Name: Stuffed Manicotti with Ricotta, Mozzarella, and Parmesan Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 tubes manicotti pasta (boiled until just barely tender); 1 tbsp salt (for pasta water); 2 cups ricotta cheese (whole milk); 1 ½ cups mozzarella cheese (freshly shredded, divided); ½ cup Parmesan cheese (freshly grated); 2 large eggs (beaten); 2 cloves garlic (minced); 1 tsp Italian seasoning; 2 tbsp fresh parsley (chopped); ½ tsp salt; ¼ tsp black pepper (freshly ground); 3 cups marinara sauce (for baking); 1 cup mozzarella cheese (for topping)

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Introduction

Stuffed manicotti is a classic Italian-American dish featuring pasta tubes filled with a creamy, cheesy mixture baked in marinara sauce. It’s comforting, flavorful, and perfect for family dinners or special occasions.

Two rolled pasta pieces filled with ground meat sit on a white plate with a light blue pattern. Each roll has three visible layers: the bottom layer is yellow pasta, the middle layer is rich dark brown meat sauce with a chunky texture, and the top layer is melted white cheese sprinkled with small green herb pieces. Extra meat sauce spreads around the bottom of the rolls on the plate. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 tubes Manicotti pasta (boiled until just barely tender)
1 tbsp Salt (for pasta water)
2 cups Ricotta cheese (whole milk, not part-skim)
1 ½ cups Mozzarella cheese (freshly shredded, divided)
½ cup Parmesan cheese (freshly grated)
2 large Eggs (beaten)
2 cloves Garlic (minced)
1 tsp Italian seasoning
2 tbsp Fresh parsley (chopped)
½ tsp Salt
¼ tsp Black pepper (freshly ground)
3 cups Marinara sauce (for baking)
1 cup Mozzarella cheese (for topping)

Instructions

Step 1: Cook the manicotti tubes in salted boiling water until just barely tender, about 2 minutes less than the package directions. Drain and lay them flat on clean kitchen towels to cool completely.
Step 2: In a large bowl, combine ricotta, half of the shredded mozzarella, and grated Parmesan. Add the beaten eggs, minced garlic, Italian seasoning, chopped parsley, salt, and black pepper. Stir until the mixture is smooth and creamy.
Step 3: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
Step 4: Carefully fill each manicotti tube with the cheese mixture using a spoon or piping bag. Place the filled tubes seam-side down in the baking dish.
Step 5: Pour the remaining marinara sauce over the filled manicotti and sprinkle with the remaining mozzarella cheese.
Step 6: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes.
Step 7: Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
Step 8: Let the manicotti rest for 10 minutes before serving to allow the flavors to set.

Tips & Variations

Use a piping bag to fill the manicotti tubes easily without mess.
Try adding cooked spinach or sautéed mushrooms to the cheese filling for extra flavor and nutrition.
Fresh herbs like basil or oregano can replace or complement the parsley for a different herbal note.
For a spicier version, add red pepper flakes to the filling or sauce.

Storage

Store leftover stuffed manicotti covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 15-20 minutes, or microwave individual servings on medium power.

How to Serve

Two rolled pasta shells are filled with a thick, chunky dark brown meat sauce and placed side by side on a white patterned plate. Each pasta roll is covered with a melted layer of white cheese that looks creamy and slightly browned, sprinkled lightly with green parsley. The rich meat sauce spills out from the pasta ends and pools around the base of the rolls. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed manicotti in advance?

Yes, you can assemble the manicotti a day ahead and keep it covered in the refrigerator. Bake when ready, adding a few extra minutes to the baking time if coming straight from the fridge.

What can I use if I don’t have manicotti pasta?

You can substitute large pasta shells or cannelloni tubes, which work similarly for stuffing and baking with cheese and sauce.