We love manicotti at our house. I’ve tried a zillion recipes, and all of them have been so-so. Until this one.
From America’s Test Kitchen, this is hands down, the best manicotti ever. I’ve been making it for months now and I don’t think I’ll ever be able to try another recipe.
The novel idea behind this recipe is the use of no-boil lasagna sheets to roll up the cheesy, creamy, delicious filling. Why is that any advantage over stuffing the hollow manicotti, you might ask? Well, first and foremost, you get a lot more noodle to filling ratio which I love AND you aren’t cursing as you try to stuff the filling inside of the fragile, annoying hollow tubes. I’m telling you, this is the only way to go.
On top of the novelty, the flavors of the homemade tomato sauce are simple but amazing and they complement the creamy ricotta filling perfectly.
Oh, and one more thing: this freezes wonderfully well. I promise, what may seem like extra work is well, well worth it when it comes to manicotti. Remember, I’ve tried a zillion recipes. I should know.
Baked Manicotti
Printable Version
Printable Version with Picture
*Recipe Update (5/5/10): I make this recipe a lot and I’m finding that I use dried basil more than I do fresh (since I make this dish more during the colder months) so I noted that in the recipe. Also, many times, I have a half-batch of this divine spaghetti sauce leftover in the freezer and so instead of making the tomato sauce below (which is also delicious), I’ll make the manicotti as directed and then use my defrosted spaghetti sauce to top and it makes this meal even easier!
*Serves 6 to 8
INGREDIENTS:
Tomato Sauce:
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta:
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
DIRECTIONS:
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Recipe Source: adapted from America’s Test Kitchen
{ 61 comments… read them below or add one }
I adore manicotti, too, and haven’t used one of those awful dried tubes in over 30 years. I usually make or buy fresh pasta, cut into rectangles, and fill and roll. I do NOT boil the pasta first. Just be certain to cover it all up with sauce and it bakes beautifully. I use the Barilla no boil sheets for lasagna all the time. I love the taste; they’re thin and almost like the crepes we used to use for manicotti. I’m going to try soaking and using for cannelloni. Thanks for the idea.
Oh yum! I cannot wait to try this. I’ve always avoided stuffed manicotti for the reason of burning my fingers handling those hot noodles. Thanks!
Kara – I’m glad you liked this meal (and the other ones you listed). I’m honored you would try so many. Thanks for letting me know!
I’m excited to try this recipe! Does it really matter if you use crushedtomatoes and diced tomatoes?
correct me if i’m wrong, but wouldn’t working for america’s test kitchen be the best job ever? their dishes are usually spot-on, and i can easily believe that this is the best manicotti. looks great!
melanie – (great name!) – thanks for your comment. I’m glad the cinnamon rolls and bourbon chicken have been hits for you. Thanks for the comment!
I have been obsessed with America’s Test Kitchen, Cook’s Illustrated, All-time best recipe special edition! They are so good. I picked it up at Target a few weeks ago and have baked many recipes out of it. I saw the manicotti recipe, I must try this now!
we love this too !
I agree, I really do not enjoy trying to stuff the filling into a hollow fragile noodle that usually rips on me.
This is a wonderful idea! I would have never thought of using a already cooked lasagna noodle.
I am bookmarking this for a definite future make. Thank again!
Just stumbled on your blog Melanie and I love it! (Do you do your own food photography? It’s incredible!)
I actually tried your shrimp enchiladas and they were delicious – thanks!
I agree with you. I’ll never go back to manicotti shells. I made this a few months ago and it was delicious. Your picture is making me crave it again.
I am pretty sure that this beats my manicotti. Yum!
I just printed this and am off to the store! We have some friends coming into town to run a marathon and Friday night, its carb up time! Hello Manicotti!
Confession: I usually use the recipe off the box, but this obviously has to taste far superior and I’m so excited to try it! You are my test kitchen.
We make a very similar manicotti. We freeze it as well, and we do put it straight from freezer to oven and cook it for an hour covered (350ish) and another 15 minutes uncovered. Just an FYI. Yummy.
