Baked Manicotti
Craving a cozy Italian-inspired dish that feels like a warm hug on a plate? Look no further than Baked Manicotti! This comforting classic combines tender pasta shells filled with a rich, cheesy ricotta mixture and topped with a flavorful homemade tomato sauce. It’s baked to bubbly perfection, delivering all the comforting, cheesy goodness you love in every bite.
This dish is surprisingly simple to prepare and versatile enough to suit a casual weeknight dinner or an elegant dinner party. Whether you’re new to Italian cooking or a seasoned pro, this recipe makes it easy to create a restaurant-quality meal in your own kitchen.
Pair your Baked Manicotti with a fresh green salad and some garlic bread, and you’ve got yourself a meal that’s bound to impress. It’s also perfect for meal prepping—assemble it ahead of time, refrigerate, and bake when ready for a stress-free dinner.
Get ready to savor every bite of this hearty, satisfying dish, packed with cheesy, herby goodness and a touch of homemade charm!
Serves 2
Prep time 5 minutes
Cook time 1 hour 20 minutes
Calories per serving: 765 calories
Ingredients
For the Sauce:
2 tablespoons vegetable oil
¼ cup finely chopped onion
1 clove garlic, minced
½ teaspoon dried basil
½ teaspoon dried oregano
1 can (10.75 oz) tomato soup
½ cup water
2 medium tomatoes, diced
¼ cup chopped green bell pepper
1 bay leaf
Salt and pepper, to taste
For the Filling:
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese, divided
1 egg
1 tablespoon freshly chopped parsley
Salt and pepper, to taste
Other Ingredients:
6 manicotti shells, cooked and drained
Fresh parsley or basil (optional, for garnish)
Directions:
Prepare the Sauce
Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, dried basil, and dried oregano. Sauté until the onion is translucent and fragrant.
Stir in the tomato soup, diced tomatoes, chopped green bell pepper, water, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the sauce reaches your desired consistency.
Remove and discard the bay leaf. Adjust seasoning if needed.
Make the Filling
In a medium mixing bowl, combine ricotta cheese, shredded mozzarella cheese, half of the grated Parmesan cheese, egg, parsley, salt, and pepper. Mix well until smooth and evenly combined.
Transfer the filling to a piping bag or use a spoon to carefully fill each cooked manicotti shell evenly.
Assemble and Bake
Preheat the oven to 350°F (175°C).
Spread 1 cup of the prepared sauce evenly across the bottom of a baking dish.
Arrange the filled manicotti shells in the baking dish, over the sauce. Pour the remaining sauce over the shells, ensuring they are fully covered.
Sprinkle the remaining Parmesan cheese over the top. Cover the dish with foil.
Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
Serve and Garnish
Let the baked manicotti cool for a few minutes before serving.
Garnish with freshly chopped parsley or basil, if desired.
Additional Notes for the Cook
Cooking the Manicotti Shells:
Cook the manicotti shells just until al dente, as they will continue to cook in the oven. Overcooked shells may tear during filling.Filling Tip:
For a mess-free filling process, use a piping bag or a resealable plastic bag with the corner snipped off.Make-Ahead Option:
You can assemble the manicotti up to a day in advance. Cover and refrigerate, then bake as directed. Add 5-10 extra minutes to the baking time if baking straight from the fridge.Customizations:
Add cooked spinach, mushrooms, or Italian sausage to the filling for a heartier dish.
For a spicier option, add a pinch of red pepper flakes to the sauce.
Substitute marinara or your favorite pasta sauce for the tomato soup if preferred.
