Description
Cheese Manicotti is a comforting Italian-inspired baked pasta dish featuring uncooked manicotti shells filled with a creamy mixture of ricotta, mozzarella, and parmesan cheeses, all baked in a savory marinara sauce. This no-boil recipe delivers a rich, cheesy dinner perfect for family gatherings or cozy meals any night of the week.
Ingredients
Scale
Cheese Filling
- 3 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 egg, lightly beaten
- 2 teaspoons parsley flakes
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Pasta and Sauce
- 1 (8 ounce) package uncooked manicotti pasta
- 24 ounces spaghetti sauce
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions
- Prepare Cheese Mixture: In a medium-sized bowl, combine ricotta cheese, 1 1/2 cups of shredded mozzarella, parmesan cheese, lightly beaten egg, parsley flakes, dried basil, salt, and pepper. Mix thoroughly until all ingredients are well blended.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spread 1/2 cup of spaghetti sauce evenly over the bottom of a 9×13-inch baking pan to prevent sticking and add flavor.
- Fill Manicotti Shells: Spoon the cheese mixture into a Ziploc plastic bag and clip one bottom corner about 1/2 inch to create a piping bag. Pipe the cheese filling carefully into each uncooked manicotti shell starting from one end until it is about half full, then fill the other end to completely stuff the shell without tearing.
- Arrange Shells: Place the filled manicotti shells side by side in the prepared 9×13 baking pan on top of the sauce.
- Add Sauce and Bake: Pour the remaining spaghetti sauce evenly over the manicotti shells, ensuring each shell is covered. Cover the pan tightly with aluminum foil and bake in the preheated oven for 55 minutes.
- Add Topping and Finish Baking: Carefully remove the foil from the pan and sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top of the shells. Return the pan to the oven and bake uncovered for an additional 5 minutes or until the cheese is fully melted and bubbly.
Notes
- This recipe uses uncooked manicotti pasta, eliminating the need to boil the noodles beforehand.
- The filling is rich and creamy, combining ricotta, mozzarella, and parmesan cheeses for optimal flavor and texture.
- Covering the pan while baking helps cook the pasta through and prevents the sauce from drying out.
- For a fresh variation, garnish with chopped fresh basil or parsley before serving.
- This dish pairs perfectly with a side salad or garlic bread for a complete Italian meal.
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 5 g
- Sodium: 881 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 94 mg
