Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Baked Manicotti with Ricotta, Mozzarella, and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 46 reviews

This classic Manicotti recipe features pasta tubes filled with a creamy ricotta cheese mixture, smothered in rich marinara sauce, and topped with melted mozzarella and parmesan. Perfectly baked to golden, bubbly perfection, this comforting Italian-American dish is ideal for family dinners or special occasions.

  • Total Time: 1 hour 10 minutes
  • Yield: 7 servings

Ingredients

Pasta and Sauce

  • 8 oz Manicotti Pasta (14 count)
  • 3 cups Marinara Sauce (homemade or store-bought)
  • 1/4 cup heavy cream (optional, tones down acidity of marinara)
  • 2 Tbsp Salt (for pasta water)

Cheese Filling

  • 2 large eggs
  • 24 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese (8 oz block, divided)
  • 1 cup freshly grated parmesan cheese (divided)
  • 1/4 cup parsley (plus more for garnish)
  • 2 garlic cloves (grated or pressed)
  • 3/4 tsp fine sea salt (plus more for pasta cooking water)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp grated nutmeg

Instructions

  1. Preheat and Boil Pasta: Preheat your oven to 400°F (205°C). Bring a large pot of water to a rolling boil, adding about 2 tablespoons of salt—enough to make it taste like seawater. Add the manicotti pasta and cook for exactly 5 minutes until barely tender and extra al dente. Stir initially to prevent sticking. Drain and immediately rinse under cold water to stop cooking, then drain well.
  2. Prepare the Sauce Base: Stir the heavy cream into the marinara sauce to mellow the acidity, then pour about 1 cup of this sauce into a 9×13 inch casserole dish, tilting to evenly coat the bottom.
  3. Make the Cheese Filling: In a large mixing bowl, lightly beat the two eggs. Add the ricotta cheese, half of the shredded mozzarella, half of the parmesan cheese, parsley, grated garlic, sea salt, black pepper, and grated nutmeg. Mix thoroughly to combine all ingredients evenly.
  4. Fill the Manicotti: Transfer the cheese mixture to a piping bag fitted with a large round tip, or use a large resealable plastic bag with a 3/4-inch corner cut off. Carefully pipe the mixture into each manicotti shell, then arrange them in a single layer over the marinara sauce in the casserole dish.
  5. Add Toppings and Bake: Pour the remaining marinara sauce over the filled manicotti. Sprinkle the remaining shredded mozzarella and parmesan cheese evenly on top. Cover the dish with aluminum foil and bake for 25 minutes. Then uncover and bake an additional 10 minutes until the cheese is melted and golden brown.
  6. Rest and Serve: Let the manicotti stand for 5 minutes after baking. Garnish with additional chopped parsley for freshness and serve warm.

Notes

  • Do not overcook the manicotti pasta during boiling; it will continue to cook in the oven. Slightly undercooking ensures perfect texture.
  • Using heavy cream in the marinara sauce helps to reduce acidity and adds a subtle richness.
  • Rinsing the pasta with cold water immediately after boiling stops the cooking process and prevents sticking.
  • If you don’t have a piping bag, a resealable plastic bag with the corner snipped off works great for filling the manicotti.
  • Covering the dish while baking helps the pasta cook evenly and prevents the cheese from drying out.
  • Allowing the dish to rest a few minutes before serving helps the filling set for easier slicing.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/creamy-baked-manicotti-with-ricotta-mozzarella-and-parmesan-recipe/