Description
Delicious and comforting Three Cheese Manicotti filled with a creamy blend of ricotta, mozzarella, parmesan, fresh basil, and herbs, baked in a rich marinara sauce until hot and bubbly. This classic Italian-American dish is perfect for a family dinner or special occasion.
Ingredients
Scale
Pasta
- 1 (8 ounce) box manicotti shells (14 pasta shells)
- 1 tablespoon olive oil
Cheese Filling
- 32 ounces ricotta cheese
- 4 garlic cloves (minced or grated)
- 2½ cups shredded mozzarella cheese (9 ounces)
- 1 cup grated parmesan cheese (divided, 4 ounces)
- ½ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
Sauce
- 3 cups marinara sauce (24 ounces, homemade or store bought)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F. Lightly coat a 13×9 inch baking dish with non-stick oil spray and set it aside.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook for 6 to 7 minutes until just tender. Drain the pasta shells and return them to the pot with a drizzle of olive oil to keep them from sticking together. Let them cool while you prepare the filling.
- Make Cheese Filling: In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, ½ cup grated parmesan, minced garlic, chopped fresh basil, salt, black pepper, and ground nutmeg. In a separate small bowl, whisk the eggs and then add them to the cheese mixture. Gently mix everything until well combined to form a creamy filling.
- Prepare Baking Dish: Spread 1½ cups of marinara sauce evenly in the bottom of the prepared baking dish to create a flavorful base.
- Stuff Manicotti Shells: Spoon half of the cheese filling into a plastic food bag and snip off one corner. Hold one pasta shell at a time and pipe the filling carefully inside. Arrange each filled shell in the marinara-covered dish. Repeat this process with the remaining pasta shells and filling.
- Add Sauce and Bake Covered: Pour the remaining marinara sauce over the filled pasta shells. Spray a piece of foil with non-stick oil to prevent sticking, cover the baking dish tightly with foil, and place it in the oven. Bake covered for 20 minutes, then remove the foil and bake uncovered for an additional 10 to 15 minutes, until the sauce is hot and bubbly.
- Add Toppings and Final Bake: Remove the dish from the oven, sprinkle the remaining shredded mozzarella and grated parmesan cheese over the top of the manicotti. Return the dish to the oven and bake for another 5 minutes, or until the cheese melts and starts to brown slightly.
- Garnish and Serve: Once baked, garnish the manicotti with additional chopped fresh basil for a burst of color and freshness. Serve hot and enjoy!
Notes
- This recipe uses a blend of ricotta, mozzarella, and parmesan cheeses for a rich, creamy filling.
- Using fresh basil adds wonderful aroma and flavor to the dish.
- Make sure to lightly coat the foil with non-stick spray to prevent cheese from sticking.
- Manicotti shells are delicate when cooked; handle gently when filling to avoid tearing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 manicotti shell
- Calories: 281 kcal
- Sugar: 3 g
- Sodium: 611 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.002 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 74 mg
