Manicotti
Tender pasta tubes stuffed with a creamy ricotta filling, baked under a rich tomato sauce and topped with fresh basil. A comforting Italian-American classic that's easier than it looks.
- Total time
- 45 min
- Servings
- 6
- Calories
- 480
- Protein
- 24g
Ingredients
- 12 pieces manicotti shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 large egg
- 3 cups marinara sauce
- ¼ cup fresh basil leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F. Spread 1 cup of the 3 cups marinara sauce evenly over the bottom of a 9x13-inch baking dish.
- 2
In a medium bowl, combine 2 cups ricotta, 1 cup of the 2 cups mozzarella, 1 egg, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well mixed.
- 3
Spoon the ricotta mixture into a piping bag or a zip-top bag with a corner snipped off. Pipe the filling into each of the 12 uncooked manicotti shells, filling them evenly.
- 4
Arrange the filled shells in a single layer over the sauce in the baking dish. Pour the remaining 2 cups marinara sauce over the shells, covering them completely.
- 5
Sprinkle the remaining 1 cup mozzarella over the top. Cover the dish with foil and bake for 30 minutes, until the sauce is bubbly and the shells are tender when pierced with a fork.
- 6
Remove the foil and broil for 2-3 minutes, until the cheese is golden and spotty. Let rest for 5 minutes, then garnish with 1/4 cup fresh basil leaves before serving.
- 7
Serve hot, spooning extra sauce from the dish over each portion.
Tools you’ll need
- 9x13-inch baking dish
- Mixing bowl
- Piping bag or zip-top bag
- Foil
- Broiler
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