Manicotti Alla Romana
Delight your taste buds with the comforting flavors of Manicotti alla Romana, an Italian-inspired baked pasta dish that's perfect for family dinners or special occasions. This recipe features tender manicotti shells generously stuffed with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, enhanced with fresh parsley and aromatic seasonings like garlic powder and oregano. Smothered in rich marinara sauce and topped with melted mozzarella, each bite is a harmonious blend of cheesy, saucy goodness. The dish is baked until golden and bubbly, making it as visually stunning as it is delicious. Ready in just over an hour and serving six, Manicotti alla Romana is a crowd-pleasing classic that's easy enough for a weeknight meal yet elegant enough to impress guests. Looking for Italian comfort food at its finest? This is it!
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 16 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 3 tablespoons grated Parmesan cheese
- 2 pieces large eggs
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoons garlic powder
- 0.5 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to boil. Cook the manicotti shells to al dente according to package instructions, typically about 7-9 minutes. Drain and toss lightly with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, eggs, parsley, garlic powder, oregano, salt, and black pepper. Mix well until fully combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Using a small spoon or piping bag, carefully fill each manicotti shell with the ricotta mixture. Place the filled shells in the baking dish in a single layer.
Pour the remaining marinara sauce evenly over the filled manicotti shells, ensuring that all shells are covered to prevent drying out during baking.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Let the dish rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 490 mg | 38% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 181 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.
