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Baked Cheese Manicotti

Baked Cheese Manicotti
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Baked Cheese Manicotti is a warm, comforting Italian-American pasta dish featuring tender manicotti shells stuffed with a creamy ricotta, mozzarella, parmesan, and herb filling, baked under a rich marinara sauce with melted cheese. Perfect for family dinners or gatherings, it’s simple to prepare, customizable, and delivers rich, cheesy goodness in every bite.

Ingredients

Scale

Pasta

  • 12 manicotti shells

Cheese Filling

  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg
  • 2 tablespoons fresh basil or parsley, chopped

Sauce and Topping

  • 3 cups marinara sauce, divided
  • Additional shredded mozzarella and Parmesan cheese for topping (about 1/2 cup each)

Instructions

  1. Prepare the Pasta Shells: Cook the manicotti shells according to package instructions until just al dente. Drain them and lay the shells on a baking sheet to cool slightly before filling to prevent tearing.
  2. Make the Cheese Filling: In a mixing bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan, the egg, and chopped fresh basil or parsley. Mix well until smooth and creamy, ensuring the egg is fully incorporated to bind the mixture.
  3. Stuff the Shells: Using a spoon or piping bag, carefully fill each manicotti shell with the cheese mixture. Handle gently to avoid breaking the pasta. Arrange the filled shells neatly in a baking dish that has been lightly spread with half of the marinara sauce.
  4. Assemble and Bake: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with the remaining mozzarella and Parmesan cheeses. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30-35 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown and bubble beautifully.
  5. Rest and Serve: Let the baked manicotti rest for 10 minutes before serving to allow it to set and make slicing easier. Garnish with fresh basil or chopped parsley as desired.

Notes

  • Cook manicotti shells just until al dente to keep them intact for stuffing.
  • Use fresh herbs like basil or parsley to brighten up the flavor of the cheese filling and sauce.
  • The egg in the filling helps bind the cheeses and maintain a firm, yet creamy texture.
  • Be generous with marinara sauce to keep the dish moist and flavorful during baking.
  • Allow the baked dish to rest for 10 minutes before serving for best texture and easier slicing.
  • No-boil manicotti shells can be used; just add extra sauce to ensure softness.
  • Leftovers store well refrigerated up to 3 days or frozen up to 2 months.
  • Reheat covered with foil at 350°F (175°C) or microwave single portions for convenience.

Nutrition

Keywords: baked cheese manicotti, cheesy manicotti, ricotta pasta bake, Italian comfort food, vegetarian pasta dish, family dinner, creamy manicotti

Find it online: https://marybaking.com/baked-cheese-manicotti/