Pirates Pantry

Plundering the seven seas for grub worth preserving

Oven-Baked Manicotti with Basil-Ricotta Filling & San Marzano Sauce

main-dishbakedvegetarianweekendmake-aheadcomfort-fooditalian

Prep
45 min
Cook
55 min
Total
2 hours 10 min
Servings
6

For the San Marzano Tomato Sauce

Don't let the garlic brown—keep it golden as doubloons for best flavor

Ingredients

  • ¼ Cup Olive Oil
  • ½ Cup Finely Diced Onion
  • 5 Large Cloves Garlic
  • 2 Tablespoons Tomato Paste
  • 1 Can (28 Ounces) San Marzano Tomatoes
  • 1 Tablespoon Dried Oregano
  • 1 ½ Tablespoons Sugar
  • ¼ Teaspoon Red Pepper Flake
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Black Pepper
  • 1 item Bay Leaf
  • 1 Tablespoon Balsamic Vinegar
  • 2 Tablespoons Butter
  • ¼ Cup Chopped Fresh Basil

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute, stirring constantly. Do not let it brown.
  3. Stir in tomato paste and cook for 1 minute.
  4. Add a splash of tomato liquid from the can to stop the cooking.
  5. Crush tomatoes by hand or with a spoon directly into the pan.
  6. Add oregano, red pepper flake, sugar, salt, pepper, bay leaf, and balsamic vinegar.
  7. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes.
  8. Remove bay leaf. Stir in butter and fresh basil during the final 5 minutes.
  9. Simmer uncovered until sauce reaches desired thickness.

Prep: 10 min • Cook: 35 min • Wait: No time

For the Basil-Ricotta Filling

Chill the filling to firm it up for easier piping

Ingredients

  • 2 Cups Ricotta Cheese
  • ⅔ Cup Chopped Fresh Basil (Divided)
  • 3 Cups Shredded Low-Moisture Mozzarella (Divided)
  • 2 ½ Cups Grated Parmesan Cheese (Divided)
  • 1 Teaspoon Salt
  • 1 item Black Pepper To Taste
  • 1 Cup Cooled Tomato Sauce (From Sauce Component)

Instructions

  1. In a large bowl, mix ricotta, 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, salt, and pepper.
  2. Fold in 1 cup of the cooled tomato sauce.
  3. Transfer filling to a large piping bag and refrigerate for 30 minutes.

Prep: 10 min • Cook: No time • Wait: 30 min

Final Assembly

Ingredients

  • 1 Package Manicotti Shells
  • 1 item Remaining Tomato Sauce
  • 1 ½ Cups Remaining Mozzarella
  • 1 Cup Remaining Parmesan

Instructions

  1. Preheat oven to 375°F.
  2. Bring a large pot of salted water to a boil. Cook manicotti shells for 5 minutes until slightly softened but still tubular.
  3. Pour half of the tomato sauce into a broiler-proof 9x13-inch baking dish.
  4. Fill each shell with ricotta mixture and place in the dish.
  5. Pipe any extra filling along the ends of the shells.
  6. Top with remaining tomato sauce, then sprinkle with remaining mozzarella and Parmesan.
  7. Cover with foil and bake for 40 minutes until sauce bubbles.
  8. Remove foil, increase oven to 425°F, and bake for 10 more minutes until cheese is browned and bubbling.

Notes

A hearty Italian feast fit for a captain’s celebration. The basil-ricotta filling is rich and creamy, and the San Marzano sauce brings depth worthy of any galley. Store leftovers below deck for up to 3 days—reheat gently to preserve texture.