We’ve always been fans of hearty Italian classics that bring comfort to the table, and manicotti delivers that in spades. This beloved dish features tender pasta tubes stuffed with creamy cheese and savory fillings then baked to perfection in a rich tomato sauce.
Originating from the kitchens of Italy it’s evolved into a go-to meal for family dinners and gatherings. In our version we’ll guide you through simple steps to create an authentic flavor that’s sure to impress your guests and become a household favorite.
Ingredients
To craft our delicious manicotti—those tender pasta tubes brimming with creamy cheese and baked in a savory tomato sauce—we start by gathering high-quality ingredients. We’ll organize them in the order they are used, beginning with the filling preparation, followed by the sauce, and finally the pasta assembly. This ensures a smooth cooking process and highlights the rich, comforting flavors that make manicotti a family favorite.
For the Filling
- 2 cups ricotta cheese, drained to remove excess moisture for a creamy texture
- 1 cup shredded mozzarella cheese, freshly grated for optimal meltiness and flavor
- ½ cup grated Parmesan cheese, finely grated to add a sharp, nutty depth
- 2 large eggs, beaten to bind the mixture and create a smooth consistency
- ¼ cup fresh parsley, finely chopped for a burst of herbaceous brightness
- 1 cup fresh spinach, wilted and squeezed dry to incorporate a vibrant, earthy element
For the Sauce
- 2 tablespoons olive oil, used for sautéing to build a flavorful base
- 1 medium onion, diced for sweetness and aroma
- 3 garlic cloves, minced to infuse a pungent, aromatic kick
- 1 can (28 oz) crushed tomatoes, for a hearty, robust tomato foundation
- 1 teaspoon dried oregano, to evoke authentic Italian essence
- ½ teaspoon salt, adjusted to taste for perfect seasoning
- ¼ teaspoon black pepper, freshly ground for a subtle spicy note
For Assembly and Baking
- 12 manicotti shells, uncooked and ready to be boiled al dente for the perfect tender bite
- Additional 1 cup shredded mozzarella cheese, for topping to achieve a golden, bubbly crust
| Nutrient | Per Serving (1 manicotti) | Daily Value % |
|---|---|---|
| Calories | 350 | 18% |
| Protein | 18g | 36% |
| Fat | 20g | 26% |
| Carbohydrates | 25g | 9% |
| Sodium | 600mg | 26% |
Equipment Needed
Before we dive into preparing our delicious manicotti, let’s ensure we have the right tools on hand. This will make our cooking process smooth and efficient, building on the ingredients we’ve already gathered.
We recommend the following essential equipment, organized by the key stages of the recipe—preparation, cooking, and baking. Use this list to streamline your kitchen setup:
- Large Mixing Bowl: For combining the filling ingredients like ricotta and spinach; opt for a bowl with a capacity of at least 4 quarts to avoid spills.
- Skillet or Saucepan: A 10- to 12-inch non-stick skillet works best for sautéing onions and garlic for the sauce, ensuring even heat distribution.
- Baking Dish: Choose a 9×13-inch glass or ceramic baking dish; this size accommodates the assembled manicotti perfectly for even baking.
- Spatula or Wooden Spoon: Essential for stirring the sauce; a heat-resistant spatula prevents sticking and makes mixing effortless.
- Piping Bag or Large Ziplock Bag: Ideal for filling the manicotti shells neatly—simply snip a corner if using a Ziplock for a makeshift option.
- Measuring Cups and Spoons: Accurate for measuring ingredients; we suggest a set that includes both dry and liquid cups for precision.
- Oven Mitts and Cutting Board: Must-haves for safety—mitts protect our hands when handling hot dishes, and a sturdy board is key for prepping vegetables.
By having these items ready, we’ll transition seamlessly from mixing our flavorful filling to baking a golden, irresistible manicotti dish.
Instructions
We guide you through creating our delicious manicotti step by step using the ingredients and equipment we’ve outlined ensuring a seamless process that results in tender pasta tubes filled with creamy cheese and savory flavors. Let’s dive into the preparation to bring this Italian classic to life.
Prep
First we prepare the filling and sauce components to set the stage for our manicotti. Begin by mixing the filling in a large mixing bowl: combine 16 ounces of ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, 2 large eggs, 2 tablespoons of chopped fresh parsley, and 1 cup of chopped spinach until smooth and creamy. This mixture should have a rich velvety texture that promises a comforting bite.
Next tackle the sauce in a skillet or saucepan: heat 2 tablespoons of olive oil over medium heat then add 1 diced onion and 2 minced garlic cloves cooking for about 5 minutes until softened and aromatic. Stir in 28 ounces of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and **1/4 teaspoon of pepper. Let it simmer for 10-15 minutes to develop a robust flavorful base that enhances the pasta’s savory notes.
Cook
Now we cook the sauce further and prepare the pasta shells to ensure everything integrates perfectly. Continue simmering the sauce from the prep stage for another 5 minutes allowing the flavors to meld into a hearty tomato blend. While the sauce cooks boil a large pot of salted water and cook 12 uncooked manicotti shells according to package instructions typically 7-9 minutes until al dente. Drain the shells and rinse under cool water to stop the cooking process keeping them firm for easy stuffing.
