Julia's Manicotti Recipe

Name: Julia's Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package pasta, manicotti shells approximately 12 shells; 2 pounds tomatoes crushed, 1 large can; 2 pounds tomatoes whole, 1 large can; 4 tablespoons tomato paste; 6 each garlic cloves or less; 2 cups onions chopped; 1/2 cup olive oil; 1/2 teaspoon black pepper; 2 each bay leaves; 1 tablespoon basil; 1 tablespoon oregano; 1/2 teaspoon tarragon leaves; 1/4 teaspoon thyme; 1/4 teaspoon rosemary leaves; 1/4 teaspoon red pepper flakes; 1 x cayenne pepper to taste; 1 teaspoon parsley leaves preferably fresh but dry will do; 1 dash red wine dry; 1/2 cup parsley leaves chopped; 1 pound ricotta cheese; 2 large eggs; 1 cup mozzarella cheese; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/2 cup romano cheese grated; 1/2 teaspoon black pepper; 1 each garlic cloves peeled and minced

Servings: persons

1 package pasta, manicotti shells approximately 12 shells
2 pounds tomatoes crushed, 1 large can
2 pounds tomatoes whole, 1 large can
4 tablespoons tomato paste
6 each garlic cloves or less
2 cups onions chopped
1/2 cup olive oil
1/2 teaspoon black pepper
2 each bay leaves
1 tablespoon basil
1 tablespoon oregano
1/2 teaspoon tarragon leaves
1/4 teaspoon thyme
1/4 teaspoon rosemary leaves
1/4 teaspoon red pepper flakes
1 x cayenne pepper to taste
1 teaspoon parsley leaves preferably fresh but dry will do
1 dash red wine dry
1/2 cup parsley leaves chopped
1 pound ricotta cheese
2 large eggs
1 cup mozzarella cheese
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
1/2 cup romano cheese grated
1/2 teaspoon black pepper
1 each garlic cloves peeled and minced

1
MAKE SAUCE: Saute onions in large pot with olive oil over medium heat.
2
Add crushed garlic.
3
Cook until onions start to brown.
4
Add cans of tomatoes along with paste, breaking any large chunks.
5
Add in seasonings and red wine.
6
Simmer, stirring occasionally, for 20 to 30 minutes.
7
MAKE FILLING: mix filling ingredients in bowl, reserving about 1/2 cup of the shredded mozzarella to sprinkle on top.
8
Preheat oven to 350F (180C).
9
Cook manicotti until they are al dente (follow the instructions on the box).
10
Drain and stuff each with filling mixture.
11
Cover baking pan with about 1/2 inch of sauce, and arrange stuffed shells on top.
12
Cover with sauce and reserved mozzarella.
13
Bake at 350F (180C) F for about 20 minutes, until cheese is nicely browned and sauce is bubbling.

1333

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 package pasta, manicotti shells approximately 12 shells, 2 pounds tomatoes crushed, 1 large can, 2 pounds tomatoes whole, 1 large can, 4 tablespoons tomato paste, and more.

Yes, Julia's Manicotti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Julia's Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions