Manicotti is one of the greatest Italian dishes ever made. Ricotta filled shells, stuffed in a pan full of marinara and topped with mozzarella and parmesan. It can be made in advance and refrigerated or frozen. It is great to take along to gatherings or give to others in need (think new parents!)
This is sure to impress the family and friends.
Manicotti
Ingredients
Homemade Marinara
- 2 tbsp Olive oil
- 1 cup Onion, diced
- 5 cloves Garlic
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Italian seasoning
- 1 quart tomato sauce
- 1 pint diced tomatoes
- salt/pepper
Cheese Filling
- 1 16oz container Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 1/2 cup Shredded parmesan cheese
- 1 tbsp Dried parsley
- 1 tsp dried oregano
- 2 Eggs
Other ingredients
- 1 box Manicotti Shells
- 1 cup Mozzarella cheese (topping)
- 1/2 cup Parmesan cheese (topping)
Instructions
- In a 6 quart stockpot on medium heat, cook onions in olive oil until tender and translucent.
- Add garlic and saute until fragrant (approximately 30 seconds)
- Add basil, oregano, italian seasoning, tomato sauce, and diced tomatoes. Season with salt and pepper.
- Simmer on medium low for 30 minutes.
- While marinara is simmering, cook manicotti shells in boiling water for 7 minutes.
- In a large mixing bowl, combine ricotta, parmesan, mozzarella, parsley, oregano and eggs.
- Once shells are cooked and cheese is mixed, pour half of the marinara into a 9x13 dish.
- Pour cheese mixture into a gallon size storage bag. Cut a small corner off the cheese filled storage bag. This is a quick, disposable piping bag.
- Preheat oven to 350 degrees.
- Fill manicotti shells with the cheese mixture by squeezing it into the shells from the corner of the bag. Fill half the shell, then turn it around and fill the other half. Continue to fill each shell and place them on top of the marinara sauce.
- Once all shells are filled and in the pan, cover them with the remainder marinara sauce. Sprinkle the mozzarella cheese and parmesan cheese over the top and cover with foil.
- Cook covered manicotti for 40 minutes. Remove foil and continue to cook for 10-15 minutes longer, or until the top is browning and the marinara is bubbling.
- Remove from oven and allow to rest for 10 minutes before serving.
Notes
Can be made the day before and refrigerated. Take dish out of refrigerator about 30 minutes before baking.
If frozen, thaw overnight in the refrigerator.
