Manicotti is a dish that has graced our family table for generations, each iteration building upon the last, becoming richer and more comforting with time. From boisterous Sunday dinners to quieter weeknight meals seeking a touch of warmth, manicotti has always been a beloved centerpiece. The aroma alone, a blend of simmering tomatoes, creamy ricotta, and fragrant herbs, is enough to draw everyone to the kitchen, anticipation building with each passing minute. This recipe, honed through years of love and shared meals, is more than just a dish; it’s an experience, a taste of home, and a guaranteed crowd-pleaser that I’m thrilled to share with you. Prepare to be transported to a place of culinary comfort and delight with this truly exceptional manicotti.

Ingredients: Gathering Your Manicotti Essentials

To create a truly exceptional manicotti, you need to start with quality ingredients. Each component plays a vital role in the final symphony of flavors and textures. Let’s break down what you’ll need to assemble this Italian classic.

For the Manicotti Shells:
- 12-14 Manicotti Shells: These large pasta tubes are the vessels for our delicious filling. Look for good quality shells that are sturdy and less prone to cracking during boiling. Dried manicotti shells are readily available in most grocery stores.
  - A Note on Shells: While some recipes call for fresh pasta sheets to be rolled and filled, using dried manicotti shells is a much more accessible and time-efficient method for most home cooks. They offer a wonderful texture once baked and perfectly hold the rich filling. If you are feeling adventurous and want to make your own fresh pasta for manicotti, that is certainly an option, but for this recipe, we will focus on the convenience and deliciousness of dried shells.
For the Ricotta Filling:
- 3 cups Whole Milk Ricotta Cheese: The heart of our manicotti filling is creamy ricotta cheese. Whole milk ricotta is crucial for achieving that rich, decadent texture. Avoid using part-skim ricotta, as it can be drier and less flavorful. High-quality ricotta will make a noticeable difference in the final dish.
  - Choosing Your Ricotta: When selecting ricotta, look for brands that are labeled “whole milk” and have a smooth, creamy consistency. Some ricotta cheeses can be grainy or watery, so opt for a reputable brand. If you have the time and inclination, you can even make your own ricotta cheese for an extra layer of freshness and flavor!
- 1 cup Grated Parmesan Cheese, plus more for topping: Parmesan cheese adds a salty, nutty, and umami depth to the filling. Use freshly grated Parmesan for the best flavor and texture. Pre-grated Parmesan often contains cellulose and preservatives, which can affect the taste and melting quality. We’ll use Parmesan both in the filling and sprinkled on top for a beautiful golden crust.
  - Parmesan Perfection: Invest in a block of good quality Parmigiano-Reggiano or Parmesan cheese and grate it yourself. The difference in flavor is significant. For topping, you can use either finely grated or shaved Parmesan, depending on your preference.
- 1 Large Egg: The egg acts as a binder, helping to hold the ricotta filling together and preventing it from becoming too loose during baking. It also adds a touch of richness and contributes to the overall texture.
  - Egg Essentials: Use a large egg for this recipe. Make sure your egg is fresh for optimal binding and flavor.
- ½ cup Chopped Fresh Parsley: Fresh parsley brings a bright, herbaceous note to balance the richness of the ricotta and cheese. It adds a touch of freshness and visual appeal to the filling.
  - Parsley Power: Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor compared to curly parsley. Finely chop the parsley to ensure it is evenly distributed throughout the filling. If you don’t have fresh parsley, you can substitute with 2 tablespoons of dried parsley, but fresh is always best.
- 1 teaspoon Dried Oregano: Oregano adds a classic Italian herb flavor to the filling. Its slightly pungent and earthy notes complement the other ingredients beautifully.
  - Oregano Options: Dried oregano is readily available and works perfectly in this recipe. If you have fresh oregano, use about 1 tablespoon of chopped fresh oregano instead.
- ½ teaspoon Garlic Powder: Garlic powder provides a subtle garlic flavor that enhances the savory notes of the filling without being overpowering.
  - Garlic Goodness: Garlic powder is a convenient way to add garlic flavor. If you prefer fresh garlic, you can use 1-2 cloves of minced garlic sautéed in a little olive oil before adding to the filling, but garlic powder provides a more evenly distributed flavor in the filling.
- Salt and Black Pepper to taste: Seasoning is crucial to bring out the flavors of all the ingredients. Salt enhances the savory notes, while black pepper adds a touch of warmth and spice.
  - Seasoning Secrets: Be generous with your seasoning! Taste the ricotta filling before stuffing the shells and adjust the salt and pepper as needed. Remember that the pasta and sauce will also need seasoning.
For the Tomato Sauce:
- 2 tablespoons Olive Oil: Olive oil is the foundation of our sauce, providing richness and flavor. Use good quality extra virgin olive oil for the best taste.
  - Olive Oil Excellence: Extra virgin olive oil is the highest quality olive oil and has the most flavor. It’s worth using good quality olive oil for this recipe as it contributes significantly to the overall taste of the sauce.
- 1 large Onion, finely chopped: Onion forms the aromatic base of our tomato sauce, adding sweetness and depth of flavor. Finely chopping the onion ensures it cooks down evenly and becomes tender in the sauce.
  - Onion Options: Yellow or white onions work well in tomato sauce. Finely chop the onion to ensure it cooks down properly and blends seamlessly into the sauce.
- 2 cloves Garlic, minced: Fresh garlic adds a pungent and aromatic flavor that is essential to a classic Italian tomato sauce. Minced garlic releases its flavor more effectively than sliced or whole cloves.
  - Garlic Galore: Fresh garlic is a must for a flavorful tomato sauce. Mince the garlic finely to release its aromatic oils and ensure it flavors the sauce evenly.
- 2 (28 ounce) cans Crushed Tomatoes: Crushed tomatoes form the body of our sauce, providing a rich tomato flavor and a slightly chunky texture. Look for good quality crushed tomatoes for the best taste.
  - Tomato Time: Canned crushed tomatoes are a convenient and reliable option for tomato sauce. Choose good quality tomatoes for the best flavor. San Marzano tomatoes are often considered to be the best for sauces, but any good quality crushed tomatoes will work well.
- 1 (15 ounce) can Tomato Sauce: Tomato sauce adds thickness and a concentrated tomato flavor to our sauce, complementing the crushed tomatoes.
  - Sauce Support: Tomato sauce helps to thicken the sauce and adds a smoother texture compared to using only crushed tomatoes.
- 1 teaspoon Dried Basil: Dried basil is a classic Italian herb that adds a sweet and slightly peppery flavor to the tomato sauce. It complements the tomatoes beautifully and enhances the overall Italian flavor profile.
  - Basil Boost: Dried basil is a convenient and readily available herb for tomato sauce. If you have fresh basil, you can use about ¼ cup of chopped fresh basil added towards the end of the cooking process for a brighter flavor.
- ½ teaspoon Dried Oregano: We use oregano again in the sauce to build layers of flavor and create a cohesive Italian taste.
  - Oregano Harmony: Oregano is a versatile herb that works well in both the filling and the sauce, creating a harmonious flavor profile throughout the dish.
- ½ teaspoon Sugar: A touch of sugar balances the acidity of the tomatoes and enhances the sweetness of the sauce. It’s a subtle but important ingredient for achieving a well-rounded flavor.
  - Sugar Secrets: Don’t skip the sugar! It helps to balance the acidity of the tomatoes and creates a more harmonious and flavorful sauce. You can also use a pinch of baking soda instead of sugar to neutralize acidity, but sugar also adds a touch of sweetness.
- Salt and Black Pepper to taste: Seasoning is crucial for the tomato sauce as well. Salt enhances the flavors, and black pepper adds a touch of warmth and spice.
  - Sauce Seasoning: Taste the tomato sauce as it simmers and adjust the salt and pepper as needed. Remember that the flavors will develop and deepen as the sauce simmers.
- ½ cup Water (or red wine, optional): Water or red wine helps to thin the sauce to the desired consistency and adds moisture during baking. Red wine will add a richer, more complex flavor to the sauce.
  - Liquid Love: Water or red wine helps to create the perfect sauce consistency. Red wine adds depth of flavor, but water works just as well if you prefer a simpler sauce or are avoiding alcohol.

Instructions: Step-by-Step Guide to Perfect Manicotti

Now that we have all our ingredients prepped, let’s embark on the journey of creating delicious homemade manicotti. Follow these step-by-step instructions for success:

Step 1: Prepare the Manicotti Shells

Boil Water and Cook Shells: Bring a large pot of salted water to a rolling boil. Gently add the manicotti shells to the boiling water. Cook according to package directions, usually for about 8-10 minutes, until they are al dente – slightly firm to the bite. Be careful not to overcook them, as they will become too soft and difficult to stuff.
- Shell Savvy: Cooking the shells al dente is crucial. They will continue to cook in the oven, so you want them to be slightly undercooked at this stage. Overcooked shells are prone to tearing and falling apart during stuffing and baking.
Drain and Rinse: Once cooked, carefully drain the manicotti shells in a colander. Rinse them gently with cold water to stop the cooking process and prevent them from sticking together.
- Rinsing Ritual: Rinsing with cold water is an important step to prevent the shells from continuing to cook and becoming mushy. It also removes excess starch and helps to prevent sticking.
Set Aside: Gently lay the cooked manicotti shells in a single layer on a lightly oiled baking sheet or plate to prevent them from sticking together while you prepare the filling and sauce.
- Prevent Sticking: Oiling the baking sheet or plate lightly will prevent the cooked shells from sticking and tearing when you go to stuff them.

