Description
This easy cheese manicotti recipe is the ultimate comfort food! With a homemade marinara and a deliciously cheesy filling, it’s always a hit!
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
For the Manicotti:
- 8oz manicotti shells (about 12)
- 1 cup (8oz) whole-milk ricotta cheese
- 1 cup low fat cottage cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Make the Homemade Marinara
1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant. Don’t let the garlic brown.
3. Stir in the crushed tomatoes, tomato sauce, dried basil, salt, black pepper, and sugar.
4. Bring the sauce to a gentle simmer. Reduce the heat to low and simmer uncovered for 12-15 minutes, stirring occasionally. Lower the heat if it starts to spatter.
5. Taste and adjust the seasoning as needed.
Prepare the Manicotti
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the manicotti shells according to the package directions, taking them out about 2 minutes before the recommended cooking time. The shells should bend easily but still be firm enough to handle.
3. Drain the shells carefully and lay them in a single layer on a lightly greased baking sheet or piece of parchment paper so they don’t stick together.
4. In a medium bowl, combine the ricotta, cottage cheese, 1 cup mozzarella, Parmesan, dried basil, garlic powder, salt, and black pepper. Mix until well combined.
5. Transfer the filling to a piping bag or large zip-top bag. Snip off one corner of the bag.
6. Pipe the ricotta mixture into both ends of each manicotti shell, filling them evenly.
Assemble and Bake
1. Spread 2 cups of the marinara evenly over the bottom of a 9×13-inch baking dish or a large cast iron skillet.
2. Arrange the filled manicotti in a single layer in the dish.
3. Spoon about 1 cup of the remaining marinara over and around the manicotti, leaving some of the pasta showing. Save any leftover sauce for serving.
4. Sprinkle the remaining 1/2 cup mozzarella evenly over the manicotti.
5. Cover the baking dish tightly with aluminum foil.
6. Bake for 25 minutes.
7. Remove the foil and keep baking for 10-15 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
9. Take the dish out of the oven and let the manicotti rest for 5-10 minutes.
10. Sprinkle the top with freshly grated Parmesan if you like.
Notes
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- Cook the manicotti just until pliable. Slightly undercooked shells are easier to fill and will finish cooking in the oven.
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- Pipe the filling from both ends of each manicotti shell so it fills evenly.
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- The layer of marinara on the bottom keeps the shells from sticking, so you don’t need to grease the baking dish.
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- Glass or ceramic baking dishes both work. Glass can take a few extra minutes to heat up, so go by the bubbling sauce and melted cheese rather than the timer alone.
- Short on time? Swap 24 ounces of good-quality jarred marinara for the homemade sauce.