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Creamy, cheesy manicotti baked in tangy marinara sauce. A homestyle, soul-satisfying dish everyone loves!
Tender pasta tubes generously stuffed with a creamy ricotta and spinach filling, smothered in a rich marinara sauce, and baked under a blanket of melted mozzarella cheese. A comforting Italian-American classic perfect for a family dinner.
Serving size: 1 serving
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Creamy, cheesy manicotti baked in tangy marinara sauce. A homestyle, soul-satisfying dish everyone loves!
This italian_american dish is perfect for dinner. With 824.17 calories and 46.95g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 375°F (190°C). Bring a large pot of water to a rolling boil and add 1 tbsp of salt. Cook the manicotti shells according to package directions, but undercook them by 2 minutes so they remain al dente. Carefully drain the shells and rinse with cold water to stop the cooking process. Lay them in a single layer on a baking sheet to prevent sticking.
While the pasta cooks, prepare the marinara sauce. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add 3 cloves of minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, 1 tsp dried oregano, red pepper flakes (if using), sugar, 1 tsp salt, and 0.5 tsp black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover partially, and let it gently simmer for at least 20-25 minutes for the flavors to meld.
In a large bowl, prepare the filling. Combine the ricotta cheese, thoroughly squeezed spinach, 1 cup of the shredded mozzarella, grated Parmesan, the beaten egg, the remaining 2 cloves of minced garlic, chopped parsley, 1 tsp dried oregano, 0.75 tsp salt, and 0.5 tsp black pepper. Mix until well combined.
Assemble the manicotti. Spread about 1.5 cups of the marinara sauce evenly over the bottom of a 9x13 inch baking dish. Transfer the ricotta filling to a piping bag or a large zip-top bag with a corner snipped off. Carefully pipe the filling into each cooked manicotti shell and arrange them in a single layer in the baking dish.
Pour the remaining marinara sauce over the filled shells, ensuring they are completely covered. Sprinkle the remaining 1.5 cups of mozzarella cheese evenly over the top. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. The internal temperature should reach 165°F (74°C).
Remove from the oven and let the manicotti rest for 10 minutes before serving. This allows it to set, making it easier to serve. Garnish with fresh parsley.
