Manicotti
Total:
1 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 16 manicotti shells 
Quick Food Processor Sauce:
  • One 32-ounce can San Marzano tomatoes
  • 3 to 4 cloves garlic, grated 
  • 1 small onion, grated 
  • 1/2 teaspoon sugar 
  • A few leaves fresh basil, torn 
  • A few sprigs fresh parsley, leaves only
  • A few sprigs fresh thyme, finely chopped 
  • Kosher salt and ground black pepper 
  • About 2 tablespoons EVOO 
  • 2 cups passata or tomato sauce 
The Filling:
  • One 10-ounce package organic chopped frozen spinach, wrung dry in a kitchen towel
  • 4 cups ricotta
  • 1 1/2 cup grated Parmigiano-Reggiano 
  • Kosher salt and ground black pepper 
  • Freshly grated nutmeg 
  • 2 eggs, lightly beaten 
  • 2 cups shredded mozzarella

Directions

Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.

For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.

Pour half of the sauce into large baking dish.

For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.

Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.

IDEAS YOU'LL LOVE

Manicotti

Recipe courtesy of Mary Napolitano

Microwave Cheese Manicotti Marinara

Recipe courtesy of Keith Neubert

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Veal or Turkey and Spinach Manicotti

Recipe courtesy of Rachael Ray

Swiss Chard and Sweet Pea Manicotti (Winter)

Recipe courtesy of Giada De Laurentiis

Veal-Filled Pasta with Tomato Sauce: Manicotti Magri

Recipe courtesy of Padma Lakshmi

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c