Ingredients:

  • 12 manicotti shells (approximately 8 oz/225g)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste
  • 15 ounces ricotta cheese (full-fat recommended) (425g)
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/2 cup shredded mozzarella cheese, divided (50g)
  • 1/4 cup chopped fresh parsley (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (30ml)
  • 1 small onion, finely chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sugar (optional, to balance acidity)

Instructions:

  1. Cook the manicotti shells according to package directions until al dente. Drain well, toss with olive oil to prevent sticking, and set aside to cool slightly.
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, basil, oregano, sugar (if using), salt, and pepper. Simmer for at least 15 minutes, stirring occasionally.
  3. In a large bowl, combine ricotta cheese, egg, Parmesan cheese, 1/4 cup mozzarella cheese, parsley (if using), oregano, garlic powder, salt, and pepper. Mix well until thoroughly combined.
  4. Carefully fill each manicotti shell with the cheese mixture using a spoon or pastry bag.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the filled manicotti shells in the dish, seam-side down. Pour the remaining tomato sauce over the manicotti. Sprinkle with the remaining 1/4 cup of mozzarella cheese.
  6. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let stand for 5-10 minutes before serving.