📝 About This Recipe
This quintessential Italian-American comfort dish features delicate pasta tubes overflowing with a silky, three-cheese ricotta blend. Bathed in a vibrant, slow-simmered marinara and finished with a golden crust of melted mozzarella, it offers a perfect balance of creamy textures and bright tomato acidity. It is a labor of love that transforms simple pantry staples into a sophisticated, soul-warming centerpiece for any family gathering.
🥗 Ingredients
The Pasta
- 8 ounces Manicotti shells (one standard box, usually 12-14 shells)
The Cheese Filling
- 32 ounces Whole milk ricotta cheese (drained of excess liquid)
- 2 cups Mozzarella cheese (shredded, divided use)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 large Egg (beaten, to bind the filling)
- 1/4 cup Fresh parsley (finely chopped)
- 2 tablespoons Fresh basil (chiffonade or finely chopped)
- 1/2 teaspoon Garlic powder
- 1 pinch Nutmeg (freshly grated provides the best aroma)
- to taste Kosher salt and black pepper
The Sauce and Topping
- 3 cups Marinara sauce (homemade or high-quality store-bought)
- 1 cup Mozzarella cheese (shredded, for the top layer)
- 4-5 pieces Fresh basil leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
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2
Bring a large pot of salted water to a rolling boil. Cook the manicotti shells for 2 minutes less than the package directions (usually about 7-8 minutes) until they are 'al dente' and still slightly firm. This prevents them from tearing during stuffing.
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3
Carefully drain the pasta and rinse with cold water to stop the cooking process. Lay the shells out individually on a piece of parchment paper or a clean kitchen towel so they don't stick together.
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4
In a large mixing bowl, combine the ricotta, 2 cups of shredded mozzarella, grated Parmesan, beaten egg, parsley, basil, garlic powder, and nutmeg.
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5
Season the cheese mixture with salt and pepper. Mix thoroughly with a spatula until the herbs and egg are evenly incorporated.
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6
Transfer the cheese filling into a large piping bag or a gallon-sized zip-top bag with the corner snipped off. This is the 'chef’s secret' for stuffing shells without breaking them.
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7
Spread about 1 cup of marinara sauce evenly across the bottom of the prepared baking dish to create a moisture barrier for the pasta.
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8
Hold a manicotti shell gently in one hand and pipe the cheese filling into both ends until the tube is generously plumped.
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9
Place the stuffed shells in a single layer in the baking dish, nestled closely together.
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10
Pour the remaining marinara sauce over the center of the shells, leaving the very tips of the pasta slightly exposed if you like a little crispness, or covering completely for a softer texture.
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11
Sprinkle the final 1 cup of mozzarella cheese over the top of the sauce.
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12
Cover the dish tightly with aluminum foil. Bake for 25 minutes.
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13
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and beginning to develop golden-brown spots.
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14
Let the manicotti rest for 5-10 minutes before serving. This allows the cheese filling to set so it doesn't run out when plated.
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15
Garnish with fresh basil leaves and an extra dusting of Parmesan cheese before bringing to the table.
💡 Chef's Tips
For the best texture, drain your ricotta in a fine-mesh sieve for 30 minutes before mixing to avoid a watery bake. Always use freshly grated Parmesan; the pre-shredded canned versions don't melt as smoothly and lack the nutty depth. If you don't have a piping bag, use a small espresso spoon to fill the shells, but be very gentle to avoid splitting the pasta. Make it ahead: You can assemble the dish up to 24 hours in advance, refrigerate, and just add 10 minutes to the covered baking time. To prevent the foil from sticking to the cheese, spray the underside of the foil with a bit of cooking oil before covering the dish.
🍽️ Serving Suggestions
Serve with a crisp, green Caesar salad with plenty of lemon zest to cut through the richness of the cheese. A side of warm, buttery garlic bread is essential for mopping up the extra marinara sauce. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Asti. For a vegetable accompaniment, try balsamic-glazed roasted Brussels sprouts or sautéed broccolini with red pepper flakes. Finish the meal with a light lemon sorbet to cleanse the palate after the decadent pasta.