Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml, optional)
  • 1/2 teaspoon granulated sugar (2.5 ml, optional)
  • Salt and freshly ground black pepper to taste
  • 1 (30 ounce) container whole milk ricotta cheese (850g), drained
  • 1 large egg, lightly beaten (approx. 50g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup chopped fresh Italian parsley (15g)
  • 1/4 cup chopped fresh basil (15g)
  • 1/4 teaspoon ground nutmeg (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 12-14 manicotti pasta tubes (approx. 200g)
  • 1 cup shredded mozzarella cheese (100g)

Instructions:

  1. Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), sugar (if using), salt, and pepper. Simmer for at least 30 minutes, stirring occasionally. Taste and adjust seasonings as needed.
  2. Drain the ricotta cheese. In a large bowl, combine the drained ricotta, egg, Parmesan cheese, parsley, basil, nutmeg, salt, and pepper. Mix well until thoroughly combined.
  3. Cook the manicotti pasta according to package directions, aiming for al dente. Drain and rinse with cold water to prevent sticking. (Skip this step if using no-boil manicotti).
  4. Transfer the ricotta filling to a pastry bag or resealable plastic bag (snip off a corner). Gently fill each manicotti tube with the ricotta mixture.
  5. Spread a thin layer of marinara sauce in the bottom of the baking dish. Arrange the filled manicotti tubes in a single layer over the sauce. Pour the remaining marinara sauce over the manicotti.
  6. Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil, sprinkle with mozzarella cheese, and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  7. Let the manicotti rest for 10 minutes before serving.