A Southern Grace: Baked Manicotti

Baked Manicotti


Serves 3-4

  • 2 cups marinara sauce, store-bought or homemade
  • 1/2 box manicotti noodles (7 tubes)
  • 1-1/2 cups ricotta cheese
  • 2 ounces grated Parmesan cheese (about 1 cup), divided use
  • 4 ounces shredded mozzarella cheese (about 1 cup), divided use
  • 1 large egg, lightly beaten
  • 1 tablespoon bread crumbs
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley leaves (or 2 teaspoons dried parsley)
  • 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil), plus more for garnish
Cook manicotti in salted boiling water until al dente. My box called for 9-10 minutes, and I stopped at 7. Drain, and rinse with cold water.
Preheat oven to 350 degrees F and grease a 2-quart dish.
In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, egg, bread crumbs, salt, pepper, and herbs; set aside.
Spread 1 cup of marinara sauce onto the bottom of the prepared dish.
Gently stuff each tube with the ricotta mixture until full but not bursting out the ends and place on top of the marinara sauce.
Top evenly with remaining sauce, making certain that the pasta is completely covered.
Cover the dish with aluminum foil and bake until bubbling, about 40 minutes, then remove foil.
Sprinkle evenly with remaining cheeses. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

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