If you love manicotti, you’ll love this version.
I like to add sun-dried tomatoes, artichoke hearts, and red pepper flakes to the filling, which gives the dish more depth. Also, make note of this go-to tomato sauce recipe. It’s great on all sorts of pasta dishes and as a dipping sauce for bread!
Ingredient note: For the filling, I suggest using the sun-dried tomato pesto found at Trader Joe’s. If you cannot find this product, you can use 1 Tbsp of finely chopped sun-dried tomatoes with a little bit of the juice. Add 1 tsp of finely chopped pine nuts. Then, place in a food processor with a little bit of olive oil and mix till smooth.
This recipe was originally posted on my blog at Parade Magazine.
- 1 (8-oz) box manicotti
- 2 (14-oz) cans unseasoned tomato sauce
- 1 (14-oz) can diced tomatoes
- 1 (6-oz) can tomato paste
- 3 Tbsp sugar
- 2 Tbsp olive oil
- ½ Tbsp garlic, minced
- ½ Tbsp dried basil
- 1 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp red pepper flakes
- ½ cup Parmesan cheese
- 2 cups soft ricotta cheese
- 1 Tbsp garlic, minced
- 8 oz artichoke hearts, chopped
- 1 Tbsp sun-dried tomato pesto
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- 1 egg
- Salt and pepper, to taste
- Pre-heat oven to 375℉.
- Boil manicotti till al dente (about 9 to 10 minutes), then drain and allow to slightly cool.
- Make the sauce. Mix all sauce ingredients into a large pot. Place the pot on low to medium heat and simmer for 30 minutes, stirring occasionally.
- While sauce is simmering, make the filling. Place all filling ingredients into a large bowl and stir till everything is combined.
- With a spoon, fill manicotti with your filling and place in a casserole dish.
- Pour your sauce over the manicotti, place in the oven, and bake for 30 minutes.
- Top finished manicotti with extra Parmesan cheese and enjoy!
Photo: Nisa Burns Cochran
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