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Manicotti Recipe

Manicotti

iamwinfred
This manicotti is the kind of dinner that turns a regular Tuesday into something worth setting the table for. Tender pasta tubes get stuffed with a rich, garlicky three cheese filling, tucked into a baking dish with plenty of marinara, and baked until the top is golden and bubbling. It comes together with pantry staples, a box of pasta, and about an hour of your time.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 7 servings
Calories 410 kcal

Equipment

  • Large stockpot for boiling the pasta
  • 9x13-inch baking dish ceramic preferred for even heating
  • Large mixing bowl
  • Piping bag or large zip top bag or a large zip top bag with the corner snipped off
  • Box grater (optional) if grating your own parmesan
  • Aluminum foil for covering the dish while it bakes
  • Colander for draining pasta
  • Baking sheet or clean kitchen towel for laying out cooked shells

Ingredients
  

  • 14 manicotti pasta shells one 8 ounce box
  • 15 ounces whole milk ricotta cheese 425g, well drained
  • 2 cups shredded mozzarella cheese divided, 226g
  • 1/2 cup grated parmesan cheese plus more for topping, 50g
  • 2 large eggs
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh basil chopped, or 1 teaspoon dried
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cups marinara sauce divided, 720g

For Serving

Instructions
 

  • Bring a large stockpot of generously salted water to a rolling boil. Add the 14 manicotti shells and stir gently right after adding them so they don't stick together.
  • Cook the shells for 1 to 2 minutes less than the package instructions suggest for al dente, since they'll finish cooking in the oven. Drain and rinse under cool water, then lay out in a single layer on a baking sheet or clean kitchen towel.
  • Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups of the mozzarella cheese, and the parmesan cheese.
  • Add the 2 eggs, minced garlic, chopped parsley, chopped basil, Italian seasoning, salt, pepper, and nutmeg. Stir everything together until the mixture is smooth and evenly combined, with no streaks of egg remaining.
  • Cover the bowl and refrigerate the filling for 10 minutes if your kitchen is warm, since a slightly chilled filling is easier to pipe.
  • Spoon the cheese filling into a piping bag or a large zip top bag with one corner snipped off. Pipe the filling into one end of a cooked shell, then turn the shell around and pipe from the other end to fill it completely.
  • Repeat with the remaining shells until all 14 are filled and set aside on a plate or tray. Work gently, since boiled pasta tears more easily than you might expect.
  • Spread 1 cup of the marinara sauce evenly across the bottom of your 9x13 inch baking dish. Arrange the filled manicotti shells in a single layer over the sauce, seam side down.
  • Pour the remaining 2 cups of marinara sauce evenly over the top of the shells, making sure each one is covered. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top, along with a little extra parmesan if you'd like.
  • Cover the baking dish tightly with aluminum foil to keep the shells from drying out. Bake for 25 minutes covered, then remove the foil.
  • Bake uncovered for an additional 10 to 15 minutes, until the cheese is melted and just starting to turn golden in spots. The sauce should be bubbling gently around the edges of the dish when it's done.
  • Let the manicotti rest for 5 to 10 minutes before serving so the filling has time to set slightly. Sprinkle with a little extra chopped parsley or basil right before serving for a fresh finish.

Notes

  • Slightly undercook the pasta shells so they don't turn mushy in the oven.
  • Drain excess liquid from the ricotta before mixing if it looks watery. Let it sit in a fine mesh strainer for 15 to 20 minutes.
  • Chill the filling briefly so it pipes more easily and holds its shape.
  • Cover the dish while baking to trap steam and keep the pasta tender.
  • Let the dish rest before slicing so the filling doesn't spill out.
  • Make ahead: Assemble the entire dish up to a day in advance and store covered in the refrigerator. Add about 10 extra minutes to the covered baking time if starting from cold.
  • Freezer friendly: Freeze baked or unbaked manicotti in a freezer safe dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350 degree oven, covered with foil, for 20 to 25 minutes.
  • Spinach manicotti: Stir 1 cup of chopped, cooked, and well drained spinach into the filling.
  • Meaty manicotti: Brown 1/2 pound of ground beef or Italian sausage and mix it into the filling or layer it into the sauce.
  • Four cheese manicotti: Add 4 ounces of softened cream cheese to the filling for an extra creamy texture.
  • Spicy manicotti: Use a spicy arrabbiata sauce in place of marinara, or add red pepper flakes to the filling.
  • Vodka sauce manicotti: Swap the marinara for a creamy vodka sauce for a richer finish.
  • Ricotta substitute: Cottage cheese blended until smooth makes a good substitute. Mascarpone can also work for an even richer filling.

Nutrition

Serving: 2ManicottiCalories: 410kcalCarbohydrates: 34gProtein: 24gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 780mgPotassium: 450mgFiber: 3gSugar: 7gVitamin A: 20IUVitamin C: 10mgCalcium: 30mgIron: 10mg
Keyword easy baked manicotti, italian dinner, make ahead pasta, manicotti recipe, three cheese manicotti
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