Manicotti
This easy cheesy manicotti recipe is a hero when it comes to meal prep. Make it in advance or freeze it for up to 3 months!
Servings: 6
Ingredients
- 12 manicotti pasta shells, from 8 ounce package (see note #1)
- 2 cups ricotta cheese (15 to 16 ounce container)
- 2 ½ cups shredded mozzarella cheese, divided (reserve 1 cup for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 cups marinara sauce (store-bought or homemade)
- fresh basil or parsley, optional for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat and cook the manicotti shells according to the package instructions. Cook until they are al dente (firm but not too soft), about 6 to 7 minutes. Avoid overcooking the pasta because if it’s too soft, the tubes can be more difficult to fill.12 manicotti pasta shells, from 8 ounce package
- Drain the manicotti and rinse with cold water to prevent them from sticking together. I like to arrange them individually on a clean lint-free dish towel to drain completely. Set aside.
- Meanwhile, in a medium bowl, mix together ricotta cheese, 1 ½ cups mozzarella, Parmesan, egg, parsley, oregano, garlic powder, salt, and black pepper. Stir until well combined.2 cups ricotta cheese, 2 ½ cups shredded mozzarella cheese, divided, ½ cup grated Parmesan cheese, 1 large egg, 1 teaspoon dried parsley, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Preheat oven to 350°F. Spread about ½ cup of sauce on the bottom of a 9 x 13-inch baking dish.2 cups marinara sauce
- Fill a piping bag (or use a small spoon, or a zip-top bag with the corner cut off) with the ricotta mixture and carefully stuff each manicotti shell (see note #2). Be gentle to avoid tearing the pasta. Arrange the stuffed manicotti shells in a single layer in the baking dish.
- Pour the remaining 1 ½ cups marinara sauce over the top of the manicotti. Sprinkle the remaining 1 cup shredded mozzarella over the manicotti.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted.
- Let the manicotti cool for five to ten minutes before serving. Garnish with fresh basil or parsley if desired. Carefully scoop out 2 stuffed manicotti per serving.
Video
Notes
- Manicotti shells: The dry pasta is usually sold in an 8 ounce box which contains 2 plastic trays holding 6 to 8 shells each. The brand I usually buy has 12 pasta shells. If yours has more, I'd advise cooking all of them. You can put less filling in each or simply have a few backup shells in case one tears while filling it.
- Filling tip: To fill the piping bag, set it upright in a large drinking glass. Fold the edges of the bap over the edge of the glass to hold the bag open. Spoon about half of the filling into the bag at a time. Lightly twist the top of the bag and lift the bag out of the glass. Snip about a half inch off the tip of the bag to fill the manicotti.
- Make ahead: Prepare the manicotti as directed but don’t bake. Cover with foil and refrigerate up to 24 hours in advance. Remove manicotti from refrigerator about a half hour before baking. Bake as directed. Unbaked manicotti can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
- Add meat: Use a meaty spaghetti sauce instead of marinara sauce.
Nutrition
Serving: 2manicotti | Calories: 454kcal | Carbohydrates: 29g | Protein: 28g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 117mg | Sodium: 1102mg | Potassium: 429mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 6mg | Calcium: 507mg | Iron: 2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.