Description
This Authentic Manicotti recipe brings comforting Italian flavors straight to your table with creamy ricotta and mozzarella-filled pasta shells baked in rich marinara sauce. Perfectly seasoned with Parmesan, fresh herbs, and a hint of nutmeg, this hearty baked pasta dish makes for a satisfying family meal.
Ingredients
Scale
Pasta
- 14 manicotti pasta shells (uncooked)
Cheese Filling
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 tsp dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Sauce and Garnish
- 3 cups marinara sauce, divided
- Optional garnish: fresh basil, extra Parmesan, red pepper flakes
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to create a flavorful base.
- Make the Cheese Filling: In a large bowl, thoroughly mix the ricotta, mozzarella, Parmesan, egg, parsley, salt, pepper, and nutmeg until well combined, creating a creamy and well-seasoned filling.
- Fill the Manicotti Shells: Spoon the cheese filling into a piping bag or large zip-top plastic bag. Cut off the tip of the bag and carefully fill each uncooked manicotti shell fully with the cheese mixture, ensuring even filling.
- Arrange Shells in Dish: Place the filled manicotti shells seam side down in the baking dish over the marinara sauce, arranging them snugly but without overcrowding.
- Add Remaining Sauce: Pour the remaining 2 cups of marinara sauce evenly over the top of the filled shells. Optionally sprinkle with extra Parmesan or mozzarella cheese if desired for added flavor.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the filling to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 10–15 minutes until the sauce is bubbly and the top is slightly golden and enticingly browned.
- Rest and Serve: Let the manicotti rest for 5–10 minutes to set before serving. Garnish with fresh basil, parsley, or red pepper flakes if desired for a fresh vibrant finish.
Notes
- Do not pre-cook the manicotti shells – the baking time perfectly cooks the pasta in the sauce.
- Using a piping bag for filling makes it easier to fill shells neatly and completely.
- For a vegetarian option, ensure your marinara sauce contains no meat products.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For extra cheesy top, sprinkle additional mozzarella or Parmesan cheese before baking uncovered.
