Lasagna Snack With Manicotti Recipe

Boil lasagna noodles and pre-cook manicotti if needed

Bring a large pot of salted water to a rolling boil. Add the lasagna noodles one at a time and cook until al dente (about 8–9 minutes, check package). If the manicotti shells require pre-cooking (many are ready to fill without boiling), follow package instructions; otherwise, boil manicotti for 6–7 minutes until just pliable. Stir occasionally to prevent sticking. Drain pasta and immediately transfer to a tray lined with a thin film of olive oil or a sheet of parchment and separate pieces so they don’t stick. Let cool slightly so they can be handled.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add finely diced onion and sauté until translucent, about 5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant. If using ground sausage or beef, add it now and cook until browned and cooked through, breaking it up with a spoon; drain excess fat if necessary.

Stir in tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, dried oregano, dried basil, 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes to meld flavors. Taste and adjust salt, pepper, or sugar. Remove from heat and set aside.

In a medium bowl, combine 2 cups ricotta cheese, 4 oz softened cream cheese, 1 large egg, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, 1 teaspoon minced garlic, 3 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon nutmeg (optional). Mix thoroughly until smooth and homogenous. Taste and adjust seasoning conservatively.

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

If you want to create a compact 'lasagna snack' where manicotti sit inside rolled lasagna, lay three lasagna noodles lengthwise with a small overlap on a clean work surface. Spread a thin layer (about 1/3 cup) of sauce over the noodles to prevent slipping.

Place two manicotti shells side-by-side along the top edge of the noodles. Spoon or pipe about 3 tablespoons of the ricotta filling into each manicotti shell (if shells are already filled, skip). If you prefer a rolled assembly, place another thin strip of ricotta on the noodles, then carefully roll the lasagna noodles around the manicotti to enclose them, creating a bundle approximately the width of the three noodles. Repeat until you have three bundles (using all 9 noodles and 6 shells).

Alternatively, for an easier assembly: spread 1 cup of sauce on the bottom of the prepared dish. Place three lasagna noodles flat in the dish, spread 1/3 of the ricotta filling across them, top with 1/2 cup sauce and 1/2 cup mozzarella. Repeat twice more, placing manicotti filled and laid across the middle layer or nestled between layers as desired. Finish with remaining sauce, 1 1/2 cups shredded mozzarella and 1 cup grated Parmesan.

Sprinkle the top with remaining mozzarella and Parmesan. If you used meat in the sauce, distribute cooked meat evenly across layers or on top.

Cover the baking dish loosely with foil (shiny side down) and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbling and top is golden.

Let the lasagna snack rest for 10 minutes before slicing to allow layers to set. Garnish with fresh basil leaves and a light sprinkle of red pepper flakes if desired. Serve warm as handheld portions or plated slices.