Manicotti (3-Cheese Stuffed Pasta)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
8 up to
-
Calories
2629 kcal
-
Course
Main Course
-
Cuisine
Italian
Manicotti (3-Cheese Stuffed Pasta)
Description
Manicotti shells are boiled until softened but still firm, then drained and cooled. The filling combines ricotta cheese, half the mozzarella and parmesan, chopped parsley, Italian seasoning, olive oil, salt, and pepper for a well-seasoned, creamy mixture. The filling is piped into the manicotti shells for easy portioning.
The stuffed manicotti are arranged in a baking dish layered with a portion of spaghetti or marinara sauce at the bottom. Additional sauce is poured over before baking at 350°F until the cheese is melted, bubbly, and slightly browned, about 30 to 40 minutes.
This dish offers comforting textures with tender pasta, creamy cheese inside, and tangy tomato sauce surrounding each piece. It is suitable as a hearty main course for family meals or casual dinners.
The recipe includes options to prepare ahead by refrigerating wrapped in plastic or freezing for up to two months. Bake times adjust if cooking from frozen to ensure the cheese filling is thoroughly heated.
Ingredients
- kosher salt
- 8 ounces manicotti pasta
- 15 ounces ricotta cheese whole milk
- 10 ounces mozzarella cheese torn or sliced, fresh
- 3/4 cup Parmesan Cheese freshly grated
- 1/3 cup parsley plus more for garnish, finely chopped leaves
- 1 tablespoon Italian seasoning (I use my homemade Italian seasoning recipe without added salt)
- black pepper
- extra virgin olive oil
- 3 cups spaghetti sauce or substitute with one 24-ounce jar of marinara, homemade
Instructions
- Get ready. Position a rack in the middle of your oven and heat to 350°F. Bring a large pot of water to a boil and season well with salt.
- Cook the pasta. Add the manicotti to the boiling water and cook until softened but still slightly firm, about 5 to 6 minutes. Drain and cool.
- Prepare the filling. Add the ricotta cheese to a medium mixing bowl, along with half of the mozzarella and parmesan (save the remaining for later). Add the parsley, Italian seasoning and a big pinch of salt and pepper (about 1/2 to 3/4 teaspoon each, depending on whether your Italian seasoning already has salt). Add a drizzle of olive oil and mix until well-combined.
- Get ready to stuff. Add half of the spaghetti sauce to the bottom of a 9 x 13-inch baking dish and tilt to spread. Transfer the filling to a piping bag and fit with a round piping tip. If you don’t have a piping bag, use a large zip-top bag with the corner snipped off.
- Stuff the cooked manicotti shells. When the manicotti tubes are cool enough to handle, squeeze the ricotta filling into each side until completely stuffed. Arrange the stuffed manicotti in the prepared baking dish as you go.
- Layer and bake. Top the stuffed pasta with the remaining spaghetti sauce, parmesan, and mozzarella. Bake on the center rack of your heated oven until the cheese is bubbling and melty, 20 to 30 minutes.
- Rest and serve. Remove the baking dish from the oven and allow it to rest for about 5 to 10 minutes. Garnish with more parsley and serve!
Notes
- Prepare the manicotti ahead by stuffing and wrapping tightly with plastic wrap; refrigerate overnight or freeze up to 2 months.
- Bake refrigerated manicotti for 30-40 minutes until cheese melts and forms a slight golden crust.
- For frozen manicotti, bake from frozen for 50-60 minutes until hot throughout and bubbly.
- Using fresh, high-quality cheeses enhances flavor and texture.
- Season the filling well with Italian herbs and black pepper for balanced taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8up to
Amount Per Serving
Calories 2629 kcal
% Daily Value*
| Calories | 262.9kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 17.8g | 36% |
| Fat | 17.8g | 27% |
| Saturated Fat | 10.6g | 53% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 4.9g | 25% |
| Cholesterol | 63.3mg | 21% |
| Sodium | 867.9mg | 36% |
| Potassium | 394.6mg | 8% |
| Fiber | 1.7g | 7% |
| Sugar | 3.8g | 8% |
| Vitamin A | 1176.2IU | 24% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 398.2mg | 40% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
