Creamy Baked Manicotti with Ricotta and Parmesan Recipe

Introduction

Manicotti is a classic Italian-American baked pasta dish featuring tender pasta tubes stuffed with a creamy cheese filling, all smothered in rich marinara sauce. This comforting meal is perfect for family dinners or special occasions, delivering hearty flavors with every bite.

Ingredients

• 3 cups marinara sauce*
• 16 no-boil lasagna noodles*
• 3 cups ricotta cheese
• 2 cups freshly grated Parmesan cheese
• 8 ounces shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped parsley (or 2 1/2 teaspoons dried parsley)
• 1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)

Instructions

1. Step 1: Prepare the marinara sauce or use your favorite store-bought variety.
2. Step 2: In a medium bowl, mix ricotta, 1 cup of Parmesan cheese, mozzarella cheese, eggs, salt, pepper, parsley, and basil until well combined. Set aside.
3. Step 3: Pour about 1 inch of boiling water into a large casserole dish. Add the dry noodles a few at a time, letting them soak for about 5 minutes until pliable. Use a fork to separate the noodles and prevent sticking. Remove and lay out in a single layer on a plate.
4. Step 4: Spread 1 1/2 cups of marinara sauce evenly over the bottom of a 9×13 inch baking dish. Place a pliable noodle in front of you and spoon approximately 1/4 cup of the cheese mixture along the bottom short edge. Roll the noodle up to enclose the filling and place seam side down in the baking dish. Repeat with all 16 noodles, arranging in two rows.
5. Step 5: Pour the remaining marinara sauce over the rolled manicotti. Cover the dish with aluminum foil and bake at 375°F (190°C) for about 40 minutes, until bubbly. Remove the foil, sprinkle the remaining 1 cup Parmesan cheese on top, and bake uncovered for another 5-7 minutes until the cheese is melted and golden. Let rest 10-15 minutes before serving.

Tips & Variations

• If you can’t find no-boil noodles, boil regular lasagna noodles until al dente before filling.
• Add sautéed spinach or cooked ground meat to the cheese mixture for extra flavor and texture.
• Use fresh herbs for a brighter taste, or dried herbs if fresh aren’t available.
• For a lighter option, substitute part of the ricotta with cottage cheese.

Storage

Store leftover manicotti tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the entire dish covered with foil in a 350°F (175°C) oven until heated through. You can freeze baked manicotti in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make manicotti ahead of time?

Yes, you can prepare and assemble manicotti a day in advance. Keep the assembled dish covered in the refrigerator and bake as directed when ready to serve, adding a few extra minutes to the baking time if needed.

What can I use instead of no-boil lasagna noodles?

If no-boil noodles aren’t available, regular lasagna noodles boiled until just tender work well. You can also use manicotti shells directly, which require filling and baking similarly.