Manicotti Recipe

Manicotti Recipe


  • 10-12 manicotti noodles cooked al dente according to package directions


  • 6 tbsp Olive Oil
  • 1 large cloves garlic, finely minced or put through press
  • 1 medium onion, minced
  • 2 tbsp dried parsley
  • 2 (15 ounce cans) diced tomatoes
  • 2 (8 ounce cans) tomato sauce
  • ½ tsp dried basil
  • 1 tsp salt
  • dash of pepper


  • 15 ounce container Ricotta Cheese
  • ¼ pound Mozzarella cheese, grated (about 1 cup)
  • 3 tbsp Parmesan cheese
  • 1 egg
  • 1 tbsp dried parsley
  • 2 tsp sugar
  • ½ tsp salt
  • ⅛ tsp pepper
  • More Parmesean Cheese for topping


  1. Heat olive oil in a heavy pan and saute the onion, garlic and parsley until garlic is golden and onion in transparent. Add the tomatoes, tomato sauce, basil, salt and pepper. Bring to a simmer and simmer uncovered for 25-30 minutes until sauce is nicely thickened.
  2. Make the cheese filling by combining the ricotta cheese, grated mozzarella cheese, Parmesan cheese, egg, dried parsley, sugar, salt and pepper.
  3. When sauce is done simmering, pour half of the sauce in the bottom of the dish you plan to bake the manicotti in.
  4. Fill each al dente noodle with filling. I use a spoon to put some in each side of the noodle and do my best to get it evenly distributed in the noodle.
  5. Place each noodle in the baking dish on top of the sauce you poured in.
  6. When each noodle is placed pour the remaining sauce over the noodles.
  7. Cover pan with foil and bake at 400 degrees for 40 minutes.
  8. Remove foil sprinkle with Parmesan cheese and return to oven for 5 minutes.
  9. Serve an Enjoy!
This article and recipe adapted from this site

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