Tassel Ridge Baked Manicotti

Looking for something different in between big holiday meals? Try Baked Manicotti paired with Tassel Ridge Iowa In the Dark !


  • 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.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa In the Dark 

Our Baked Manicotti recipe contains acid from tomatoes and savory flavors from the seasonings and garlic. A good complement is a light, dry red wine with some acidity. My choice is Iowa In the Dark, a dry, light red with strawberry notes and toasty oak on the nose and palate followed by hints of caramel on the finish. A blend of Marquette, St Croix, and Frontenac grapes grown in our Mahaska County, Iowa vineyards, Iowa In the Dark is a nice food pairing wine. Try it with lightly seasoned meat too!—Bob Wersen, Owner, Tassel Ridge Winery