Classic Pizzeria Baked Manicotti
A comforting, make-ahead baked manicotti stuffed with a rich three-cheese blend of ricotta, mozzarella, and parmesan, all baked in a savory homemade marinara sauce.
Equipment
- 9x13 inch baking dish
- Large pot
- Medium saucepan
- Large mixing bowl
- Piping bag or large zip-top bag
- Aluminum foil
Ingredients
Homemade Marinara Sauce
- 2 tablespoons Olive oil — Extra virgin
- 0.5 cup Yellow onion — Finely diced
- 3 whole Garlic cloves — Minced
- 28 ounces Crushed tomatoes — Canned, preferably San Marzano
- 1 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt — Plus more to taste
- 0.5 teaspoon Granulated sugar (optional) — To cut the acidity of the tomatoes
Three-Cheese Filling
- 15 ounces Whole milk ricotta cheese — Drained if very wet
- 1.5 cups Shredded mozzarella cheese — Divided use (1 cup for filling, 0.5 cup for topping)
- 0.5 cup Grated parmesan cheese
- 1 whole Large egg — Lightly beaten
- 0.25 cup Fresh parsley — Finely chopped
- 0.25 teaspoon Black pepper — Freshly ground
- 0.125 teaspoon Ground nutmeg (optional) — A pinch adds depth to the ricotta
Pasta
- 8 ounces Manicotti shells — About 12-14 shells
Homemade Marinara Sauce
| 2 tablespoons | Olive oil | Extra virgin |
| 0.5 cup | Yellow onion | Finely diced |
| 3 whole | Garlic cloves | Minced |
| 28 ounces | Crushed tomatoes | Canned, preferably San Marzano |
| 1 tablespoon | Tomato paste | |
| 1 teaspoon | Dried oregano | |
| 1 teaspoon | Dried basil | |
| 0.5 teaspoon | Salt | Plus more to taste |
| 0.5 teaspoon | Granulated sugar (opt.) | To cut the acidity of the tomatoes |
Three-Cheese Filling
| 15 ounces | Whole milk ricotta cheese | Drained if very wet |
| 1.5 cups | Shredded mozzarella cheese | Divided use (1 cup for filling, 0.5 cup for topping) |
| 0.5 cup | Grated parmesan cheese | |
| 1 whole | Large egg | Lightly beaten |
| 0.25 cup | Fresh parsley | Finely chopped |
| 0.25 teaspoon | Black pepper | Freshly ground |
| 0.125 teaspoon | Ground nutmeg (opt.) | A pinch adds depth to the ricotta |
Pasta
| 8 ounces | Manicotti shells | About 12-14 shells |
Instructions
-
Bring a large pot of salted water to a boil. Add the manicotti shells and cook for 1-2 minutes less than the package directs for al dente. Drain, rinse gently with cold water to stop the cooking, and lay flat on a piece of parchment paper so they do not stick together.
~10 minUndercooking the pasta slightly prevents the shells from tearing when you stuff them, and they will finish cooking in the oven. -
While the water is boiling, heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
~6 min -
Pour the crushed tomatoes into the saucepan. Stir in the dried oregano, dried basil, salt, and sugar. Reduce heat to low, cover, and let simmer for 15 minutes. Taste and adjust seasoning if necessary.
~15 minIf you are short on time, you can substitute 3 cups of high-quality store-bought marinara sauce. -
In a large mixing bowl, combine the ricotta, 1 cup of the mozzarella, parmesan, egg, fresh parsley, black pepper, and nutmeg. Stir until the mixture is smooth and completely combined.
~5 min -
Preheat your oven to 375°F (190°C). Spread about 1 cup of the prepared marinara sauce evenly across the bottom of a 9x13 inch baking dish.
~5 min -
Transfer the ricotta filling to a piping bag or a large gallon zip-top bag with one bottom corner snipped off. Pipe the filling carefully into each manicotti shell from both ends until fully stuffed. Place the filled shells side-by-side in the baking dish.
~10 minUsing a piping bag is the easiest and cleanest way to fill manicotti without tearing the delicate pasta. -
Pour the remaining marinara sauce evenly over the top of the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce.
~2 minMake sure all the pasta edges are covered in sauce to prevent them from drying out in the oven. -
Tent the baking dish loosely with aluminum foil (ensure it doesn't touch the cheese). Bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly browned.
~40 minIf making ahead, you can cover and refrigerate the unbaked dish at this point for up to 24 hours. Add 10 minutes to the covered baking time. -
Remove from the oven and let the manicotti rest for 10 minutes before serving. Garnish with additional fresh chopped parsley if desired.
~10 minResting allows the cheese filling to set, making the manicotti much easier to serve neatly.
Tips & Storage
- Always grate your own mozzarella and parmesan from blocks rather than using pre-shredded bags, as they melt much creamier.
- If your ricotta is exceptionally watery, strain it through a cheesecloth or fine mesh sieve for 30 minutes before mixing to prevent a watery filling.
- To make this a meatier dish, you can add 1/2 pound of cooked, crumbled Italian sausage or ground beef to the marinara sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. Unbaked, assembled manicotti can be frozen tightly wrapped for up to 2 months. Bake from frozen, covered with foil, for 1 hour, then uncover and bake for 15 minutes.