Easy Cheesy Manicotti (Print version)
Tender manicotti stuffed with ricotta, mozzarella, and Parmesan, then baked under marinara until hot and bubbly.
# Ingredients:
For the pasta
01 -
8 manicotti shells
02 -
1 tablespoon kosher salt, for the pasta water
03 -
24-28 oz (680-795 g) marinara sauce
04 -
Nonstick cooking spray or 1 teaspoon olive oil, for the baking dish
For the cheese filling
05 -
15 oz (425 g) whole-milk ricotta cheese
06 -
1 1/2 cups (170 g) shredded mozzarella cheese, plus 1/2 cup (55 g) for topping
07 -
1/2 cup (50 g) grated Parmesan cheese
08 -
2 large eggs
09 -
2 tablespoons chopped fresh parsley, plus more for garnish
10 -
1 teaspoon Italian seasoning
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon fine salt
13 -
1/4 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the manicotti shells until just flexible and a little firmer than al dente, usually 1 minute less than the package time. Drain and lay them apart on parchment to cool.
02 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish, then spread about 1 cup of marinara sauce across the bottom.
03 -
In a large bowl, mix ricotta, 1 1/2 cups mozzarella, Parmesan, eggs, parsley, Italian seasoning, garlic powder, salt, and pepper until creamy and evenly combined.
04 -
Transfer the filling to a piping bag or zip-top bag with one corner snipped. Pipe filling into both ends of each manicotti shell until full, handling the pasta gently.
05 -
Arrange the filled shells in a single layer over the sauce. Spoon the remaining marinara over the top, covering the pasta well.
06 -
Cover the dish tightly with foil and bake for 35-40 minutes, until the sauce is bubbling around the edges and the filling is hot.
07 -
Remove the foil, sprinkle the remaining 1/2 cup mozzarella over the top, and bake uncovered for 5-10 minutes until melted. Rest for 5 minutes, then garnish with parsley and serve.
# Good to know:
01 -
Best served hot after a 5-minute rest.
02 -
Assembled manicotti can be refrigerated up to 24 hours before baking.
03 -
Add extra marinara when reheating leftovers to keep the pasta moist.