cheese manicotti

This easy Manicotti recipe is made by stuffing a lasagna noodle with a three cheese mixture, covering it in homemade sauce, and baking it in the oven.

Manicotti

recipe easy Marinara Sauce (,

no-boil lasagna noodles*

ricotta cheese

parmesan cheese

mozzarella cheese

eggs

salt

black pepper

parsley

basil leaves (, chopped (or 1 teaspoon dried basil))

Adjust oven rack to middle position and heat oven to 375 degrees.

Make the sauce. My easy homemade marinara uses basic pantry ingredients and is ready in about 15 minutes! The taste is incomparable to store-bought (but I wont judge if you&#39;re in a pinch and need to use the jarred stuff).

Cheese Filling: In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

Prepare noodles: Pour 1 inch boiling water into a large casserole dish . Add dry noodles, a few at a time, allowing them to soak until pliable, about 5 minutes. Use a fork to help separate the noodles if needed, to prevent them from sticking together. Remove noodles from water and place in single layer on a plate.

Assemble: Spread bottom of a 9x13 inch baking dish evenly with 1 1/2 cups red sauce. Place one pliable noodle in front of you and scoop ab out 1/4 cup cheese mixture in a line along the bottom short end. Roll all the way up into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish).

Bake: Pour remaining red sauce over the filled pasta. Cover dish with aluminum foil and bake for about 40 minutes, until bubbly. Remove cover and sprinkle on  remaining 1 cup Parmesan. Bake until cheese is melted and bubbly, about 5-7 minutes. Remove from oven and rest for 10-15 minutes before serving.

https://content.jwplatform.com/videos/LqsMuCOB.mp4

An extra creamy, indulgent version of a comfort food classic. 

Million Dollar Manicotti

oz cream cheese, softened

Parmesan cheese, grated

mozzarella cheese, grated and divided

egg,

garlic,

Italian seasoning

basil

oz manicotti shells, uncooked

(24 oz) jar marinara sauce

beef

salt and black pepper,

Preheat oven to 350°F and set aside a 9x13-inch baking dish.

Bring a large pot of salted water to a boil, then cook manicotti shells just 3-4 minutes. They should be pliable, but NOT fully al dente. Drain and let cool.

In a large skillet over medium heat, season ground beef with salt and pepper and cook until no longer pink. Drain grease, if needed, then stir in marinara sauce until simmering. Remove from heat.

Spoon 1/2 cup of the meat sauce in the baking dish, then set the rest aside.

In a large bowl, stir together the ricotta, cream cheese, Parmesan cheese, 2 cups of the mozzarella cheese, egg, garlic, Italian seasoning, and dried basil until well combined. Season to taste with salt and pepper.

Transfer the mixture to a piping bag and pipe filling into manicotti shells. Line filled shells up in baking dish.

Spoon remaining meat sauce over the manicotti, then cover dish tightly with foil and bake until shells are tender and sauce is bubbling, about 40 minutes.

Uncover dish, top with remaining mozzarella and return to oven until cheese is bubbly and melted, about 10 minutes.

Let rest 5 minutes before serving. Enjoy!

Stuffed Manicotti cooks right in the sauce, no pre-cooking needed! This easy manicotti skillet makes an Italian dinner in only 30 minutes!

Cheese Stuffed Manicotti Skillet Recipe + Video

extra virgin olive oil

pepper (divided)

red pepper flakes (optional)

can fire roasted diced tomatoes with garlic

tomato sauce

tomato paste

egg (lightly beaten)

container part skim ricotta cheese

parmesan cheese (divided)

manicotti shells (uncooked)

water

mozzarella cheese (divided)

parsley (optional garnish)

Warm oil in a large (10-inch) skillet over medium high-heat, add beef and sprinkle with ½ tsp salt, ½ tsp pepper and red pepper flakes. Cook beef until cooked though, stirring occasionally. Drain if necessary.

Meanwhile in a medium bowl combine ricotta cheese, ½ cup Parmesan cheese, ½ cup shredded cheese, egg and ½ tsp salt and ½ tsp pepper. Mix until well blended.

Fill a 1 gallon resealable bag with ricotta mixture. Clip off the tip of the bag (so it is still small enough to fit inside manicotti shell). Stick a clean finger about 1” into one end of the shell and place end of bag into the other end of the manicotti shell and squeeze mixture into shell until no more will fit. Turn shell over and fill the remaining portion. Repeat until all shells are filled.

Add tomatoes, sauce, paste, Italian seasoning and water. Turn heat to high. Place stuffed manicotti into sauce. Press down to get them under the sauce mixture. Spoon sauce over shells. Cover skillet to bring to a boil, reduce to simmer (sauce should still be bubbling). Cook covered until pasta is al dente, about 10 minutes.

Sprinkle remaining cheese over top of skillet, allow cheese to melt. Sprinkle with fresh parsley if desired.

Serve and enjoy!

Restaurant quality manicotti! I love this recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1636667095/kwbbxiq8x7vbsperlzfz.mp4

This cheese manicotti cooks right in the sauce, no pot or strainer needed! Have this easy skillet meal on the table in just 30 minutes.

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Manicotti

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Top 3 cheese manicotti recipes from across the web

The most viewed cheese manicotti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Manicotti

Million Dollar Manicotti

Cheese Stuffed Manicotti Skillet Re...

The most viewed cheese manicotti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine