Cheese Stuffed Manicotti

5 from 1 vote

Indulge in the rich and creamy world of this cheese-stuffed manicotti, where tender pasta tubes cradle a dreamy blend of cheeses, all bathed in a luscious marinara sauce. Every bite promises a symphony of flavors, making this dish an unforgettable experience that beckons you back for seconds.

Prep Time30

Cook Time50

Total Time1 20

Course: Dinner

Cuisine: Italian

Servings:

Calories: 494kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

8 ounces manicotti shells about 14 shells
15 ounces ricotta cheese
2 cups mozzarella cheese shredded
1 cup Parmesan cheese grated
1 large egg
1 teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon black pepper
2½ cups marinara sauce
¼ cup Pecorino Romano grated

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C).
Cook the manicotti shells according to the package instructions until al dente. Drain the shells and rinse with cold water to prevent them from sticking together. Set aside.
In a large mixing bowl, combine the ricotta cheese, 1½ cups of shredded mozzarella, ¾ cup of grated Parmesan, egg, parsley, salt, and pepper. Mix until well combined.
Carefully stuff each cooked manicotti shell with the cheese mixture using a spoon, piping bag, or a small plastic bag with a corner snipped off.
Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13-inch (23x33 cm) baking dish. Place the filled manicotti shells in the baking dish in a single layer.
Pour the remaining 1½ cups of marinara sauce over the top of the stuffed manicotti shells, making sure they are fully covered. Sprinkle the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan cheese over the top of the manicotti. If desired, add grated Pecorino Romano cheese as well.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the manicotti from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley, if desired.

Notes

Pasta Prep: Avoid over-boiling the manicotti shells. They should be just pliable for stuffing and will finish cooking in the oven.
Cheese Blend: While ricotta is traditional, consider blending with cottage cheese for a lighter, equally delicious variation.
Freezing: Assemble the manicotti in a freezer-safe dish, but skip the baking step if planning to freeze. When ready to enjoy, bake from frozen, adding an extra 10-15 minutes to the cooking time.
Herbs: Fresh herbs like basil or parsley can be added to the cheese mixture for an extra layer of flavor. Dried herbs work too, but use sparingly as they're more concentrated.

Nutrition