Assemble
Finally we assemble our manicotti for baking transforming the prepared elements into a golden baked dish. Spread 1 cup of the sauce evenly in a 9×13-inch baking dish creating a flavorful base. Use a piping bag or large Ziplock bag to fill each cooked manicotti shell with the cheese mixture then arrange the shells in the dish. Top with the remaining sauce and sprinkle 1 cup of shredded mozzarella for a gooey melted finish. Bake in a preheated oven at 375°F for 25-30 minutes until bubbly and lightly browned on top releasing an irresistible aroma of melted cheese and herbs.
Make-Ahead Instructions
One of the beauties of our manicotti recipe is its flexibility for busy schedules—we can prepare key components in advance to save time without sacrificing that creamy, savory flavor. This approach ensures the dish remains fresh and delicious, allowing us to focus on assembly and baking when ready. Below, we break down the steps for making ahead, storing, and reheating each part effectively.
Preparing the Filling Ahead
We recommend prepping the filling up to 2 days in advance to let flavors meld. Start by mixing the ricotta, mozzarella, Parmesan, eggs, parsley, and spinach in a large bowl until smooth, as outlined in our step-by-step instructions. Once combined, transfer the mixture to an airtight container. Refrigerate it immediately to maintain its creamy texture—aim for a temperature of 40°F or below. This method keeps the filling fresh and ready, enhancing the comforting, cheesy goodness when you assemble the dish later.
Making the Sauce in Advance
Our flavorful tomato sauce can be prepared up to 3 days ahead or even frozen for up to 3 months, making it a versatile base for multiple meals. Begin by sautéing the onion and garlic in olive oil until fragrant, then add crushed tomatoes, oregano, salt, and pepper. Let it simmer until thickened. After cooling completely, store the sauce in an airtight container in the refrigerator or portion it into freezer-safe bags for longer storage. When reheating, warm it gently on the stovetop over medium heat, stirring occasionally to preserve its rich, aromatic essence.
Assembling the Dish Ahead
For ultimate convenience, we can fully assemble the manicotti dish up to 24 hours in advance. First, spread a layer of sauce in the baking dish. Use a piping bag or Ziplock bag to fill the al dente manicotti shells with the prepared filling, then arrange them in the dish, top with more sauce and mozzarella, and cover tightly with foil. Refrigerate the assembled dish to lock in flavors. If freezing, wrap it securely and store for up to 1 month—bake from frozen, adding 10-15 minutes to the cooking time for that bubbly, golden finish.
Storage and Reheating Tips
To help track storage details, we’ve compiled the key times and methods in the table below for quick reference:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Filling | Airtight container in refrigerator | Up to 2 days | Let it sit at room temperature for 15-20 minutes before using |
| Sauce | Airtight container in refrigerator or freezer | Up to 3 days (fridge) or 3 months (freezer) | Stovetop over medium heat for 5-10 minutes; thaw frozen sauce overnight in fridge first |
| Assembled Dish | Covered baking dish in refrigerator or freezer | Up to 24 hours (fridge) or 1 month (freezer) | Bake refrigerated dish at 375°F for the standard time; for frozen, add 10-15 minutes and ensure it reaches 165°F internally |
By following these steps, we ensure our manicotti stays as irresistible as ever, with minimal effort on the day of serving.
Conclusion
We’ve loved diving into this manicotti recipe and all its comforting charm. It’s a timeless favorite that brings families together with its hearty flavors.
Try it out in your kitchen and you’ll see why it’s a go-to for us. We’re confident it’ll become one of your crowd-pleasers too.
Frequently Asked Questions
What is manicotti?
Manicotti is a classic Italian dish featuring tender pasta tubes stuffed with creamy cheese and savory fillings, then baked in a flavorful tomato sauce. It’s known for its comforting, rich flavors and is perfect for family dinners or gatherings, offering a taste of Italian tradition that’s easy to recreate at home.
What ingredients are needed for manicotti?
For manicotti, you’ll need ingredients for the filling (ricotta, mozzarella, Parmesan, eggs, parsley, and spinach), sauce (olive oil, onion, garlic, crushed tomatoes, oregano, salt, and pepper), plus uncooked manicotti shells and extra mozzarella for topping. This combination creates an authentic, delicious dish with balanced nutrition per serving.
What equipment is required to make manicotti?
Essential equipment includes a large mixing bowl for the filling, a skillet or saucepan for the sauce, a baking dish for assembly, a spatula or wooden spoon, a piping bag or Ziplock bag for filling shells, measuring cups and spoons, oven mitts, and a cutting board. These tools ensure a smooth cooking process from start to finish.
How do I make manicotti step by step?
Start by mixing the filling ingredients until smooth. Sauté onion and garlic for the sauce, add tomatoes and seasonings, and simmer. Boil manicotti shells until al dente. Assemble by layering sauce in a baking dish, fill shells, top with more sauce and cheese, then bake until bubbly and golden. Follow these steps for a homemade Italian favorite.
Can I prepare manicotti in advance?
Yes, you can! Prepare the filling up to 2 days ahead and refrigerate it in an airtight container. Make the sauce up to 3 days in advance or freeze it for up to 3 months. Assemble the full dish 24 hours ahead and refrigerate, or freeze for later baking, making it ideal for busy schedules.
How should I store and reheat manicotti?
Store assembled but unbaked manicotti in the fridge for up to 24 hours or freeze for up to 3 months. For leftovers, refrigerate cooked manicotti in an airtight container for 3-4 days. Reheat in the oven at 350°F until warmed through, or use the microwave for quicker results, maintaining its flavors and texture.