The Best Manicotti EVER!
Classic cheese-stuffed manicotti baked with marinara and melted mozzarella.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Measuring cups and spoons
- piping bag or small spoon
- 9x13 inch baking pan
- Oven
Ingredients
- 10 manicotti shells
- 16 ounce ricotta cheese
- 3 cup mozzarella cheese divided
- 1/2 cup Parmesan cheese
- 1 cup spinach chopped
- 1 tablespoon Italian seasoning
- 1 large egg
- 1 16-ounce jar marinara sauce or homemade sauce; divided
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the manicotti shells according to the package directions until al dente, then drain and rinse under cold water to stop cooking.
- In a mixing bowl, combine the ricotta, 1 cup of the mozzarella, the Parmesan, chopped spinach, Italian seasoning, and the egg until evenly mixed.
- Fill a piping bag or use a small spoon to stuff each manicotti shell with the cheese mixture.
- Spoon 1 cup of marinara sauce into the bottom of a 9×13-inch baking pan and spread into an even layer.
- Arrange the stuffed manicotti in a single even layer over the sauce in the pan.
- Pour the remaining marinara sauce over the manicotti and sprinkle with the remaining mozzarella.
- Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let sit a few minutes before serving.
Notes
- Cook shells to al dente to avoid over-softening when baked.
- Use a piping bag for easier and neater stuffing.
- Spinach can be fresh or thawed and drained frozen spinach.
- Reserve extra sauce to serve on the side if desired.