Description
This classic Manicotti recipe features pasta shells stuffed with a rich and creamy blend of ricotta, cream cheese, eggs, and three kinds of cheese, combined with savory herbs and garlic. Baked in a flavorful marinara sauce and topped with melted mozzarella, this comforting Italian dish makes a perfect dinner centerpiece that’s both hearty and satisfying.
Ingredients
Scale
Cheese Filling
- 15 oz. ricotta cheese
- ¾ cup Parmesan cheese (grated)
- 2 cups mozzarella cheese (shredded, divided)
- 5 tablespoons cream cheese (softened)
- 2 eggs
- 3 cloves garlic (minced)
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Pasta
- 10 manicotti shells (boil extra in case some break)
Sauce and Topping
- 24 oz. marinara sauce
- 1 ½ cups mozzarella cheese (shredded, reserved for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the manicotti.
- Reserve Topping Cheese: Set aside 1 ½ cups of the shredded mozzarella cheese to sprinkle on top of the assembled dish later.
- Prepare Cheese Filling: In a large bowl, combine ricotta, Parmesan, 2 cups shredded mozzarella, softened cream cheese, eggs, minced garlic, dried parsley, oregano, basil, salt, and pepper. Mix thoroughly until smooth, then cover and refrigerate to keep fresh while preparing the pasta.
- Cook Manicotti Shells: Boil a large pot of salted water. Add manicotti shells and cook for 1–2 minutes less than al dente (firm to bite). Use a timer to avoid overcooking. Drain shells in a colander and rinse with cold water to cool and stop cooking. Set aside carefully to prevent breaking.
- Prepare Baking Dish: Spread half of the marinara sauce evenly on the bottom of a 9 x 13 inch casserole dish to create the base layer for the manicotti.
- Fill Pasta Shells: Using a spoon or a piping bag, carefully fill each manicotti shell with the cheese mixture, allowing some filling to slightly extend beyond the shell openings. Transfer each filled shell carefully into the casserole dish over the sauce.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce evenly over the filled shells. Sprinkle the reserved 1 ½ cups shredded mozzarella cheese on top.
- Bake Covered: Cover the casserole dish with foil and bake for 25 minutes in the preheated oven. This helps the filling heat through and cheeses to melt beautifully.
- Finish Baking and Broil: Remove the cover and bake uncovered for an additional 10 minutes to brown the cheese slightly. Optionally, broil at 425°F for 1 minute to achieve a golden, bubbly top—monitor carefully to prevent burning.
- Serve: Garnish with fresh parsley if desired and serve hot, pairing perfectly with Garlic Bread with Cheese for a satisfying meal.
Notes
- Boil manicotti shells just shy of al dente to prevent them from becoming mushy after baking.
- If you don’t have a piping bag, a spoon works well to fill the shells.
- Broiling is optional but adds a lovely golden crust on top.
- Prepare extra shells to allow for breakage during boiling.
- Leftover manicotti can be refrigerated for up to 3 days and reheated covered in the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: Manicotti, Italian pasta, baked pasta, ricotta cheese, marinara sauce, cheesy pasta dish
