Four Cheese Manicotti in Cream Sauce
Indulge in the ultimate comfort food with this Four Cheese Manicotti in Cream Sauce recipe, a decadent Italian-inspired dish that's perfect for dinner parties or a cozy night at home. This recipe features tender manicotti shells filled with an irresistible blend of ricotta, mozzarella, Parmesan, and provolone cheeses, seasoned with Italian herbs and garlic for a savory burst of flavor in every bite. Topped with a luxurious homemade cream sauce, enriched with butter, milk, and a hint of nutmeg, this baked pasta dish is creamy, cheesy, and utterly satisfying. Easy to prepare yet impressively elegant, this recipe comes together in just over an hour, making it a crowd-pleasing option for any occasion. Serve it bubbling hot from the oven and garnish with fresh parsley for a restaurant-quality meal your family and friends will adore.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 2 cups Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Provolone cheese, shredded
- 1 large Egg
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.25 teaspoon Nutmeg, ground
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the manicotti shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside on a clean kitchen towel to dry.
In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, Provolone cheese, egg, Italian seasoning, garlic powder, salt, and black pepper. Mix until smooth and well combined. Set the filling aside.
Using a spoon or piping bag, carefully fill each manicotti shell with the cheese mixture. Arrange the filled shells in a single layer in the prepared baking dish.
In a medium-sized saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and heavy cream to the roux while whisking continuously to prevent lumps. Cook the sauce, stirring frequently, until it thickens, about 5-7 minutes.
Season the cream sauce with salt, black pepper, and ground nutmeg. Stir well to combine.
Pour the cream sauce evenly over the filled manicotti shells in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and slightly golden.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
4906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 151.4 g | 757% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 5441 mg | 237% | |
| Total Carbohydrate | 436.2 g | 159% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 38.7 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 4444 mg | 342% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2065 mg | 44% | |
*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.
