Warm up with Baked Manicotti and Tassel Ridge Iowa Pizzeria & Pasta Too!

This Baked Manicotti has acid from tomatoes and savory flavors from the seasonings and garlic. Iowa Pizzeria & Pasta Too!, a dry red with aromas of blackberry and cherry and very fruity raspberry and cherry notes on the palate followed by a long finish is a perfect pairing.

Tassel Ridge® Baked Manicotti


  • 2 28-oz cans diced tomatoes, do not drain
  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • ¼–½ tsp red pepper flakes, optional
  • ½ tsp salt
  • 4 Tbsp chopped fresh basil
  • 3 cups part-skim ricotta cheese
  • 2 cups grated Parmesan
  • 2 cups shredded mozzarella
  • 2 large eggs, lightly beaten
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 Tbsp chopped fresh parsley
  • 16 no-boil lasagna noodles


  1. With oven rack in middle position, preheat oven to 375°F. Pulse 1 can tomatoes with juice in food processor until coarsely chopped, 3 to 4 pulses. Pour into large bowl. Repeat with remaining can of tomatoes. Heat oil, garlic, and pepper flakes in large saucepan over medium heat 1 to 2 minutes until fragrant, but not brown. Stir in tomatoes. Add ½ teaspoon salt. Simmer about 15 minutes or until slightly thickened. Stir in 2 tablespoons basil. Season with additional salt to taste. Set aside. Combine ricotta, 1 cup Parmesan, mozzarella, eggs, ¾ teaspoon salt, pepper, parsley, and remaining 2 tablespoons basil in medium bowl. Set aside. Pour 1-inch boiling water into 13 x 9-inch broiler-safe baking dish. Add noodles one at a time. Soak until pliable, about 5 minutes, separating with tip of sharp knife to prevent sticking. Remove noodles, placing in single layer on clean kitchen towel. Discard water in baking dish. Dry dish. Spread bottom of baking dish evenly with 1½ cups sauce. With short sides of noodles facing you, spread ¼ cup cheese mixture evenly over bottom three-quarters of each noodle leaving top quarter of noodle exposed. Roll each noodle into tube shape. Arrange in baking dish seam-side down. Top with remaining sauce, making sure pasta is completely covered. Cover with foil. Bake until bubbling, about 40 minutes. Remove dish from oven. Remove foil. Adjust oven rack to uppermost position (about 6 inches from heating element). Heat broiler. Sprinkle remaining 1 cup Parmesan evenly over manicotti. Broil until cheese starts to brown, 4 to 6 minutes. Cool 15 minutes. Serves 6–8.

    Chef’s Note—For a quick version, use a jar of your favorite pasta sauce in place of the sauce in the recipe.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Pizzeria & Pasta Too!® or Iowa In the Dark

Iowa Pizzeria & Pasta Too!® is a dry red with aromas of blackberry and cherry and very fruity raspberry and cherry notes on the palate followed by a long finish. A blend of Marquette, Sabrevois, St. Croix, and Frontenac grapes grown in our Iowa Vineyards, pair Iowa Pizzeria & Pasta Too! with pizza and pasta dishes. Serve at room temperature.

Iowa In the Dark is a dry red with light and fresh flavors. First impressions are tangy acid followed by black cherry fading to plum followed by a drying mid-palate and a long, pleasing finish. A versatile wine, made from Marquette, St. Croix, Petite Pearl, and Steuben grapes grown in our Iowa vineyards, Iowa In the Dark will pair nicely with grilled meat and spicy foods including Asian, Italian, and Mexican dishes. Serve at room temperature.