Carol Davis


I got this recipe off of a manicotti package years ago (before kids), I paired it with my own meatless version of my spaghetti sauce, and it became a standard to make when vegetarian friends came for dinner. My sister insisted I make it every time I visit. (Pic is a half batch)


★★★★★ 1 vote

6 or more
3 Hr
35 Min



  • 1 Tbsp
    olive oil
  • 1/2 c
    diced onion
  • 1 clove
    garlic, minced
  • 28 oz
    can diced tomatoes
  • 2 can(s)
    (15 ounce) tomato sauce
  • 1 Tbsp
    dried oregano
  • 1 Tbsp
    dried parsley
  • 1 1/2 tsp
    dried basil
  • pinch
    thyme, dried and crushed
  • 1/2 tsp
    salt (or to taste)
  • 1
    very small can tomato paste
  • ·
    splash of red wine

  • 2
    15 ounce containers ricotta cheese
  • 2 c
    shredded mozzarella cheese
  • 1/2 c
    grated parmesan cheese
  • 2
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 1/8 tsp
    ground nutmeg
  • 1 pkg
    manicotti shells

How to Make Manicotti


  1. Prepare the marinara sauce 2-3 hours ahead of time. Heat olive oil in a medium sauce pan, add onions and garlic; cook till onion is transparent. Add tomatoes, sauce, tomato paste, herbs, and wine. Bring to a boil, then reduce heat and simmer 2-3 hours uncovered until thick.
  2. Heat oven to 350. Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally, for 4 to 6 minutes. Remove noodles from boiling water and place this in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
  3. In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings. Pour enough sauce in the bottom of 13x9 inch pan to just cover the bottom of the pan. Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan. Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and parmesan cheese. Cover with foil; bake 35 minutes or until hot and bubbly. Remove from oven and serve.
  4. Okay, here's a secret only my kids know. Don't try and stuff those really small tubes. Slit those bad boys and fill to your hearts content, then close up and place split side down. No one knows the difference, or really cares because it's so yummy.

Printable Recipe Card

About Manicotti

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

Show 2 Comments & Reviews

Fresh Garlic Recipes Every Garlic Lover Needs

Fresh Garlic Recipes Every Garlic Lover Needs

Over the years I’ve learned people have strong opinions about fresh garlic. Either someone loves it and can’t get enough or they hold the garlic when a recipe calls for it. Personally, I’m team garlic. I love that it can enhance an assortment of recipes. For those garlic lovers, this Janet’s Notebook is for you. […]

17 Spring Dinner Ideas

17 Spring Dinner Ideas

It’s that weird time of year that one day you’re grilling in the sunshine and the next you’re cuddling up with some comfort food. These spring-inspired recipes have you covered no matter what Mother Nature throws at you. Full of fresh produce, chock-full of flavor, and ideal for the grill, these Spring dinner ideas will […]

25 Dishes To Make in April

25 Dishes To Make in April

Technically spring has arrived. But, depending on what part of the country you’re in, the weather may not be cooperating. So, we’re sharing comfort food recipes because we know those are good year-round. But, you’ll also see fresh finds since farmer’s markets are starting to burst with goodies. If you’re sick of trying to figure […]