Easy Stuffed Manicotti
Cheesy stuffed manicotti baked in rich marinara sauce makes a quick and comforting Italian-inspired dinner. Tender pasta shells are filled with a creamy blend of ricotta, mozzarella, and Parmesan, then topped with extra sauce and melted cheese for the perfect golden finish.
Equipment
- 1 large mixing bowl
- 1 whisk or spoon for mixing
- 1 Gallon-sized resealable bag (for piping)
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 9×13-inch baking dish
- 1 oven
Ingredients
- 12 –14 manicotti pasta shells
- 2 cups ricotta cheese
- 3 cups mozzarella cheese divided
- ½ cup Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups marinara sauce divided
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the cheese filling: In a large mixing bowl, combine the ricotta cheese, two cups of shredded mozzarella, and the Parmesan. Crack in the egg, then sprinkle in the salt and black pepper. Stir everything together until the mixture is smooth, creamy, and evenly blended. The texture should be thick enough to hold its shape but soft enough to pipe easily into the pasta shells.
- Transfer filling for piping: Spoon the cheese mixture into a gallon-sized resealable bag. Push the mixture down toward one corner of the bag and squeeze out any air before sealing it. Snip off a small piece of the corner so you can use the bag as a piping tool. This makes it much easier to neatly fill the manicotti without tearing them.
- Boil the manicotti shells: Bring a large pot of salted water to a boil and carefully add the manicotti shells. Cook them until al dente, which means tender but still firm to the bite. Avoid overcooking since they will continue cooking in the oven. Drain the shells in a colander once they’re ready.
- Cool the pasta shells: Run the drained pasta under cold water to stop the cooking process and keep the shells from becoming too soft. This also prevents them from sticking together. Spread them out on a flat surface or lightly greased tray so they are easy to handle when filling.
- Fill each manicotti shell: Using the prepared piping bag, gently squeeze the cheese filling into each shell. Start at one end and fill slowly toward the other. If needed, pipe from both ends so the filling spreads evenly inside. Continue until all of the pasta shells are generously filled.
- Prepare the baking dish: Grease a 9x13-inch baking dish lightly, then spread one cup of marinara sauce across the bottom. Coat the base evenly with sauce to prevent the pasta from sticking or drying out during baking.
- Arrange the stuffed pasta: Place the filled manicotti shells into the baking dish in a single layer. Pour the remaining marinara sauce evenly over the top, making sure each shell is well covered. Sprinkle the last cup of shredded mozzarella cheese across the surface.
- Bake until bubbly and golden: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for about 20–25 minutes, or until the cheese is fully melted and the filling is heated through. For a browned, bubbly top, remove the foil and broil for a few minutes at the end while keeping a close eye to avoid burning.
- Garnish and serve hot: Once the manicotti is finished baking, remove it from the oven and allow it to rest for a few minutes before serving. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve hot with salad, garlic bread, or roasted vegetables for a complete Italian-inspired meal.
Notes
- Cook pasta al dente only: The shells should be slightly firm since they continue cooking in the oven. Overcooked pasta will become too soft and difficult to fill.
- Rinse to stop cooking: Running the shells under cold water halts the cooking process and keeps them from sticking together.
- Pipe instead of spooning: Using a resealable bag or piping bag makes filling easier, faster, and prevents breakage.
- Sauce underneath and on top: Spreading sauce at the bottom prevents dryness and ensures the pasta absorbs flavor evenly while baking.
- Rest before serving: Allowing the dish to cool for a few minutes helps the filling firm up, making serving neater.
