Ina Garten Stuffed Manicotti

Picture this: tender pasta tubes filled with a creamy, herb-infused ricotta mixture, all bathed in a rich tomato sauce and bubbling with golden, melted cheese. Ina Garten Stuffed Manicotti brings together classic Italian flavors with the Barefoot Contessa’s signature elegant simplicity. This beloved recipe transforms an ordinary pasta dish into something truly extraordinary that’s worthy of both weeknight dinners and special occasions. You’ll learn how to create this impressive yet approachable dish with Ina’s foolproof techniques that guarantee perfect results every time.

Why You’ll Love This Recipe

Ina Garten Stuffed Manicotti stands out from ordinary pasta dishes for several compelling reasons. The contrast between the delicate pasta exterior and the luscious, cheese-filled interior creates a textural masterpiece that delights with every bite. Unlike many heavy pasta dishes, Ina’s version balances richness with brightness through fresh herbs and high-quality ingredients.

The make-ahead nature of this dish makes it perfect for entertaining—prepare it in the morning, refrigerate, and bake just before guests arrive. The aroma that fills your kitchen as it bakes is nothing short of intoxicating, promising comfort and satisfaction with each serving.

Perhaps most importantly, while the final presentation looks impressively gourmet, the techniques required are straightforward enough for even novice cooks to master. This combination of simplicity and elegance is exactly what makes Barefoot Contessa manicotti recipes so beloved by home cooks everywhere.

Ingredients

For the Manicotti:

• 1 (8-ounce) package manicotti shells
• 2 tablespoons olive oil
• 1 large onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 2 pounds fresh ricotta cheese, drained
• 8 ounces mascarpone cheese, at room temperature
• 2 cups freshly grated Parmesan cheese, divided
• 8 ounces fresh mozzarella, diced into small cubes
• 2 extra-large eggs, lightly beaten
• ¼ cup minced fresh basil leaves
• 2 tablespoons minced fresh parsley
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Sauce:

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 (28-ounce) cans crushed tomatoes, preferably San Marzano
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon sugar
• 1½ teaspoons kosher salt
• ½ teaspoon crushed red pepper flakes (optional)

The ricotta should be high-quality whole milk for the creamiest filling, while fresh herbs provide brightness that dried simply cannot match. San Marzano tomatoes make a significant difference in the sauce’s flavor complexity.

Pro Tips

Select and Prepare Manicotti Shells Carefully: Cook the manicotti shells for only two-thirds of the recommended time on the package. This partial cooking ensures they’re pliable enough to fill but firm enough to handle without tearing. After cooking, immediately plunge them into ice water to stop the cooking process, then lay them on paper towels to dry. This prevents sticking and makes filling much easier.

Master the Filling Technique: Instead of struggling with a spoon, transfer your ricotta filling to a piping bag (or zip-top bag with a corner snipped off) for effortless, neat filling. Hold the manicotti tube vertically in one hand while piping from the top, gradually lowering the shell as it fills. This method prevents air pockets and ensures evenly filled pasta.

Layer Properly for Perfect Texture: Never place manicotti directly on the bare bottom of your baking dish. Always start with a layer of sauce, which prevents sticking and ensures the bottom of the pasta cooks evenly. When arranging the filled tubes, leave a small gap between each to allow sauce to circulate and pasta to expand slightly during baking. This prevents splitting and creates perfectly tender pasta throughout.

Instructions

Step 1: Prepare the Sauce
Begin by heating 2 tablespoons olive oil in a large saucepan over medium heat. Add minced garlic and sauté for just 30 seconds until fragrant but not browned. Pour in the crushed tomatoes, tomato paste, dried oregano, sugar, salt, and red pepper flakes if using. Stir to combine, then bring to a gentle simmer. Reduce heat to low and cook uncovered for 25-30 minutes, stirring occasionally, until slightly thickened. The sauce should coat the back of a wooden spoon but still remain pourable. Remove from heat and set aside.

Step 2: Make the Filling
While the sauce simmers, heat 2 tablespoons olive oil in a medium skillet. Add the chopped onion and cook over medium-low heat for 5-7 minutes until translucent. Add garlic and cook for another minute until fragrant. Allow this mixture to cool slightly. In a large mixing bowl, combine ricotta, mascarpone, 1½ cups Parmesan (reserving the rest for topping), mozzarella, eggs, basil, parsley, salt, and pepper. Fold in the cooled onion-garlic mixture. Stir gently until just combined—overmixing will make the filling too dense.

