manicotti recipe

This easy Manicotti recipe is stuffed with cheese and Italian herbs, covered in Marinara sauce and baked to perfection!

Easy Stuffed Manicotti

manicotti pasta shells

Ricotta cheese (1 16 ounce

mozzarella cheese (shredded, divided)

Parmesan cheese (shredded, divided)

Tablespoon basil pesto

salt

black pepper

marinara sauce

Preheat oven to 375°F.

Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.

Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.

In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.

Place ricotta mixture in a large piping bag or large freezer bag and snip the end.

Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.

Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.

Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.

Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.

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

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

Indulge in a delightful Italian classic with this Manicotti Pasta recipe. These tender pasta shells are generously stuffed with a creamy blend of cheeses, spinach, and aromatic herbs, then baked to perfection in a luscious marinara sauce. Whether you&#039;re preparing a special dinner or simply craving comfort food, this dish is sure to satisfy your cravings. Below, you&#039;ll find both Imperial and Metric measurements for the ingredients.

Manicotti Recipe Stuffed with 4 Cheeses

Butter

Shallot,

Sundried Tomatoes, chopped into very small dice

Spinach Leaves, chopped (if small leaves, leave them whole)

Garlic, chopped

Ricotta Cheese

Mozzarella Cheese

Goat Cheese

Parmesan Cheese

Salt and Pepper to taste

Basil Leaves,

Marinara Sauce

Mozzarella, shredded

Parmesan, shredded

Cook the pasta according to the manufacturer’s directions.

In a Wok, heat the butter over medium heat. When hot, add the shallots and sauté until translucent. Add the spinach and sauté for a couple of minutes. Then, add the garlic and turn off the heat to avoid burning the garlic. Set aside to cool.

In a glass bowl, combine the ricotta, mozzarella, goat cheese, Parmesan, basil, salt, and pepper. Add the reserved spinach mixture and mix well.

Transfer the mixture to a pastry bag and use it to fill the cooked pasta shells.

In a lasagna pan, spread a layer of marinara sauce on the bottom of the dish. Place the filled pasta shells on top and add a little more sauce over the pasta.

Sprinkle with shredded Mozzarella and Parmesan.

Bake in the preheated oven until the inside of the pasta is hot to your liking.

Enjoy your delicious homemade Manicotti Pasta, a flavorful blend of pasta, cheese, and herbs baked to perfection!

Preheat Oven to 350ºF (175ºC)

This manicotti is filled with 3 kinds of cheese and baked to absolute perfection! It&#039;s comfort food at its finest that everyone will go crazy over! It&#039;s definitely sure to please a large crowd!

The Best Manicotti EVER!

manicotti

mozzarella cheese (divided)

parmesan

spinach (chopped)

Italian seasoning

jar marinara sauce,

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Italian Seasoning

Preheat oven to 350 degrees. Cook the manicotti according to package directions and rinse in cold water.

In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg.

Stuff the shells with the cheese mixture. I find that using a piping bag works the best.

In a 9x13 inch, pan add 1 cup of marinara sauce to the bottom. Line the manicotti in an even layer. Cover with remaining sauce and cheese. Bake for 25-30 minutes or until cheese is melted and bubbly.

I worked in the best Italian restaurant and they used crepes for their manicotti and cannelloni.  I can make this low-carb with almond flour crepes!  Thanks for the recipe!

Recipe was delicious! 

Just a little comment! You should never cover sauce with foil in the fridge. First plastic then aluminum foil. The acidity in sauce eats away at the foil and can leave debris in your dish causing stomach upset.

I'll say one thing, and I'm not ashamed to say it. My estimation of Alyssa Rivers as a cook, just skyrocketed. 
Breath of fresh air after eating grilled cheese off the radiator in the can.

Stuffed Manicotti is a delicious Italian-American baked pasta dish with three melty cheeses, tube-like pasta, and marinara sauce cooked to perfection. It comes together quickly, so it’s great for a weeknight meal, but also fancy enough for a holiday party.Our family-friendly manicotti recipe is easy to assemble and is perfect to make ahead or share with a neighbor. We know this will quickly become your go-to recipe.

Manicotti Recipe

oz Manicotti Pasta (14 ct)

Marinara Sauce (homemade

heavy cream (optional (tones down acidity of marinara))

oz whole milk ricotta cheese

mozzarella cheese (8 ounces block, divided)

parmesan cheese (divided)

parsley (plus more for garnish)

garlic (grated

tsp fine sea salt (plus more for pasta cooking water)

tsp black pepper

tsp grated nutmeg

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.

The recipe is great. ThankYou so much. I think you got a great sense of humor.

Your recipes are the best Miss Natasha! Whenever I want to try something new, I come here first because I know your recipes will not disappoint. This one was absolutely delicious! Thank you so much for all that you do.

When looking up a new recipe I always look to see if you have one first.

I'M trying it tomorrow.  Let you know how it comes out, going to make your marinara sauce too!!😍

Natasha, I made your manicotti recipe. It was delicious. I did put my own spin on it as it calls for boiled, al dente shells and my shell were "oven ready". Had enough filling for 24shells. Baked at 350° for 40 mins covered and then 10 mins more uncovered. was yummy. Will freeze half of them. Hope they freeze well and reheat well.
Thank you for the recipe.

https://www.youtube.com/watch?v=FNXU208OOKk

Craving comfort food with a twist? Learn how to create a manicotti dish that's as easy as it is festive—perfect for making your weeknights a little more special.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

MANICOTTI INGREDIENTS:
► 8 oz Manicotti Pasta (12-14 ct)
► 3 cups Marinara Sauce (homemade or store-bought)
► 1/4 cup heavy cream, optional (tones down acidity of marinara)
► 2 large eggs
► 24 oz whole milk ricotta cheese
► 2 cups shredded mozzarella cheese (8oz block), divided
► 1 cup freshly grated parmesan cheese, divided
► 1/4 cup parsley
► 2 garlic cloves, grated or pressed
► salt, black pepper, nutmeg

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/manicotti-recipe/
Ricotta Pancakes Recipe: https://youtu.be/4bdFyM-z8g8

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⏱️TIMESTAMPS⏱️
Intro (0:00 - 0:46)
Cooking the Pasta (0:47 - 1:28)
Preparing the Sauce (1:29 - 2:01)
Making the Filling (2:02 - 3:13)
Stuffing the Pasta (3:14 - 4:00)
Assembling the Casserole (4:01 - 4:33)
Final Touches and Baking (4:34 - 5:24)
Outro (5:25 - 6:00)

CONNECT:
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💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #easymanicotti #weeknightrecipes

Easy Manicotti Recipe - Family Favorite (Perfect for Weeknights!)

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