Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe
Classic Italian manicotti stuffed with a creamy ricotta and mozzarella cheese mixture, baked in a rich marinara sauce and topped with melted cheese and fresh basil. This comforting baked pasta dish is perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 manicotti shells
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- Salt and pepper to taste
Sauce & Topping
- 3 cups marinara sauce (store-bought or homemade)
- ¼ cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the manicotti.
- Cook Pasta Shells: Boil salted water in a large pot, then cook the manicotti shells until they are al dente. Drain and allow the shells to cool so they are easier to handle when stuffing.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, garlic powder, salt, and pepper. Mix well until you have a smooth and creamy cheese filling.
- Stuff Shells: Carefully fill each manicotti shell generously with the cheese mixture, ensuring each shell is well stuffed but not overfilled to prevent bursting.
- Arrange in Baking Dish: Spread half of the marinara sauce evenly on the bottom of a baking dish. Place the stuffed shells neatly on top of the sauce layer.
- Add Sauce and Toppings: Pour the remaining marinara sauce over the shells. Then sprinkle the rest of the shredded mozzarella cheese evenly over the top, followed by the chopped fresh basil.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese topping is bubbly and golden brown.
Notes
- Cooking shells al dente prevents them from becoming too soft and breaking during stuffing and baking.
- Use fresh basil for a vibrant flavor boost, but dried basil can be substituted if fresh is unavailable.
- Make sure to cover the dish during the first phase of baking to keep the shells moist and prevent the cheese from drying out.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- For a meatier version, consider adding cooked ground beef or Italian sausage to the cheese filling.
Keywords: manicotti, baked pasta, ricotta cheese, Italian recipe, cheesy pasta, marinara sauce, comfort food
