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Easy Baked Manicotti

A comforting and delicious pasta dish filled with creamy ricotta, gooey mozzarella, and savory marinara sauce, perfect for family dinners or entertaining guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 32 oz whole milk ricotta cheese
  • 1 large egg (lightly beaten)
  • 1/4 cup fresh parsley (finely chopped)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper (freshly ground)
  • 2 cups shredded mozzarella cheese (divided)
  • 1 cup grated Parmesan cheese (divided)
For the Pasta and Sauce
  • 1 8 ounce box manicotti shells (about 14 shells)
  • 32 oz marinara sauce (a good quality jarred sauce works perfectly)
  • 2 tbsp fresh basil (chopped, for garnish) optional

Method
 

Preparation
  1. Cook the manicotti shells according to the package instructions until al dente. Drain and set aside.
  2. In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, beaten egg, parsley, garlic powder, salt, and black pepper. Mix until everything is well combined.
Assembly
  1. Preheat your oven to 350°F (175°C).
  2. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  3. Carefully stuff each manicotti shell with the cheese filling and place them in the baking dish.
  4. Once all shells are filled and arranged in the dish, pour the remaining marinara sauce over the top.
  5. Sprinkle the remaining mozzarella and Parmesan cheese on top.
Baking
  1. Cover the baking dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
  3. Remove from the oven and let it cool slightly before serving.

Notes

Serve warm, garnished with fresh basil. Pair with a side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months; thaw in the refrigerator overnight before baking.