Manicotti (3-Cheese Stuffed Pasta)
Manicotti pasta tubes filled with whole milk ricotta, fresh mozzarella, Parmesan, and herbs, then baked in tomato sauce until the cheese is melted and bubbling. Use homemade spaghetti sauce or a jar of marinara, and see the notes to assemble ahead or freeze before baking.
Servings: 8 up to
Ingredients
- Kosher salt
- 8 ounces (12 tubes) manicotti pasta
- 15 ounces whole milk ricotta
- 10 ounces fresh mozzarella, torn or sliced
- 3/4 cup freshly grated parmesan
- 1/3 cup finely chopped parsley leaves, plus more for garnish
- 1 tablespoon Italian seasoning
- Black pepper
- Extra virgin olive oil
- 3 cups homemade spaghetti sauce (or substitute with one 24-ounce jar of marinara)
Instructions
- Get ready. Position a rack in the middle of your oven and heat to 350°F. Bring a large pot of water to a boil and season well with salt.
- Partially cook the pasta. Add the manicotti to the boiling water and cook until softened but still slightly firm, about 5 to 6 minutes. Drain and let cool.
- Prepare the filling. In a medium mixing bowl, combine the ricotta with half of the mozzarella and half of the Parmesan, reserving the remaining cheese for the topping. Add the parsley, Italian seasoning, and a big pinch of salt and black pepper—about ½ to ¾ teaspoon each, depending on whether your Italian seasoning contains salt. Add a drizzle of olive oil and mix until well combined.
- Prepare the dish and piping bag. Spread half of the spaghetti sauce across the bottom of a 9 x 13-inch baking dish. Transfer the filling to a piping bag fitted with a round tip. Alternatively, use a large zip-top bag with one corner snipped off.
- Stuff the manicotti. When the pasta tubes are cool enough to handle, pipe the filling into each tube from both ends until completely stuffed. Arrange the filled manicotti in the prepared baking dish as you go.
- Top and bake. Cover the stuffed pasta with the remaining spaghetti sauce, Parmesan, and mozzarella. Bake on the center rack for 20 to 30 minutes, until the cheese is melted and bubbling.
- Rest and serve. Remove from the oven and let rest for 5 to 10 minutes. Garnish with more chopped parsley and serve.
Video
Notes
- To make ahead: Assemble the manicotti with the sauce and cheese topping, but do not bake. Wrap tightly with plastic wrap and refrigerate for up to 24 hours. Remove the wrap and bake at 350°F until the cheese is melted and slightly browned, about 30 to 40 minutes.
- To freeze before baking: Wrap the assembled, unbaked dish tightly with plastic wrap, followed by foil, and freeze for up to 2 months. Remove all wrapping and bake from frozen at 350°F until the cheese is melted and bubbling and the center is hot, about 50 minutes to 1 hour.
- Leftovers: Transfer cooked leftovers to shallow, airtight containers and refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 90°F. Refrigerate for 3 to 4 days. Reheat until the center reaches 165°F, measured with a food thermometer.
- Shop this recipe: Find Italian Nocellara extra virgin olive oil and other Mediterranean pantry ingredients in our shop.
Nutrition
Calories: 262.9kcal | Carbohydrates: 9g | Protein: 17.8g | Fat: 17.8g | Saturated Fat: 10.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.9g | Cholesterol: 63.3mg | Sodium: 867.9mg | Potassium: 394.6mg | Fiber: 1.7g | Sugar: 3.8g | Vitamin A: 1176.2IU | Vitamin C: 9.8mg | Calcium: 398.2mg | Iron: 1.7mg
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