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Stuffed Manicotti with the Best Homemade Marinara Sauce

Christine
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Ingredients
  

  • Filling:
  • 2 containers 15 oz. each Ricotta Cheese
  • 6 oz. cream cheese softened
  • 2 tsp. rosemary
  • 1 tsp. basil
  • 2 tsp. garlic minced
  • 1/2 tsp. salt or to taste
  • 2 tsp. oregano
  • 2 c. grated mozzarella cheese reserve for topping
  • Marinara Sauce:
  • 1 whole can 14.5 oz. Fire-Roasted Diced Tomatoes (garlic flavored)
  • 1 can 6 oz. tomato paste
  • 3/4 tsp. salt
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. oregano
  • 1/4 tsp. onion powder
  • 1 Tbsp. sugar
  • 1/4 tsp. basil
  • 1/2 tsp. rosemary
  • 1/4 tsp. Marjoram

Instructions
 

  • For the filling, stir all ingredients except mozzarella cheese together in a large bowl.  Cook pasta according to package directions.  Drain, then run cool water over noodles. Pat noodles dry with a paper towel, then fill each with cheese mixture.  
  • For the sauce, place all ingredients in a blender and puree.  Store in an air-tight container in the refrigerator until ready to use.
  •  **I recommend preparing the sauce at least 3 hours ahead of time and storing in the refrigerator to allow the flavors to come together, but it will still be yummy if you don't have that extra time.
  • Pour marinara sauce over the filled manicotti and cover with foil.  Bake at 350 degrees Fahrenheit for about 30 minutes.  5-10 minutes before it's done, remove it from the oven, take foil off, and sprinkle mozzarella cheese on top.  Return to oven, uncovered, and bake until cheese is bubbly, about 5-10 minutes.