Description
This Manicotti recipe features tender pasta shells stuffed with a rich, cheesy mixture of ricotta, mozzarella, and Parmesan, layered in marinara sauce, and baked to bubbly perfection. A comforting Italian classic that’s perfect for a hearty family dinner.
Ingredients
Scale
Manicotti and Cheese Filling
- 12 manicotti shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the manicotti.
- Cook Pasta Shells: Boil the manicotti shells following the package instructions until they are al dente, ensuring they are tender but firm enough to stuff.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly to create a flavorful filling.
- Stuff Shells: Carefully fill each manicotti shell with the cheese mixture using a spoon or piping bag, taking care not to tear the pasta.
- Prepare Baking Dish: Spoon 1 cup of marinara sauce evenly across the bottom of a baking dish to prevent sticking and add flavor.
- Arrange Shells: Place the stuffed manicotti shells over the marinara sauce in a single layer.
- Add Remaining Sauce: Pour the remaining 1 cup of marinara sauce over the arranged shells to fully cover them.
- Cover and Bake: Cover the baking dish with foil to keep the moisture in and bake for 25 minutes, allowing the cheese to melt and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the sauce is bubbly and slightly browned.
- Cool and Serve: Let the baked manicotti rest for a few minutes before serving to help it set and cool slightly.
Notes
- Boil manicotti shells carefully to avoid breaking; do not overcook.
- You can substitute fresh herbs for Italian seasoning for a fresher taste.
- Feel free to add cooked spinach or ground meat to the cheese mixture for variation.
- Use a piping bag or resealable plastic bag with a cut corner to stuff shells more easily.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
