Ingredients
Scale
For the Pasta:
- 12 manicotti pasta tubes (store-bought)
For Filling:
- 15 oz ricotta cheese (or cottage cheese for a lighter option)
- 1 1/2 cups shredded mozzarella cheese (divided into two parts)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley (or 1 tablespoon dried parsley)
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
The Tomato Sauce:
- 24 oz marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional for a slight kick)
Topping:
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil or parsley for garnish (optional)
Ingredient Highlights
- Manicotti Pasta: Manicotti is a large, tube-shaped pasta that is specifically designed to be stuffed with fillings. If you can’t find manicotti, you can substitute with large pasta shells (like jumbo shells) or cannelloni tubes.
- Ricotta Cheese: Ricotta is the classic filling for manicotti, offering a creamy and soft texture. It’s mild in flavor and pairs wonderfully with spinach, meat, or other herbs. You can substitute ricotta with cottage cheese for a lower-fat option.
- Mozzarella Cheese: Mozzarella adds gooey cheese stretch and a mild, creamy flavor. A mix of mozzarella and Parmesan provides the perfect cheese balance.
- Tomato Sauce: Use a quality marinara sauce to enhance the overall flavor. If you prefer to make your own sauce, you can prepare it ahead of time with tomatoes, garlic, onions, and herbs.
Instructions
Prepare the Pasta
- Cook the Manicotti Pasta: Start by boiling a large pot of salted water. Add the manicotti tubes and cook according to the package instructions (usually about 8-10 minutes), or until the pasta is al dente. Be careful not to overcook, as the pasta will continue cooking when baked in the sauce.
- Drain and Cool: Once the manicotti is cooked, drain the pasta and rinse it with cold water to stop the cooking process. Set the pasta aside to cool while you prepare the filling.
Make the Filling
- Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. The filling should be thick and creamy.
- Stuff the Manicotti: Carefully stuff each manicotti tube with the cheese mixture. You can use a spoon or, for less mess, a piping bag or a plastic sandwich bag with the tip cut off to pipe the filling into the pasta tubes. Be sure to pack the filling tightly so it doesn’t collapse during baking.
Assemble the Manicotti
- Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish to prevent the pasta from sticking.
- Layer the Stuffed Manicotti: Arrange the stuffed manicotti tubes in a single layer in the baking dish. Be sure they are tightly packed to prevent them from shifting while baking.
- Add the Sauce: Pour the remaining marinara sauce over the manicotti, ensuring each tube is well-covered. Use a spoon to gently spread the sauce evenly.
- Top with Cheese: Sprinkle the remaining mozzarella cheese evenly over the top of the manicotti. You can also add a little extra Parmesan cheese for added flavor and richness.
Bake and Serve
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. This will allow the cheese to melt and the sauce to heat through. After 30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese on top is golden and bubbly.
- Garnish and Serve: Once the manicotti is done, remove it from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley, and serve hot.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4-6
- Calories: 400-500
- Fat: 20g
- Carbohydrates: 50g
- Protein: 20g