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Manicotti with marinara sauce

Manicotti with marinara sauce in a baking dish

Manicotti with marinara sauce

Name: Manicotti with marinara sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 garlic cloves finely chopped; 4 tbsp extra virgin olive oil; 2 x 400g cans peeled plum tomatoes blitzed; 225g manicotti shells; 500g whole milk ricotta drained; 115g grated mozzarella; 55g grated provolone; 25g grated parmesan; 1 large egg beaten; 1 garlic clove very finely chopped; 25g flat-leaf parsley leaves chopped

Jennifer Joyce

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

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Manicotti are large tube-shaped pasta, a little bigger than cannelloni – use a piping bag to fill them

High-protein

Low sugar

Vegetarian

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Ingredients

Nutrition

For the marinara sauce

4 garlic cloves

finely chopped
4 tbsp extra virgin olive oil
2 x 400g cans peeled plum tomatoes

blitzed

For the manicotti

225g manicotti shells
500g whole milk ricotta

drained
115g grated mozzarella
55g grated provolone
25g grated parmesan
1 large egg

beaten
1 garlic clove

very finely chopped
25g flat-leaf parsley

leaves chopped

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Nutrition: Per serving

kcal701
fat39g
saturates18g
carbs51g
sugars11g
fibre5g
protein34g
salt4.78g

Method

step 1

In a large saucepan, add the garlic and olive oil. Sauté on medium-low heat until light golden, about 5 mins. Add the tomatoes and 2 tsp salt. Simmer on medium-low heat for 20 mins, stirring occasionally.
step 2

Heat the oven to 190C/fan 170C/gas 5. Bring a large pan of water to a boil. Add 1 tbsp of salt. Boil the manicotti until al dente, about 7-8 mins. Remove and rinse in cold water to stop the cooking.
step 3

In a medium bowl, mix the ricotta, half the mozzarella, provolone, parmesan, egg, garlic, 1 tsp salt and the parsley. Scrape into a piping or Ziploc bag. Push the mixture to one corner. Cut the tip with scissors. Pipe the mixture into the shells.
step 4

Pour half the marinara sauce into an approximately 33 x 23 cm baking dish. Lay the manicotti on top in a single layer. Pour the remaining sauce and mozzarella over. Cover with foil and bake for 20 mins. Remove and leave to stand for 10 mins.

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