Easy Manicotti Recipe
This manicotti recipe is pasta bake comfort food at its finest! This easy no-boil method lets you indulge in layers of creamy cheese and savory filling without the fuss.
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Yield
- 6
Ingredients 14
- 8 ounces manicotti (14 shells)
- 28 ounces fire roasted crushed tomatoes
- 2 garlic cloves, minced (divided)
- 2 tablespoons olive oil
- 2 teaspoons dried oregano, divided
- 2 teaspoons kosher salt , divided
- 10 ounces frozen spinach, thawed
- 15 ounces ricotta cheese
- ¾ cup grated Parmesan cheese, divided
- 2 cups mozzarella cheese, divided
- 1 egg
- 2 tablespoons minced fresh parsley, plus ½ tablespoon for garnish
- ¼ teaspoon dried tarragon (optional)
- Black pepper, to taste
Method 8
- 01
Preheat the oven to 375°F.
- 02
Make the tomato sauce: In a medium bowl, mix the fire roasted tomatoes, 1 clove grated or minced garlic, olive oil, 1 teaspoon dried oregano, and 1 teaspoon kosher salt . Mix well until all the olive oil is incorporated. Stir in 1 cup water (this added moisture allows the dry pasta to cook while baking*).
- 03
Squeeze all the liquid out of the spinach using a strainer over the sink. Mix the spinach, ricotta cheese, ½ cup Parmesan cheese, 1 cup mozzarella cheese, 1 minced garlic clove, egg, parsley, the tarragon, 1 teaspoon dried oregano, 1 teaspoon kosher salt , and fresh ground black pepper to taste.
- 04
Spread 1 cup of the tomato sauce into the bottom of a 9 x 13” baking dish.
- 05
Use a pastry bag or long spoon to place the filling into the dry manicotti pasta. Then place each pasta tube into the dish.
- 06
Top with the remaining tomato sauce. Sprinkle the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese. Cover with aluminum foil.
- 07
Place the pan in the oven and bake covered with foil for 45 minutes, then uncover and bake for 15 minutes.
- 08
Garnish with additional chopped parsley. Allow to stand for 5 to 10 minutes before serving.
Provenance
- recipe-clones/acouplecooks-data
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