Ingredients

10 manicotti shells (boil extra in case some break)

15 oz. ricotta cheese

¾ cup Parmesan cheese (grated)

3 ½ cups mozzarella cheese (shredded and divided)

5 tablespoons cream cheese (softened)

2 eggs

3 cloves garlic

24 oz. marinara sauce

1 teaspoon dried parsley

1 teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon salt

¼ teaspoon pepper

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Reserve 1 ½ cups of the shredded mozzarella cheese for topping the dish later.

Step 3: In a large bowl, combine the ricotta, Parmesan, remaining mozzarella, cream cheese, eggs, minced garlic, dried parsley, oregano, basil, salt, and pepper. Mix well, then refrigerate while preparing the shells.

Step 4: Boil the manicotti shells in salted water for 1 to 2 minutes less than the package instructions for al dente. Carefully drain and rinse with cold water to cool and stop cooking. Set aside.

Step 5: Spread half of the marinara sauce evenly on the bottom of a 9 x 13 inch casserole dish.

Step 6: Use a spoon or piping bag to fill each manicotti shell with the cheese mixture, allowing a bit to extend over the top. Place the filled shells in the casserole dish over the sauce.

Step 7: Pour the remaining marinara sauce over the filled shells, then sprinkle with the reserved mozzarella cheese.

Step 8: Cover the casserole with foil and bake for 25 minutes. Remove the cover and bake for an additional 10 minutes. For a bubbly, golden top, broil for 1 minute at 425°F (218°C), watching carefully to avoid burning.

Step 9: Let the manicotti rest briefly, garnish with fresh parsley if desired, and serve warm with garlic bread or a simple salad.

Tips & Variations

If fresh garlic is unavailable, garlic powder can be used as a substitute. Start with 1 teaspoon and adjust to taste.

For a vegetarian version, ensure the marinara sauce contains no meat or add sautéed vegetables like spinach or mushrooms to the cheese filling.

Use fresh pasta shells if available for a tender texture, but reduce boiling time accordingly.

Add a pinch of red pepper flakes to the filling or sauce for a subtle kick of heat.

Storage

Store leftover manicotti covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the cheese creamy and the sauce fresh. This dish can also be frozen before baking—cover tightly and bake from frozen, adding extra baking time as needed.

FAQs

Can I prepare manicotti ahead of time?

Yes, you can assemble the manicotti a day ahead, cover tightly, and refrigerate until ready to bake. This allows the flavors to meld and saves time on the day of serving.

What should I do if the shells break while boiling?

Boil a few extra shells to have spares in case some break. Handle the shells gently when rinsing and filling to avoid tearing, and avoid overcooking during boiling.