Cheese Manicotti 🧀
Pasta tubes stuffed with herby ricotta and baked under marinara and molten mozzarella, an old-school red-sauce favorite worth the wait.
Ingredients (serves 4)
- 12 manicotti shells
- 15 oz ricotta
- 2 cups shredded mozzarella
- 3/4 cup grated parmesan
- 2 eggs
- 1 jar marinara sauce
- 1/4 cup parsley
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
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Try AnychefInstructions
- 1
Heat the oven to 375°F. Boil the manicotti shells until just pliable, about 7 minutes, then drain and lay flat to cool.
- 2
Mix the ricotta, eggs, half the mozzarella, half the parmesan, chopped parsley, garlic powder, italian seasoning, and 1 tsp salt.
- 3
Spread a third of the marinara in a 9x13-inch baking dish. Pipe or spoon the filling into each shell and arrange them in a single layer.
- 4
Cover with the remaining marinara and scatter the rest of the cheese on top.
- 5
Cover with foil and bake 25 minutes, then uncover and bake until golden and bubbling, about 10 more minutes.
- 6
Rest 5 minutes, then serve with extra parmesan.
