Easy Homemade Manicotti
A comforting Italian-American dish consisting of tubular pasta shells filled with a creamy cheese mixture and smothered in marinara sauce.
Ingredients
For the Pasta and Sauce
- 12 pieces Manicotti pasta shells High-quality brands like Barilla recommended.
- 2 cups Marinara sauce Homemade preferred, but good store-bought works.
For the Cheese Filling
- 1 cup Ricotta cheese Whole milk ricotta for maximum creaminess.
- 1 cup Mozzarella cheese Fresh mozzarella or pre-shredded for convenience.
- ½ cup Parmesan cheese Freshly grated for better flavor.
- 1 large Egg Binds the filling together.
- 2 cloves Garlic Minced garlic for flavor.
- 1 teaspoon Italian seasoning Adds herbal flavor.
- to taste Salt Essential to enhance flavors.
- to taste Pepper Essential to enhance flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) while you prepare the other ingredients.
- Cook the manicotti shells according to package directions until al dente, usually about 8-10 minutes. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined and smooth.
Assembly
- Using a piping bag or spoon, carefully stuff each manicotti shell with the cheese mixture.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish.
- Arrange the stuffed manicotti in the dish and top with remaining marinara sauce, ensuring each shell is well covered.
- Sprinkle an additional cup of mozzarella cheese on top.
Baking
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Serving
- Let sit for a few minutes before plating. Serve hot and enjoy!
Notes
Leftover manicotti can be stored in an airtight container in the fridge for up to 3 days. You can make it a day in advance, adding extra baking time if it comes straight from the fridge. Freezing is also an option before baking, lasting up to 3 months.