Ricotta Manicotti with Tomato Sauce Recipe | PBS Food

Ricotta Manicotti with Tomato Sauce


Prep time: 45 Minutes

Total time: 1 Hour, 15 Minutes

Yield: Serves 6



  • Coarse salt and ground pepper (6-inch)
  • 1 package (8 ounces) manicotti cooked, drained, and cooled
  • 2 containers (15 ounces each) part-skim ricotta cheese
  • 2 large eggs lightly beaten
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups shredded Parmesan cheese
  • 1 ounce dried mushrooms such as shiitake, soaked and drained, and finely chopped
  • 4 cups Basic Tomato Sauce


  1. Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms.
  2. Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each). Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce.
  3. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
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