If you’re craving a rich, cheesy, and utterly comforting Italian classic, look no further than the Ultimate Manicotti Parmesan Recipe. This dish brings together perfectly tender pasta tubes filled with a luscious blend of ricotta, Parmesan, and mozzarella cheeses, all smothered in vibrant marinara sauce and baked to bubbly, golden perfection. Each bite is a celebration of creamy textures and bold flavors that feels like a warm, tasty hug. Whether it’s a special dinner or a cozy family meal, this recipe stands out as a memorable crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Don’t be intimidated by the list; these ingredients are delightfully simple and work in harmony to create layers of flavor and texture that define the ultimate manicotti experience. From the creaminess of ricotta to the tang of Parmesan and the savory richness of mozzarella, every element has its role.
- 10 manicotti shells: Boil a few extra to ensure you have enough perfect tubes for stuffing.
- 15 oz. ricotta cheese: The creamy base that gives the filling its velvety texture.
- ¾ cup Parmesan cheese (grated): Adds a sharp, nutty depth to the cheese blend.
- 3 ½ cups mozzarella cheese (shredded and divided): Provides gooey, melty goodness; reserve some for topping.
- 5 tablespoons cream cheese (softened): Enhances creaminess and helps bind the filling beautifully.
- 2 eggs: Act as a gentle binder, keeping the filling firm yet tender.
- 3 cloves garlic: Minced garlic infuses the cheese filling with aromatic warmth.
- 24 oz. marinara sauce: A rich and tangy tomato base that complements the cheesy filling perfectly.
- 1 teaspoon dried parsley: Adds a subtle herbaceous note for freshness.
- 1 teaspoon dried oregano: Gives that classic Italian flavor punch you love.
- ½ teaspoon dried basil: Adds a slightly sweet, aromatic touch.
- ½ teaspoon salt: Balances and enhances all flavors.
- ¼ teaspoon pepper: A hint of spice to brighten the dish.
How to Make Ultimate Manicotti Parmesan Recipe
Step 1: Preheat and Prepare Your Oven
Start by heating your oven to 375°F. This ensures you’ll have the perfect environment to bake the manicotti to bubbly, cheesy perfection.
Step 2: Prepare the Cheese Filling
Set aside 1 ½ cups of your shredded mozzarella for topping later. In a large bowl, combine ricotta, Parmesan, the remaining mozzarella, softened cream cheese, eggs, minced garlic, and all dried herbs and seasonings. Mix everything thoroughly until the mixture is smooth and well incorporated. Pop it into the fridge while you move on to the pasta.
Step 3: Cook the Manicotti Shells
Boil the manicotti shells in salted water, but be careful—cook them for just 1-2 minutes less than al dente so they don’t become mushy when baked. Set a timer to avoid overcooking. Drain and immediately rinse the shells under cold water to cool them and stop the cooking process, then set them aside to dry gently.
Step 4: Assemble the Dish
Spread half the marinara sauce evenly across the bottom of a 9 x 13 inch casserole dish. Using a spoon or a piping bag, carefully fill each shell with the chilled cheese mixture—let the filling slightly overfill for that rustic, indulgent look. Arrange the filled shells neatly in the dish on top of the sauce.
Step 5: Finish and Bake
Pour the remaining marinara sauce over the filled shells, then sprinkle the reserved mozzarella evenly over the top. Cover the dish with foil, and bake for 25 minutes. After this, remove the foil and bake for an additional 10 minutes to let the cheese get golden and bubbly. If you want to add a little crispy finish, broil for 1 minute at 425°F—just keep a watchful eye so it doesn’t burn!
How to Serve Ultimate Manicotti Parmesan Recipe
Garnishes
Fresh chopped parsley scattered over the hot manicotti adds a pop of green and lovely herbaceous brightness, balancing out the richness of the dish beautifully.
Side Dishes
Nothing complements this cheesy, saucy meal better than warm garlic bread with cheese. A fresh green salad with a light vinaigrette also pairs perfectly, giving your meal a crisp, refreshing counterpoint.
Creative Ways to Present
For a modern twist, try plating individual manicotti tubes with a drizzle of extra marinara and a sprinkle of Parmesan. Serve alongside colorful roasted vegetables for a vibrant, restaurant-quality presentation that feels special yet approachable.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover manicotti in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making for an easy next-day meal that tastes just as amazing.
