Imagine diving into a plate of creamy, cheesy manicotti shells, perfectly nestled in a rich marinara sauce that transports you straight to the heart of Italy. This classic Italian dish is not just a meal; it's a culinary experience that promises to transform your dinner table into a gourmet restaurant. Whether you're a seasoned cook or a kitchen novice, our foolproof recipe will have you creating restaurant-quality manicotti that will impress family and friends alike.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 manicotti shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of boiling salted water, cook the manicotti shells for about 6-8 minutes, or until they are al dente. Stir occasionally to prevent sticking. Drain the shells and rinse them under cold water to stop the cooking process. Set aside.
- In a mixing bowl, combine the ricotta cheese, ½ cup of the shredded mozzarella cheese, ½ cup of the grated Parmesan cheese, Italian seasoning, and salt and pepper to taste. Mix until well combined.
- Using a spoon or a piping bag, carefully fill each manicotti shell with the cheese mixture. Be gentle to avoid breaking the shells.
- In a 9x13 inch baking dish, spread 1 cup of marinara sauce evenly on the bottom of the dish.
- Arrange the filled manicotti shells in a single layer over the marinara sauce in the baking dish.
- Pour the remaining marinara sauce over the filled manicotti, ensuring that all shells are covered.
- Sprinkle the remaining mozzarella and Parmesan cheeses on top of the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the manicotti from the oven and let it rest for about 5 minutes before serving.
- Garnish with fresh basil or additional grated Parmesan cheese if desired, and enjoy your delicious manicotti in red sauce!
Tips
- Cook pasta al dente: Slightly undercook the manicotti shells, as they'll continue cooking in the oven.
- Use a piping bag or zip-lock bag with the corner cut off for easier and cleaner cheese filling.
- For extra flavor, consider adding fresh herbs like chopped basil or parsley to your cheese mixture.
- Let the manicotti rest after baking to allow the cheese to set and make serving easier.
- If the top isn't browning, switch to broil for the last 2-3 minutes, but watch carefully to prevent burning.
- For a lighter version, use part-skim ricotta and mozzarella cheeses.
- Make ahead tip: You can assemble the dish and refrigerate for up to 24 hours before baking.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
