Description
Indulge in this classic Italian-American masterpiece featuring perfectly al dente tubular pasta stuffed with a luxurious, velvety three-cheese blend. Smothered in a zesty, aromatic marinara sauce and baked until the top is golden and bubbling, this comforting dish is the ideal centerpiece for family gatherings. Every bite offers a harmonious balance of rich cheese, tangy tomato, and fresh herbs, ensuring a restaurant-quality meal right from your own oven.
Ingredients
14 manicotti shells
15 oz ricotta cheese
2 cups shredded low-moisture mozzarella cheese
0.5 cup freshly grated parmesan cheese
24 oz marinara sauce
1 large egg
0.25 cup fresh parsley, finely chopped
0.25 tsp ground nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook the manicotti shells until al dente, then drain and rinse with cool water.
In a medium bowl, combine the ricotta, 1 cup of mozzarella, parmesan, egg, parsley, and nutmeg.
Transfer the cheese mixture into a piping bag or a large plastic freezer bag with the corner snipped off.
Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
Pipe the cheese mixture into each cooked shell until fully stuffed.
Arrange the filled shells in the baking dish in a single layer.
Pour the remaining marinara sauce over the shells and sprinkle with the remaining cup of mozzarella.
Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 20 minutes until golden and bubbling.
Notes
Ensure you use full-fat ricotta for the best creamy texture. If you do not have a piping bag, a sturdy freezer bag with one corner cut off works perfectly to fill the shells neatly without tearing them.
- Prep Time: 25
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 shells
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg