Traditional manicotti recipes call for rolled, homemade crepes instead of store-bought pasta. We wanted a recipe that wouldn’t take hours to make. Our version only takes about 15 minutes thanks to manicotti tubes, which are a breeze to fill. The filling for the manicotti is a mixture of nutty parmesan, creamy ricotta, and egg. We cover the manicotti in marinara and then finish it with a bubbling layer of mozzarella cheese.
Manicotti Marinara
Ingredients
- 1 lb ricotta cheese
- 1 large egg
- 1 oz Parmesan cheese
- 6 oz manicotti, about 9 tubes
- 1 (24 oz jar) cups marinara sauce
- 5 oz shredded mozzarella cheese
Directions
1) Bring a large pot of salted water to a boil. Add the manicotti and cook until al dente, about 7 minutes. Drain and set aside.
2) In a large bowl, whisk together 1 lb ricotta, 1 egg, 1 oz Parmesan cheese, ¼ tsp salt, and ½ tsp pepper until smooth.
3) Fill a ziplock bag or pastry bag with the ricotta mixture. If using a ziplock bag, cut off one bottom corner to make a hole about ½ an inch wide. If using a pastry bag, fit the bag with a ½” tip.
4) Pour half the marinara sauce into a Suvie pan. Fill each manicotti tube with the ricotta mixture and place in the bottom of a Suvie pan.
![](https://blog.suvie.com/wp-content/uploads/2020/02/03.06.19-013.jpg")
5) Pour remaining marinara over the manicotti, spreading into an even layer. Sprinkle mozzarella over the marinara sauce. Place the pan in the bottom zone of Suvie.
Suvie Cook Settings
Bottom Zone: Bake at 350°F for 35 minutes
Top Zone: None
6) When the manicotti have finished cooking, remove from Suvie. Divide manicotti between plates and serve.
Wine Pairing
Bold reds with a good amount of acidity will pair beautifully with this dish. Sangiovese should fit the bill perfectly. This Italian wine will pair well with the tomato-based sauce without overwhelming the ricotta cheese.
