Manicotti
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
-
Servings
5 people
-
Calories
660 kcal
-
Course
Main Course
-
Cuisine
Italian
Manicotti
Report
This classic Manicotti recipe has a 4-cheese filling that can be made with or without meat, as well as spinach!
Share:
Ingredients
Manicotti
- 10 manicotti shells boil extra in case some break
- 15 oz. ricotta cheese
- ¾ cup Parmesan Cheese grated
- 3 ½ cups mozzarella cheese shredded and divided
- 5 tablespoons cream cheese softened
- 2 eggs
- 3 cloves garlic
- 24 oz. marinara sauce
Seasonings
- 1 teaspoon EACH: dried parsley, oregano
- ½ teaspoon EACH: dried basil, salt
- ¼ tsp pepper
Add to Shopping List
Instructions
- Preheat oven to 375°.
- Reserve 1 ½ cups of mozzarella cheese for the top of the manicotti.
- Combine the ricotta, parmesan cheese, remaining mozzarella, cream cheese, eggs, garlic, and seasonings in a large bowl. Set aside in the fridge.
- Boil shells in salted water for 1-2 minutes less than al dente, set a timer to avoid overcooking them. Drain in a colander and gently rinse with cold water until the shells are cool. Set aside.
- Spread half of the marinara sauce on the bottom of a 9 x 13 inch casserole dish.
- Use a spoon or a piping bag to fill each manicotti shell, letting a little extend over the top. Transfer the filled shells to the casserole dish.
- Top with remaining marinara sauce and mozzarella cheese.
- Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. If desired, broil at 425° for 1 minute, watch it carefully during this time. Garnish with fresh parsley and serve with Garlic Bread with Cheese!
Notes
- Pro Tips
- Storage
- Make Ahead Method
- Nutritional information is an estimate and is per serving. This recipe makes 5 servings (each equal to 2 manicotti).
- See blog post for instructions on how to add meat and/or spinach.
- Boil extra shells in case some break during the boiling or draining process.
- This is one case where I like to use jarred, finely minced garlic (instead of fresh cloves). The flavor is more subtle which blends into the filling nicely.
- Low moisture whole milk mozzarella melts the best in this recipe, shred it from a block instead of using packaged shredded cheese. It will melt and taste much better.
- I use Dragone for the ricotta/mozzarella, BelGioioso for the Parmesan, and Philadelphia for the cream cheese.
- Rao's is my go-to brand for marinara sauce, (it's really good)!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Assemble the dish as outlined, but do not bake. Cover and refrigerate for up to 1 day, then add 10-15 minutes to covered baking time.
- Assemble, cover, and freeze for up to 3 months. Let it fully thaw in the fridge and add 10-15 minutes to covered baking time.
Nutrition Information
Show Details
Calories
660kcal
(33%)
Carbohydrates
35g
(12%)
Protein
40g
(80%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
198mg
(66%)
Sodium
1775mg
(74%)
Potassium
669mg
(19%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1926IU
(39%)
Vitamin C
10mg
(11%)
Calcium
765mg
(77%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 198mg | 66% |
| Sodium | 1775mg | 74% |
| Potassium | 669mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1926IU | 39% |
| Vitamin C | 10mg | 11% |
| Calcium | 765mg | 77% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
Other Recipes
You'll Also Love
