Baked Manicotti

From episode: Italian-American Classics.

Serves 6 to 8

We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Tomato Sauce
Cheese Filling and Pasta
  • Manicotti 1, 2, 3

    In our streamlined recipe, the ricotta filling is spread onto softened no-boil lasagna noodles, eliminating the slippery task of stuffing parboiled manicotti shells.

  • 1. Soak no-boil lasagna noodles in boiling water for 5 minutes until pliable, using tip of paring knife to separate noodles and prevent sticking.

  • 2. Using soupspoon, spread about 1/4 cup filling onto three-quarters of each noodle, leaving top quarter of noodle exposed.

  • 3. Roll each noodle by hand and place in baking dish, seam side down.

  • No Shortcut At All

    Many recipes replace the traditional pastry bag with a zipper-lock plastic bag. But using a plastic bag to stuff parboiled manicotti shells is a messy, frustrating job that is eliminated by our simple recipe.