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plate of manicotti with a pan of manicotti in the background
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5 from 3 votes

The EASIEST Manicotti Recipe

Pasta lovers unite! This baked Manicotti dish has all of the flavors you know and love (think cheesy, savory, delicious!) , but it so much easier than your typical manicotti recipe.
Prep Time35 minutes
Cook Time50 minutes
Total Time1 hour 25 minutes
Course: Dinner, Main Course, Pasta
Cuisine: Italian
Diet: Vegetarian
Servings: 8
Author: Melissa Griffiths

Ingredients

For the Tomato Sauce:

  • 2 cans crushed tomatoes (28 ounces each)
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • ½ teaspoon red pepper flakes optional
  • ½ teaspoon salt
  • 2 tablespoons fresh basil chopped

Cheese Filling: 

  • 24 ounces ricotta cheese (3 cups)
  • 2 cups mozzarella cheese
  • 2 cups grated parmesan cheese separated
  • 2 large eggs
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • ¾ teaspoon salt
  • ½ teaspoon pepper

For Assembly:

  • 16 no-boil lasagna noodles

Instructions

For the Tomato Sauce: 

  • In a large saucepan over medium heat, heat oil, garlic, and pepper flakes. Cook about 3 minutes until golden brown, stirring often.
  • Stir in tomatoes and salt and bring to a simmer.
  • Cook for about 5-10 minutes, until thickened slightly.
  • Stir in basil and set aside.

For Cheese Filling: 

  • Combine ricotta, mozzarella, 1 cup Parmesan, eggs, parsley, basil, salt, and pepper in a bowl. 

To Assemble:

  • Adjust oven rack to middle position and preheat the oven to 375℉.
  • In a 9x13-inch baking dish, pour 2 inches of boiling water. Place noodles into water, one at a time, and soak about 10-12 minutes until pliable. Separate noodles with the tip of a sharp knife to prevent sticking. Remove noodles from the water and place in a single layer on clean dish towels. Discard water and dry baking dish. 
  • Spread 1 ½ cups sauce evenly over the bottom of the dish.
  • On the bottom three-quarters of each noodle, spread ¼ cup cheese mixture, leaving the top quarter of the noodle exposed.
  • Roll noodles into a tube shape and place atop the tomato sauce in the baking dish with the seam side down.
  • Top with the remaining sauce, making sure that the noodles are completely covered.
  • Cover the baking dish with foil and bake for 40 minutes.
  • Remove the dish from the oven and remove the foil. Adjust oven rack to be 6 inches from broiler element. Sprinkle remaining 1 cup Parmesan over the manicotti. Broil for about 4 to 6 minutes until the cheese is spotty brown.
  • Let cool for 10 minutes before serving. 

Notes

  • Gently but firmly roll the lasagna noodles to prevent tearing while keeping the filling snug and secure.
  • Fresh basil and parsley enhance the flavor of both the sauce and cheese filling. If you only have dried herbs, use about one-third of the amount called for fresh
  • Ensure the manicotti is fully covered with sauce to prevent the noodles from drying out and becoming tough.
  • Cover the dish with aluminum foil during the initial baking to keep the manicotti moist and tender.
  • Place the rolled manicotti seam-side down in the baking dish to keep them from unrolling during baking.

Nutrition

Serving: 1 of 8 servings | Calories: 548kcal | Carbohydrates: 41g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 144mg | Sodium: 1202mg | Potassium: 577mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1239IU | Vitamin C: 11mg | Calcium: 586mg | Iron: 2mg

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