Easy Homemade Manicotti
A delightful Italian classic featuring tender pasta tubes stuffed with a rich filling of ricotta and herbs, all smothered in a savory marinara sauce.
Ingredients
Pasta and Fillings
- 8 pieces manicotti pasta shells
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- 2 cups marinara sauce store-bought or homemade
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the manicotti shells just until al dente, according to package instructions. Drain and set aside to cool slightly.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, parmesan cheese, egg, parsley, salt, and pepper. Mix well until everything is evenly incorporated.
- Using a spoon or a piping bag, carefully fill each manicotti shell with the cheese mixture.
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Place the filled manicotti shells in a single layer over the sauce. Pour the remaining marinara sauce over the top.
- Sprinkle the remaining mozzarella cheese over the sauce.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Allow it to cool for a few minutes before serving. Garnish with more fresh parsley if desired!
Notes
To create a well-rounded meal, consider pairing with a fresh salad or garlic bread. For perfect results, avoid overcooking the pasta shells and ensure to generously spread the sauce to keep the pasta moist during baking.