Best Easy Manicotti
Al dente pasta stuffed with a creamy three-cheese filling and baked in marinara sauce with extra melted cheese, makes this classic manicotti recipe the ultimate Italian-American comfort food, perfect for easy weeknight dinners and festive family gatherings.
Ingredients
Instructions
Preheat oven to 350℉. In a medium bowl, mix together ricotta, 1 cup mozzarella, ¾ cup parmesan, egg, parsley, nutmeg, and salt and pepper until uniform and creamy.
Bring a large pot of water to a gentle boil and boil shells for 8 minutes. Drain and lay shells in a single layer on a large, lightly greased or nonstick foiled-lined baking sheet.
Spread ½ cup marinara evenly on the bottom of a 9x13” baking dish.
Use a teaspoon or piping bag to gently stuff shells with ricotta mixture. Stuff them full but don’t jam filling aggressively into shells to prevent splitting. Place stuffed manicotti shells in a single layer in coated baking dish. 14 shells will fit but it’ll be tight! It’s okay if they are touching and squeezed in!
Pour remaining marinara over the top of the shells, using the back of a spoon to help coat evenly.
Sprinkle the remaining ¾ cup mozzarella and ½ cup parmesan evenly over the top.
Cover baking dish tightly with foil, and bake for 25 minutes. Remove foil, and bake for another 10-15 minutes until edges are bubbly and cheese is fully melted.
Let stand for 5 minutes before digging in as-is or garnished with more parmesan cheese and parsley!
Nutrition
- Serving Size
- 1 manicotti shell
- Calories
- 198 kcal
- Carbohydrate Content
- 17 g
- Protein Content
- 14 g
- Fat Content
- 8 g
- Saturated Fat Content
- 5 g
- Trans Fat Content
- 0.001 g
- Cholesterol Content
- 39 mg
- Sodium Content
- 533 mg
- Fiber Content
- 1 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 2.4 g
