Description
Delicious and creamy Three Cheese Manicotti filled with a rich mixture of ricotta, mozzarella, parmesan, fresh basil, and aromatic spices, all baked under a savory marinara sauce until bubbly and golden. This comforting Italian-American pasta dish is perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 (8 ounce) box manicotti shells (14 pasta shells)
- 1 tablespoon olive oil
Cheese Filling
- 32 ounces ricotta cheese
- 4 garlic cloves (minced or grated)
- 2½ cups shredded mozzarella cheese (9 ounces, divided)
- 1 cup grated parmesan cheese (divided, 4 ounces)
- ½ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
Sauce
- 3 cups marinara sauce (24 ounces, homemade or store bought)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly coat a 13 by 9 inch baking dish with non-stick oil spray and set it aside.
- Cook Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook them for about 6 to 7 minutes until al dente. Drain and return the shells to the pot. Toss gently with a drizzle of olive oil to prevent sticking and let them cool slightly.
- Make Cheese Filling: In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, ½ cup grated parmesan, minced garlic, chopped fresh basil, salt, pepper, and nutmeg. In a separate small bowl, whisk the eggs and add them to the cheese mixture. Gently mix until everything is well combined.
- Assemble Baking Dish: Spread 1½ cups of marinara sauce evenly over the bottom of the prepared baking dish.
- Fill Manicotti Shells: Transfer half of the cheese filling to a plastic food bag and snip off one corner. Carefully pipe the filling into each manicotti shell one at a time. Place each filled shell in the baking dish on top of the marinara sauce. Repeat with the remaining shells and filling.
- Add Remaining Sauce and Bake Covered: Pour the remaining marinara sauce over the filled shells. Spray a piece of aluminum foil with non-stick oil and cover the baking dish tightly. Bake in the preheated oven for 20 minutes.
- Remove Foil and Continue Baking: Remove the foil and bake uncovered for an additional 10 to 15 minutes until the dish is heated through and bubbly.
- Add Cheese Topping and Bake: Remove the dish from the oven and sprinkle the remaining mozzarella and parmesan cheese evenly over the top. Return to the oven and bake for another 5 minutes or until the cheese melts and turns slightly golden.
- Garnish and Serve: Remove from oven, garnish with extra chopped fresh basil if desired, and serve warm.
Notes
- This recipe uses a mix of ricotta, mozzarella, and parmesan cheese to create a creamy, flavorful filling with fresh basil and garlic for a delicious Italian taste.
- Using a plastic bag to pipe the filling makes stuffing the manicotti shells easier and neater.
- To prevent the shells from sticking, toss them with olive oil after boiling and cool slightly before filling.
- Covering with foil while baking ensures the filling cooks well without drying out.
- For a vegetarian option, ensure the marinara sauce and cheeses are free from animal rennet and meats.
Nutrition
- Serving Size: 1 manicotti shell
- Calories: 281 kcal
- Sugar: 3 g
- Sodium: 611 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.002 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 74 mg
