Mama Mia Easy Manicotti Italian Casserole No Rolling Required
Mama Mia! Easy Manicotti Italian Casserole (No Rolling Required!)
Ever get a craving for Italian Meals so bad you could cry? Honestly, me too. But who has time to fuss with rolling manicotti? I definitely don't! That's why I'm sharing this ridiculously easy Manicotti Italian Casserole .
Forget those complicated Italian Pasta recipes! This one is a total game changer. It delivers all the cheesy, comforting goodness of classic manicotti, but without the faff of rolling.
It's basically a deconstructed, layered Baked Manicotti , brimming with creamy ricotta, tangy tomato sauce, and lots of melty mozzarella.
What’s so Great About This No-Roll Manicotti Recipe?
This Italian Casserole is inspired by that classic Italian American comfort food we all know and love. It’s proper Pasta Meals without any of the stress.
We’re talking about a Ricotta Filled Pasta Bake that the whole family will devour! Plus, it’s a brilliant way to sneak in some extra protein.
What’s not to love? Perfect for a cozy Sunday night or impressing your mates!
This Easy Manicotti Casserole is ready in about an hour and 15 minutes, with just 30 minutes of active prep time.
It feeds 6-8 people. So grab your apron, and let’s get cooking! Speaking of which, let's talk Pasta Noodles .
Ingredients & Equipment for Your Manicotti Italian Casserole Adventure
Alright, let's talk about what you'll need to whip up this Easy Manicotti Casserole . Trust me, it's simpler than it looks.
Forget the rolling we're going straight for cheesy, saucy heaven! This isn't just any Italian Casserole, it's a hug in a dish!
Main Ingredients: The Stars of Our Show
This No-Roll Manicotti Recipe hinges on a few key players. Good ingredients are very important in all Italian Meals. Here's the shopping list, plain and simple.
- Olive oil: 2 tablespoons ( 30 ml ). Go for a good quality one. Extra virgin, if you're feeling fancy.
- Onion: 1 medium , chopped (about 1 cup , or 140g ). Yellow or white, whatever you have knocking around.
- Garlic: 2 cloves , minced (approx. 6g ). Fresh is best, but jarred will do in a pinch.
- Crushed Tomatoes: 1 (28-ounce) can ( 794g ). These are your sauce's backbone.
- Tomato Sauce: 1 (15-ounce) can ( 425g ). Adds depth and richness.
- Dried Oregano: 1 teaspoon ( 5 ml ). Essential for that authentic Italian flavour.
- Dried Basil: 1/2 teaspoon ( 2.5 ml ). Complements the oregano beautifully.
- Red Pepper Flakes: 1/4 teaspoon ( 1 ml ) (optional). For a little kick. I like mine with a bit of heat.
- Sugar: 1/2 teaspoon ( 2.5 ml ). Balances the acidity of the tomatoes.
- Ricotta Cheese: 1 (30-ounce) container ( 850g ). Whole milk or part skim, it's your call.
- Egg: 1 large , lightly beaten. Helps bind the filling.
- Parmesan Cheese: 1/2 cup grated ( 50g ). Adds a salty, nutty flavour.
- Fresh Parsley: 1/4 cup chopped (approximately 5g ). Adds freshness and a pop of colour.
- Ground Nutmeg: 1/4 teaspoon ( 1ml ). Sounds odd, but trust me, it elevates the ricotta.
- Lasagna Noodles: 9 , cooked and drained. We are using Manicotti with Lasagna Noodles . Don't overcook them!
- Mozzarella Cheese: 2 cups shredded ( 225g ), divided. Melty, gooey goodness.
Quality ricotta makes all the difference in this Ricotta Filled Pasta Bake so splurge a little. I always grab the freshest one I can find.
Seasoning Secrets: The Magic Touch
Let's talk spice. Oregano and basil are your base. A pinch of red pepper flakes for a thrill. Nutmeg in the ricotta is my secret weapon.
Salt and pepper, of course. If you're missing oregano, Italian seasoning works well. I also like to put a pinch of sugar to counteract the acidity of the tomatoes.
Equipment: Keep It Simple
You don't need a fancy kitchen to make this Baked Manicotti . These are the essentials:
- Large skillet or saucepan: For the sauce.
- 9x13 inch baking dish: ( 23x33cm ) This is where the magic happens.
- Large mixing bowl: For the ricotta filling.
- Measuring cups and spoons: For accuracy, duh!
Don't have a fancy baking dish? A disposable foil one works just fine. You can even use a cast iron skillet.
The most important thing is getting the Pasta Meals on the table.
Mama Mia! Easy Manicotti Italian Casserole (No Rolling Required!)
Forget those fiddly manicotti shells. Honestly, who has the time? This Manicotti Italian Casserole is my go-to for that comforting Italian Casserole taste without all the fuss.
It is delicious Italian Pasta that are easily prepared. Think of it as a deconstructed, layered hug on a plate.
It is one of my favourite Italian Meals and is made with delicious Pasta Meals
Prep Like a Pro: The Manicotti Mission
Before you even think about turning on the oven, get your stuff sorted. This is the essential mise en place part.
Chop your onion and mince the garlic for the sauce. Then, get the ricotta filling prepped. Cook those lasagna noodles al dente.
Don't overcook them! No one likes soggy Pasta Noodles . Pro tip: Lay them out on a lightly oiled baking sheet to prevent them from sticking while you prep everything else.
Layer by Layer: Building Your Manicotti Italian Casserole Masterpiece
This is my take on the No-Roll Manicotti Recipe , it's seriously simple:
- First, simmer your tomato sauce for 15 minutes . This gives it that rich flavour.
- Spread a thin layer of sauce in the bottom of your 9x13 inch baking dish.
- Next, lay down 3 cooked lasagna noodles.
- Then, slather half of that glorious ricotta filling over them. Sprinkle with a third of your mozzarella.
- Repeat those layers one more time.
- Top with the final 3 noodles, remaining sauce, and the rest of the cheese. Get that cheesey look!
- Cover with foil and bake at 375° F ( 190° C) for 30 minutes. Uncover and bake for 15 more minutes , until bubbly.
- Let it rest for 10 minutes before diving in! This helps it set and slice easier, trust me.
Unlock the Secret: Expert Tips for the Ultimate Baked Manicotti
Wanna take this Easy Manicotti Casserole to the next level? Use good quality ricotta! It's the star of the show. Always taste and adjust the sauce and filling before layering.
Add more herbs or seasoning as needed. This ensures every bite is packed with flavor. Avoid the common mistake of overcrowding the baking dish.
It's all about getting that flavor of Ricotta Filled Pasta Bake by letting the heat circulate evenly. You can even assemble the casserole a day ahead of time.
Just cover it tightly and refrigerate it. Add Manicotti with Lasagna Noodles for a dish that's just waiting to be baked.
Honestly, this Italian Casserole is so good, it’s almost unfair. Enjoy!
Recipe Notes for Your Best Ever Manicotti Italian Casserole
Alright, buckle up, buttercup! Before you dive headfirst into making this Mama Mia! Easy Manicotti Italian Casserole , let's chat about a few things.
Consider this your backstage pass to becoming a Manicotti master.
Serving Suggestions: Make it a Feast
Okay, picture this: your Italian Casserole is bubbling hot, fresh from the oven. How do you make it extra special? Presentation is key.
A sprinkle of fresh basil and a drizzle of good olive oil makes all the difference.
Honestly, I love serving this with some crusty garlic bread. Perfect for mopping up every last bit of that divine sauce.
A crisp green salad on the side cuts through the richness. And for drinks? A cheeky glass of Chianti, naturally! It is one of the best Italian Meals .
Storage Tips: Keep the Good Times Rolling
Got leftovers? Lucky you! This Easy Manicotti Casserole keeps like a dream.
For the fridge, just pop it in an airtight container and it will be good for up to three days.
Reheat it in the oven at 350° F ( 175° C ) until heated through or microwave it.
Freezing works too! Cut the casserole into individual portions, wrap well in cling film, then foil. It will keep for up to two months.
Thaw overnight in the fridge and reheat as above. This helps to be ready when you want some tasty Pasta Meals .
Variations: Get Creative
Listen, cooking is all about having fun. Don't be afraid to put your own stamp on this No-Roll Manicotti Recipe .
Need a dairy-free option? Try using a cashew based ricotta alternative. Trust me, it works!
Want to jazz it up for autumn? Swap out the basil for some chopped sage and add a layer of roasted butternut squash.
You could even use the Manicotti with Lasagna Noodles to make something totally new. Honestly? The sky's the limit.
Nutrition Basics: Fuel Your Body
Let's be real: this Baked Manicotti isn't exactly a health food. But hey, everything in moderation, right?
Each serving packs a good punch of protein. (Around 30-35g). Plus, tomatoes are loaded with antioxidants. So, you know, it's got some redeeming qualities! Just remember, the calorie count (Estimated 450-550) depends on your ingredients.
A word to the wise: this Ricotta Filled Pasta Bake is pretty high in sodium. So maybe go easy on the salt elsewhere in your meal.
So there you have it: your cheat sheet to Manicotti Italian Casserole success! Now get in that kitchen and whip up some magic. I know you can do it!
Frequently Asked Questions
Can I make this Mama Mia! Easy Manicotti Italian Casserole ahead of time? I'm a busy bee!
Absolutely! You can assemble the entire Manicotti Italian Casserole and keep it covered in the fridge for up to 24 hours before baking. Just add about 10-15 minutes to the baking time since it will be starting cold. Think of it as your secret weapon for stress free dinner parties!
My family loves meat. How can I add some to this Manicotti Italian Casserole?
Easy peasy! Brown a pound of Italian sausage (sweet or hot, your call!) or ground beef and drain off any excess grease. Stir it into the tomato sauce for a meaty, hearty boost. It will be a crowd pleaser, even your little monsters will gobble it right up!
Help! My ricotta filling is too watery. What did I do wrong?
Sometimes ricotta can be a bit watery, especially if it’s been sitting in its container for a while. Before mixing your filling, drain the ricotta in a cheesecloth lined sieve for about 30 minutes. This will remove excess moisture and give you a much creamier filling, fit for a queen!
How should I store leftover Manicotti Italian Casserole, and how long will it last?
Leftover Manicotti Italian Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the whole casserole in a preheated oven at 350°F (175°C) until warmed through.
It's almost as good as the first time, a great way to extend a great dinner!
Is there a way to make this Manicotti Italian Casserole a bit healthier? I'm trying to be good!
Of course! You can use part skim ricotta cheese, whole wheat lasagna noodles, and reduce the amount of mozzarella cheese. You could also add some chopped veggies like spinach or zucchini to the ricotta filling for an extra nutritional boost. Every little bit helps in our health conscious world, innit?
I'm gluten-free. Can I still enjoy this Manicotti Italian Casserole?
You bet! Simply substitute regular lasagna noodles with gluten-free lasagna noodles. Be sure to check the cooking time on the package, as they may cook differently. The rest of the recipe remains the same, so you can still indulge in all that cheesy, saucy goodness without any worries. Nowt but a thing!
Mama Mia Easy Manicotti Italian Casserole No Rol
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 20-25g |
| Fiber | 3-4g |
