Classic Baked Manicotti with Ricotta and Mozzarella (2)

1.Prepare the Tomato Sauce: Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.

2.Stir in the crushed tomatoes, oregano, basil, salt, pepper, and water (or wine). Bring the sauce to a simmer, then reduce the heat to low, cover partially, and let it cook for at least 20 minutes, stirring occasionally. Taste and adjust seasonings as needed.

3.Cook the Manicotti: Bring a large pot of salted water to a boil. Add the manicotti shells and cook according to package directions until they are just shy of al dente (slightly firm). Drain immediately and rinse with cold water to stop the cooking process and prevent sticking. Lay them flat on a baking sheet lined with parchment paper.

4.Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated and the mixture is creamy.

5.Stuff the Manicotti: Preheat the oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish. Transfer the ricotta mixture to a piping bag or a large Ziploc bag with a corner snipped off. Carefully pipe the filling into each cooked manicotti shell until full.

6.Assemble the Dish: Spread about 1 cup of the tomato sauce evenly across the bottom of the prepared baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce. Pour the remaining tomato sauce evenly over the top of the shells.

7.Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and sprinkle the remaining 1.5 cups of shredded mozzarella cheese evenly over the top.

8.Finish Baking: Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The sauce should be simmering around the edges.

9.Rest and Serve: Remove the manicotti from the oven and let it rest for 10 minutes before serving. Garnish with extra fresh parsley or basil, if desired.