Description
This stuffed manicotti recipe features manicotti filled with 3 types of cheese and herbs, baked in marinara sauce, and topped with more cheese for a family-friendly dinner.
Ingredients
Scale
- 8 ounces manicotti
- 16 ounces ricotta cheese
- ½ cup grated parmesan
- 1 cup mozzarella cheese
- 2 eggs
- ¼ cup fresh basil (finely chopped, measured before chopping)
- 1 Tablespoon Italian parsley (finely chopped)
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 24 ounces marinara sauce (about 3 cups)
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Lightly grease a 9×13” glass baking dish, set aside.
- Bring a large pot of salted water to a boil.
- Cook the manicotti in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.
- Strain in a colander and let cool slightly – do not rinse.
- Add the filling ingredients to a large bowl, and stir to combine.
- Evenly spread 1 cup marinara sauce into the bottom of the prepared baking dish.
- Fill each cooked manicotti tube with 3 Tablespoons of the ricotta filling. Arrange the filled manicotti on top of the sauce in a single layer.
- Spread the remaining marinara sauce evenly over the manicotti.
- Evenly sprinkle the mozzarella and parmesan cheese over the top of the sauce.
- Bake in preheated oven for 25-30 minutes until filling is bubbly and cheese is melted.
- Let cool slightly, garnish with fresh herbs if desired, then serve warm.
Notes
- Feel free to adjust herbs according to your preference.
- Allow the dish to cool before serving to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 manicotti
- Calories: 250
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg