Description
Savor the comforting flavors of authentic Italian manicotti, featuring tender pasta shells stuffed with creamy ricotta and smothered in rich marinara sauce—perfect for family gatherings or special occasions.
Ingredients
Scale
- 12 large manicotti shells
- 15 oz whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 24 oz marinara sauce (store-bought or homemade)
- 28 oz crushed tomatoes
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the manicotti shells according to package instructions until al dente. Drain and place on parchment paper.
- In a large bowl, combine ricotta cheese, half of the mozzarella cheese, eggs, chopped basil, chopped parsley, salt, and pepper. Mix until creamy and thick enough to fill the shells.
- Carefully spoon or pipe the filling mixture into each manicotti shell.
- Spread some marinara sauce at the bottom of a baking dish and arrange the filled shells on top.
- Cover filled shells with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan cheese.
- Cover with aluminum foil (shiny side down) and bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Let cool slightly before serving; garnish with extra herbs if desired.
Nutrition
- Serving Size: 1 manicotti (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
Keywords: For added flavor, consider mixing in cooked spinach or sautéed mushrooms into the filling. You can substitute ricotta with cottage cheese if preferred. Allow the dish to rest after baking for better consistency when serving.