Description
This Easy Manicotti recipe features pasta shells generously stuffed with a creamy mixture of ricotta, mozzarella, and parmesan cheeses, flavored with nutmeg and parsley, then baked in a savory marinara sauce for a comforting, cheesy Italian-American dish perfect for a family dinner.
Ingredients
Cheese Filling
- 1 lb ricotta cheese
- 4 ounces mozzarella cheese, grated
- 3 tablespoons parmesan cheese, grated
- 1 teaspoon sugar
- 1 egg, slightly beaten
- Nutmeg, to taste
- 1 tablespoon parsley, finely chopped
- Salt and pepper, to taste
Pasta
- 1 (5 ounce) package manicotti, uncooked
Sauce
- 1 (15 1/2 ounce) jar prepared meatless marinara sauce (or homemade, if desired)
Instructions
- Prepare the cheese mixture: In a mixing bowl, combine ricotta cheese, grated mozzarella, grated parmesan, sugar, slightly beaten egg, nutmeg, finely chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated for a smooth, flavorful filling.
- Stuff the manicotti: Use a spoon or piping bag to generously fill each uncooked manicotti shell with the cheese mixture from both ends, making sure the filling is distributed evenly inside the pasta tubes.
- Arrange manicotti in baking pan: Place the stuffed manicotti in a single layer in a baking pan, ensuring they fit snugly but without overlapping.
- Add sauce: Bring the marinara sauce to a gentle boil on the stovetop, then pour it evenly over the manicotti in the pan, ensuring the pasta is completely covered with sauce.
- Cover and bake: Cover the baking pan tightly with aluminum foil, crimping the edges to seal in moisture and prevent drying out during baking.
- Bake covered: Bake in a preheated oven at 400°F (204°C) for 40 minutes, allowing the manicotti to cook through and flavors to meld.
- Add cheese topping: Remove the foil carefully, then sprinkle generously with additional grated cheese (such as parmesan or mozzarella) for a golden crust.
- Bake uncovered: Return the pan to the oven and bake uncovered for an additional 5 minutes to brown the cheese on top.
Notes
- Be sure to stuff the manicotti fully but gently to avoid tearing the pasta.
- Use homemade marinara sauce if preferred for a fresher taste.
- Allow the manicotti to rest for a few minutes after baking for easier serving.
- This recipe serves 4, but leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