Step 2: Make the Ricotta Filling

Combine Ingredients: In a large bowl, combine the ricotta cheese, grated Parmesan cheese, egg, chopped parsley, dried oregano, garlic powder, salt, and black pepper.
- Filling Fusion: Make sure all the ingredients are well combined for a uniform flavor and texture throughout the filling.
Mix Well: Mix all the ingredients together until they are thoroughly combined and the filling is smooth and creamy.
- Mixing Mastery: Use a spoon or spatula to mix the filling until it is well combined. Avoid overmixing, which can make the ricotta slightly dense.
Taste and Adjust Seasoning: Taste the ricotta filling and adjust the salt and pepper to your liking. Remember that the pasta and sauce will also contribute to the overall seasoning.
- Seasoning Sense: Tasting and adjusting seasoning at this stage is crucial. The filling should be flavorful on its own.

Step 3: Prepare the Tomato Sauce

Sauté Aromatics: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Aromatic Awakening: Sautéing the onion and garlic in olive oil is the foundation of a flavorful tomato sauce. Cook them until softened and fragrant to release their aromatic oils.
Add Tomatoes and Seasonings: Pour in the crushed tomatoes, tomato sauce, dried basil, dried oregano, sugar, salt, black pepper, and water (or red wine if using).
- Sauce Symphony: Adding all the tomato components and seasonings together allows the flavors to meld and develop as the sauce simmers.
Simmer Sauce: Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer the sauce simmers, the richer and more flavorful it will become.
- Simmering Secrets: Simmering the sauce is key to developing deep, rich flavors. The longer it simmers, the more the flavors will meld and intensify.
Taste and Adjust Seasoning: After simmering, taste the tomato sauce and adjust the salt, pepper, and sugar as needed.
- Sauce Seasoning Check: Always taste and adjust seasoning at the end of simmering. The flavors may have changed and developed during cooking.

Step 4: Stuff the Manicotti Shells

Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- Oven and Dish Prep: Preheating the oven ensures even baking. Greasing the baking dish prevents the manicotti from sticking.
Fill Piping Bag (Optional): For easier stuffing, transfer the ricotta filling to a piping bag fitted with a large round tip or a zip-top bag with a corner snipped off. Alternatively, you can use a spoon.
- Stuffing Strategies: A piping bag or zip-top bag makes stuffing the manicotti shells much easier and less messy. However, a spoon works just fine if you don’t have these tools.
Stuff Shells: Carefully stuff each manicotti shell with the ricotta filling, using the piping bag or spoon. Fill them generously but not so much that they burst.
- Stuffing Success: Be gentle when stuffing the shells to avoid cracking them. Fill them generously for a satisfying bite.
Arrange in Baking Dish: Pour a thin layer of tomato sauce (about 1 cup) into the bottom of the prepared baking dish. Arrange the stuffed manicotti shells in a single layer in the baking dish, nestling them into the sauce.
- Sauce Bed: The layer of sauce at the bottom of the dish prevents the manicotti from sticking and keeps them moist during baking.

Step 5: Bake the Manicotti

Cover with Sauce: Pour the remaining tomato sauce over the stuffed manicotti shells, ensuring they are well coated.
- Sauce Coverage: Make sure all the manicotti shells are covered in sauce to prevent them from drying out during baking.
Sprinkle with Parmesan: Sprinkle the top generously with grated Parmesan cheese.
- Parmesan Perfection: Parmesan cheese on top creates a delicious golden crust and adds extra flavor.
Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and golden brown and the sauce is bubbly.
- Baking Brilliance: Baking covered initially helps to heat the manicotti through and prevent the cheese from browning too quickly. Removing the foil for the last part of baking allows the cheese to melt and brown beautifully.
Rest Before Serving: Let the manicotti rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.
- Resting Ritual: Resting the manicotti before serving is important. It allows the dish to settle and the flavors to meld further.

Nutrition Facts: Understanding Your Manicotti Calories

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: This recipe typically yields approximately 6-8 servings, depending on portion size.
Calories per Serving (Estimated): Approximately 500-650 calories per serving.
- Macronutrient Breakdown (Approximate, per serving):
  - Protein: 25-30g
  - Fat: 25-35g
  - Carbohydrates: 40-50g
- Important Note: These are estimated values. For more precise nutritional information, you can use online recipe analyzers or nutritional databases, inputting the specific brands and quantities of ingredients you used. Factors that can influence calorie count include the type of ricotta cheese (whole milk vs. part-skim), the amount of Parmesan cheese, and portion sizes. Serving size greatly impacts calorie count.

