Manicotti are very large ridged pasta tubes that are stuffed and baked. The filling is a tasty combination of cheeses, often with the addition of ground meat or vegetables. In this simple weeknight version, the pasta is stuffed with a three-cheese filling flavored with garlic and nutmeg. Ricotta adds creaminess, mozzarella melts and binds, and Parmigiano-Reggiano adds nutty flavor and salinity. For ease and speed, this recipe suggests the use of store-bought marinara sauce. If you’d like to add some greens to the dish, thaw a 10-ounce package of frozen spinach, squeeze out all the water, then finely chop the spinach and add it to the filling before stuffing the manicotti.
The Best Manicotti EVER!
This manicotti is filled with 3 kinds of cheese and baked to absolute perfection! It’s comfort food at its finest that everyone will go crazy over! It’s definitely sure to please a large crowd!
Prep: 15min
Total: 45min
Yield: 10
Serving Size: 1 serving
Nutrition Facts: calories 268 kcal, Carbohydrate 15 g, Protein 17 g, Fat 15 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 72 mg, Sodium 339 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 5 g, servingSize 1 serving
Ingredients:
- 10 manicotti
- 16 ounce ricotta cheese
- 3 cups mozzarella cheese (divided)
- 1/2 cup parmesan
- 1 cup spinach (chopped)
- 1 Tablespoon Italian seasoning
- 1 large egg
- 1 16 ounce jar marinara sauce, or homemade sauce
Instruction:
- Preheat oven to 350 degrees. Cook the manicotti according to package directions and rinse in cold water.
- In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg.
- Stuff the shells with the cheese mixture. I find that using a piping bag works the best.
- In a 9×13 inch, pan add 1 cup of marinara sauce to the bottom. Line the manicotti in an even layer. Cover with remaining sauce and cheese. Bake for 25-30 minutes or until cheese is melted and bubbly.
The BEST Homemade Cheese Manicotti
Manicotti stuffed with melted cheese and smothered in marinara sauce is pure comfort food! This easy dinner recipe satisfies all the cravings.
Prep: 20min
Total: 80min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 438 kcal, Carbohydrate 24 g, Protein 29 g, Fat 25 g, Saturated Fat 14 g, Cholesterol 124 mg, Sodium 1288 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving
Ingredients:
- 5 1/2 ounces manicotti pasta
- 1 pint whole milk ricotta cheese
- 4 cloves garlic (minced)
- 16 ounces mozzarella cheese (shredded and divided in half)
- 1 cup Parmesan cheese (grated and divided in half)
- 2 eggs
- 1 tablespoon dried Italian seasoning
- 8 leaves fresh basil (sliced into thin ribbons)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 28 ounces marinara sauce
Instruction:
- Preheat oven to 350°F.
- Par boil manicotti: Boil a large pot of salted water and cook manicotti for only a minute. Drain. The goal is to soften the pasta and start the cooking process, but the pasta needs to still be extremely firm in order to stuff. The pasta will finish cooking in the oven.
- Prepare cheese filling: In a large bowl, combine ricotta, garlic, half of the mozzarella, half of the Parmesan, eggs, Italian seasoning, basil, salt and pepper, and red pepper flakes. Mix well. Add to large resealable plastic bag.
- Prepare manicotti: Add about 1/2 cup of the sauce to the bottom of an 11×17 baking dish. Snip the corner off the bag containing the cheese filling and pipe it into each manicotti tube. Arrange each tube in the pan on the sauce. Pour remaining sauce on top and sprinkle with remaining cheese. Cover with foil.
- Bake: Place manicotti in preheated oven and bake, covered, for about 45 minutes. Remove foil and continue cooking until cheese is melted, about 15 additional minutes.
Cheese Manicotti
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! —Joan Hallford, North Richland Hills, Texas
Prep: 25min
Total: 01h25min
Yield: 7 servings.
Nutrition Facts: calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.
Ingredients:
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1 small onion, finely chopped
- 1 large egg, lightly beaten
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup shredded part-skim mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 4 cups marinara sauce
- 1/2 cup water
- 1 package (8 ounces) manicotti shells
- Additional parsley, optional
Instruction:
Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13×9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.
Stuffed Manicotti Recipe
FAQ
Should manicotti be cooked before stuffing?
What do Italians eat with manicotti?
How do you stuff manicotti without breaking it?
