Description
Delicious Three Cheese Manicotti combines tender pasta shells filled with a creamy ricotta, mozzarella, and parmesan mixture infused with garlic and fresh basil. Baked in rich marinara sauce until bubbly and topped with melted cheese, it’s a comforting Italian classic perfect for family dinners.
Ingredients
Scale
Pasta
- 1 (8 ounce) box manicotti shells (14 pasta shells)
- 1 tablespoon olive oil
Cheese Filling
- 32 ounces ricotta cheese
- 4 garlic cloves, minced or grated
- 2½ cups shredded mozzarella cheese (9 ounces), divided
- 1 cup grated parmesan cheese (4 ounces), divided
- ½ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
Sauce
- 3 cups marinara sauce (24 ounces), homemade or store bought
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly coat a 13 by 9 inch baking dish with non-stick oil spray and set it aside for later.
- Cook the Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti pasta shells and cook for 6 to 7 minutes until just tender. Drain the shells and return them to the pot with a drizzle of olive oil to prevent sticking. Let them cool while preparing the filling.
- Prepare the Cheese Filling: In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, ½ cup grated parmesan, minced garlic, chopped basil, salt, black pepper, and nutmeg. In a separate small dish, whisk the eggs and then gently fold them into the cheese mixture until fully combined to create a creamy filling.
- Assemble the Baking Dish: Spread 1½ cups of marinara sauce evenly on the bottom of the prepared baking dish.
- Stuff the Manicotti: Scoop half of the cheese filling into a plastic food bag. Snip off a small corner of the bag and pipe the filling carefully into each cooked manicotti shell one at a time. Arrange the filled shells neatly in the marinara sauce inside the baking dish. Repeat the process with remaining pasta shells and filling.
- Add Sauce and Cover: Pour the remaining marinara sauce over the top of the filled manicotti shells. Spray a piece of aluminum foil with non-stick spray and cover the baking dish to prevent sticking.
- Bake Covered: Place the covered dish in the preheated oven and bake for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 10 to 15 minutes until the dish is hot and bubbly.
- Add Cheese Topping: Remove the dish from the oven and sprinkle the remaining shredded mozzarella and parmesan cheese over the top. Return to the oven and bake for an additional 5 minutes or until the cheese has melted and is golden.
- Garnish and Serve: Once baked, garnish with extra chopped fresh basil for color and flavor. Serve warm and enjoy your decadent three cheese manicotti.
Notes
- This recipe uses a combination of ricotta, mozzarella, and parmesan cheeses for a rich, creamy filling.
- Fresh basil complements the cheeses and enhances the flavor profile.
- To easily fill the manicotti shells, piping the filling using a plastic bag is very convenient.
- Covering the dish with foil during the initial baking helps retain moisture and heat through the pasta.
- Allow the final cheese topping to melt and slightly brown for a beautiful presentation.
- Leftovers keep well and can be reheated covered in the oven or microwave.
Nutrition
- Serving Size: 1 manicotti (approximate portion)
- Calories: 281 kcal
- Sugar: 3 g
- Sodium: 611 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.002 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 74 mg
