Easy Manicotti Recipe
Tender manicotti tubes stuffed with creamy ricotta and baked in rich marinara with melty mozzarella. Comforting, simple, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 12 shells manicotti pasta uncooked
- 3 cups marinara sauce divided
- 15 oz ricotta cheese whole milk
- 2 cups shredded mozzarella divided
- 0.67 cup grated Parmesan divided
- 1 large egg
- 2 tbsp fresh parsley, chopped plus extra for garnish
- 2 cloves garlic, minced
- 0.75 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 0.75 tsp Italian seasoning
- 1 tbsp olive oil
Instructions
Preparation Steps
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil. Cook shells until very al dente, 6–7 minutes.
- Drain and rinse with cool water. Toss shells with olive oil to prevent sticking.
- Combine ricotta, 1½ cups mozzarella, ½ cup Parmesan, egg, parsley, garlic, salt, pepper, and Italian seasoning until creamy.
- Spread 1 cup marinara over the bottom of a 9x13-inch baking dish.
- Fill each shell with the cheese mixture using a spoon or piping bag.
- Arrange stuffed shells in a single layer in the dish.
- Pour remaining marinara over shells. Sprinkle with remaining mozzarella and Parmesan.
- Cover tightly with foil and bake 25 minutes. Uncover and bake 10–15 minutes more until bubbling and lightly browned. Rest 10 minutes; garnish with parsley.
Notes
Variation: Stir 1 cup thawed, well-drained chopped spinach into the ricotta for a spinach-ricotta filling. Or swap half the marinara for a meaty sauce for a heartier bake. Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the covered bake time.
This recipe is an original creation inspired by classic Easy Manicotti Recipe flavors. All ingredient ratios and instructions are independently developed.