E – thanks for your comment! I’m glad that you found my blog via the shrimp enchiladas. Thanks for checking in!
how funny! this is almost identical to my manicotti recipe! I’m so excited i found your blog! Its one of my new favorites! I’ll be back often
Mini Baker
Those look so delish! I forgot how much I love Manicotti… I need to make it now!
Greg and Carlin – by changing the kind of tomatoes you use, you might lose a little texture (like if you use all crushed instead of some diced) but ultimately it boils down to preference so use what you like – just make sure you use enough so there is the right amount of liquid to bake into the noodles!
The internet Cooking Princess – thanks for your comment! I do use my own food photography and it’s very amateur, so thanks for thinking it looks good! I’m glad you liked the shrimp enchiladas – they are some of my favorites!
Hi! I found your blog couple of weeks ago when I was making shrimp enchiladas and Googled the recipe. I love your recipes and those are easy to understand even I´m from Finland (currently living in NY) and english is not my native language. I have my own cooking blog too but unfortunately it´s all in finnish. Keep up the good work with this blog, cant wait to see what you are cooking next
I am bookmarking this one too ( along with many other of your recipies!!) I’ve actually never tried manicotti, but this sounds doable!
oh my goodness! i have been a regular of your blog for a few weeks and i love it! i made your pudding cinnamon rolls yesterday and your burbon chicken today. they were both excellent! i can’t wait to try this manicotti either. thanks for such good recipes!!!
This was my first time making manicotti, and the recipe was awesome. My kids loved it. Thanks for an awesome blog. I’ve also tried the tortellini bake, broccoli rice casserole (and added chicken) and the broccoli cheese soup. Everything is AWESOME! Keep them coming. My dinners are being revamped and spiced up!!!!!
Kara
I was going to have lasagna tonight but since this looks so good I think we will be having this instead. I whipped this up this morning while my youngest took an unexpected nap. Now it’s sitting in the fridge waiting to be baked for dinner. It looks and smells wonderful. -Liz K.
Oh my! This looks yummmo!! I’ve made manicotti before also but it never looked like this. I must try this recipe
Thanks for posting it 
Every time I come to your site, I end up bookmarking another recipe! haha when will I have time to make them all? This looks awesome. I’ve never made manicotti before, so I”m glad I get to start with the best recipe!
Camille – I hope you told Patrick you came up with this recipe all by yourself. Talk yourself up when it comes to a great meal!!
Leisel – glad you liked this!! I hear you on the busted tubes of manicotti – annoying! That’s why this recipe is “the one” for me. I wish I was close enough (actually I have no idea where you live) to cook for you – just as long as I don’t have to do the dishes.
Have stumbled on your blog..i might try your recipe.
Hope you can visit my blog 2 – http://lutongpinoy.info
What a great idea and it looks pretty and delicious.
I am making this tonight for sunday dinner. Thanks for your recipes. I am now obsessed with your blog as every recipe I have tryed is wonderful. Thanks for sharing!!! I love it
Made this last night and it was FANTASTIC! The only thing I’ll do differently next time is to make more sauce for on the side! This is a real winner!
Alicia – let me know if it turned out for you! Thanks for your comment – I’m glad you’ve enjoyed some recipes from here.
Gina – glad this turned out! Thanks so much for letting me know.
Just tried this as written except I added a little bit of nutmeg to the filling-delish!! Thank you so much for yet another GREAT recipe!
Traci – oh, I bet the secret ingredient of nutmeg really enhanced the creamy filling. Fantastic idea!
these look so great
Hi Melanie, I’m planning on making this soon. One question: about parchment. I never have it on hand, and it seems like recipes are always calling for it. Is this something I need to have around or is there something else I can use instead? When I freeze it can I just put plastic wrap and then tin foil? Thanks!