Step 3: Cook and Fill the Manicotti
Preheat your oven to 350°F. Cook the manicotti tubes in salted boiling water for about 7 minutes (they should be slightly undercooked). Drain and rinse with cold water to stop cooking. Transfer the filling to a piping bag or large zip-top bag with a corner snipped off. Gently fill each manicotti tube from both ends, ensuring they’re completely filled but not overstuffed.

Step 4: Assemble and Bake
Spread 1 cup of the prepared sauce across the bottom of a 9×13-inch baking dish. Arrange the filled manicotti in a single layer over the sauce. Pour the remaining sauce evenly over the pasta, ensuring all tubes are covered. Sprinkle with the remaining ½ cup Parmesan cheese. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and the sauce is bubbling around the edges. Allow the Ina Garten Stuffed Manicotti to rest for 10 minutes before serving.

Variations

Spinach and Mushroom Stuffed Manicotti: Channel Ina Garten’s love of garden-fresh ingredients by adding 10 ounces of chopped frozen spinach (thawed and well-drained) and 8 ounces of sautéed mushrooms to the cheese filling. This earthy variation adds nutritional value while maintaining the dish’s elegant appeal. The subtle bitterness of the spinach beautifully complements the creamy cheese mixture.

Barefoot Contessa Italian Sausage Manicotti: For a heartier version that Ina might serve at a winter gathering, brown 1 pound of sweet Italian sausage with the onions and garlic before adding to the cheese mixture. The savory sausage transforms the dish into a more substantial main course that pairs wonderfully with a simple arugula salad dressed with lemon and olive oil.

Gluten-Free Adaptation: Make this dish accessible to those with gluten sensitivity by using gluten-free manicotti shells or making homemade crepes as wrappers for the filling. The crepe version is particularly elegant and aligns with Ina’s philosophy that homemade is always worth the effort when it comes to flavor and quality.

Storage and Serving

Ina Garten Stuffed Manicotti can be refrigerated for up to 3 days in an airtight container. For best results when reheating, allow it to come to room temperature for 30 minutes before warming in a 325°F oven until heated through (about 20 minutes). The dish also freezes beautifully—either before or after baking. Wrap tightly with plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Serve this elegant pasta as Ina would—family style, straight from the baking dish at the center of the table. Pair it with a crisp Caesar salad with homemade croutons for a refreshing counterpoint to the rich pasta. For a complete Barefoot Contessa-inspired meal, offer slices of garlic bread alongside to soak up the exceptional sauce. A chilled bottle of Pinot Grigio completes the experience, creating an Italian feast that’s sophisticated yet approachable—exactly as Ina intended.

FAQs

Can I make Ina Garten Stuffed Manicotti ahead of time?
Absolutely! Assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Remove from the refrigerator 30 minutes before baking and add an extra 10-15 minutes to the covered baking time.

Why is my manicotti filling runny?
This usually happens when the ricotta hasn’t been properly drained. Place ricotta in a fine-mesh strainer lined with cheesecloth for 1-2 hours before using to remove excess moisture.

Can I substitute cottage cheese for ricotta?
Yes, but drain it very well and pulse a few times in a food processor for a smoother texture more similar to ricotta. Ina would prefer you use ricotta for authentic Italian flavor.

How do I prevent my manicotti from splitting while baking?
Make sure to undercook the pasta shells slightly, handle them gently when filling, and always have sauce on the bottom of your baking dish. The pasta continues cooking during baking.

What’s the best way to fill manicotti without breaking the tubes?
Use a piping bag or zip-top bag with the corner snipped off to pipe the filling into both ends of each tube. This is much easier than trying to spoon the filling in.

Conclusion

This Ina Garten Stuffed Manicotti is comfort food at its finest — elegant enough for company yet comforting enough for a family dinner. The delicate pasta tubes cradle a cloud-like herb-infused cheese filling, all embraced by a robust tomato sauce that brings everything together in perfect harmony. It’s the kind of dish that transforms an ordinary evening into a special occasion, proving once again why the Barefoot Contessa’s recipes have stood the test of time. Whether you’re cooking for loved ones or treating yourself, this manicotti delivers the sophisticated simplicity that Ina Garten is famous for.

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