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Manicotti

Classic baked manicotti filled with herbed ricotta and topped with marinara and melted mozzarella.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 10-12 manicotti noodles large tubular pasta for filling
  • 15 ounce ricotta cheese
  • 3 cups grated low-moisture mozzarella cheese divided
  • 1 cup Parmesan cheese divided
  • 2 tablespoons fresh parsley chopped, plus more for garnish
  • 2 tablespoons fresh basil chopped, plus more for garnish
  • 2 large eggs beaten
  • 1/2 teaspoon black pepper
  • 24 ounce marinara sauce about 1 jar

Instructions

  • Preheat the oven to 350°F (175°C).
  • Bring a large pot of water to a boil, add a heaping pinch of salt, and cook the manicotti noodles until al dente according to package directions; drain and rinse under cold water to stop cooking.
  • In a mixing bowl, combine the ricotta, 1 cup of the mozzarella, 3/4 cup of the Parmesan, chopped parsley, chopped basil, beaten eggs, and black pepper until evenly mixed.
  • Spoon the cheese mixture into a piping bag or use a small spoon and carefully fill each manicotti shell with the ricotta mixture; place filled shells in a single layer in the prepared baking dish.
  • Spread 1 cup of marinara sauce across the bottom of the 9×13-inch baking dish before adding the filled shells, then arrange the shells on top.
  • Pour the remaining marinara sauce over the filled shells, then sprinkle with the remaining mozzarella and remaining Parmesan.
  • Cover the dish with foil and bake for 20–30 minutes, until heated through and the cheese is melted; remove foil and broil 1–2 minutes if you want the top browned.
  • Remove from the oven and let rest for 10 minutes, then garnish with additional parsley and basil before serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Mixing Bowl
  • piping bag or spoon
  • Colander
  • Measuring Cups and Spoons

Notes

  • Manicotti are large tubular pasta shells that are filled with the ricotta mixture.
  • If you can’t find manicotti, jumbo pasta shells can be used instead.
  • Use a piping bag for easier and cleaner filling.
  • Let the dish rest 10 minutes before serving to set the filling.