Description
A straightforward recipe for baked cheese-filled manicotti shells with tomato sauce.
Ingredients
Scale
- 12 manicotti shells
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Cook the manicotti shells according to package directions until al dente. Drain and set aside.
- In a medium bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
- Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Carefully stuff each cooked manicotti shell with the cheese mixture. You can use a small spoon or a piping bag.
- Arrange the filled shells in a single layer in the prepared baking dish.
- Pour the remaining marinara sauce over the shells.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
- Let stand for 5 minutes before serving.
Notes
- You can substitute frozen chopped spinach (thawed and squeezed dry) for half of the ricotta cheese for added vegetable content.
- For easier filling, place the cheese mixture in a large zip-top bag, snip a corner off, and pipe the filling into the shells.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 shells
- Calories: 450
- Sugar: 12
- Sodium: 750
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 90
Keywords: manicotti, baked pasta, ricotta, mozzarella, Italian dinner, cheese manicotti