easy manicotti recipe
The Best easy manicotti recipe
I also appreciate how versatile it is. It works for everyday meals or as a showstopper for holidays, potlucks, or even just a nice weekend dinner. The healthier version with whole-wheat pasta and lean proteins keeps it balanced, and the natural flavors of the filling mean no extra sugar or heavy sauces are needed. Plus, it’s a great way to use up leftovers—just toss them in a pan with a little olive oil and herbs for a quick, flavorful meal. No matter how you serve it, it’s always a hit.
Easy Cheesy Manicotti with Tomato Sauce
A simple, comforting dish where tender manicotti shells are filled with a creamy cheese mixture and baked to perfection with a rich tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (240ml) warm water
- 1 large egg
- 1 tsp salt
- ½ tsp olive oil
- 1½ cups (150g) shredded mozzarella
- ½ cup (50g) ricotta cheese
- 1 large egg
- ½ tsp garlic powder
- 1½ cups (360ml) marinara sauce
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded mozzarella
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, mix flour, salt, and olive oil. Add warm water and egg, then knead until smooth. -
2
Roll dough thin (about ¼-inch thick) and cut into manicotti shells. Place shells in a baking dish, seam-side down. -
3
In a bowl, mix ricotta, mozzarella, egg, and garlic powder. Spoon filling into each shell, pressing gently. -
4
Bake shells for 10 minutes. Pour marinara and heavy cream over shells, then top with extra mozzarella. Bake 15–20 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Cheesy Manicotti with Tomato Sauce Works
❓ Frequently Asked Questions About Cheesy Manicotti with Tomato Sauce
How do I ensure the manicotti shells stay intact while baking?
Use a baking sheet lined with parchment paper to prevent sticking. Preheat your oven to 375°F (190°C) and bake the shells for 10 minutes before adding filling to give them time to firm up slightly.
Can I substitute ricotta cheese if I don’t have it?
Yes, you can use a mix of cottage cheese and cream cheese blended smooth—about 1 cup cottage cheese blended with ½ cup cream cheese for the same consistency. Avoid plain yogurt, as it won’t hold the filling together as well.
What’s the best way to avoid a soggy manicotti?
Bake the shells first, then let them cool slightly before adding the filling. Spread a thin layer of marinara sauce inside the shells before adding the ricotta mixture to create a barrier. Bake uncovered for the final 10 minutes to let excess moisture evaporate.
How long should I cook the manicotti for?
Cook the shells until they’re golden and crispy, about 15–18 minutes, depending on your oven. The filling will bake through in 20–25 minutes total, but always check for doneness by testing with a knife—it should read slightly tender but still hold its shape.
Can I make this recipe ahead of time?
Yes! Assemble the manicotti and refrigerate for up to 24 hours before baking. Bake as directed, but add 5–10 extra minutes to the cooking time to ensure everything is fully set.
