How to Make Tomato Basil Manicotti
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This recipe for tomato basil manicotti is gonna knock your socks off! It’s so comforting and delicious! With a hint of spice, and a pinch of fresh herbs, amazing! One of the signature spices of the Mediterranean is cumin so I added a pinch to this dish to enhance the flavors. I love the taste of nutmeg and you will taste a hint of that coming through in every bite. Perhaps my favorite part of this dish is the chopped basil stuffed into each manicotti noodle. It tastes so fresh and summery!
It’s September here and the air is crisp and cool. I’ve been craving crockpot dishes and casseroles. This dish did not disappoint! My entire life I’ve always loved manicotti. It’s my favorite baked dish to order at an Italian restaurant and one bite can bring back so many wonderful childhood memories. I hope you enjoy and I would love to hear your feedback in the comments! Sending love to you all!
Homemade Manicotti Ingredients (serves 8)
1 package of whole-grain manicotti
3.5 cups ricotta cheese (32oz)
1/2 tsp nutmeg
1/4 tsp cumin
1/2 tsp salt
1/8 tsp fresh ground pepper
1 egg
1/8 tsp cayenne pepper
1/2 tsp sugar
1/2 tbsp fresh chopped basil
1 lb tomato basil sauce
16 oz mozzarella cheese
freshly grated parmesan cheese for a garnish
Basil leaves for a garnish
Instructions
- boil water in a stock pot and cook manicotti noodles according to the instructions, drain and rinse with cold water
- preheat oven to 375°
- add ricotta, nutmeg, cumin, salt, pepper, egg, cayenne pepper, sugar, and basil to a mixing bowl and stir
- pour 8oz of tomato basil sauce into a lasagna pan and spread it out evenly
- using a silicone pastry bag fill each manicotti noodle with the ricotta mixture and place them in the lasagna pan (you might have one or two noodles left over which is fine, just eat them!)
- pour the remaining 8oz of tomato basil sauce over the stuffed manicotti and spread the sauce with a silicone brush or wooden spoon until every noodle is covered
- tear the mozzarella cheese into 1-inch chunks and place it on top of the dish as evenly as you can
- put the pan into the center rack of the oven and bake uncovered for 45 minutes, let the dish cool for 15-20 minutes before serving
- sprinkle grated parmesan cheese and fresh basil on top after plating, and enjoy!
If you liked this recipe you will love this one too: How to Make Shrimp Puttanesca
