Name: Creamy Ricotta and Mozzarella Manicotti Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 ounces manicotti; 15 ounces ricotta cheese; 8 ounces mozzarella cheese, shredded; 3/4 cup Parmesan cheese, shredded; 1 large egg; 2 garlic cloves, minced; 1/2 tablespoon dried parsley; 1/2 tablespoon dried basil; 1 teaspoon kosher salt (or 1/2 teaspoon table salt); 1/4 teaspoon black pepper; 16 ounces spaghetti sauce (or marinara sauce); Fresh parsley (optional)

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Introduction

Manicotti is a classic Italian-American pasta dish featuring large pasta tubes filled with a creamy, cheesy mixture and baked in savory marinara sauce. It’s comforting, flavorful, and perfect for family dinners or special occasions.

Two rolled manicotti pasta pieces filled with creamy white ricotta cheese sit on a white plate with a thin dark rim. The pasta is topped with a thick layer of chunky red tomato sauce and melted, slightly browned mozzarella cheese. Small green parsley leaves are scattered on top and around the pasta. The plate rests on a white marbled surface, with a fork lying nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces manicotti
15 ounces ricotta cheese
8 ounces mozzarella cheese (shredded)
3/4 cup Parmesan cheese (shredded)
1 large egg
2 garlic cloves
1/2 tablespoon dried parsley
1/2 tablespoon basil
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1/4 teaspoon black pepper
16 ounces spaghetti sauce (or marinara sauce)
Fresh parsley (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set it aside.
Step 2: Bring a large pot of water to a rolling boil. Add the dry manicotti and cook for 5 minutes. Drain and rinse with cold water to prevent sticking.
Step 3: In a large bowl, combine the ricotta cheese, shredded mozzarella, 1/2 cup of the Parmesan, egg, minced garlic, dried parsley, basil, salt, and black pepper. Mix well.
Step 4: Pour 1/2 cup of the spaghetti sauce into the bottom of the prepared baking dish.
Step 5: Transfer the cheese mixture to a resealable plastic bag and cut off one corner. Use the bag to carefully fill each manicotti shell with the mixture. You should be able to fill about 10 shells.
Step 6: Arrange the filled manicotti in the baking dish. Pour the remaining spaghetti sauce over the top, then sprinkle with the remaining Parmesan cheese.
Step 7: Bake uncovered for 30 minutes, until bubbly and golden around the edges. Sprinkle with fresh parsley if desired, and serve hot.

Tips & Variations

Use fresh garlic instead of powder for a more vibrant flavor.
Try adding sautéed spinach or chopped cooked mushrooms to the cheese filling for extra nutrition and taste.
Substitute part of the ricotta with cottage cheese if you prefer a lighter texture.
If you can’t find manicotti, jumbo pasta shells are a great alternative.

Storage

Store leftover manicotti in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes or until heated through. You can also microwave individual servings covered with a damp paper towel.

How to Serve

A white plate holds two pieces of baked pasta layered with bright red tomato sauce, melted white cheese, and sprinkled fresh green herbs. The pasta is a light yellow color with ridges, placed side by side. Part of a white baking dish filled with more pasta covered in sauce and cheese is visible in the top right corner. A glass of dark red wine sits to the left on a white marbled surface, next to a fork. A striped cloth is partially visible on the right side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare manicotti ahead of time?

Yes, you can assemble the manicotti a day in advance. Cover the dish tightly with foil and keep it refrigerated until ready to bake. Add a few extra minutes to the baking time if baking from cold.

Do I need to boil the manicotti before filling?

This recipe calls for boiling the manicotti briefly to soften it. However, if using no-boil jumbo shells or pasta tubes, follow the package instructions and adjust filling accordingly.