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Authentic Italian Manicotti

This authentic Italian Manicotti recipe features tender pasta shells generously filled with a creamy ricotta and Parmesan cheese mixture, all baked to perfection in a rich homemade marinara sauce and topped with bubbling mozzarella.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Homemade Marinara Sauce
  • 2 tbsp Olive oil
  • 4 cloves Garlic minced
  • 2 x 28-oz cans Crushed tomatoes good quality
  • 6 oz Tomato paste
  • 1/2 cup Fresh basil chopped, plus more for garnish
  • 1 tsp Dried oregano
  • 1/4 tsp Red pepper flakes optional, for a kick
  • 1 tsp Granulated sugar to balance acidity
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground, or to taste
For the Ricotta Filling
  • 24 oz Whole milk ricotta cheese well-drained
  • 1 cup Mozzarella cheese shredded
  • 1/2 cup Parmesan cheese freshly grated
  • 1 large Egg
  • 1/4 cup Fresh parsley finely chopped
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste
  • Pinch Nutmeg freshly grated, optional but recommended
For Assembly
  • 12-14 Manicotti pasta shells about 1 box
  • 2 cups Mozzarella cheese shredded, for topping

Equipment

  • Large Pot
  • Large Skillet
  • Mixing bowls (2)
  • 9x13 inch baking dish
  • Piping bag (optional)

Method
 

Prepare the Marinara Sauce
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  2. Stir in the tomato paste and cook for another 2-3 minutes, stirring frequently, to deepen its flavor.
  3. Pour in the crushed tomatoes. Add fresh basil, dried oregano, red pepper flakes (if using), granulated sugar, salt, and black pepper. Stir well to combine.
  4. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 30-40 minutes, stirring occasionally. The longer it simmers, the richer the flavor.
Prepare the Ricotta Filling
  1. While the sauce simmers, in a large mixing bowl, combine the well-drained ricotta cheese, 1 cup shredded mozzarella, grated Parmesan cheese, egg, chopped fresh parsley, salt, black pepper, and a pinch of nutmeg.
  2. Mix thoroughly until all ingredients are evenly distributed. Taste and adjust seasoning if needed.
Cook the Manicotti Shells
  1. Bring a large pot of salted water to a rolling boil. Add the manicotti shells and cook according to package directions, typically 7-9 minutes, until al dente. Do not overcook, as they will continue to cook in the oven.
  2. Drain the pasta immediately and rinse with cold water to stop the cooking process and prevent the shells from sticking together. Lay the cooked shells out on a clean kitchen towel to dry slightly while you prepare for filling.
Assemble the Manicotti
  1. Preheat your oven to 375°F (190°C).
  2. Spread about 1.5 - 2 cups of the marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  3. Carefully fill each manicotti shell with the ricotta mixture. This can be done with a small spoon, but using a piping bag (with a wide opening) or a Ziploc bag with the corner snipped off makes the process much easier and cleaner.
  4. Arrange the filled manicotti shells in a single layer in the prepared baking dish over the sauce.
  5. Pour the remaining marinara sauce evenly over the filled manicotti shells, ensuring they are well covered. Sprinkle the remaining 2 cups of shredded mozzarella cheese generously over the top.
  6. Cover the baking dish tightly with aluminum foil.
Bake and Serve
  1. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  2. Remove from the oven and let rest for 5-10 minutes before serving. This allows the pasta to set and makes it easier to serve. Garnish with fresh basil, if desired.

Notes

For easier filling, try using a piping bag or a sturdy freezer bag with the corner snipped off. Make sure your ricotta is well-drained to prevent a watery filling. This dish can be assembled ahead of time, covered, and refrigerated for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking from cold.