Easy Stuffed Manicotti
User Reviews
5
Easy Stuffed Manicotti
Description
Easy Stuffed Manicotti uses manicotti pasta shells boiled until slightly firm to prevent overcooking during baking. The filling combines ricotta cheese, mozzarella, Parmesan, egg, pesto, salt, and pepper for a creamy, herb-tinged mixture. The shells are filled using a piping bag for even distribution and arranged in a marinara sauce-lined baking dish. Additional marinara and cheese top the shells before covering and baking until heated through and tender. This process develops a bubbly, cheesy topping and melds flavors between cheese and tomato sauce.
The dish offers a balanced texture: tender pasta with creamy, flavorful filling complemented by melted cheese and tangy marinara. It works as a hearty main course, satisfying for family dinners or gatherings where baked pasta is appreciated. Careful timing prevents pasta mushiness while allowing thorough heating.
To avoid overcooking, boil manicotti shells briefly until almost tender, then rinse in cold water before filling. This ensures manageable shells that hold filling well and cook to perfect tenderness in the oven. Cover with foil during baking to retain moisture and remove near end if a crisp cheese crust is desired.
Ingredients
- 12 manicotti pasta
- 16 ounces ricotta cheese 1 container
- 2 cups mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese divided, shredded
- 1 egg
- 1 tablespoon pesto
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups marinara sauce
Instructions
- Preheat oven to 375°F.
- Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
- Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
- In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
- Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
- Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
- Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
- Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
- Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.
Notes
- Boil manicotti shells until slightly firm to make filling easier and prevent mushiness during baking.
- Use a piping bag or a snipped plastic bag to fill shells neatly and evenly.
- Cover the baking dish carefully to keep moisture in while baking.
- Remove cover near the end if you prefer a browned cheese topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 2manicotti | |
| Calories | 451 | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 104mg | 35% |
| Sodium | 1395mg | 58% |
| Potassium | 542mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1214IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 485mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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