Description
Indulge in this Easy Cheesy Manicotti, a family-favorite recipe packed with ricotta, mozzarella, and Parmesan. Perfect for pasta and cheese lovers, this baked Italian classic is simple to make and guaranteed to please everyone at the table.
Ingredients
Units
Scale
Pasta and Sauce:
- 8 pieces manicotti
- 24 oz marinara sauce or spaghetti sauce (divided)
Cheese Filling:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
Seasoning and Garnish:
- 2 large eggs
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper, to taste
Instructions
Step 1: Prepare the Pasta
- Preheat your oven to 375°F (190°C).
- Cook the manicotti in a large pot of salted boiling water until al dente, following package instructions. Drain and rinse with cool water to stop the cooking process.
Step 2: Make the Cheese Filling
- In a large bowl, combine ricotta cheese, 2 cups mozzarella, Parmesan, eggs, parsley, salt, and black pepper. Mix until smooth and well combined.
Step 3: Stuff the Manicotti
- Using a spoon or a piping bag, carefully fill each manicotti with the cheese mixture.
Step 4: Assemble the Dish
- Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- Arrange the filled manicotti in a single layer over the sauce. Pour the remaining marinara sauce over the manicotti, ensuring they are fully covered.
Step 5: Add the Topping
- Sprinkle extra mozzarella cheese over the top.
Step 6: Bake
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve hot.
Notes
- Use a piping bag or zip-top bag with the corner cut off to easily fill the manicotti.
- Substitute marinara with your favorite spaghetti sauce for a personalized flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
