Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
This classic Manicotti recipe features pasta tubes stuffed with a creamy ricotta cheese mixture, covered in rich marinara sauce, and baked with melty mozzarella for a hearty and satisfying Italian dinner.
Ingredients
Scale: 1x
- 14 manicotti pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook Pasta: Cook manicotti shells according to package directions until al dente. Drain and set aside to cool slightly.
- Prepare Filling: In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper. Mix until smooth.
- Assemble Dish: Spoon 1 cup of marinara sauce into the bottom of the prepared baking dish. Fill each manicotti shell with the cheese mixture using a piping bag or spoon. Arrange filled shells in a single layer in the dish.
- Top and Bake: Pour remaining marinara sauce over the manicotti. Sprinkle with additional mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes, or until cheese is melted and bubbly.
- Garnish and Serve: Let rest for 5–10 minutes before serving. Garnish with extra parsley, if desired.
Notes
Let manicotti cool slightly before serving to hold their shape.
Can be prepared in advance and refrigerated (unbaked) for up to 24 hours.
Add cooked ground beef, Italian sausage, or sautéed spinach to the filling for extra variety.
Use store-bought or homemade marinara—whichever you prefer.
Nutrition
Serving Size: 1/6 of recipe
Calories: 420
Sugar: 6g
Sodium: 640mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 22g
Cholesterol: 90mg
Manicotti Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This classic Manicotti recipe features pasta tubes stuffed with a creamy ricotta cheese mixture, covered in rich marinara sauce, and baked with melty mozzarella for a hearty and satisfying Italian dinner.
Ingredients
-
14 manicotti pasta shells
-
2 cups ricotta cheese
-
1 cup shredded mozzarella cheese (plus more for topping)
-
½ cup grated Parmesan cheese
-
1 egg
-
2 cups marinara sauce
-
2 tbsp chopped fresh parsley (or 1 tsp dried)
-
½ tsp salt
-
¼ tsp black pepper
Instructions
-
Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
-
Cook Pasta: Cook manicotti shells according to package directions until al dente. Drain and set aside to cool slightly.
-
Prepare Filling: In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper. Mix until smooth.
-
Assemble Dish: Spoon 1 cup of marinara sauce into the bottom of the prepared baking dish. Fill each manicotti shell with the cheese mixture using a piping bag or spoon. Arrange filled shells in a single layer in the dish.
-
Top and Bake: Pour remaining marinara sauce over the manicotti. Sprinkle with additional mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes, or until cheese is melted and bubbly.
-
Garnish and Serve: Let rest for 5–10 minutes before serving. Garnish with extra parsley, if desired.
Notes
Let manicotti cool slightly before serving to hold their shape.
Can be prepared in advance and refrigerated (unbaked) for up to 24 hours.
Add cooked ground beef, Italian sausage, or sautéed spinach to the filling for extra variety.
Use store-bought or homemade marinara—whichever you prefer.