Baked Manicotti

Baked Manicotti
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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 335.2
  • Total Fat: 14.4 g
  • Cholesterol: 71.9 mg
  • Sodium: 651.3 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 21.0 g

View full nutritional breakdown of Baked Manicotti calories by ingredient


I use 6 Olivieri oven ready sheets, cut them in half... but it only made 11 because i ran out of filling. :) I use 6 Olivieri oven ready sheets, cut them in half... but it only made 11 because i ran out of filling. :)
Number of Servings: 11


    • 1 28oz (796 ml)can diced tomatoes
    • 1 (680 ml) Hunt’s Original Pasta sauce
    • 1lb hot Italian sausage, casings removed or lb of ground beef
    • 3 medium cloves garlic, minced
    • 1/2 teaspoon red pepper flakes
    • salt
    • 2 tablespoons fresh basil, chopped
    • 1.5 cups ricotta cheese
    • 1 cup grated Parmesan cheese
    • 1.5 cups shredded mozzarella cheese (reserve extra for garnish)
    • 1 large eggs lightly beaten
    • 3/4 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley
    • 1/2 teaspoon nutmeg
    • 2 tablespoons chopped fresh basil
    • 6 fresh (Olivieri) pasta sheets, oven ready... cut in half


1. Preheat the oven to 375F. In a blender or food processor, pulse the cans of tomatoes with their juice until coarsely chopped. It should take 3-4 pulses. Transfer the tomatoes to a bowl.
2. In a large saucepan over high heat, cook the sausage, breaking apart into about 1/2" pieces until no longer pink (about 6 minutes). Add the garlic and red pepper and cook until fragrant (1 to 2 minutes). Stir in the tomatoes, pasta sauce, 1/2 teaspoon salt, and simmer until slightly thickened (about 15 minutes). Add the basil, then adjust the seasoning with salt as desired.
3. For the filling, combine the ricotta, 1 cup Parmesan cheese, 1 cup mozzarella (save other 1.2 for top), egg, salt, pepper, nutmeg, and herbs in a medium bowl and set aside.
4. (This step may not be necessary, depending on the noodles you buy... Olivieri doesn’t require this step) Pour 1 inch of boiling water into a 13"x9" broiler-safe baking dish. Add the noodles one at a time and let soak until pliable (about 5 minutes, separating the noodles to prevent sticking). Transfer the noodles from the water and place in a single layer on clean paper or kitchen towels. Discard the water, then dry out the baking dish.
5. Spread 1 1/2 cups of sauce evenly on the bottom of the baking dish, then spread 1 1/4 cup of the cheese mixture evenly onto 1/2 of each noodle, leaving 1/2 of the noodle exposed. Roll the noodles into a tube shape and arrange in the baking dish seam side down. Top with remaining sauce, completely covering the pasta. Sprinkle with remaining ½ cup of mozzarella.
6. Cover the baking dish with aluminum boil and bake for about 40 minutes or until bubbling, then remove the foil. Sprinkle manicotti with remaining 1 cup Parmesan cheese, then broil the manicotti for an additional 4 to 7 minutes. Cool 15 minutes before serving. Garnish with extra shredded mozzarella cheese.

Serving Size: makes 11

Number of Servings: 11

Recipe submitted by SparkPeople user REVEBEV.