Manicotti Recipe

“Discover the best manicotti recipe filled with creamy ricotta and mozzarella cheese, topped with savory marinara sauce. This easy manicotti dish is perfect for a weeknight dinner or special occasion. Made with al dente pasta shells, homemade or store-bought marinara, and a delicious blend of cheeses, it’s a comforting, crowd-pleasing Italian meal. Whether you’re making it for the family or serving guests, this baked manicotti recipe will impress everyone. Try it today and enjoy a hearty, flavorful dinner that’s sure to satisfy!”

Ingredients:

• 8 oz manicotti pasta (14 pieces)
• 3 cups marinara sauce (homemade or store-bought)
• 1/4 cup heavy cream (optional, helps tone down acidity)
• 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 fresh parsley (plus extra 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:

1. Preheat the oven to 400°F (200°C). Bring a large pot of water to a rolling boil, adding about 2 tablespoons of salt. Add the manicotti pasta and cook for about 5 minutes, until barely tender and still al dente. Remember, it will continue cooking in the oven. Stir occasionally to prevent sticking. Drain the pasta and rinse it under cold water to stop the cooking process, then drain well.
2. Stir the heavy cream into the marinara sauce, then pour about 1 cup of the sauce into a 9×13-inch casserole dish. Tilt the dish to evenly spread the sauce across the bottom.
3. In a large mixing bowl, lightly beat the eggs, then add the ricotta, half of the mozzarella, half of the Parmesan, parsley, garlic, salt, pepper, and nutmeg. Mix until fully combined.
4. Transfer the ricotta mixture to a piping bag fitted with a large round tip, or use a large zip-top bag with a corner snipped off. Pipe the filling into the manicotti pasta shells, filling them generously.
5. Arrange the stuffed manicotti in a single layer in the prepared casserole dish. Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
6. Cover the dish with foil and bake for 25 minutes. Then uncover and bake for an additional 10 minutes, until the cheese is melted and golden.
7. Let the dish stand for 5 minutes before serving. Garnish with extra parsley and enjoy!

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Tips

• Preventing Pasta from Sticking: Stir the pasta frequently in the boiling water to keep the shells from sticking together.
• Freezing Option: Prepare the dish ahead of time and freeze before baking. When ready to cook, bake directly from frozen, adding 10-15 extra minutes to the cooking time.

Variations and Substitutions

• Meat Lovers: Add cooked ground beef, turkey, or sausage to the ricotta mixture for a heartier dish.
• Dairy-Free: Substitute ricotta and mozzarella with dairy-free versions and skip the cream for a lighter option.
• Herbs: Use basil or oregano in place of parsley for a different flavor twist.

FAQs

Can I make manicotti in advance?
Yes, you can prepare the manicotti up to the point of baking. Cover the dish tightly and refrigerate for up to 24 hours before baking.

Can I use regular spaghetti sauce instead of marinara?
Yes, though marinara provides a richer flavor. Spaghetti sauce works just fine if you prefer it.

Serving Suggestions

• Serve manicotti with a side of garlic bread and a simple green salad with balsamic vinaigrette for a complete meal.
• Pair with a glass of red wine, such as Chianti or Merlot, for an authentic Italian dinner experience.

Why You’ll Love This Recipe

This classic manicotti recipe is a comforting, crowd-pleasing dish that’s packed with creamy, cheesy goodness. The perfect balance of flavors, from the smooth ricotta filling to the rich marinara sauce, makes this a family favorite that’s easy to prepare and always satisfying. Plus, it’s versatile enough to customize with your favorite ingredients!