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
Scale
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.
