Manicotti With Spaghetti Recipe

prepare Baked Pan and Pasta

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish with 1 tablespoon olive oil.

Cook the spaghetti: Bring a large pot of salted water to a rolling boil. Add 300 g spaghetti and cook 1 minute less than package directions for al dente (usually 8–10 minutes). Drain and toss with the remaining 1 tablespoon olive oil to prevent sticking; set aside.

If using dry manicotti that requires pre-cooking, cook shells according to package directions until just pliable, drain on a sheet of parchment and cool. If using no-boil shells, skip pre-cooking and handle gently when filling.

mix filling

In a medium bowl combine 2 cups ricotta, 1 cup shredded mozzarella, 1 cup grated Parmesan, 1 beaten egg, 2 tbsp chopped parsley, 2 minced garlic cloves, 1 tsp salt, 1 tsp black pepper and 1/4 tsp red pepper flakes. Stir until uniform and creamy. Taste and adjust seasoning.

fill shells

Transfer filling to a piping bag or a resealable plastic bag with a corner snipped. Hold a manicotti shell in your hand or lay on parchment and gently pipe filling into each shell until about 3/4 full. If using no-boil shells, take care not to overfill. Place filled shells seam side down in a single layer in the prepared baking dish.

If using cooked manicotti shells, let them cool slightly before filling so they hold shape.

make tomato sauce

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 finely chopped onion and sauté 5–7 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp black pepper, 1 tsp salt and 1/2 tsp sugar (optional). Bring to a gentle simmer, reduce heat to low and simmer 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Reserve about 1 cup of sauce to toss with the cooked spaghetti later. Spoon a thin layer (about 1 cup) of sauce into the bottom of the prepared baking dish before arranging filled shells.

assemble dish

Place filled manicotti shells in the baking dish on top of the bottom sauce layer in a single layer. Spoon remaining sauce evenly over the shells, covering their tops. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the sauced shells.

bake

Cover the dish tightly with foil and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake another 10–12 minutes until cheese is melted and lightly golden and sauce is bubbling. If you prefer a more browned top, broil 1–2 minutes while watching carefully.

Remove from oven and let rest 5–10 minutes so the filling sets and is easier to serve.

toss spaghetti

While the manicotti bakes or during resting time, toss the cooked spaghetti (300 g) with the reserved 1 cup of tomato sauce so the pasta is coated and warm. If needed, reheat the reserved sauce briefly before tossing.

plate and garnish

Serve a portion of sauced spaghetti on each plate. Place 2 manicotti shells (or desired number) beside or atop the spaghetti. Sprinkle with remaining chopped fresh basil or parsley and additional grated Parmesan to taste.