Manicotti with Marinara Sauce

Manicotti with Marinara Sauce

The marinara sauce in this recipe can be easily prepared in the microwave while you prepare the filling and the pasta shells. The dish is easy to make and servers a crowd.
  • Prep: 45 min
  • Cook: 30-35 min
  • Total: 1 hour 20 min
  • Serves 6 to 8
Manicotti with Marinara Sauce
  • Marinara Sauce
  • 28 ounces Italian stewed tomatoes
  • 28 ounces tomato sauce
  • Mix the stewed tomatoes and the tomato sauce together in a large microwave-safe bowl with a lid. Stir well. Cook in the microwave on high for 15 minutes until bubbling.
  • Note: Continue with preparation of filling and pasta while sauce cooks.
  • 12 ounce can of tomato paste
  • Add the tomato paste and stir well.
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1 tablespoon sugar, or to taste
  • dash pepper
  • dash salt
  • Add basil, oregano, sugar, pepper, and salt.
  • Stir well. Cook in the microwave on medium for 15 minutes.
  • Remove from microwave, stir well, and set aside.
  • Filling
  • 1 egg
  • In a medium sized bowl, whisk egg.
  • 15 ounces ricotta cheese
  • Add ricotta cheese to bowl. Using a spatula, mix well to combine with egg.
  • 8 ounces shredded Mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Add cheeses and mix well to combine.
  • 2 tablespoon finely chopped parsley
  • salt, to taste
  • pepper, to taste
  • Add parsley, salt, and pepper. Mix well to combine.
  • If making in advance, place in air tight container and refrigerate.
  • Pasta
  • 4 quarts water
  • Bring water to a boil in a large stock pot.
  • 1 tablespoon salt
  • Add salt to water.
  • 8 ounce box of manicotti
  • Add pasta to water and cook until al dente, about 8 to 10 minutes or according to package directions.
  • Drain and allow pasta to cool in colander until cool enough to handle, about 5 to 10 minutes.
  • Assemble
  • Preheat oven to 400°F.
  • Even spread 1 cup of marinara sauce over bottom of a 13x9 baking dish.
  • Using your hands, carefully stuff each manicotti shell with cheese filling, about ⅓ cup of filling per shell.
  • Once filled, place shell in baking dish. Arrange shells in rows or columns to ensure that there is enough space for all of the shells. Repeat with remaining shells.
  • Pour remaining marinara sauce over shells.
  • 2 ounces shredded Mozzarella cheese
  • Sprinkle Mozzarella cheese over manicotti.
  • Cover dish with aluminum foil. Bake in over until cheese has melted and sauce is bubbling, about 30 to 35 minutes.
  • Remove from oven and let cool for 5 minutes. Serve.
From . ( Adapted from the kitchen of Cathryn Conroy.

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