Manicotti

from kristineskitchenblog.com

This manicotti recipe features tube-shaped pasta shells stuffed with a seasoned mixture of three cheeses, topped with marinara sauce and then baked until hot and bubbly. Serve it with a salad and garlic bread for a dinner the whole family will love.

Prep Time25

Cook Time40

Total Time1 5

Servings: servings

Calories: 474kcal

Ingredients

12 manicotti shells*
15 ounces ricotta cheese
2 ½ cups shredded mozzarella cheese 10 ounces, divided
¾ cup grated Parmesan cheese divided
1 large egg
2 tablespoons chopped fresh parsley
1 teaspoon dried Italian seasoning
½ teaspoon dried basil
¼ teaspoon black pepper
24 ounces marinara sauce
chopped fresh parsley or basil for serving, if desired

Instructions

Preheat oven to 350° F.
Bring a large pot of salted water to a boil. Once boiling, add the manicotti and cook for 2 minutes less than the al dente cook time listed on the package. Drain and rinse with cold water. Then transfer to a sheet of parchment paper until you're ready to fill them (otherwise the manicotti in the bottom of the colander tend to flatten).
Meanwhile, in a large bowl, combine the ricotta, 1 ½ cups (6 ounces) of mozzarella, ½ cup of Parmesan, the egg, fresh parsley, Italian seasoning, dried basil and pepper. Stir until well combined.
Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
Use a piping bag, a large zip-top bag with the corner cut off, or a spoon to fill each manicotti shell with the cheese mixture. Place the filled manicotti in the baking dish.
Pour the remaining marinara sauce over the manicotti in the baking dish. Sprinkle with the remaining 1 cup (4 ounces) mozzarella and the remaining ¼ cup Parmesan cheese.
Cover the dish with foil (first spray the underside of the foil with cooking spray to prevent it from sticking to the cheese). Bake, covered, for 30 minutes. Then uncover and bake 10 minutes more until manicotti is hot and bubbly. Let rest for 5-10 minutes before serving. Serve garnished with chopped fresh parsley or basil, as desired.

Video

Notes

I usually buy an 8 ounce box of manicotti which contains 14 pasta tubes and cook them all, just in case a few break.
To add spinach: Heat 2 teaspoons olive oil in a skillet over medium heat. Add 3 ounces (about 3 cups loosely packed) chopped fresh spinach and cook until wilted. Squeeze out all excess moisture and then stir into the cheese filling.
To add meat: Brown 1 pound of ground beef or Italian sausage in a skillet, crumbling it as it cooks. Let cool slightly, then mix the cooked meat with the cheeses and stuff into manicotti. You may be able to fill a few extra manicotti shells if adding meat.
Make Ahead: Assemble the manicotti, cover the baking dish, and refrigerate for up to 1 day before baking. You may have to add 5-10 minutes to the covered bake time if baking manicotti cold from the fridge.
To Freeze: Assemble the manicotti. Once completely cool, wrap the baking dish tightly. Freeze for up to 2 months (before baking). When you’re ready to cook the manicotti, thaw in the refrigerator overnight, then bake as directed in the recipe, adding 5-10 minutes to the covered bake time.

Nutrition

Nutrition information is only an estimate.