Description
This classic Three Cheese Manicotti recipe features tender pasta shells stuffed with a creamy blend of ricotta, mozzarella, parmesan, fresh basil, and aromatic spices, all baked in savory marinara sauce for a comforting and delicious Italian meal perfect for family dinners or special occasions.
Ingredients
Scale
Manicotti
- 1 (8 ounce) box manicotti shells (14 pasta shells)
- 1 tablespoon olive oil
Cheese Filling
- 32 ounces ricotta cheese
- 4 garlic cloves, minced or grated
- 2½ cups shredded mozzarella cheese (9 ounces), divided
- 1 cup grated parmesan cheese (4 ounces), divided
- ½ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
Sauce
- 3 cups marinara sauce (24 ounces), homemade or store bought
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C). Coat a 13 by 9 inch baking dish with non-stick oil spray and set aside.
- Cook manicotti shells: Bring a large pot of salted water to a boil. Cook the manicotti shells for 6 to 7 minutes until partially cooked. Drain and return to the pot with a drizzle of olive oil to prevent sticking. Let cool while preparing the filling.
- Make the cheese filling: In a large bowl, combine ricotta cheese, 2 cups of mozzarella, ½ cup parmesan, minced garlic, chopped fresh basil, salt, black pepper, and nutmeg. Whisk the eggs separately, then add to the mixture. Gently mix until well combined.
- Prepare baking dish: Spread 1½ cups of marinara sauce evenly in the bottom of the prepared baking dish.
- Fill the manicotti shells: Transfer half of the cheese filling into a plastic food bag and snip off a small corner. Pipe the filling carefully into each pasta shell, one at a time. Arrange the filled shells in the baking dish on top of the marinara sauce. Repeat with remaining pasta and filling.
- Add sauce and cover: Pour the remaining marinara sauce over the filled manicotti shells. Spray a piece of foil with non-stick oil and cover the dish tightly.
- Bake covered: Place the baking dish in the oven and bake covered for 20 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes until hot and bubbly.
- Add remaining cheese and finish baking: Remove from oven and sprinkle the remaining mozzarella and parmesan cheese over the top. Return to the oven and bake for 5 minutes or until the cheese is melted and golden.
- Garnish and serve: Remove from oven, garnish with additional chopped basil, and serve warm.
Notes
- Parboil, don’t overcook: The manicotti shells should be only partially cooked (6 to 7 minutes) as they will finish cooking in the oven.
- Smaller batches of filling make it easier to pipe and prevent overstuffing the shells.
- If you don’t have a piping bag, use a small appetizer spoon to fill the manicotti shells comfortably.
- Do not overcrowd the baking dish; a 13×9-inch dish holds 14 shells snugly. Use a larger dish or two pans if needed.
- If using a larger pan, add an extra ½ to 1 cup marinara sauce to ensure the pasta stays moist and covered.
- To freeze and bake later: Assemble, cover with plastic wrap, then foil and freeze up to 3 months. Bake covered at 350°F for 50-60 minutes, uncover and bake another 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed manicotti shell
- Calories: 440
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 100 mg
