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plate of manicotti with a pan of manicotti in the background

Manicotti Recipe


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 35
  • Cook Time: 50
  • Total Time: 1 hour 40 min
  • Yield: serves 8 1x
Scale

Ingredients

For the Tomato Sauce:

  • 2 cans crushed tomatoes (28 ounces each)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • 2 tablespoons chopped fresh basil

Cheese Filling: 

  • 24 ounces (3 cups) ricotta cheese
  • 2 cups mozzarella cheese
  • 2 cups grated parmesan cheese, separated
  • 2 large eggs
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 16 no-boil lasagna noodles

Instructions

For the Tomato Sauce: 

  1. In a large saucepan over medium heat, heat oil, garlic, and pepper flakes. Cook about 3 minutes until golden brown, stirring often.
  2. Stir in tomatoes and salt and bring to a simmer.
  3. Cook for about 5-10 minutes, until thickened slightly.
  4. Stir in basil and set aside.

For Cheese Filling: 

  1. Combine ricotta, mozzarella, 1 cup Parmesan, eggs, parsley, basil, salt, and pepper in a bowl. 

To assemble: 

  1. Adjust oven rack to middle position and preheat the oven to 375℉.
  2. In a 9-inch by 13-inch baking dish, pour 2 inches of boiling water. Place noodles into water, one at a time, and soak about 10-12 minutes until pliable. Separate noodles with the tip of a sharp knife to prevent sticking. Remove noodles from the water and place in a single layer on clean dish towels. Discard water and dry baking dish. 
  3. Spread 1 ½ cups sauce evenly over the bottom of the dish. On the bottom three-quarters of each noodle, spread ¼ cup cheese mixture, leaving the top quarter of the noodle exposed.
  4. Roll noodles into a tube shape and place in a baking dish with the seam side down.
  5. Top with remaining sauce, making sure that the noodles are completely covered.
  6. Cover the baking dish with foil and bake for 40 minutes.
  7. Remove the dish from the oven and remove the foil. Adjust oven rack to be 6 inches from broiler element. Sprinkle remaining 1 cup Parmesan over the manicotti. Broil for about 4 to 6 minutes until the cheese is spotty brown.
  8. Let cool for 10 minutes before serving. 

Notes

  • I love this recipe! You can definitely use traditional manicotti noodles for it but I think rolling them up is much easier than filling individual noodles.
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Italian
Nutrition Information: YIELD: 8 SERVING SIZE: 2 manicotti
Amount Per Serving: Calories: 548.1 Fat: 21.4g Cholesterol: 109.4mg Sodium: 1,143.3mg Carbohydrates: 51.9g Sugars: 4.2g Protein: 34.4g Vitamin A: 216.5µg Vitamin C: 6.8mg

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