Cheese-Stuffed Manicotti with Marinara
Tender manicotti shells stuffed with a creamy ricotta, mozzarella, and Parmesan filling, baked in marinara sauce until bubbly and golden.
- Prep20 min
- Cook1h
- Total1h 20m
- DifficultyMedium
- Servings6
This baked manicotti is a comforting, cheesy pasta dish that's perfect for a family dinner or a casual gathering. The shells are boiled just until al dente, then stuffed with a rich, herby cheese mixture and smothered in marinara and mozzarella before baking.
It's a straightforward recipe that delivers impressive results—creamy, savory, and satisfying. Serve it with a simple green salad and crusty bread for a complete meal.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Cook the manicotti shells just until al dente, about 6–7 minutes. Drain and lay them on a parchment-lined baking sheet to prevent sticking.
- In a large bowl, whisk the eggs. Add the ricotta, ½ cup of the mozzarella, Parmesan, garlic, basil, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
- Transfer the ricotta mixture to a piping bag or a large zip-top bag with the corner cut. Pipe the filling into each manicotti shell.
- Spread about 1 cup of the marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the stuffed manicotti in a single layer. Pour the remaining sauce evenly over the shells and sprinkle with the remaining 1 cup of mozzarella.
- Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes, then garnish with extra fresh basil and serve warm.
💡 Tips
- To make filling easier, use a piping bag with a large round tip or a zip-top bag with the corner snipped off.
- If the shells break while boiling, don't worry—just fill them gently and place them seam-side down in the dish.
- For a richer flavor, use fresh basil and grate your own Parmesan instead of pre-grated.
Inspired by a recipe from FeelGoodFoodie
