Creamy Ricotta and Mozzarella Manicotti Bake Recipe
This classic manicotti recipe features tender pasta shells filled with a creamy ricotta and mozzarella cheese mixture, seasoned with herbs and garlic, all baked in a rich marinara sauce topped with melted Parmesan. Perfect for a comforting Italian dinner, it’s simple to prepare and yields a hearty, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (pasta) + 30 minutes (baking)
- Total Time: 50 minutes
- Yield: About 10 servings 1x
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 ounces manicotti
Cheese Filling
- 15 ounces ricotta cheese
- 8 ounces mozzarella cheese, shredded
- 3/4 cup Parmesan cheese, shredded
- 1 large egg
Seasonings
- 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
Sauce
- 16 ounces spaghetti sauce (or marinara sauce)
Garnish
- Fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 by 13 inch baking dish by spraying it with cooking spray to prevent sticking and set it aside for later.
- Cook Manicotti: Bring a large pot of water to a rolling boil. Add the dry manicotti pasta and cook for approximately 5 minutes until slightly tender but still firm (al dente). Drain the pasta and rinse with cold water to stop the cooking process and prevent the tubes from sticking together.
- Prepare Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, 1/2 cup of the shredded Parmesan, the egg, minced garlic cloves, dried parsley, dried basil, kosher salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Prepare Baking Dish: Pour 1/2 cup of the spaghetti or marinara sauce into the bottom of the prepared baking dish to create a flavorful base for the manicotti.
- Fill Manicotti Shells: Transfer the cheese mixture into a resealable plastic bag such as a Ziploc. Cut off one corner of the bag to create a piping bag effect. Carefully pipe the cheese filling into each manicotti tube. You should be able to fill about 10 shells with this mixture.
- Assemble Dish: Place the filled manicotti tubes into the baking dish over the sauce. Pour the remaining spaghetti sauce evenly over the filled pasta tubes. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top for a delicious golden crust.
- Bake: Bake in the preheated oven for 30 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned on top.
- Garnish and Serve: Remove from the oven and optionally sprinkle freshly chopped parsley on top for a pop of color and fresh flavor. Serve warm and enjoy this comforting Italian classic.
Notes
- Do not overcook the manicotti in boiling water; it should be slightly underdone to avoid falling apart during filling and baking.
- Using a piping bag or plastic bag with a corner cut off makes filling the manicotti much easier and less messy.
- You can substitute marinara sauce for spaghetti sauce if preferred.
- For a vegetarian version, ensure the spaghetti sauce contains no meat.
- Allow the dish to rest 5 minutes after baking for easier serving.
Keywords: manicotti, Italian pasta, baked pasta, cheese stuffed pasta, ricotta, mozzarella, Italian dinner recipe
