Manicotti
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
5 people
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Calories
660 kcal
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Course
Main Course
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Cuisine
Italian
Manicotti
Description
Manicotti is a baked Italian pasta dish featuring large tubular pasta shells filled with a rich blend of ricotta, parmesan, shredded mozzarella, cream cheese, eggs, and minced garlic, accented by dried oregano, parsley, and basil. The shells are boiled slightly underdone, rinsed, and filled generously before being placed in marinara sauce within a casserole dish. Topped with additional sauce and mozzarella, the casserole is baked covered to meld flavors then uncovered briefly to melt and brown the cheese on top. This method ensures a creamy, tender filling surrounded by tender pasta and a lightly browned cheesy topping.
The texture balances the smooth, cheesy filling with the slight firmness of the pasta shells. The herbs and cheeses create a savory profile that is complemented by the subtle garlic and creamy cheeses. This recipe yields multiple servings, making it suitable for family dinners or entertaining.
Serve warm garnished with parsley alongside garlic bread or a simple salad for a complete Italian-style meal. The recipe notes suggest boiling extra shells in case of breakage, using low-moisture whole milk mozzarella shredded fresh from a block for better melting, and using jarred finely minced garlic for a subtler garlic flavor blending well into the filling.
This dish can be assembled ahead of time and refrigerated or frozen before baking, adding extra baking time when cooking from chilled or frozen states. Proper storage allows leftovers to be kept for several days refrigerated or up to three months frozen.
Ingredients
Manicotti
- 10 manicotti pasta 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 egg
- 3 cloves garlic
- 24 oz. marinara sauce
Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ tsp black pepper
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
- Boil extra pasta shells to replace any that break during cooking.
- Use finely minced jarred garlic for a subtle flavor that blends well in the filling.
- Shred low moisture whole milk mozzarella from a block for best melting and taste.
- The recipe makes about 5 servings, each including two manicotti shells.
- Assemble ahead and refrigerate up to one day before baking; increase baking time by 10-15 minutes when baking chilled.
- Assemble and freeze up to 3 months; thaw fully in the refrigerator before baking and increase baking time accordingly.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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