Hey Nicole – Usually you can interchange wax paper for parchment when it calls for it in baked goods like cakes (to line the bottom of a cake pan). But as you suggested, if you don’t have it on hand for a recipe like this, you could definitely use a layer of plastic wrap and then aluminum foil – just be sure to remove the plastic wrap before baking. Let me know how it goes.
Mel, thank you! Patrick’s favorite meal is Manicotti and I have tried different recipes and this is by far the best one I’ve tried. They looked great and tasted even better. I think for my family the only thing I would do differently next time is use 2 cans of crushed tomatoes instead of the diced because we are not big tomato fans.
This is definitely going to be my “take dinner to people” meal!
Wow! That was so awesome. I made this last night and I loved it. Ya know how sometimes when you buy a box of manicotti some of the tubes are all busted up? NO MORE! It was pretty simple and quick! Thanks again. The only thing better would be if you could come cook it for me!!!!
I assembled this last night and we had it tonight for dinner – ah stress free Sunday dinners are lovely! It was delish! I broke some of the noodles, but I think I learned I just have to be a bit more careful and maybe let them sit in the water longer. I subbed cottage cheese for the ricotta because the husband prefers the flavor. It turned out really well, thanks again!
Nicole – glad this turned out ok for you! Brian prefers cottage cheese, too but I’m never nice enough to sub it for him. I’ll make sure he doesn’t see this comment.
Janeil – I use freshly grated parmesan from a block of cheese. I suspect whatever you use will taste good but I prefer the freshly grated parm.
Do you use freash parmesan cheese or the can? It looks so good I am going to give it a try. Thanks for all your help answering my questions.
Janeil
melanie– We had these last night and they were divine! just thinking about the leftovers makes me happy. thank you for the recipe.
idahomichele – great minds think alike since we had these also! Glad they were good enough to look forward to the leftovers…that’s always a good sign!
I had never made or even ate manicotti, but when I read this recipe, I knew I had to try it. I made it last night, and my family thought I was a rockstar! It turned out really quite delicious! My four year old was even asking for more. the only thing I will do different next time is make two small pans and freeze one. THANK YOU!!!
I can’t wait to eat the leftovers for lunch today!
Amber – I’m making this tonight (I make it at least monthly!) and I’m glad to know it was such a hit. I do what you suggested and split it in half and freeze one also. So glad you liked it!
This is a fantastic recipe! My husband and kids loved it as much as I did (they are the pickiest eaters ever!) So yummy and makes a great amount. I doubled the recipe and fed 4 families with it!
Julie – glad you liked this meal! It is a favorite around our house and I’m thrilled to know even your picky eaters gobbled it up.
If I could eat the computer screen, I would. That picture looks so good!
These were a huge hit for us. I made it with your divine spaghetti sauce.
This was a breeze to make. Haven’t made manicotti in probably 6 months. Your recipe is baking in the oven now! I know it’s gonna be delicious!!
These are delicious! Thanks for another “make again” recipe! I put it in a 9×13 Pyrex and some dripped in the oven while baking….next time I will use my pampered chef pan. I was distracted while making them and accidentally added all the Parmesan to the cheese mixture…it was still awesome. Thanks Mel!
my manicotti recipe has ground beef in it also. i’m wondering if it would work with these.
Ginny – I’m sure you could add ground beef just fine to the sauce.
This manicotti looks delish! Can’t wait to try it. I have found another great trick for stuffing manicotti– put the filling into a large ziploc bag, seal the bag and cut a corner off. Then squirt the filling in. It’s magical and done in no time!! So easy.
I made this, stuck it in my freezer and forgot about it. It’s been just shy of 2 months. Is it still ok to cook and eat?
Christina – two months is about my cut off so I’d say it’s probably still ok.
I agree with the title of this recipe. It was WONDERFUL! I plan to make this very often. My daughter had been asking about more non meat meals and this was perfect. Thanks for the recipe!
Barilla lasagna sheets, stellar idea!! Even using a pastry bag, manicotti shells tear and I don’t have to clean a bag. Bought all the ingredients and can’t wait to make this. Thanks for the recipe.
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