🧀 Classic Baked Manicotti
This cozy, Italian-inspired dish is perfect for family dinner, meal prep, or even a Pinterest-worthy comfort food post. Creamy ricotta filling + rich marinara + melty cheese = pure comfort.
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🛒 Ingredients
Pasta & Sauce
• 8–10 manicotti pasta shells
• 3 cups marinara sauce (store-bought or homemade)
Cheese Filling
• 15 oz ricotta cheese
• 1 ½ cups shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt & pepper to taste
Optional: ½ lb cooked Italian sausage or ground beef (for a meat version)
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👩🍳 Instructions
1. Cook Pasta
• Boil manicotti shells in salted water until just al dente (slightly firm).
• Drain and lay on parchment paper to prevent sticking.
2. Make the Filling
• In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, Italian seasoning, garlic powder, salt, and pepper.
• If adding meat, stir in cooked sausage or beef.
3. Preheat Oven
• Preheat to 375°F.
4. Fill the Shells
• Spoon filling into a piping bag (or zip-top bag with corner cut).
• Carefully pipe filling into each manicotti shell.
5. Assemble
• Spread 1 cup marinara sauce on the bottom of a 9x13 baking dish.
• Arrange filled shells in a single layer.
• Pour remaining sauce over the top.
• Sprinkle remaining ½ cup mozzarella over everything.
6. Bake
• Cover with foil and bake 25 minutes.
• Remove foil and bake 10–15 more minutes until bubbly and golden.
7. Serve
• Let rest 5 minutes before serving.
• Garnish with fresh parsley and extra Parmesan.
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Making classic baked manicotti at home is truly a rewarding experience, blending simple ingredients into an irresistibly comforting dish. One tip I’ve learned is to not overcook the manicotti shells when boiling; they should be just al dente to avoid breaking when filling. Laying them out on parchment after draining helps prevent sticking, which makes the filling process smoother. For the cheese filling, using fresh ricotta yields a better texture and flavor than pre-packaged varieties. I also find that adding a touch of garlic powder and Italian seasoning enhances the taste without overpowering the creamy cheese blend. If you're aiming for a meatier version, cooked Italian sausage brings a savory depth that pairs perfectly with the cheeses and marinara. When it comes to filling the shells, piping the mixture using a bag or zip-top bag with a corner cut is a game-changer for neatly stuffed manicotti. Spreading marinara sauce at the base of the baking dish keeps the pasta moist while baking and helps create that luscious bubbling top when combined with the shredded mozzarella sprinkled on top. Baking covered with foil initially prevents the cheese from drying out, and uncovering it in the last 10–15 minutes allows the cheese to become golden and bubbly. Letting the dish rest after baking helps the layers set, making it easier to serve without the filling spilling out. This dish is versatile: you can prepare it ahead and refrigerate or freeze it before baking, making it a practical option for meal prep. Plus, it’s always a crowd-pleaser at family dinners or potlucks, delivering rich flavors and cozy vibes that remind me of traditional Italian home cooking. Garnishing with fresh parsley or extra Parmesan before serving adds a nice touch of freshness and visual appeal.
