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Three-Cheese Manicotti

Three-Cheese Manicotti

Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Cheesy, saucy, and perfectly cozy! Tender manicotti tubes are stuffed with a dreamy mix of ricotta, mozzarella, and parmesan, then baked with marinara until gorgeously golden and bubbly. All the joy of baked pasta, no pre-boiling required.
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6 servings

Ingredients

Main Ingredients

  • 12 manicotti shells uncooked
  • 2 cups (450 g) ricotta cheese whole milk preferred; drain if watery
  • 2 cups (200 g) mozzarella cheese shredded, divided
  • 1 cup (90 g) parmesan cheese grated, divided
  • 2 eggs large
  • 1 tbsp dried parsley optional
  • 1 tsp kosher salt
  • 1/2 tsp (0.5 tsp) black pepper
  • 3 cups (700 ml) marinara sauce store-bought or homemade
  • 1/2 cup (120 ml) water

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Aluminum foil
  • Piping Bag or Zip-top Bag

Instructions
 

  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
  2. In a bowl, combine marinara sauce and water. Pour half of this mixture into your baking dish to coat the bottom.
  3. In a separate bowl, mix together ricotta, 1 cup mozzarella, 1/2 cup parmesan, eggs, dried parsley, salt, and pepper until smooth.
  4. Transfer the filling to a piping bag or a large zip-top bag with the corner snipped off.
  5. Pipe cheese filling into each uncooked manicotti shell, filling fully but gently.
  6. Place the stuffed shells in a single layer in the prepared baking dish over the sauce.
  7. Pour the remaining marinara-water mixture evenly over the shells.
  8. Cover the baking dish tightly with aluminum foil and bake for 50 minutes.
  9. Remove the foil, sprinkle the remaining mozzarella (1 cup) and remaining parmesan (1/2 cup) over the top.
  10. Bake uncovered for 10–15 minutes, until the cheese is golden and bubbling.
  11. Let rest for 5–10 minutes before serving.

Notes

For a pop of color and nutrients, stir thawed and squeezed-dry frozen spinach into the filling. The filling can be made ahead and refrigerated. To freeze: assemble but do not bake, cover tightly, and freeze for up to 2 months. Bake from thawed or add 20–30 minutes to bake time if cooking from frozen.

Nutrition

Calories: 440kcal | Carbohydrates: 37g | Protein: 25g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 1160mg | Potassium: 410mg | Fiber: 3g | Sugar: 7g | Vitamin A: 830IU | Vitamin C: 6mg | Calcium: 590mg | Iron: 2.3mg
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