Name: Million Dollar Manicotti Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian-American
Ingredients: 12 dry manicotti shells; 30 ounces ricotta cheese (full-fat, preferably whole milk); 1 large egg, lightly beaten; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pound ground beef (or Italian sausage, casings removed); 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon sugar; 1/4 teaspoon red pepper flakes (optional); Salt and pepper to taste; 8 ounces mozzarella cheese, shredded; 1/4 cup grated Parmesan cheese

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Introduction

Million Dollar Manicotti is a comforting Italian-American classic bursting with rich meat sauce and creamy ricotta filling. This baked pasta dish is perfect for family dinners or special occasions when you want a hearty, satisfying meal.

A slice of lasagna sits on a white plate with a golden fork beside it, showing several layers: a bottom golden pasta layer, a thick brown meat sauce layer, creamy white cheese, and chunky red tomato sauce with melted white cheese sprinkled with green herbs on top. The rest of the lasagna, with some slices missing, is in a dark pan to the right on a white marbled surface. The edges and top layer of melted cheese have light golden brown spots, with visible bits of tomato and herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 dry manicotti shells
30 ounces ricotta cheese (full-fat, preferably whole milk)
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef (or Italian sausage, casings removed)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
8 ounces mozzarella cheese, shredded
1/4 cup grated Parmesan cheese

Instructions

Step 1: Prepare the meat sauce by heating olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef or Italian sausage and cook, breaking up the meat, until browned. Drain excess grease. Add chopped onion and cook until softened, about 5 minutes, then add minced garlic and cook for another minute until fragrant.
Step 2: Stir in crushed tomatoes, tomato sauce, and tomato paste. Add dried oregano, dried basil, sugar, red pepper flakes if using, and salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and let simmer for at least 30 minutes, stirring occasionally. Adjust seasonings as needed.
Step 3: In a large bowl, combine ricotta cheese, beaten egg, grated Parmesan, chopped parsley, garlic powder, salt, and black pepper. Mix until smooth and well blended. Taste and adjust seasonings.
Step 4: Cook manicotti shells in a large pot of salted boiling water according to package directions until slightly softened but still firm. Drain and rinse with cold water. Place shells on a baking sheet lined with parchment to cool slightly.
Step 5: Fill the manicotti shells with the ricotta mixture using a piping bag or spoon. Set aside.
Step 6: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Arrange filled shells in a single layer. Cover with remaining meat sauce. Sprinkle shredded mozzarella and Parmesan evenly over the top.
Step 7: Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 15-20 minutes until cheese is melted, bubbly, and golden brown.
Step 8: Let the manicotti rest for 10-15 minutes before serving. Pair with garlic bread, a fresh salad, or roasted vegetables for a complete meal.

Tips & Variations

For a vegetarian version, substitute the meat with sautéed mushrooms, zucchini, and spinach in the sauce.
Use fresh herbs like basil and parsley for a brighter flavor.
If you don’t have a piping bag, a resealable plastic bag with a small corner cut off works well for filling the shells.
Add a pinch of nutmeg to the ricotta mixture for a subtle warmth.
You can prepare the sauce and filling a day ahead to save time on the day of baking.

Storage

Store leftover manicotti covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil until warmed through. You can also freeze the unbaked assembled dish for up to 2 months; thaw overnight in the fridge before baking as directed.

How to Serve

The image shows a serving of lasagna on a white plate, with a golden fork resting beside it. The lasagna slice has several layers: a bottom light brown pasta layer, a middle reddish tomato sauce layer with chunks of tomato, and melted creamy white cheese on top with green parsley sprinkled over it. To the side, there is a white baking tray filled with more lasagna, showing similar layers and topped with browned melted cheese and green parsley. The whole scene is set on a white marbled surface, highlighting the colors of the dish clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil manicotti shells?

Yes, if using no-boil shells, make sure there is enough sauce to keep them moist during baking. You can omit the boiling step and fill them directly before baking.

What can I substitute for ricotta cheese?

Part-skim or whole milk cottage cheese blended until smooth is a good substitute. You can also mix it with cream cheese for extra creaminess, adjusting seasoning accordingly.