Go Back
A close-up of a baked lasagna in a white dish, topped with melted cheese, tomato sauce, and sprinkled herbs. The edges are slightly browned, with another similar dish visible in the background.
Melissa Jo

Melissa Jo’s Baked Manicotti

No ratings yet
Melissa Jo’s Baked Manicotti is all about manicotti, homemade sauce, and ricotta in a simple main course with big flavor.
Print Recipe Email The Recipe
Prep Time 30 minutes
Cook Time 47 minutes
Course: Main Course
Cuisine: Italian

Ingredients
  

  • 1 lb. of manicotti
  • 1.5 qts homemade sauce
  • 32 oz. of Ricotta
  • 1 egg
  • 12 oz. of Polly-O mozzarella about 1/2 of the block cut into little 1/2 inch cubes, and the rest freshly grated
  • cracked black pepper and salt
  • 3/4 cup of Locatelli Pecorino Romano grated
  • fresh chopped Italian flat leaf parsley about 1/2 cup total
  • fresh chopped basil about 1-2 handful chopped

Method
 

  1. heavily salt a large pot of boiling water and add 1 lb. of manicotti; cook until aldente (My box said 9 minutes)
  2. In a mixing bowl add Ricotta, 1/2 cup of grated Pecorino Romano cheese, handful of fresh chopped parsley, 1 handful of fresh chopped basil, 1 egg, about 6 oz. of cubed mozzarella chopped into tiny 1/2 inch cubes, 2 ladle fulls of homemade sauce (about 1 cup), plenty of cracked black pepper , and about 1 tsp. of kosher salt.
  3. Mix the ingredients in the bowl. The result should be a pink color after mixing. If it's too white...add a little more sauce.
  4. Then, add the ricotta mixture into a ziplock or piping bag.
  5. Drain the pasta and once it's cool to touch, fill the manicotti with the ricotta mixture.
  6. In a baking dish (this will likely make 2-3 trays): layer in this order:
  7. enough sauce to cover the bottom of the dish with a thin layer
  8. the filled manicotti
  9. layer of sauce just to cover manicotti not smother
  10. fresh shredded Locatelli Pecorino Romano
  11. Freshly shredded mozzarella
  12. fresh parsley
  13. fresh chopped basil
  14. cracked black pepper
  15. Cover with foil and bake 20 minutes at 350 degrees F.; then uncover and bake another 15-20 minutes at 350 degrees F. or until piping hot!
  16. Cool the manicotti a 1/2 hour before serving! It will set up and become firmer!

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Notes

  • The trick to the best manicotti is layering! AND the right ingredients. For the mozzarella I use Polly-O and whole milk (not skim). Similarly, I use Polly-O Ricotta. I use Locatelli Pecorino Romano in this dish! If you buy those ingredients you will get the same result.

  • Serve with: Serve with crusty Italian bread &  a simple garden salad with Italian dressing

  • Cool the manicotti a 1/2  hour before serving!It will set up and become firmer!

Tried this recipe?

Made this? Tap a star to rate it - it only takes a second and it means the world!