Italian · Main · Medium
Manicotti
Wide pasta tubes filled with a creamy three-cheese blend, baked in a bright tomato sauce until the tops turn golden. Comfort food at its most classic, ideal for feeding a hungry table.
The whole recipe in 60 seconds
Manicotti, in 5 ideas
- Undercooking the shells slightly keeps them from tearing while you fill them.
- Piping the filling through a bag is the secret to fast, mess-free manicotti.
- A little sauce pooled at the bottom of the dish prevents sticking.
- Stir in 1 cup of cooked spinach for a greener, heartier filling.
- Assemble the whole dish a day ahead and refrigerate; just add 10 minutes to the bake.
What you need
Ingredients
- 14 manicotti shells
- 2 cups whole milk ricotta cheese
- 1.5 cups shredded mozzarella cheese, divided
- 0.75 cup grated Parmesan cheese, divided
- 2 large eggs
- 2.5 cups tomato basil sauce
- 3 tbsp chopped fresh parsley
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp olive oil
How to make it
Directions
- Heat the oven to 375°F and brush the bottom of a 9x13 inch baking dish with olive oil.
- Cook the manicotti shells in salted boiling water for 5 minutes, just enough to soften, then drain and cool on a towel.
- Mix the ricotta, 1 cup mozzarella, 0.5 cup Parmesan, eggs, parsley, salt, and pepper until smooth.
- Spoon the cheese mixture into a large zip-top bag, snip the corner, and pipe it into each shell.
- Spread half the sauce in the dish, arrange the filled shells in a single layer, and cover with the rest of the sauce.
- Top with the remaining mozzarella and Parmesan, cover with foil, and bake 30 minutes.
- Uncover and bake 10 more minutes until the cheese bubbles and browns lightly, then rest 5 minutes before serving.
Eggs bind the ricotta so it stays firm and sliceable, meaning fewer leftovers fall apart and less waste at the table.