Saucy Stuffed Manicotti
Elevate your pasta night with this comforting Saucy Stuffed Manicotti recipe, a dish that’s as rich in flavor as it is in presentation. Perfectly al dente manicotti shells are generously filled with a luscious blend of ricotta, mozzarella, Parmesan, and fragrant Italian herbs, then baked to perfection in a blanket of savory marinara sauce. A golden layer of melted mozzarella tops off this Italian-inspired masterpiece, creating a cheesy, bubbly finish that’s impossible to resist. Ideal for family dinners or entertaining guests, this hearty baked pasta pairs beautifully with a crisp green salad or garlic bread. Ready in just an hour, this recipe is the ultimate combination of simplicity and crowd-pleasing flair.
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 0.5 cups grated Parmesan cheese
- 1 piece large egg
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups marinara sauce
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Bring a large pot of salted water to a boil. Cook the manicotti shells for 6-7 minutes, or until slightly softened but still firm (al dente). Drain and rinse them with cold water to stop the cooking process. Set aside.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, parsley, basil, oregano, garlic powder, salt, and black pepper. Mix thoroughly until smooth.
Transfer the cheese mixture to a piping bag or a resealable plastic bag with one corner snipped off for easy filling.
Carefully fill each manicotti shell with the cheese mixture, ensuring they are fully stuffed but not overfilled.
Spread 1 1/2 cups of marinara sauce in the bottom of the prepared baking dish. Arrange the filled manicotti shells on top of the sauce in a single layer.
Pour the remaining marinara sauce evenly over the manicotti shells, ensuring each is well coated.
Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the manicotti rest for 5 minutes before serving. Garnish with additional chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 6295 mg | 274% | |
| Total Carbohydrate | 428.9 g | 156% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 39.1 g | ||
| Protein | 203.5 g | 407% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 4311 mg | 332% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1345 mg | 29% | |
*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.
