Easy Stuffed Manicotti
Indulge in the comforting flavors of Italy with this Easy Stuffed Manicotti recipe—a surefire crowd-pleaser that's perfect for weeknight dinners or special gatherings. Tender manicotti pasta shells are generously stuffed with a creamy, savory ricotta and mozzarella cheese filling, enhanced by the delicate flavors of fresh parsley, garlic, and a hint of Parmesan. Each shell is smothered in a rich marinara sauce and topped with golden, bubbling mozzarella, making every bite a cheesy delight. With just 20 minutes of prep and simple techniques like using a piping bag for easy filling, this baked pasta dish is as approachable as it is impressive. Pair it with a crisp side salad and garlic bread for a deliciously satisfying meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 pieces manicotti pasta shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley
- 0.5 teaspoons garlic powder
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons salt
- 24 ounces marinara sauce
- 1 teaspoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells in a large pot of salted boiling water for about 7-8 minutes, or until slightly softened but still firm to the bite. Drain and rinse under cold water to stop the cooking process. Drizzle with olive oil to prevent sticking and set aside.
In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, the egg, chopped fresh parsley, garlic powder, salt, and black pepper. Mix until fully combined to form the filling.
Transfer the cheese mixture to a large piping bag or a resealable plastic bag with a corner snipped off for easier filling.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish to create a base layer.
Carefully fill each manicotti shell with the cheese mixture, piping from one end to the other. Arrange the filled shells in a single layer on top of the marinara sauce in the baking dish.
Pour the remaining marinara sauce evenly over the filled shells. Then sprinkle the remaining shredded mozzarella cheese over the top.
Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbling.
Allow the manicotti to cool for 5 minutes before serving. Garnish with extra parsley if desired, and serve warm.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 768 mg | 59% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 184 mg | 4% | |
*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.
