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“My favorite manicotti recipe. Serve with some wine, a nice salad, and garlic bread. Source: Better Homes and Gardens”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. For sauce: In a 2-quart saucepan, cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and the bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.
  2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.
  3. For filling: In a medium mixing bowl, stir together eggs, half of the mozzarella, the ricotta cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and the dash of pepper. Spoon filling into manicotti.
  4. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. sprinkle remaining mozzarella cheese atop.
  5. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through.
  6. Make-Ahead Tip: Prepare as above, except do not bake. cover and chill in the refrigerator for up to 24 hours. Bake as above.

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