Cheese Stuffed Manicotti Uncooked Shells
Indulge in the ultimate comfort food with this Cheese Stuffed Manicotti recipe, featuring creamy ricotta, gooey mozzarella, and rich Parmesan filling nestled inside tender manicotti shells—no pre-cooking required! Perfectly balanced with aromatic garlic, fresh parsley, and a touch of seasoning, these stuffed shells are baked to perfection in a flavorful marinara sauce and finished with a golden, melty layer of cheese. With just 20 minutes of prep, this oven-baked pasta dish is a fuss-free way to impress your family or guests with a restaurant-quality meal. Serve it warm, garnished with fresh parsley, alongside a crisp salad or garlic bread for a hearty, satisfying dinner. Whether for a cozy weeknight or a special occasion, this easy-to-make stuffed manicotti will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 pieces Manicotti shells (uncooked)
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 large Egg
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 cups Marinara sauce
- 1 cup Water
- 1 teaspoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with olive oil to prevent sticking.
In a large mixing bowl, combine ricotta cheese, 1.5 cups of mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, salt, and black pepper. Mix until well blended to create the cheese stuffing.
Using a small spoon or piping bag, carefully stuff each uncooked manicotti shell with the cheese mixture. Be gentle to avoid breaking the shells.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Arrange the stuffed manicotti shells in a single layer over the marinara sauce in the baking dish.
In a separate bowl, combine the remaining marinara sauce with 1 cup of water. Pour the mixture evenly over the stuffed shells to ensure they are fully covered.
Cover the baking dish tightly with aluminum foil to prevent the shells from drying out during baking.
Bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the remaining 0.5 cup of mozzarella cheese over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Let the manicotti rest for 5 minutes before serving. Garnish with additional parsley if desired and serve hot.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 926 mg | 71% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
