Stuffed Manicotti with Ricotta, Mozzarella, and Parmesan Recipe
Delicious homemade stuffed manicotti filled with a creamy blend of ricotta, mozzarella, Parmesan, and fresh herbs, then baked in savory marinara sauce and topped with melted cheese. This comforting Italian pasta dish is perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 tubes manicotti pasta (boiled until just barely tender)
- 1 tbsp salt (for pasta water)
Cheese Filling
- 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)
Sauce & Topping
- 3 cups marinara sauce (for baking)
- 1 cup mozzarella cheese (for topping)
Instructions
- Boil Pasta: Cook the manicotti tubes in salted boiling water until just barely tender, about 2 minutes less than the package directions recommend. Drain the pasta and lay each tube flat on clean kitchen towels to cool completely, preventing sticking and tearing.
- Mix Filling: In a large mixing bowl, combine ricotta cheese, half of the shredded mozzarella, and Parmesan cheese. Add the beaten eggs, minced garlic, Italian seasoning, chopped parsley, salt, and freshly ground black pepper. Stir thoroughly until the mixture is smooth and creamy, ensuring even seasoning throughout.
- Assemble the Manicotti: Spread a thin layer of marinara sauce over the bottom of a 9×13 inch baking dish. Carefully fill each manicotti tube with the prepared cheese mixture using a spoon or a piping bag for ease and neatness. Place the filled tubes seam-side down in the sauce-lined dish in a single layer. Then, cover the tubes with the remaining marinara sauce followed by the reserved shredded mozzarella cheese.
- Bake: Cover the baking dish tightly with aluminum foil and place in a preheated oven at 375°F (190°C). Bake for 25 minutes to heat through and allow the flavors to meld. After 25 minutes, remove the foil and continue baking for an additional 10 minutes until the cheese topping is golden, bubbly, and slightly browned.
- Rest and Serve: Once baked, remove the manicotti from the oven and let it rest for 10 minutes before serving. This rest time helps the cheese to set and allows the flavors to develop fully, resulting in a delicious, cohesive dish ready to enjoy.
Notes
- Boiling the manicotti tubes just before they are fully cooked prevents them from breaking when stuffed.
- Using whole milk ricotta cheese yields a richer and creamier filling.
- Freshly shredded mozzarella melts better and has superior flavor compared to pre-shredded cheese due to less processing and additives.
- Chilling the baked manicotti briefly helps it hold together when served.
- Piping the cheese filling into the shells is easier and less messy than spooning.
- Leftovers can be refrigerated up to 3 days and reheated covered to maintain moisture.
Keywords: stuffed manicotti, manicotti recipe, baked pasta, ricotta cheese pasta, Italian cuisine, vegetarian pasta dish
