Stuffed Shells or Manicotti
Indulge in the comforting flavors of this classic Italian-inspired dish with our Stuffed Shells or Manicotti recipe, perfect for weeknight dinners or special occasions. Jumbo pasta shells or manicotti tubes are generously filled with a creamy, herbed ricotta mixture, accented by melty mozzarella and nutty Parmesan. Nestled in a bed of rich marinara sauce and topped with a bubbly, golden layer of cheese, this baked pasta dish is both satisfying and irresistibly flavorful. With simple instructions and a short prep time, this recipe offers a foolproof way to create a hearty, crowd-pleasing meal. Serve hot, garnished with fresh parsley and extra Parmesan, for the ultimate homemade Italian comfort food experience. Keywords: stuffed shells, manicotti recipe, Italian baked pasta, creamy ricotta filling, easy comfort food.
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells or manicotti tubes
- 16 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 piece Large egg
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 24 ounces Marinara sauce
- 1 teaspoons Olive oil (for greasing the baking dish)
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells or manicotti tubes according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool.
While the pasta cools, prepare the filling. In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, chopped parsley, garlic powder, salt, and black pepper. Mix thoroughly until evenly combined.
Lightly grease a 9x13-inch baking dish with olive oil. Spread 1 cup of marinara sauce evenly across the bottom of the dish.
Fill each cooked pasta shell or manicotti tube with the ricotta mixture using a spoon or piping bag, and place them in the prepared baking dish seam side down.
Once all the shells are filled, pour the remaining marinara sauce over the top, making sure the pasta is evenly covered.
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. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with additional chopped parsley or grated Parmesan cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 4778 mg | 208% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.6 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 4035 mg | 310% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 687 mg | 15% | |
*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.
