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Manicotti

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Manicotti

Ah…Manicotti!  Those little pasta tubes that are filled with delicious cheeses and herbs and smothered with marinara sauce  Such goodness!

I have had this box of manicotti pasta in my cupboard for at least six months and today is the day to do it!  When our kids were growing up I would sometimes make this for dinner and I remember how I struggled getting the filling into those little tubes.  Now I have discovered a better way than working with a teaspoon.  I put my filling in a zip top plastic bag and mash it to the corner, clip off the corner and squish the filling in. 

This recipe for manicotti is made with ricotta cheese, shredded mozzarella, parmesan cheese and lots of fresh basil.  Manicotti is an American-Italian dish and there are so many ways to prepare it, including ground beef, sausage and spinach but any combination you can dream up will be tasty.

I have seen recipes that include a white béchamel sauce on top and baked but I prefer the marinara sauce and if I am in the mood I will make a batch of tomato-garlic sauce.   I confess, today I used a jar of good marinara sauce from the grocery store. 

Manicotti
Manicotti with ricotta cheese
Manicotti

You might be interested in:  Seafood Lasagna, Beef and Sausage Lasagna

manicotti casserole

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Manicotti

Manicotti

Yield: 8 to 10 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This recipe for manicotti is made with ricotta cheese, shredded mozzarella, parmesan cheese and lots of fresh basil then smothered with marinara sauce and baked till piping hot.

Ingredients

  • 14 pieces (8 ounces) manicotti pasta tubes
  • 32 ounces ricotta cheese
  • 2 1/2 cups (10 ounces) shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 4 garlic cloves, finely chopped or crushed
  • 1/2 cup chopped fresh basil
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 2 cups marinara sauce

Instructions

  1. Preheat the oven to 350°F
  2. Grease or spray with non-stick an oven-proof 13 x 9 x 2-inch baking dish.
  3. Cook the pasta according to the package instructions.
  4. In a large bowl add the ricotta, 2 cups of mozzarella cheese, 1/2 cup of the Parmesan cheese, basil, salt, pepper and nutmeg.
  5. In a small bowl, whisk the eggs together briefly, then add them to the cheese mixture and gently combine.
  6. Spoon the cheese mixture into a closable plastic bag, pushing it to the corner. Snip a small piece of the bag corner off with the scissors and carefully fill each pasta tube. Arrange the filled tubes into the prepared baking dish in two rows. Pour the marinara sauce over the top of the filled pasta.
  7. In another small dish combine the remaining 1/2 cup of mozzarella cheese and the remaining Parmesan cheese and sprinkle over the top of the marinara sauce. Bake in the preheated oven for 25-30 minutes or until hot and bubbly.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 506Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 81mgSodium: 720mgCarbohydrates: 64gFiber: 4gSugar: 4gProtein: 27g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Fady

Thursday 19th of April 2018

How do you avoid having the filled manicottis stick to the cooking dish in the oven?

Pat

Friday 20th of April 2018

Hi, Fady....If you spray the inside of the dish with a little non-stick spray such as Pam it will prevent the manicotti from sticking. Thanks for that great question, hope you enjoy the recipe. :)

Sabrina

Tuesday 22nd of September 2015

Your manicotti looks great!

Elaine @Flavour and Savour

Thursday 17th of September 2015

Mmmm! Beautiful! I've used that ziplok bag trick too for filling all sorts of things. Whoever discovered (and shared) it was brilliant. :)

Pat

Thursday 17th of September 2015

Thanks, Elaine...yes, I agree that zip-up bag has many uses. :)

Laura @ Raise Your Garden

Wednesday 16th of September 2015

Well, I have never made manicotti before, but it seems a lot like lasagna. And because I have really dark eyes and hair, everything thinks I'm Italian and therefore am an excellent Italian cook. Not! I'm actually just a really dark Russian. I've tried Lasagna but honestly, it's just the recipe on the back of the box. All that cheese on top of your manicotti? My heart swells.

Pat

Wednesday 16th of September 2015

Thank you for visiting our site, Laura. This is a great main meal that tastes delicious. I did add a generous dusting of the cheese :)

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