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Manicotti

Homemade manicotti stuffed with creamy ricotta baked in marinara sauce and topped with melted mozzarella
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  50 min

Ingredients

  • 8 ounces manicotti
  • 16 ounces ricotta cheese
  • 8 ounces shredded mozzarella cheese
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 large eggs, beaten
  • ½ cup finely chopped flat leaf parsley
  • 1 garlic clove, grated
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 1 24-ounce) jar marinara sauce, store-bought or homemade
  • 8 ounces fresh mozzarella, cut into 1-inch cubes

Method

  1. Preheat the oven to 350°F degrees with a rack in the center position. 
  2. Bring a large pot of water to a boil over high heat and salt it. Add the manicotti and cook until al dente according to package instructions. Drain the pasta, then rinse with cold water. 
  3. Meanwhile, in a medium bowl, combine the ricotta, shredded mozzarella, Parmesan, eggs, parsley, garlic, Italian seasoning, remaining ½ teaspoon salt, and pepper. Transfer the cheese mixture to a piping bag or zip top bag with the corner trimmed with a 1-inch opening. Fill the manicotti. (see Note)
  4. Add half of the marinara sauce to the bottom of a 9x13-inch baking dish. Arrange the filled manicotti in an even layer. Cover with remaining sauce and top with cubed mozzarella. 
  5. Cover the baking dish with foil and bake for 20 minutes. Remove the dish from the oven and discard the foil. Transfer the baking dish back to the oven and bake, uncovered, until the cheese on top is melted and the sauce is bubbly, about 20 minutes.
  6. Serve topped with additional Parmesan and freshly cracked black pepper. 

Notes

To avoid breaking the pasta tube while filling, fill half the manicotti through one end and then continue filling through the other end.