Classic Manicotti
Delicious manicotti filled with a creamy cheese mixture and topped with marinara sauce.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
- Baking Dish
- Piping Bag
Ingredients
Pasta
- 12-14 tubes Manicotti Pasta Large pasta tubes designed for filling.
Cheese Filling
- 15 oz Ricotta Cheese Whole milk ricotta for a rich texture.
- 2 cups Shredded Mozzarella Cheese Use whole milk mozzarella for best results.
- 1 cup Grated Parmesan Cheese Nutty flavor that enhances the dish.
- 1 large Egg Helps bind the filling together.
- 1/4 cup Fresh Basil Chopped for flavor.
- 1/4 cup Fresh Parsley Chopped for color and flavor.
- 2 cloves Garlic Minced for depth of flavor.
- 1 teaspoon Salt Enhances flavors.
- 1/2 teaspoon Pepper Adjust according to taste.
Sauce
- 4 cups Marinara Sauce Store-bought or homemade.
- 1 tablespoon Olive Oil Drizzle over assembled manicotti.
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the manicotti tubes for 6-7 minutes until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, basil, parsley, garlic, salt, and pepper. Mix until creamy.
- Fill each manicotti tube with the cheese mixture using a spoon or piping bag.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange filled tubes in the baking dish. Pour remaining marinara sauce over them and sprinkle with remaining mozzarella and Parmesan.
- Drizzle olive oil over the top. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
- Allow to rest for 10 minutes before serving. Garnish with extra herbs or Parmesan if desired.
Notes
For variations, consider adding ground meat or vegetables to the filling, or using different sauces.