Manicotti Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Additional Time
5 mins
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Total Time
1 hr 10 mins
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Servings
7 people
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Calories
506 kcal
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Course
Main Course, Dinner
Manicotti Recipe
Description
The Manicotti Recipe features large pasta shells filled with a blend of ricotta cheese, mozzarella, Parmesan, eggs, garlic, and parsley, flavored subtly with salt, pepper, and nutmeg. After cooking the manicotti pasta briefly to maintain firmness, the shells are filled and assembled in a baking dish over a base of marinara sauce thinned slightly with heavy cream to reduce acidity. Baking melds the creamy cheese filling with the tomato sauce, producing a rich, tender casserole with a balance of savory and aromatic elements. The texture combines the slight chew of manicotti and the smooth, fluffy cheese interior.
Preparation involves piping the cheese mixture into the manicotti shells, then layering and baking them covered in sauce and cheese. The baking concentrates flavors and softens the pasta to a tender bite without overcooking. This dish can stand as a hearty vegetarian meal or side.
Options include substituting the marinara with Bolognese sauce to add protein, as suggested in the notes. Visual garnish of extra parsley brightens the final presentation.
Ingredients
- 8 oz manicotti pasta 14 ct
- 3 cups marinara sauce homemade or store-bought
- 1/4 cup heavy cream optional (tones down acidity of marinara)
- 2 egg large
- 24 oz ricotta cheese whole milk
- 2 cups mozzarella cheese 8oz block, divided, shredded
- 1 cup Parmesan Cheese divided, freshly grated
- 1/4 cup parsley plus more for garnish
- 2 garlic grated or pressed, clove
- 3/4 tsp salt plus more for pasta cooking water, fine sea salt
- 1/4 tsp black pepper freshly ground
- 1/4 tsp nutmeg grated
Instructions
- Preheat the oven to 400 degrees. Bring a large pot of water to a rolling boil with about 2 Tbsp Salt - add enough salt for it to taste like ocean water. Add pasta and cook until barely tender and extra al dente. I cooked for exactly 5 minutes. Remember it will continue cooking in the oven. Stir the pasta initially to prevent sticking. Drain pasta and immediately rinse under cold water to stop the cooking process then drain well.
- Stir cream into your marinara then pour about 1 cup of this sauce into a 9x13 casserole dish and tilt the pan to spread around the bottom.
- In a large mixing bowl lightly beat 2 eggs then add ricotta, half of the mozzarella, half of the parmesan cheese, parsley, garlic, salt, tsp pepper, and nutmeg.
- Transfer the mixture to a piping bag with a large round tip or use a large zip bag and cut off a 3/4” corner for piping. Fill all of the manicotti pasta and arrange them in a single layer in the prepared casserole dish.
- Pour the remaining marinara over the top and top with the remaining mozzarella and parmesan. Cover with foil and bake covered for 25 minutes then uncover and bake another 10 minutes until cheese is melted and golden. Let stand 5 minutes before serving. Garnish with more parsley and serve.
Notes
- You can increase the protein content by replacing marinara sauce with a ground beef Bolognese sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbs | 36g | |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 139mg | 46% |
| Sodium | 1302mg | 54% |
| Potassium | 582mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1540IU | 31% |
| Vitamin C | 11mg | 12% |
| Calcium | 619mg | 62% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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