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Tender Stuffed Manicotti Shells Recipe Easy Homemade Sauce Meals

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Tender manicotti shells stuffed with a creamy, cheesy filling and baked in a rich homemade tomato sauce. This easy recipe is perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 12 manicotti shells
  • 15 ounces ricotta cheese (whole milk, small-curd preferred)
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 finely chopped onion
  • 2 cloves garlic, minced
  • 28 ounces crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  • Optional: fresh or thawed frozen chopped spinach
  • Optional: browned ground beef or Italian sausage
  • Optional: gluten-free pasta shells

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Add manicotti shells and cook for 7-8 minutes until just tender but still firm. Stir gently occasionally to avoid sticking. Drain and lay shells flat on a lightly oiled baking sheet to prevent sticking.
  3. In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent and sweet-smelling. Add minced garlic and cook for another minute, avoiding browning.
  4. Stir in crushed tomatoes and tomato paste. Season with oregano, basil, red pepper flakes, salt, and pepper. Reduce heat and simmer gently for 15-20 minutes, stirring occasionally.
  5. In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and pepper. Mix gently until smooth. Fold in optional spinach or other add-ins if using.
  6. Using a small spoon or piping bag, fill each manicotti shell with the cheese mixture carefully to avoid tearing.
  7. Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Arrange stuffed shells in a single layer, seam side down. Pour remaining sauce evenly over the shells.
  8. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and slightly golden on top.
  9. Let the baked manicotti rest for 5 minutes before serving.

Notes

Do not overboil shells to prevent tearing; lay shells flat on an oiled surface after boiling to avoid sticking. Use a piping bag for neat filling. Simmer sauce low and slow for best flavor. Cover with foil during baking to keep shells moist. Let rest before serving to thicken sauce. Leftovers store well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: manicotti, stuffed pasta, Italian recipe, homemade sauce, cheesy filling, comfort food, easy dinner, baked pasta

Find it online: https://cooltastes.com/tender-stuffed-manicotti-shells-recipe-easy-homemade-sauce-meals/