The Best Manicotti Recipe with a Bright and Creamy Lemon Ricotta Filling

Name: The Best Manicotti Recipe with a Bright and Creamy Lemon Ricotta Filling
Ingredients: 1 box (8 oz) manicotti pasta shells: These are the large pasta tubes that will hold our delicious filling.; 32 oz whole milk ricotta cheese, strained of excess liquid: Using whole milk ricotta is essential for a rich, creamy filling. Make sure to strain it well to avoid a watery result.; 1 ½ cups shredded low-moisture, whole milk mozzarella cheese, divided: Low-moisture mozzarella melts beautifully without releasing too much water. We’ll use it in the filling and on top.; 1 cup freshly grated Parmesan cheese, divided: Please, grate your own! It melts better and has a much more complex, nutty flavor than the pre-grated kind.; 1 large egg, lightly beaten: The egg acts as a binder, helping the cheese filling set up nicely as it bakes.; Twist Ingredient: Zest of 1 large lemon: This is the magic ingredient! It adds a wonderful brightness that elevates the entire dish.; ⅓ cup chopped fresh parsley: Adds a clean, peppery freshness to the cheese mixture.; ¼ cup chopped fresh basil, plus more for garnish: Its sweet, aromatic flavor is a classic pairing with tomato and cheese.; ¼ tsp freshly grated nutmeg: A pinch of nutmeg is a classic addition to cheese and cream sauces, adding a subtle warmth and depth.; 1 tsp salt: Essential for bringing out all the flavors.; ½ tsp black pepper: For a little bit of gentle spice.; 32 oz high-quality marinara sauce: Since the sauce is a major component, using a good quality store-bought sauce or your favorite homemade recipe will make a big difference.

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Ingredients

Instructions

First things first, let’s get the oven ready. Go ahead and preheat it to 375°F (190°C). While it’s heating up, grab your trusty 9×13-inch baking dish and give it a light coating of cooking spray or a little olive oil. This will keep the manicotti from sticking to the bottom.
Bring a large pot of water to a rolling boil and salt it generously, like you’re making pasta for any other occasion. Add the manicotti shells and cook them for 2 to 3 minutes less than the package directs. We’re looking for pliable but still very firm, or al dente. They will finish cooking in the oven. Carefully drain them and immediately rinse with cold water to stop them from cooking further. A great trick is to lay them out in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together or tearing while you prepare the filling.
In a large bowl, place your strained ricotta cheese. Using a hand mixer or a sturdy whisk, whip the ricotta for about one to two minutes. You will see it transform from dense to a much lighter, smoother, and creamier texture. This step is key to a non-grainy, fluffy filling!
To your beautifully whipped ricotta, add 1 cup of the mozzarella, ½ cup of the Parmesan, the beaten egg, that gorgeous lemon zest, chopped parsley, chopped basil, nutmeg, salt, and pepper. Use a spatula to gently fold everything together until it’s just combined. Don’t overmix it.
Spread about 1 ½ cups of your marinara sauce evenly across the bottom of the greased baking dish. This creates a bed for the manicotti to rest on, preventing them from sticking and ensuring they soak up flavor from the bottom.
The easiest, cleanest way to fill the shells is with a piping bag. If you don’t have one, a large zip-top plastic bag works just as well. Just spoon the filling into the bag, push it down to one corner, and snip off the tip. Carefully pipe the cheese mixture into each cooked manicotti shell until it’s full.
As you fill each shell, arrange it in a single, snug layer in the baking dish right on top of the sauce. It’s okay if they’re touching, you want them to be cozy in there.
Pour the rest of the marinara sauce over the filled manicotti. Make sure you cover them completely so the pasta doesn’t dry out in the oven. Then, sprinkle the remaining ½ cup of mozzarella and ½ cup of Parmesan cheese evenly over the top.
Cover the dish tightly with aluminum foil. This traps the steam and helps the pasta cook through evenly. Bake for 25 minutes. Then, carefully remove the foil and pop it back in the oven to bake for another 15 to 20 minutes. You’ll know it’s done when the sauce is bubbly and the cheese on top is melted and turning a lovely light golden brown.
This might be the hardest step! Let the manicotti rest on the counter for about 10 minutes before you serve it. This allows the filling to set, making it much easier to slice and serve without it falling apart. Garnish with a little fresh basil for a pop of color and flavor, and then enjoy!