Authentic, delicious Al Dente noodles stuffed with three cheeses smothered in homemade tomato sauce that will make your mouth water. This Manicotti is the real deal!

My friend Jackie shared this Amazing Manicotti Recipe with me back when we were both new brides. She was going to Cosmetology School and also worked at a grocery store as a checker. A woman who came through her line gave her this recipe. It was like a treasure to us Utah/Idaho girls who loved to cook and who had very little experience with authentic Italian food.

The woman told Jackie that no matter what she had to use Olive Oil in the recipe and to ”not even make it if you weren’t going to use olive oil.” I don’t know about Jackie, but I had to go out and buy some, I had never even owned a bottle of Olive Oil before. My mom never used it and I had no idea the magic it offered the world of food.

Looking back now, it totally cracks me up to think how foreign it felt to cook with olive oil. So glad I was introduced to it, my life is so much better with Olive Oil in it.
  • 10-12 manicotti noodles cooked al dente according to package directions
  • 6 tbsp Olive Oil
  • 1 large cloves garlic, finely minced or put through press
  • 1 medium onion, minced
  • 2 tbsp dried parsley
  • 2 (15 ounce cans) diced tomatoes
  • 2 (8 ounce cans) tomato sauce
  • ½ tsp dried basil
  • 1 tsp salt
  • dash of pepper
  • 15 ounce container Ricotta Cheese
  • ¼ pound Mozzarella cheese, grated (about 1 cup)
  • 3 tbsp Parmesan cheese
  • 1 egg
  • 1 tbsp dried parsley
  • 2 tsp sugar
  • ½ tsp salt
  • ⅛ tsp pepper
  • More Parmesean Cheese for topping
You can make this recipe here

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