Description
Indulge in the comforting flavors of authentic Italian manicotti. Tender pasta shells envelop a rich, creamy ricotta filling and are generously topped with marinara sauce, mozzarella, and Parmesan. This dish is perfect for family dinners and gatherings, combining ease of preparation with exquisite taste. With every bite, you’ll experience a delightful blend of savory herbs and warm cheese that brings everyone together. Get ready to impress your guests with this delicious classic!
Ingredients
- 12 large manicotti shells
- 15 oz ricotta cheese (whole milk)
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce (homemade or store-bought)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil (chopped)
- 1 large egg
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water in a large pot; cook manicotti shells until al dente (7-8 minutes). Drain and set aside.
- In a bowl, mix ricotta, one beaten egg, half the mozzarella, Parmesan, salt, pepper, and chopped basil until smooth.
- Fill each manicotti shell with the ricotta mixture using a spoon or piping bag.
- Spread half the marinara sauce in a baking dish; place filled shells on top.
- Pour the remaining marinara over the shells and sprinkle with leftover mozzarella.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed manicotti (approximately 300g)
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
Keywords: - Customize fillings: Consider spinach or mushrooms for added flavor. - For gluten-free options: Use gluten-free pasta shells and ensure all ingredients are gluten-free. - Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F.