Description
Cheesy Baked Manicotti with Marinara Sauce
This hearty, cheesy, and comforting baked manicotti is filled with a rich ricotta mixture, topped with marinara sauce, and baked to golden perfection! Perfect for a cozy family dinner.
Ingredients:
For the Pasta & Filling:
12 manicotti pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tsp dried Italian seasoning
¼ cup fresh parsley, chopped
For the Marinara Sauce:
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tsp dried oregano
1 tsp sugar (to balance acidity)
For Topping:
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Instructions:
Cook the Pasta:
Boil manicotti shells in salted water until al dente. Drain and let cool.
Prepare the Marinara Sauce:
Heat olive oil in a pan over medium heat.
Sauté onion & garlic until fragrant.
Add crushed tomatoes, salt, black pepper, red pepper flakes, oregano, and sugar. Simmer for 15 minutes.
Make the Ricotta Filling:
In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, salt, black pepper, Italian seasoning, and parsley.
Assemble the Manicotti:
Preheat oven to 375°F (190°C).
Fill each manicotti shell with the ricotta mixture using a piping bag or spoon.
Spread marinara sauce in a baking dish, then arrange the filled pasta shells.
Top with more marinara sauce, mozzarella, and Parmesan.
Bake to Perfection:
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10 minutes until golden and bubbly.
Garnish & Serve:
Sprinkle with fresh parsley and serve hot!
Enjoy this cheesy, delicious baked manicotti with a side of garlic bread or salad!
Would you like a meat-filled version or extra spice?
Step-by-Step Guide
1. Cook the manicotti shells in a large pot of well-salted boiling water for 2-3 minutes less than the package directs for al dente. They will finish cooking in the oven. Drain and rinse with cool water to stop the cooking. Lay them in a single layer on a baking sheet to prevent sticking.
2. For the sauce, heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
3. Stir in the crushed tomatoes, salt, pepper, red pepper flakes, oregano, and sugar. Bring to a simmer, then reduce heat to low. Let it cook uncovered for 15-20 minutes, stirring occasionally.
4. While the sauce simmers, prepare the filling. In a large bowl, combine the ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, garlic powder, salt, pepper, Italian seasoning, and parsley. Mix until fully incorporated.
5. To fill the shells, use a piping bag with a large tip or a zip-top bag with a corner snipped off for the cleanest method. Alternatively, carefully spoon the mixture into each shell.
6. Spread about 1 cup of the marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the filled shells in a single layer. Pour the remaining sauce over the top, ensuring all pasta is covered. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan.
7. Cover tightly with aluminum foil and bake at 375°F for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and the edges are bubbly.
Serving Suggestions
Serve this hearty manicotti hot from the oven. It pairs perfectly with a crisp Caesar salad or a simple arugula salad with lemon vinaigrette. For a classic Italian restaurant experience, add a side of warm, buttery garlic bread or cheesy garlic knots. A light, red wine like a Chianti or Sangiovese complements the rich tomato and cheese flavors beautifully.
How-to Summary
Boil manicotti shells until al dente. Make a simple marinara by sautéing onion and garlic, then simmering with crushed tomatoes and seasonings. Mix ricotta, cheeses, egg, and herbs for the filling. Pipe filling into cooled shells. Layer sauce, stuffed shells, and more sauce in a dish. Top with cheese, bake covered for 25 minutes, then uncovered for 10-15 minutes until golden.
Frequently Asked Questions
Can I prepare manicotti ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
Can I use no-boil manicotti shells? Yes, but you must adjust the liquid. Use the dry shells and ensure they are completely surrounded by a slightly thinner sauce. You may need to add ½ cup of water or broth to the sauce in the baking dish, and increase the covered baking time.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven until warmed through.
Can I freeze baked manicotti? Yes. Let the baked dish cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, covered, in the oven.
What can I substitute for ricotta? For a similar texture, you can use whole-milk cottage cheese (small-curd is best) or a mixture of mascarpone and a little cream cheese. The flavor profile will be slightly different but still delicious.
Common Mistakes to Avoid
- Overcooking the pasta before baking: This leads to mushy shells. Cook them just to al dente.
- Using cold filling on hot pasta: Ensure your filling and boiled pasta are both at room temperature to prevent breaking the delicate shells during assembly.
- Skimping on sauce coverage: Ensure every bit of pasta is sauced before baking to prevent dry, tough edges.
- Not letting it rest: Allow the manicotti to sit for 5-10 minutes after baking. This lets the filling set for cleaner slices.
Conclusion
This Cheesy Baked Manicotti is the ultimate comfort food, delivering layers of rich flavor and satisfying texture in every bite. While it requires a few steps, the process is straightforward and the impressive result is well worth the effort. By following this guide and avoiding common pitfalls, you can create a restaurant-quality Italian classic that will become a beloved favorite for family dinners and special occasions alike. For variations, consider adding cooked Italian sausage or ground beef to the ricotta filling, or stir a tablespoon of Calabrian chili paste into the sauce for an extra kick.