Freezing
You can freeze both the assembled manicotti (before baking) or the cooked leftovers. Wrap tightly in plastic wrap followed by foil, or place in a freezer-safe container. It keeps well for up to 2 months—perfect for meal prepping or saving for later.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through to maintain the creamy texture and melted cheese. Microwaving works in a pinch, but the oven method keeps the pasta from drying out and preserves that lovely baked finish.
FAQs
Can I use fresh manicotti pasta instead of dry shells?
Absolutely! Fresh pasta cooks faster, so reduce the boiling time accordingly and keep a close eye. The Ultimate Manicotti Parmesan Recipe works beautifully with fresh pasta, giving you an even more tender and delicate dish.
Is there a vegetarian version of this recipe?
Yes! This recipe is naturally vegetarian as it stands, but you can make it vegan by swapping cheeses with plant-based alternatives and using a vegan marinara sauce.
Can I prepare the filling in advance?
Definitely. The cheese filling can be mixed up to a day ahead, stored covered in the fridge. This makes assembly quick and stress-free on the day you want to bake.
What’s the best way to avoid the shells breaking?
Cook the manicotti shells 1-2 minutes less than al dente and handle them gently when rinsing with cold water. Also, filling them carefully without overstuffing helps keep their shape intact during baking.
Can I add meat to this recipe?
You sure can! Adding cooked ground beef, Italian sausage, or even finely chopped spinach can be mixed into the cheese filling for a heartier, protein-packed variation of the Ultimate Manicotti Parmesan Recipe.
Final Thoughts
There is something truly special about the Ultimate Manicotti Parmesan Recipe that brings comfort and joy to the table. Its creamy cheese filling wrapped in tender pasta and topped with a flavorful sauce is simply irresistible. Whether it’s your first time making manicotti or you’re a seasoned fan, this recipe is a wonderful way to bring a bit of Italy into your kitchen and share a delicious meal with loved ones. Give it a try, and soon it might just become your go-to recipe for cozy dinner nights.
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Ultimate Manicotti Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Manicotti recipe features tender pasta shells stuffed with a creamy, cheesy ricotta filling, baked in rich marinara sauce and topped with melted mozzarella. Perfect for a comforting Italian meal that serves five and takes about an hour to prepare, it’s ideal for a family dinner or special occasion.
Ingredients
Manicotti Filling
- 10 manicotti shells (boil extra in case some break)
- 15 oz. ricotta cheese
- ¾ cup Parmesan cheese (grated)
- 2 ½ cups mozzarella cheese (shredded, divided)
- 5 tablespoons cream cheese (softened)
- 2 eggs
- 3 cloves garlic (minced)
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce and Topping
- 24 oz. marinara sauce
- 1 ½ cups mozzarella cheese (reserved for topping)
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the filling and shells.
- Reserve mozzarella cheese: Take 1 ½ cups of the shredded mozzarella cheese and set it aside to sprinkle on top of the manicotti later.
- Make the filling: In a large bowl, combine ricotta cheese, Parmesan, 2 ½ cups mozzarella, softened cream cheese, eggs, minced garlic, dried parsley, oregano, basil, salt, and pepper. Mix thoroughly and refrigerate until ready to use.
- Cook pasta shells: Boil manicotti shells in salted water for 1-2 minutes less than al dente to prevent overcooking during baking. Drain them in a colander and gently rinse with cold water to stop cooking. Set aside to cool.
- Prepare casserole dish: Spread half of the marinara sauce evenly on the bottom of a 9 x 13 inch casserole dish to prevent the shells from sticking and add moisture.
- Fill the shells: Using a spoon or a piping bag, carefully fill each manicotti shell with the cheese mixture, allowing some to slightly bulge over the top. Arrange the filled shells in the casserole dish neatly.
- Add sauce and cheese topping: Pour the remaining marinara sauce over the filled shells, then sprinkle the reserved 1 ½ cups of mozzarella cheese evenly on top.
- Bake: Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes to brown the cheese.
- Optional broil: For a golden bubbly top, broil at 425°F (218°C) for 1 minute—keep a close watch to avoid burning.
- Serve: Garnish with fresh parsley if desired, and serve hot with Garlic Bread with Cheese for a complete meal.
Notes
- Boiling pasta slightly under al dente prevents the shells from becoming mushy after baking.
- Using a piping bag makes filling the shells easier and less messy.
- Broil briefly for a deliciously bubbly and golden cheese topping but watch closely to prevent burning.
- Manicotti can be prepared a day ahead and baked just before serving for convenience.
- Substitute fresh herbs if available for enhanced flavor.
