Description
This classic baked manicotti recipe features pasta shells filled with a creamy ricotta and mozzarella mixture, seasoned with Italian herbs, and topped with marinara sauce and melted cheese. Perfect for a comforting family meal, this dish is baked until bubbly and golden, then garnished with fresh parsley or basil for a fresh touch.
Ingredients
Scale
Manicotti and Cheese Filling
- 12 manicotti shells
- 15 ounces ricotta cheese
- 2 ½ cups shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
Sauce and Garnish
- 24 ounces marinara sauce
- Chopped fresh parsley or basil for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the manicotti.
- Cook Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook for 2 minutes less than the al dente time indicated on the package to ensure they don’t overcook during baking. Drain the shells, rinse with cold water to stop cooking, and lay them out on parchment paper to prevent sticking.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese, 1 ½ cups of shredded mozzarella, ½ cup of grated Parmesan, one large egg, chopped fresh parsley, dried Italian seasoning, dried basil, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Fill Manicotti Shells: Using a piping bag, a zip-top plastic bag with the corner snipped off, or a spoon, fill each manicotti shell with the cheese mixture. Carefully arrange the filled shells in a single layer in the prepared baking dish.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the stuffed manicotti shells. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top to create a luscious, cheesy crust.
- Cover and Bake: Cover the baking dish with aluminum foil, ensuring the underside of the foil is sprayed with cooking spray to prevent cheese from sticking. Bake in the preheated oven for 30 minutes.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 minutes. This step allows the cheese to become bubbly and slightly golden.
- Rest and Garnish: Let the baked manicotti rest for 5 to 10 minutes after removing it from the oven to set and cool slightly. Garnish with chopped fresh parsley or basil before serving, if desired.
Notes
- Cooking the manicotti shells slightly under al dente prevents them from becoming mushy during baking.
- Using a piping bag or plastic bag for filling makes the process cleaner and easier.
- To prevent foil from sticking to cheese, always spray the underside with cooking spray before covering.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven for best texture.
- For a gluten-free option, use gluten-free pasta shells and ensure the marinara sauce is gluten-free.
