David Meredith
Hands-On Time
1 Hour
Total Time
1 Hour 30 Mins
Serves 6

How to Make It

Step 1

Cook the manicotti noodles according to the package directions; drain and rinse with cold water.

Step 2

Heat oven to 425° F. Melt 2 tablespoons of the butter in a large pot over medium-high heat. Add the onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until beginning to soften, 5 minutes. Crush the tomatoes with your hands or a potato masher and add them (with their juices) to the pot. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes.

Step 3

In a separate large pot, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring, until light golden, 1 to 2 minutes. Slowly whisk in the milk, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, whisking, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Remove from heat.

Step 4

Stir together the ricotta, spinach, ½ cup of the Parmesan, the egg, oregano, and ¼ teaspoon each salt and pepper in a large bowl. Spoon into the manicotti. Spread half each of the tomato sauce and cream sauce in the bottom of a 9-by-13-inch or other 3-quart baking dish. Top with the stuffed manicotti, then the remaining tomato sauce, cream sauce, and Parmesan.

Step 5

Bake until bubbling and lightly browned on top, 20 to 25 minutes. Let cool for 5 minutes before serving.

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