Manicotti
Creamy ricotta-filled manicotti baked with marinara and melted mozzarella and parmesan.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Mixing Bowl
- Piping bag or spoon
- Colander
Ingredients
- 10-12 manicotti noodles large tubular pasta for filling (or jumbo shells)
- 15 ounce ricotta cheese
- 3 cups grated low-moisture mozzarella cheese divided
- 1 cup parmesan cheese divided
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 2 tablespoons fresh basil chopped, plus more for garnish
- 2 large eggs beaten
- 1/2 teaspoon black pepper
- 1 24-ounce jar marinara sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil, add a heaping pinch of salt, and cook the manicotti noodles al dente according to package directions; drain and rinse with cold water to stop cooking.
- In a medium bowl, combine the ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, chopped parsley, chopped basil, beaten eggs, and black pepper; stir until well mixed.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Transfer the ricotta mixture to a piping bag or use a spoon to fill each manicotti shell; place filled shells seam-side down in the prepared baking dish in a single layer.
- Pour the remaining marinara sauce over the shells, then sprinkle with the remaining mozzarella and parmesan cheeses.
- Cover the dish with foil and bake for 20–30 minutes until heated through and cheese is melted; if desired, broil 1–2 minutes at the end to brown the top.
- Remove from the oven and let rest for 10 minutes, then garnish with additional parsley and basil and serve.
Notes
- Manicotti refers to large tubular pasta that can be filled; jumbo shells can be substituted.
- Use low-moisture mozzarella for best melting and less moisture.
- Chop fresh herbs finely for even distribution in the filling.
- Use a piping bag or a resealable bag with a corner cut for easier filling.