stick while filling.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add finely chopped onion and a pinch of salt and cook until translucent, about 5–7 minutes.

Add 3 cloves minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor.

Pour in 28 oz crushed tomatoes, add 1 tsp sugar, 1 tsp dried oregano, 1/4 tsp red pepper flakes (optional), 1 tsp salt and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until sauce thickens slightly. Stir in torn fresh basil leaves at the end. Taste and adjust seasoning. Keep warm.

In a large mixing bowl combine 3 cups whole-milk ricotta, 1 cup shredded mozzarella (for filling), 1 tablespoon grated Parmesan, chopped parsley and basil, 1 minced garlic teaspoon, 1 large egg, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon grated nutmeg (optional).

Stir until mixture is homogeneous and slightly firm. If mixture is very wet, add up to 1/4 cup breadcrumbs or 2 tablespoons more Parmesan to help binding. Taste and adjust salt and pepper.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with nonstick spray or olive oil.

Spread about 1 cup of the tomato sauce evenly on the bottom of the prepared baking dish to prevent sticking and to flavor the bottom.

Fill the manicotti tubes or shells: transfer the ricotta filling to a piping bag or a zip-top bag with a corner snipped (or use a small spoon). Carefully pipe or spoon filling into each tube or shell until nearly full but not overstuffed (about 3 tablespoons per tube).

Arrange filled tubes seam-side down in a single layer over the bed of sauce in the baking dish. If using shells, place them open side up filled with filling.

Spoon remaining tomato sauce evenly over the stuffed pasta, covering tops and edges so they stay moist during baking (use about 1 to 1 1/2 cups sauce).

Sprinkle 2 cups shredded mozzarella and 1/2 cup grated Parmesan evenly over the sauced manicotti.

Cover the baking dish tightly with foil and bake in the preheated oven 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and bubbling and edges are bubbling.

For a lightly browned top, switch oven to broil and broil 1–2 minutes watching carefully to prevent burning.

Remove from oven and let rest 5–10 minutes to set. Garnish with fresh basil leaves before serving.