Simple Italian Manicotti
This easy baked manicotti recipe features stuffed pasta shells filled with a cheesy ricotta mixture, topped with spaghetti sauce and Parmesan, and baked to bubbly perfection.
Ingredients
- 5 ½ ounces manicotti pasta
- 1 pint part-skim ricotta cheese
- 8 ounces mozzarella cheese shredded
- ¾ cup Parmesan cheese (grated,divided)
- 2 large eggs
- 1 tsp dried parsley
- Salt and ground black pepper to taste
- 1 jar of spaghetti sauce (16-ounce)
Instructions
Prepare the Manicotti
- Start by cooking the manicotti pasta. Bring a large pot of water to a boil.Add the manicotti and cook according to the package directions, usually about 10 to 12 minutes, until the pasta is al dente (firm to the bite).Drain the pasta and rinse it with cold water to stop it from cooking further and to make it easier to handle.
Preheat the Oven
- While the pasta is cooking, preheat your oven to 350°F (175°C).This will ensure that the oven is at the right temperature when you're ready to bake the manicotti.
Mix the Cheese Filling
- In a large bowl, combine the ricotta cheese, shredded mozzarella cheese, ½ cup of the grated Parmesan cheese, eggs, dried parsley, salt, and black pepper.Mix everything together until it’s well blended.
Assemble the Dish
- Pour ½ cup of spaghetti sauce into the bottom of a 11x17-inch baking dish.This will help prevent the manicotti from sticking and adds flavor.Carefully stuff each manicotti shell with about 3 tablespoons of the cheese mixture.Arrange the stuffed shells over the sauce in the baking dish.Pour the remaining spaghetti sauce over the top of the shells, covering them completely.Sprinkle the remaining ¼ cup of Parmesan cheese on top.
Bake and Serve
- Place the baking dish in the preheated oven.Bake for about 45 minutes, or until the manicotti is bubbly and the top is golden brown.Once done, let it cool for a few minutes before serving.This allows the filling to set a bit and makes it easier to dish out.
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