Description
Classic Manicotti is a comforting Italian-American dish featuring large pasta tubes filled with a creamy ricotta and herb mixture, baked in rich marinara sauce and topped with melted mozzarella and Parmesan cheese. Perfect for a family dinner, this recipe combines tender pasta, a flavorful cheese filling, and a savory tomato sauce for a crowd-pleasing meal.
Ingredients
Scale
Manicotti and Cheese Filling
- 12-14 tubes Manicotti Pasta (Large pasta tubes designed for filling)
- 15 oz Ricotta Cheese (Whole milk ricotta for a rich texture)
- 2 cups Shredded Mozzarella Cheese (Use whole milk mozzarella for best results)
- 1 cup Grated Parmesan Cheese (Nutty flavor that enhances the dish)
- 1 large Egg (Helps bind the filling together)
- 1/4 cup Fresh Basil (Chopped for flavor)
- 1/4 cup Fresh Parsley (Chopped for color and flavor)
- 2 cloves Garlic (Minced for depth of flavor)
- 1 teaspoon Salt (Enhances flavors)
- 1/2 teaspoon Pepper (Adjust according to taste)
Sauce and Finishing
- 4 cups Marinara Sauce (Store-bought or homemade)
- 1 tablespoon Olive Oil (Drizzle over assembled manicotti)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the manicotti perfectly.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the manicotti tubes for 6-7 minutes until al dente, meaning they should be tender but still firm to the bite. Drain and rinse under cold water to stop the cooking process and make them easier to handle.
- Prepare Cheese Filling: In a large mixing bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, basil, parsley, garlic, salt, and pepper. Mix thoroughly until the mixture is creamy and well blended.
- Fill Manicotti Tubes: Using a spoon or piping bag, carefully fill each manicotti tube with the cheese mixture, ensuring they are well stuffed without tearing the pasta.
- Layer Sauce: Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking and add flavor.
- Assemble Dish: Arrange the filled manicotti tubes neatly in the baking dish. Pour the remaining marinara sauce evenly over the tubes. Sprinkle the dish with the remaining mozzarella and Parmesan cheeses to create a bubbly, golden topping.
- Bake Covered: Drizzle olive oil over the top, then cover the dish with foil. Bake for 25 minutes at 375°F (190°C) to heat through and blend flavors.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the cheese on top is bubbly and golden brown.
- Rest and Serve: Allow the baked manicotti to rest for 10 minutes before serving. This helps set the filling and makes serving easier. Garnish with extra fresh herbs or Parmesan if desired.
Notes
- Cook manicotti tubes just until al dente as they will continue to soften during baking.
- Fresh herbs like basil and parsley add a vibrant flavor but can be substituted with dried herbs if necessary—use 1 teaspoon each if dried.
- Use whole milk ricotta and mozzarella for a richer, creamier texture.
- Be gentle when filling the manicotti tubes to avoid tearing.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
