Ingredients:

  • 12-14 dried manicotti tubes (approx. 250g / 9 oz)
  • 1 tablespoon olive oil
  • 700g / 25 oz whole milk ricotta cheese, drained
  • 1 large egg, lightly beaten
  • 115g / 4 oz grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 794g / 28 oz crushed tomatoes
  • 397g / 14 oz tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon sugar
  • Salt and black pepper to taste
  • 115g / 4oz shredded mozzarella cheese
  • Grated Parmesan cheese, to taste

Instructions:

  1. Prepare the Tomato Sauce: Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally.
  2. Prepare the Ricotta Filling: Combine drained ricotta cheese, egg, Parmesan cheese, parsley, nutmeg, garlic powder, salt, and pepper in a mixing bowl. Mix well.
  3. Cook the Manicotti: Cook manicotti according to package directions until al dente. Drain well and drizzle with olive oil to prevent sticking.
  4. Preheat Oven: Preheat oven to 375°F (190°C).
  5. Fill the Manicotti: Gently fill each manicotti tube with the ricotta mixture using a spoon or piping bag.
  6. Assemble the Manicotti: Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the filled manicotti tubes in a single layer over the sauce.
  7. Top with Sauce and Cheese: Pour the remaining tomato sauce over the manicotti. Sprinkle with mozzarella cheese and Parmesan cheese.
  8. Bake: Bake for 35-45 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Rest: Let the manicotti rest for 10 minutes before serving.