Description
A delicious recipe for stuffed manicotti filled with ricotta and mozzarella cheese, topped with marinara sauce.
Ingredients
Scale
- 10–12 manicotti noodles
- 15 ounces ricotta cheese
- 3 cups grated low-moisture mozzarella cheese (divided)
- 1 cup parmesan cheese (divided)
- 2 tablespoons fresh parsley (chopped, plus more for garnish)
- 2 tablespoons fresh basil (chopped, plus more for garnish)
- 2 large eggs (beaten)
- ½ teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat the oven to 350°F.
- Season your pot of water with a heaping pinch of salt after it boils and before you add the noodles. Cook the manicotti al dente according to package directions, drain and rinse in cold water.
- In a medium bowl, stir together the ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, parsley, basil, eggs, and black pepper. Transfer the mixture to a piping bag for easy filling.
- Spread 1 cup of the sauce in the bottom of a 9×13 inch baking dish.
- Fill a manicotti shell and line it up in the baking dish. Repeat until all the filling is used.
- Top with the remaining sauce, mozzarella, and parmesan cheese. Cover and bake for 20-30 minutes or until the cheese is melted. Broil for the last 1-2 minutes to brown the cheese if desired.
- Remove from the oven and let cool for 10 minutes before garnishing with more fresh parsley and basil. Serve.
Notes
- For a spicier version, add red pepper flakes to the marinara sauce.
- Leftovers can be stored in the refrigerator and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 manicotti
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg