Description
This classic Manicotti recipe features pasta tubes filled with a creamy ricotta and mozzarella mixture, smothered in rich marinara sauce with a touch of cream, then baked to golden perfection. Perfect for a comforting Italian meal that serves about 7 people.
Ingredients
Scale
Pasta
- 8 oz Manicotti Pasta (14 count)
Sauce
- 3 cups Marinara Sauce (homemade or store-bought)
- 1/4 cup heavy cream (optional, tones down acidity of marinara)
Filling
- 2 large eggs
- 24 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese (8 oz block, divided)
- 1 cup freshly grated parmesan cheese (divided)
- 1/4 cup parsley (plus more for garnish)
- 2 garlic cloves (grated or pressed)
- 3/4 tsp fine sea salt (plus more for pasta cooking water)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp grated nutmeg
Instructions
- Preheat and Cook Pasta: Preheat your oven to 400°F. Bring a large pot of water to a rolling boil, adding about 2 tablespoons of salt so the water tastes like ocean water. Add the manicotti pasta and cook for exactly 5 minutes until barely tender and extra al dente; stir initially to prevent sticking. Drain and immediately rinse under cold water to stop cooking, then drain well.
- Prepare Sauce Base: Stir the heavy cream into the marinara sauce to mellow its acidity. Pour about 1 cup of this creamy marinara into a 9×13 inch casserole dish and tilt to evenly coat the bottom.
- Make the Filling: In a large mixing bowl, lightly beat the eggs. Add the ricotta, half of the shredded mozzarella, half of the grated parmesan, parsley, grated garlic, sea salt, black pepper, and nutmeg. Mix well to combine.
- Fill Pasta: Transfer the cheese mixture to a piping bag with a large round tip, or use a large zip-top bag and cut off a 3/4 inch corner for piping. Carefully fill each manicotti shell with the cheese mixture, then arrange them in a single layer over the sauce in the casserole dish.
- Top and Bake: Pour the remaining creamy marinara sauce over the filled manicotti. Sprinkle the remaining mozzarella and parmesan cheeses evenly on top. Cover the dish with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes until the cheese is melted and golden brown.
- Rest and Serve: Let the manicotti stand for 5 minutes after baking. Garnish with additional chopped parsley and serve warm.
Notes
- The heavy cream in the sauce is optional but helps balance the acidity of the marinara.
- Cook the manicotti pasta slightly under al dente as it will continue cooking in the oven.
- Using a piping bag makes filling the manicotti easier and neater, but a zip-top bag with a cut corner works well too.
- Allowing the dish to rest after baking helps the flavors settle and makes it easier to serve.
