Manicotti are tube shaped dry pasta which are made from semolina flour. http://www.wisegeek.com/what-is-manicotti.htm Manicotti should not be confused with cannelloni which are made from fresh pasta sheets. The word "manicotti" is translated to “sleeves” while cannelloni means “tubes”. http://www.rovinginsight.org/library/index.php?content=fnb-recipes-article-049 The confusion arises because manicottis are sometimes packed and labeled as cannelloni.

Manicotti are stuffed with fillings and baked with tomato sauce. There are numerous variations to the manicotti recipes, some uses various kind of meat and meat products, such as sausages and pepperoni. Some manicotti dishes use bottled pasta sauce to save time. The most popular fillings for the manicotti are ricotta cheese and spinach. The manicotti are then sprinkled with mozzarella cheese and baked until the cheese melts and turns golden brown.

Baked manicotti use simple herbs as the filling ingredients are rich enough. Basil, oregano, and garlic are some of the common herbs used in the manicotti.

In this guide, you can learn how to cook manicotti with ricotta and spinach filling, homemade tomato sauce, with basil and oregano seasonings. The manicotti are then sprinkled with mozzarella and parmesan cheese before the dish is baked. This recipe yields about 4 servings.

• 1 packet of manicotti tubes
• 1/2 cup mozzarella cheese
• 2 tbsp grated parmesan cheese

Tomato sauce:

• 1 can (8 oz) tomato puree
• 1 can (8 oz) tomato
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1 onion, chopped
• 2 tbsp tomato paste
• Salt and pepper, to taste

Fillings:http://southernfood.about.com/od/pastabake/r/bl30622k.htm

• 10 ounces of ricotta cheese
• 10 ounce frozen spinach, thawed and sliced
• 1 onion, chopped
• 2 eggs
• 3/4 cup shredded mozzarella
• 3 tbsp grated parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp [[[Italian seasonings]]
• salt and pepper, to taste

Make the Filling:http://www.recipezaar.com/cheese-and-spinach-jumbo-shell-manicotti-371278

1. Stir fry the onion and garlic until fragrant and golden in color.
2. Add thawed spinach and cook until the spinach are tender.
3. Beat the ricotta until soft with a wooden spoon.
4. Combine the ricotta with the cooked spinach and remaining ingredients until thoroughly mixed.

Make the Tomato Sauce:

1. Stir fry the garlic and onion in a large saucepan until fragrant.
2. Add the canned tomato with the liquid, tomato puree, and tomato paste.
3. Bring the mixture to boil. Add the salt, pepper, and herbs. Stir to mix,
4. Reduce the heat. Cover and simmer for 10 minutes.

1. Preheat the oven to 350 F/ 180 C. Grease the casserole dish.
2. Boil the manicotti: add the pasta to a large pot of boiling water with a pinch of salt and a tbsp of oil. Cook until the pasta are al dente, for about 6 minutes. Drain the pasta on paper towel.
3. Spread few tbsp of the tomato sauce at the base of the casserole dish.
4. Stuff the manicotti with the filling and line on the casserole dish.
5. After all the manicotti is stuffed and placed in the casserole dish, spread the remaining tomato sauce over the manicotti.
6. Sprinkle with grated mozzarella cheese and parmesan cheese.
7. Bake for about half an hour until the cheese has melted and turn golden brown.