If you’re craving a comforting Italian classic that’s bursting with flavor and always a crowd-pleaser, you’re going to adore this Cheesy Baked Manicotti with Marinara and Fresh Basil Recipe. Imagine tender pasta tubes bursting with a creamy, herb-infused cheese filling, smothered in rich, tangy marinara sauce, and baked to bubbly, golden perfection. The fresh basil adds that vibrant, fresh pop that elevates the entire dish. It’s a perfect blend of textures and flavors that feels like a warm hug on a plate, ideal for weeknight dinners or special family gatherings.
Ingredients You’ll Need
What makes this Cheesy Baked Manicotti with Marinara and Fresh Basil Recipe so incredible are the simple yet essential ingredients that come together beautifully to create a luscious, satisfying meal. Each element adds its own unique touch, whether it’s the creamy ricotta, the melty mozzarella, or the fragrant fresh basil that tops it all off.
- Manicotti shells: These tubular pasta shapes are perfect for stuffing with cheese and hold the filling nicely during baking.
- Ricotta cheese: Provides a luscious, creamy base for the filling that’s mild and slightly sweet.
- Shredded parmesan cheese: Adds a sharp and nutty flavor, enhancing the richness of the filling and topping.
- Shredded mozzarella cheese: Melts beautifully for that irresistibly gooey cheese pull everyone loves.
- Marinara sauce: The tangy tomato sauce gives depth, moisture, and a classic Italian flair.
- Eggs: Help bind the cheese filling together so it stays delightfully creamy without being runny.
- Minced garlic: Infuses the mixture with aromatic warmth and savory depth.
- Dried parsley and basil: Add an herby brightness that complements the fresh basil garnish.
- Salt and pepper: Essential to balance and elevate all the flavors in the dish.
- Fresh basil leaves: Thinly sliced for a fresh, aromatic finish that brightens every mouthful.
How to Make Cheesy Baked Manicotti with Marinara and Fresh Basil Recipe
Step 1: Prepare the Manicotti Shells
First, you’ll want to cook the manicotti shells according to the package directions until tender but still firm to the bite—al dente is the sweet spot here. Once cooked, rinse them under cold water to stop the cooking process and prevent sticking. Drain them well and set aside for stuffing.
Step 2: Mix the Creamy Cheese Filling
In a large mixing bowl, combine the ricotta cheese, a cup of shredded parmesan, one and a half cups of shredded mozzarella, eggs, minced garlic, dried parsley, dried basil, and a pinch of salt and pepper. Mix everything thoroughly until you have a smooth, creamy filling that’s perfectly seasoned and ready to stuff.
Step 3: Prep the Baking Dish
Spread a thin, even layer of marinara sauce on the bottom of a 9×13 inch baking dish. This not only prevents sticking but infuses the edges of the pasta with delicious flavor as it bakes.
Step 4: Stuff the Manicotti
Carefully fill each manicotti shell with the cheese mixture—you can use a spoon or a piping bag for this part to make it less messy and more precise. Make sure each shell is generously filled but not overstuffed. Arrange the filled shells in the baking dish in a single layer.
Step 5: Add the Sauce
Pour the remaining marinara sauce over the stuffed shells, covering them completely. This ensures every bite is saucy and flavorful.
Step 6: Bake Covered
Cover the baking dish tightly with aluminum foil and bake in a preheated 350°F (175°C) oven for 40 to 45 minutes. This slow baking allows the flavors to meld and the filling to heat through gently without drying out.
Step 7: Add the Melty Cheese Topping
Remove the foil, then sprinkle the remaining mozzarella and parmesan cheeses evenly over the top. Return the dish to the oven uncovered for another 5 to 10 minutes until the cheese melts into a bubbling, golden crust that’s absolutely irresistible.
Step 8: Garnish and Rest
Once baked, let the manicotti rest for a few minutes to set up just a bit, making it easier to serve. Top with plenty of thinly sliced fresh basil leaves right before serving for that fresh, aromatic finish.
How to Serve Cheesy Baked Manicotti with Marinara and Fresh Basil Recipe
Garnishes
Fresh basil leaves are the perfect way to garnish this dish, adding a fragrant, herbaceous note that contrasts beautifully with the rich, cheesy filling. A sprinkle of extra parmesan or a drizzle of good olive oil can also elevate the presentation and taste.
