Baked Manicotti
Tender manicotti pasta tubes filled with a creamy ricotta, mozzarella, and parmesan blend, tucked into a blanket of homemade tomato sauce and baked until bubbly and golden. A classic Italian-American comfort dish that smells as good as it tastes.
For 4 servings
- prep
Preheat oven and prepare the baking dish.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a drizzle of olive oil and set aside.
- boil · ~5 min
Blanch the manicotti tubes.
1.Bring 4 liters of water to a rolling boil in a large pot.2.Add 0.5 teaspoon salt and the manicotti tubes.3.Boil for 5 minutes until just pliable but still firm (significantly undercooked — they will finish in the oven).4.Drain immediately and rinse with cold water to stop cooking.5.Lay tubes flat on a kitchen towel so they don't stick together.TIPUndercook the pasta deliberately. It will absorb moisture from the sauce and finish baking without turning mushy. - saute · ~5 min
Start the tomato sauce.
1.Heat 1 tablespoon olive oil in a large skillet over medium heat.2.Add the chopped onion and cook until translucent, about 4 minutes.3.Add the minced garlic and sauté until fragrant, about 30 seconds. - simmer · ~15 min
Build and simmer the sauce.
1.Add the crushed fresh tomatoes to the skillet.2.Stir in the dried oregano, half the torn basil, a pinch of salt, and a pinch of black pepper.3.Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.4.Remove from heat and stir in the remaining torn basil.TIPIf your tomatoes are not very juicy, add 1/4 cup water to help the sauce develop. - mix · ~2 min
Make the ricotta filling.
1.In a large mixing bowl, combine the ricotta cheese, 1 cup shredded mozzarella, 1/4 cup grated parmesan, the beaten egg, a pinch of nutmeg, and a pinch of black pepper.2.Stir together until smooth and well incorporated.TIPDrain the ricotta if it has excess liquid. A watery filling makes the manicotti soggy. - assemble · ~8 min
Fill the manicotti tubes.
1.Transfer the ricotta mixture to a piping bag or a sturdy zip-top bag with the corner snipped off.2.Spoon half of the tomato sauce across the bottom of the prepared baking dish.3.Hold each manicotti tube gently in one hand and pipe the filling in from one end until it appears at the other end.4.Place each filled tube in a single layer over the sauce.TIPIf piping is difficult, you can use a small spoon, but piping is much faster and less messy. - bake · ~30 min
Top and bake the manicotti.
1.Spoon the remaining tomato sauce evenly over the stuffed manicotti.2.Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup parmesan over the top.3.Cover the baking dish with aluminum foil and bake for 20 minutes.4.Uncover and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden.TIPLet the manicotti rest for 5 minutes after baking. The filling will set up slightly, making the first slice cleaner. - garnish
Garnish with fresh basil and serve hot.
Scatter a few extra torn basil leaves over the finished dish and serve directly from the baking dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the ricotta in a fine-mesh sieve for 30 minutes if it looks watery — excess moisture leads to soggy filling.
- 2Underboil the manicotti tubes by at least 2 minutes; they will finish cooking in the oven and won't turn mushy.
- 3Use a piping bag or a zip-top bag with the corner snipped to fill the tubes easily and neatly.
- 4Let the baked manicotti rest for 5 minutes before serving so the filling sets and slices hold together.
- 5Make the tomato sauce a day ahead — the flavors deepen and the dish comes together faster on bake day.
- 6If your tomatoes lack juiciness, add a splash of water to the sauce while simmering to prevent it from drying out.
Adapt it for your goals.
Spinach-ricotta
Thaw and squeeze dry 10 oz frozen spinach, then fold it into the ricotta filling. Adds color, fiber, and a mild earthy flavor.
meat lover'sMeat-lover's
Brown 1/2 lb ground beef or Italian sausage with the onion and garlic before adding tomatoes. Makes the sauce heartier and more robust.
low fatLow-fat
Use part-skim ricotta and mozzarella, and skip the egg. Reduces fat while keeping the dish creamy. Ideal for lighter eating.
gluten freeGluten-free
Replace manicotti tubes with gluten-free lasagna noodles cut into 4-inch strips, roll with filling. Works for gluten-sensitive diners.
Why this is on our healthy list.
High-quality dairy protein
Ricotta and mozzarella provide casein and whey protein, which support muscle repair and satiety.
Rich in calcium
The cheese blend in this dish is a good source of calcium, important for bone health.
Antioxidant-rich tomato base
Fresh tomatoes and basil deliver lycopene and flavonoids, which help combat oxidative stress.
Frequently asked questions
No-boil shells are designed to soften during baking, but for this recipe you still need to soften them briefly in hot water (about 3 minutes) so they can be filled without cracking.
