Manicotti

A classic Italian stuffed pasta dish filled with creamy cheeses and aromatic herbs, perfect for family dinners or special occasions.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 375

Ingredients Method Notes

Ingredients

Pasta and Filling

12 tubes manicotti tubes 8-ounce box
2.5 cups whole milk ricotta drained
2.5 cups part-skim mozzarella divided
0.5 cups freshly grated Parmesan cheese
0.5 cups chopped flat-leaf parsley
0.25 cups chopped basil leaves
to taste Kosher salt
to taste Freshly ground black pepper

Sauce

2.5 cups marinara sauce

Cooking Oil

1 tablespoon olive oil For tossing the cooked manicotti

Method

Preparation

Bring a large pot of water to a boil. Add the manicotti tubes and cook until al dente, about 6 minutes. Drain and run under cool water to stop cooking. Toss with olive oil and set aside.
Preheat the oven to 400ºF (200ºC).
In a large bowl, combine drained ricotta, 1 cup of shredded mozzarella, Parmesan cheese, parsley, and basil. Season with kosher salt and black pepper.
Spread 1 cup of marinara sauce evenly on the bottom of a 9” x 13” baking dish.

Assembly

Stuff the cheese mixture into each manicotti shell, being careful not to overfill.
Place stuffed shells into the baking dish in an even layer. Pour remaining marinara sauce over the top and sprinkle with remaining mozzarella.

Baking

Cover the baking dish with foil and bake for about 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is browned.

Serving

Let the manicotti cool slightly before serving to allow the filling to set.

Notes

To prevent sticking, toss the manicotti in olive oil after boiling. For filling, you can use a ziplock bag with a corner snipped off if you don't have a pastry bag. Prepare in advance and refrigerate, adding additional baking time if baked straight from the fridge.