Side Dishes
This Cheesy Baked Manicotti with Marinara and Fresh Basil Recipe pairs wonderfully with a crisp green salad dressed in balsamic vinaigrette or garlic-roasted vegetables. A warm garlic bread or simple focaccia is also fantastic for sopping up every last bit of marinara sauce.
Creative Ways to Present
For a fun twist, serve individual manicotti portions in mini baking dishes or ramekins. You could also turn this into a layered casserole by chopping the filled shells and layering them with extra sauce and cheese. It’s equally delicious that way and makes for a stunning presentation at dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen as it rests, making leftovers a tasty treat in their own right.
Freezing
You can freeze unbaked stuffed manicotti or the fully baked dish. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking or reheating for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil until warmed through, about 20 minutes. Microwaving works too for quick meals, but baking preserves the texture and melty cheese perfectly.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While mozzarella, ricotta, and parmesan create the classic blend, feel free to experiment with fontina, provolone, or even a bit of sharp cheddar for a different flavor profile.
Do I need to boil the manicotti shells before stuffing?
Yes, cooking the shells until just tender allows them to be filled easily without cracking and ensures they bake perfectly inside the sauce.
Can I make this recipe gluten-free?
Definitely. Swap out the manicotti shells for gluten-free pasta tubes or even use large gluten-free pasta sheets cut to size. Just adjust cooking times accordingly.
How do I prevent the manicotti from drying out?
Covering the dish with foil during most of the baking and ensuring plenty of marinara sauce are key to keeping the noodles moist and tender.
Is this recipe suitable for vegetarians?
Yes! This dish contains no meat and highlights cheeses and herbs, making it perfect for a vegetarian meal.
Final Thoughts
This Cheesy Baked Manicotti with Marinara and Fresh Basil Recipe is truly one of those dishes that brings warmth and joy with every bite. Whether you’re cooking for family, friends, or yourself, its inviting flavors and comforting textures make it worthy of becoming one of your cherished go-to meals. Give it a try — you’ll see how wonderfully simple ingredients come together to create pure happiness on a plate!
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Cheesy Baked Manicotti with Marinara and Fresh Basil Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Manicotti recipe features tender pasta shells filled with a creamy blend of ricotta, parmesan, and mozzarella cheeses, seasoned with garlic and herbs, then baked in a rich marinara sauce until bubbly and golden. Perfect for a comforting Italian-inspired meal that serves six.
Ingredients
Manicotti and Cheese Filling
- 10 manicotti shells
- 2 cups ricotta cheese
- 1 ¼ cups shredded parmesan cheese (¼ cup reserved for topping)
- 2 ½ cups shredded mozzarella cheese (1 ½ cups reserved for filling, 1 cup reserved for topping)
- 2 eggs
- 2 cloves garlic, minced
- 1 tsp dried parsley
- 1 tsp dried basil
- Salt and pepper, to taste
Sauce and Garnish
- 1 24 oz jar marinara sauce
- Fresh basil leaves, thinly sliced for garnish
Instructions
- Cook Shells: Cook the manicotti shells according to package instructions. Rinse them under cold water to stop cooking, drain well, and set aside to cool.
- Prepare Oven and Cheese Mixture: Preheat your oven to 350°F (175°C). In a large bowl, combine ricotta, 1 cup parmesan, 1 ½ cups mozzarella, eggs, minced garlic, dried parsley, dried basil, salt, and pepper. Mix thoroughly until well blended.
- Prepare Baking Dish: Spread a thin, even layer of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Fill Manicotti Shells: Carefully spoon or pipe the cheese mixture into each cooked shell, filling evenly without overstuffing. Arrange the filled shells in the prepared baking dish side by side.
- Add Sauce: Pour the remaining marinara sauce over the filled manicotti shells, ensuring they are completely covered to keep them moist during baking.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40-45 minutes, until the filling is hot and bubbly.
- Add Top Cheese and Finish Baking: Remove the foil and sprinkle the remaining 1 cup mozzarella and ¼ cup parmesan cheese evenly on top. Return to the oven for an additional 5-10 minutes, or until the cheese melts and turns lightly golden.
- Rest and Garnish: Remove the baked manicotti from the oven and let it rest for a few minutes. Garnish with thinly sliced fresh basil leaves before serving to add a fresh herbal note and color.
Notes
- Be careful not to overfill the manicotti shells to prevent bursting during baking.
- Using a piping bag for filling can make the process neater and easier.
- Fresh basil garnish adds brightness, but can be omitted if unavailable.
- For a spicier version, add red pepper flakes to the cheese mixture or marinara sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
