📝 About This Recipe
This quintessential Italian-American comfort dish features large pasta tubes stuffed to the brim with a silky, herb-flecked ricotta blend. Baked nestled in a vibrant, homemade marinara and topped with a golden crust of melted mozzarella, it offers a perfect balance of creamy textures and bright acidity. It’s a labor of love that transforms simple pantry staples into an elegant, crowd-pleasing centerpiece for any Sunday dinner.
🥗 Ingredients
The Pasta
- 8 ounces Manicotti shells (one standard box, usually 12-14 shells)
The Cheese Filling
- 32 ounces Ricotta cheese (whole milk preferred for creaminess)
- 2 cups Mozzarella cheese (shredded, divided)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 large Egg (lightly beaten to bind the filling)
- 1/4 cup Fresh parsley (finely chopped)
- 1/8 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
The Sauce and Topping
- 3 cups Marinara sauce (high-quality store-bought or homemade)
- 2 cloves Garlic (minced)
- 5-6 leaves Fresh Basil (torn 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 specify (they should be slightly firm/al dente so they don't tear during stuffing).
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3
Drain the pasta and rinse immediately with cold water to stop the cooking process. Lay the shells flat on a piece of parchment paper or a clean kitchen towel to prevent them from sticking together.
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4
In a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, the grated Parmesan, the beaten egg, and the chopped parsley.
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5
Season the cheese mixture with the nutmeg, salt, and pepper. Stir vigorously until the filling is smooth and well-incorporated.
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6
Transfer the cheese mixture into a large piping bag or a gallon-sized zip-top bag with the corner snipped off. This makes stuffing the shells much cleaner and faster.
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7
Spread about 1 cup of the marinara sauce evenly over the bottom of your prepared baking dish to create a moisture barrier.
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8
Hold a manicotti shell gently in your hand and pipe the cheese filling into both ends until the tube is generously plump.
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9
Arrange 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 exposed if you like a little crispness, or covering completely for a softer bite.
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11
Sprinkle the remaining 1 cup of mozzarella cheese over the top of the sauce.
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12
Cover the dish tightly with aluminum foil. To prevent the cheese from sticking to the foil, you can spray the underside of the foil with oil.
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13
Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly browned on top.
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14
Remove from the oven and let the dish rest for 5-10 minutes. This allows the cheese filling to set so it doesn't run out when served.
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15
Garnish with fresh torn basil and an extra dusting of Parmesan before serving.
💡 Chef's Tips
For the best texture, use whole milk ricotta and drain it in a fine-mesh sieve for 30 minutes if it looks watery. Avoid overcooking the pasta shells; they should be flexible but still have a 'snap' to them to withstand the stuffing process. If you don't have a piping bag, use a small espresso spoon to fill the shells, but be careful not to tear the pasta. Make it ahead: Assemble the dish up to 24 hours in advance, refrigerate, and add 10 minutes to the covered baking time. Add a handful of sautéed spinach to the cheese filling for a boost of color and nutrients.
🍽️ Serving Suggestions
Serve with a crisp Caesar salad topped with plenty of cracked black pepper. A side of buttery garlic bread is essential for mopping up the extra marinara sauce. Pair with a medium-bodied Italian red wine like a Chianti or Barbera. Roasted broccolini with lemon zest provides a nice bitter contrast to the rich cheese filling. Finish the meal with a light lemon sorbet to cleanse the palate.