Description
Ina Garten Stuffed Manicotti is a creamy and cheesy dish filled with ricotta, spinach, and marinara sauce. Comforting and crowd-pleasing!
Ingredients
Scale
- 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
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 7g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 115mg
Keywords: Ina Garten Stuffed Manicotti