Preparation Time: Planning Your Manicotti Cooking Schedule

Prep Time: Approximately 45-60 minutes (includes preparing filling, sauce, and cooking shells).
Cook Time: Approximately 40-45 minutes (baking time).
Total Time: Approximately 1 hour 25 minutes – 1 hour 45 minutes.
- Time-Saving Tips:
  - Make the sauce ahead: The tomato sauce can be made a day or two in advance and stored in the refrigerator. This can significantly reduce prep time on the day you plan to serve the manicotti.
  - Assemble ahead: You can stuff the manicotti shells and assemble the dish earlier in the day. Cover and refrigerate until ready to bake. You may need to add 10-15 minutes to the baking time if baking from cold.
  - Use store-bought sauce (in a pinch): While homemade sauce is highly recommended for the best flavor, using a good quality store-bought marinara sauce can save significant time if you are short on time.

How to Serve Manicotti: Delicious Serving Suggestions

Manicotti is a hearty and satisfying dish on its own, but it’s even better when accompanied by complementary side dishes. Here are some serving suggestions to create a complete and delicious meal:

Classic Side Dishes:
- Garlic Bread: Warm, crusty garlic bread is the perfect accompaniment to soak up the delicious tomato sauce.
- Side Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the manicotti. Consider a simple Caesar salad or an Italian-style salad with mixed greens, tomatoes, cucumbers, and olives.
- Roasted Vegetables: Roasted vegetables like asparagus, broccoli, or bell peppers add a healthy and flavorful side dish. Drizzle them with olive oil, salt, and pepper before roasting.
Elevated Pairings:
- Caprese Salad: A classic Caprese salad with fresh mozzarella, tomatoes, and basil offers a vibrant and flavorful starter or side.
- Bruschetta: Toasted bread topped with fresh tomatoes, basil, and garlic makes a delightful appetizer or side dish.
- Italian Wedding Soup: A light and flavorful Italian Wedding Soup can be a wonderful starter before the rich manicotti.
Garnishes and Finishing Touches:
- Fresh Basil: Garnish each serving of manicotti with fresh basil leaves for a pop of color and fresh herbal flavor.
- Extra Parmesan Cheese: Offer extra grated Parmesan cheese at the table for those who like a more cheesy experience.
- Red Pepper Flakes (Optional): For those who enjoy a touch of spice, a sprinkle of red pepper flakes can add a pleasant kick.

Additional Tips for Perfect Manicotti: Mastering the Dish

To ensure your manicotti is a resounding success, keep these helpful tips in mind:

Don’t Overcook the Shells: As mentioned earlier, cooking the manicotti shells al dente is crucial. They will continue to cook in the oven, and overcooked shells will become mushy and difficult to handle. Aim for slightly firm shells after boiling.
Use Quality Ricotta: Whole milk ricotta is essential for a creamy and flavorful filling. Avoid part-skim ricotta, which can be dry and less satisfying. High-quality ricotta makes a significant difference in the overall taste and texture.
Don’t Overfill the Shells: While you want to fill the manicotti generously, avoid overstuffing them to the point where they might burst during baking. Leave a little room at the ends of the shells for expansion.
Simmer the Sauce Long Enough: Simmering the tomato sauce for at least 30 minutes, and ideally up to an hour, allows the flavors to meld and deepen. This step is crucial for a rich and flavorful sauce that complements the manicotti perfectly.
Let it Rest Before Serving: Allowing the baked manicotti to rest for 5-10 minutes before serving is important. This allows the sauce to thicken slightly, the flavors to settle, and makes it easier to serve without the dish falling apart.

Frequently Asked Questions About Manicotti (FAQ)

Q1: Can I make manicotti ahead of time?
A: Yes, manicotti is a great make-ahead dish! You can assemble the stuffed manicotti in the baking dish, cover it tightly with plastic wrap and aluminum foil, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if baking from cold. You can also make the tomato sauce ahead of time and store it separately in the refrigerator for up to 3 days.

Q2: Can I freeze manicotti?
A: Yes, cooked manicotti freezes well. Allow the baked manicotti to cool completely. Cut it into individual portions or leave it whole, and wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through, about 20-30 minutes, or microwave individual portions until heated through.

Q3: Can I use different types of cheese in the filling?
A: While ricotta is the traditional and essential cheese for manicotti filling, you can add other cheeses to enhance the flavor. Consider adding a small amount of mozzarella cheese for extra meltiness, or provolone for a slightly sharper flavor. However, keep ricotta as the primary cheese for the classic manicotti taste.

Q4: Can I make manicotti vegetarian?
A: Yes, this manicotti recipe is inherently vegetarian as it relies on ricotta cheese and vegetables. To ensure it remains vegetarian, simply use a vegetarian Parmesan cheese if you are concerned about animal rennet in traditional Parmesan.