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
Scale
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.
