Manicotti
Manicotti pairs tender pasta with a flavorful sauce or filling for a satisfying main dish.
About This Recipe
Manicotti works best when the pasta and sauce finish together.
Save a little cooking water or sauce to loosen the texture before serving.
Ingredients
- ✓3 cups marinara sauce
- ✓16 no-boil lasagna noodles
- ✓3 cups ricotta cheese
- ✓2 cups freshly grated parmesan cheese
- ✓8 ounces shredded mozzarella cheese
- ✓2 large eggs (, lightly beaten)
- ✓1 teaspoon kosher salt
- ✓1/2 teaspoon freshly ground black pepper
- ✓2 Tablespoons fresh chopped parsley (, chopped (or 2 1/2 teaspoons dried parsley))
- ✓1/4 cup fresh basil leaves (, chopped (or 1 teaspoon dried basil))
Ingredient Notes
- Pasta: Cook until just tender so it holds sauce.
- Sauce: Keep sauce loose enough to coat every piece.
- Cheese or seasoning: Add gradually and taste before serving.
- Reserved liquid: A splash of pasta water can help the sauce turn glossy.
Instructions
- 1
Cheese Filling: In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
- 2
Prepare noodles: Pour 1 inch boiling water into a large casserole dish . Add dry noodles, a few at a time, allowing them to soak until pliable, about 5 minutes. Use a fork to help separate the noodles if needed, to prevent them from sticking together. Remove noodles from water and place in single layer on a plate.
- 3
Assemble: Spread bottom of a 9x13 inch baking dish evenly with 1 1/2 cups red sauce. Place one pliable noodle in front of you and scoop ab out 1/4 cup cheese mixture in a line along the bottom short end. Roll all the way up into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish).
- 4
Bake: Pour remaining red sauce over the filled pasta. Cover dish with aluminum foil and bake at 375 degrees for about 40 minutes, until bubbly. Remove cover and sprinkle on remaining 1 cup Parmesan. Bake until cheese is melted and bubbly, about 5-7 minutes. Remove from oven and rest for 10-15 minutes before serving.
Katy’s Kitchen Tips
- Salt the pasta water.
- Cook pasta just until tender.
- Reserve some cooking water.
- Toss pasta and sauce together before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Manicotti
Serve Manicotti with garlic bread, salad, roasted vegetables, or extra grated cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooked pasta: Soft pasta can break and feel heavy.
- Dry sauce: Keep a little water or sauce to loosen the dish.
- Rinsing pasta: Rinsing removes starch that helps sauce cling.
- Serving too late: Pasta thickens as it sits.
FAQ
Can I make Manicotti ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 300 kcal
- Carbohydrates: 32 g
- Cholesterol: 54 mg
- Fiber: 3 g
- Protein: 17 g
- Sodium: 589 mg
- Sugar: 5 g
- Fat: 11 g
- Saturated Fat: 5 g