Ricotta Manicotti With Tomato Sauce Recipe

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Gallery Ricotta Manicotti with Tomato Sauce Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 6

Ingredients Ingredient Checklist Coarse salt and ground pepper 1 package (8 ounces) manicotti, cooked, drained, and cooled 2 containers (15 ounces each) part-skim ricotta cheese 2 large eggs, lightly beaten 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 1/2 cups shredded Parmesan cheese 1 ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks’ note), and finely chopped (optional) 4 cups Basic Tomato Sauce

Cook’s Notes Cover mushrooms with warm water,soak 20 minutes or until soft. Lift fromliquid, rinse under cool water, pat dry.

Gallery Ricotta Manicotti with Tomato Sauce

Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 6

Gallery

Ricotta Manicotti with Tomato Sauce     

Ricotta Manicotti with Tomato Sauce

Ricotta Manicotti with Tomato Sauce

Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 6

Recipe Summary

prep: 45 mins total: 1 hr 15 mins

Servings: 6

prep: 45 mins

total: 1 hr 15 mins

prep:

45 mins

total:

1 hr 15 mins

Servings: 6

6

Ingredients

Ingredients

• Coarse salt and ground pepper 1 package (8 ounces) manicotti, cooked, drained, and cooled 2 containers (15 ounces each) part-skim ricotta cheese 2 large eggs, lightly beaten 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 1/2 cups shredded Parmesan cheese 1 ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks’ note), and finely chopped (optional) 4 cups Basic Tomato Sauce

Directions

Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.

Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).

Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

Cook’s Notes Cover mushrooms with warm water,soak 20 minutes or until soft. Lift fromliquid, rinse under cool water, pat dry.

Cook’s Notes

Cover mushrooms with warm water,soak 20 minutes or until soft. Lift fromliquid, rinse under cool water, pat dry.

Reviews (13)

 Add Rating & Review     22 Ratings   5 star values:        8    4 star values:        5    3 star values:        7    2 star values:        2    1 star values:        0        

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Reviews (13)

Add Rating & Review     22 Ratings   5 star values:        8    4 star values:        5    3 star values:        7    2 star values:        2    1 star values:        0       

Add Rating & Review

22 Ratings 5 star values: 8 4 star values: 5 3 star values: 7 2 star values: 2 1 star values: 0

22 Ratings 5 star values: 8 4 star values: 5 3 star values: 7 2 star values: 2 1 star values: 0

22 Ratings 5 star values: 8 4 star values: 5 3 star values: 7 2 star values: 2 1 star values: 0

• 5 star values: 8 4 star values: 5 3 star values: 7 2 star values: 2 1 star values: 0

  Martha Stewart Member     Rating: Unrated       12/23/2012   I reduced the ricotta to one container, and added 3 cups of mozzarella cheese to it. Did not use eggs. I also sprinkled an additional one cup of mozzarella cheese on top before putting it into the oven. And I use a standard jar of a cheesy flavored spaghetti sauce from the grocery store (I like Ragu's romano and parmesan sauce for this particular recipe). This makes for a fantastic manicotti  
  
  Martha Stewart Member     Rating: Unrated       06/12/2012   mmm, this was great! i substituted fresh basil and italian parsley for the thyme and oregano.  
  
  Martha Stewart Member     Rating: Unrated       11/09/2011   For this dish, I would make sure you use a GOOD brand of Ricotta, that is very important. Personally, I like Calabro, you can find this brand at The Fresh Market.  
  
  Martha Stewart Member     Rating: Unrated       03/06/2011   A great classic! But with classic flavors. Nothing that is a show stopper, but it does the job with satisfying.  
  
  Martha Stewart Member     Rating: Unrated       02/18/2011   Fresh taste light texture main course. I made exactly to recipe except adding more garlic cloves to the sauce. We enjoyed it are our table. Simple sauce has great flavor. Manicotti filling very fluffy. Enough extra pasta, filling, and sauce...to make a mini little casserole to share. Few ingredients, little bit of effort, delicious dinner!  
  
  Martha Stewart Member     Rating: Unrated       03/19/2009   Very disappointing. Using only ricotta made it very gritty. Flavorless.  
  
  Martha Stewart Member     Rating: Unrated       03/19/2009   Very disappointed. With only the ricotta it is very gritty. No flavor.  
  
  Martha Stewart Member     Rating: Unrated       03/13/2009   I make extra cover it with foil and freeze it, when I take it out of the freezer Ilet it set for about an hour then put it in a 350 degree oven with the foil on for an hour take it off and let cook another 1/2 hour.  
  
  Martha Stewart Member     Rating: Unrated       03/13/2009   Can this recipe be frozen ahead of time? If so, what would you recommend as the cooking time once it's thawed?  
  
  Martha Stewart Member     Rating: Unrated       03/13/2009   gnusart...take a zip loc bag, put the filling inside, squeezing it to the bottom of the bag and then twist the upper portion of the bag so that it is closed, just like a pastry bag. Then snip off a bottom corner of the bag and pipe the filling into the shells. It's a quick way to fill the shells and not have a mess. Just throw the bag away and you're done.  
  
  Martha Stewart Member     Rating: Unrated       03/13/2009   You use a large ziploc or similar bag and you fill it with the ricotta mixture. Snip off a small corner of the bag with scissors and use the bag as a piping bag to pipe the filling into the manicotti.  
  
  Martha Stewart Member     Rating: Unrated       03/13/2009   How do you use a plastic bag to stuff the manicotti? BR  
  

  Martha Stewart Member

  Rating: Unrated 12/23/2012

I reduced the ricotta to one container, and added 3 cups of mozzarella cheese to it. Did not use eggs. I also sprinkled an additional one cup of mozzarella cheese on top before putting it into the oven. And I use a standard jar of a cheesy flavored spaghetti sauce from the grocery store (I like Ragu’s romano and parmesan sauce for this particular recipe). This makes for a fantastic manicotti

Rating: Unrated

Rating: Unrated 06/12/2012

mmm, this was great! i substituted fresh basil and italian parsley for the thyme and oregano.

Rating: Unrated 11/09/2011

For this dish, I would make sure you use a GOOD brand of Ricotta, that is very important. Personally, I like Calabro, you can find this brand at The Fresh Market.

Rating: Unrated 03/06/2011

A great classic! But with classic flavors. Nothing that is a show stopper, but it does the job with satisfying.

Rating: Unrated 02/18/2011

Fresh taste light texture main course. I made exactly to recipe except adding more garlic cloves to the sauce. We enjoyed it are our table. Simple sauce has great flavor. Manicotti filling very fluffy. Enough extra pasta, filling, and sauce…to make a mini little casserole to share. Few ingredients, little bit of effort, delicious dinner!

Rating: Unrated 03/19/2009

Very disappointing. Using only ricotta made it very gritty. Flavorless.

Very disappointed. With only the ricotta it is very gritty. No flavor.

Rating: Unrated 03/13/2009

I make extra cover it with foil and freeze it, when I take it out of the freezer Ilet it set for about an hour then put it in a 350 degree oven with the foil on for an hour take it off and let cook another 1/2 hour.

Can this recipe be frozen ahead of time? If so, what would you recommend as the cooking time once it’s thawed?

gnusart…take a zip loc bag, put the filling inside, squeezing it to the bottom of the bag and then twist the upper portion of the bag so that it is closed, just like a pastry bag. Then snip off a bottom corner of the bag and pipe the filling into the shells. It’s a quick way to fill the shells and not have a mess. Just throw the bag away and you’re done.

You use a large ziploc or similar bag and you fill it with the ricotta mixture. Snip off a small corner of the bag with scissors and use the bag as a piping bag to pipe the filling into the manicotti.

How do you use a plastic bag to stuff the manicotti? BR

All Reviews for Ricotta Manicotti with Tomato Sauce

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Ricotta Manicotti with Tomato Sauce

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest