baked manicotti

This easy Manicotti recipe is made by stuffing a lasagna noodle with a three cheese mixture, covering it in homemade sauce, and baking it in the oven.

Manicotti

recipe easy Marinara Sauce (,

no-boil lasagna noodles*

ricotta cheese

parmesan cheese

mozzarella cheese

eggs

salt

black pepper

parsley

basil leaves (, chopped (or 1 teaspoon dried basil))

Adjust oven rack to middle position and heat oven to 375 degrees.

Make the sauce. My easy homemade marinara uses basic pantry ingredients and is ready in about 15 minutes! The taste is incomparable to store-bought (but I wont judge if you&#39;re in a pinch and need to use the jarred stuff).

Cheese Filling: In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

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.

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).

Bake: Pour remaining red sauce over the filled pasta. Cover dish with aluminum foil and bake 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.

https://content.jwplatform.com/videos/LqsMuCOB.mp4

An extra creamy, indulgent version of a comfort food classic. 

Million Dollar Manicotti

oz cream cheese, softened

Parmesan cheese, grated

mozzarella cheese, grated and divided

egg,

garlic,

Italian seasoning

basil

oz manicotti shells, uncooked

(24 oz) jar marinara sauce

beef

salt and black pepper,

Preheat oven to 350°F and set aside a 9x13-inch baking dish.

Bring a large pot of salted water to a boil, then cook manicotti shells just 3-4 minutes. They should be pliable, but NOT fully al dente. Drain and let cool.

In a large skillet over medium heat, season ground beef with salt and pepper and cook until no longer pink. Drain grease, if needed, then stir in marinara sauce until simmering. Remove from heat.

Spoon 1/2 cup of the meat sauce in the baking dish, then set the rest aside.

In a large bowl, stir together the ricotta, cream cheese, Parmesan cheese, 2 cups of the mozzarella cheese, egg, garlic, Italian seasoning, and dried basil until well combined. Season to taste with salt and pepper.

Transfer the mixture to a piping bag and pipe filling into manicotti shells. Line filled shells up in baking dish.

Spoon remaining meat sauce over the manicotti, then cover dish tightly with foil and bake until shells are tender and sauce is bubbling, about 40 minutes.

Uncover dish, top with remaining mozzarella and return to oven until cheese is bubbly and melted, about 10 minutes.

Let rest 5 minutes before serving. Enjoy!

Big pasta tubes stuffed with a creamy 4 cheese mixture and baked to bubbly perfection.

Four Cheese Baked Manicotti

tomato sauce

manicotti pasta ('al dente')

ricotta

mozzarella (shredded)

Parmigiano Reggiano (grated)

Pecorino Romano (grated)

parsley (minced)

kosher salt (to taste)

Boil manicotti to very al dente, drain, and set aside to cool on a wire rack.

Mix the ricotta, 2/3 of the mozzarella, the grated Parmigiano and Pecorino, and the minced parsley.  Taste test and adjust salt and pepper levels.  When satisfied, add 2 eggs and mix until smooth.

Place the ricotta mixture into a plastic bag.  With a scissor, remove just enough of the bag&#039;s corner and gently squeeze to fill the manicotti tubes.

Add a thick layer of sauce to a baking pan and place the stuffed manicotti into the pan without stacking.  Layer more sauce on top of the manicotti and sprinkle with the remaining shredded mozzarella.

Bake at 400f for 20-30 minutes or until the cheese is bubbly and lightly golden.  Enjoy!

This was super easy and delicious! I made a simple marinara for the tomato sauce and it was glorious. 10/10 will make again!

This was so delicious. So easy to make. I did the 2x recipe.

Very easy steps to follow 
Thanks for sharing

Jim love all the recipes i have done off your site and YouTube videos. I have a question on the manicotti , have you ever done them without pre cooking the manicotti shells . I have done lasagne like that and it worked well . Haven’t tried it on manicotti yet though . Love the site and the YouTube videos .

Easy to make, simple instructions and video.  Taste was awesome.  Only adjustment I made was adding 3/4 cup of frozen spinach dried with paper towel of course.

https://www.youtube.com/watch?v=RLFXjS34bBU

Manicotti (the Italian-American version of cannelloni) are stuffed pasta tubes filled with creamy ricotta, mozzarella, and various other ingredients.  I made a basic but super tasty one with the addition of egg, parsley, Pecorino Romano, and Parmigiano Reggiano cheese.  This is part 5/5 of the Sunday Dinner series.  

WATCH THE FULL SUNDAY DINNER SERIES!
https://www.youtube.com/playlist?list=PL0QyikC1o6v0h-8NM4Y8TeWgQ8V2rv-zn

ALSO, WATCH THE FULL MEAT SAUCE SERIES!
https://www.youtube.com/playlist?list=PL0QyikC1o6v2IA68LB_Kp8AWShDOSyyjV

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PRINTABLE RECIPE:
https://www.sipandfeast.com/baked-manicotti/

INGREDIENTS:
▪8 ounces manicotti tubes
▪5 cups Sunday sauce * from episode 1* or a quick marinara
▪1 pound ricotta
▪1 pound block mozzarella - 1/3 grated, 2/3 cut into small cubes
▪1/2 cup grated Pecorino Romano - grated 
▪1/2 cup Parmigiano Reggiano - grated
▪1 large egg
▪1/2 cup minced fresh parsley
▪salt and pepper to taste

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Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

#manicotti

Best Manicotti Recipe Ever

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

Baked Beef and Cheese Manicotti (Cannelloni)

carton (15 ounces part skim ricotta cheese)

93% beef

onion (chopped)

garlic (chopped)

mozzarella cheese (divided*)

Parmesan cheese

egg (lightly beaten)

black pepper (to taste)

Pomodoro Fresco sauce

manicotti pasta shells (8 ounces (for gluten-free use Jovial)*)

Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.

In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and black pepper. Transfer the a piping bag or gallon size ziplock bag, with a 1/2 inch hole snipped off the corner and stuff each uncooked manicotti shell with about generous 1/4 cup each.

Spread 1 cup of the sauce mixture into a greased 13x9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover tight with foil and bake at 375F until pasta is tender, 60 to 65 minutes, until the pasta is tender and cooked. Uncover; sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.

Took me more like forty minutes for prep--chopping vegetables &amp; parsley, shredding cheese, browning beef, combining ingredients. Cook time was longer than an hour. I had to hunt to find a sauce like the Pomodoro Fresco in my area; next time I will just use whatever red sauce I have on hand.

I dont care for ricotta so I use mozz or parm. I stuff every other shell with string cheese

Wonderful recipe. Very easy for my first time making manicotti. I was cooking for a crowd so I tripled the recipe.

Thank you ..I had a big appetite for manicotti..and this recipe was just what I was craving..thanks again yum yum delish love love .

OMG... the BEST Cannelloni I have ever had! My family devoured this. I was told it was 10 stars and a definite keeper. Thanks so much for another amazing recipe!

This was excellent!  And I had fun filling the tubes.  I subbed turkey sausage as I had it on hand.  I was very filling, I was full after 1 and 1/2.

Every recipe you create is amazing and healthy! Love it!

Kids give this 2 thumbs up. I used leftover cooked chicken in the filling. I like that it can be made ahead, and not having to pre-cook the manicotti. I'll be making this again!

Best tastiest recipe ever! It was soooo delicious I can't wait to make it again

A little high in calories for me- I'd swap the beef for mushrooms or spinach, cut the mozzarella to a cup.  So this is a good recipe base for me, but not one I would follow.

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The most viewed baked manicotti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine