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Manicotti

Manicotti

Melena
Bring authentic Italian comfort to your table with this classic manicotti recipe! Tender pasta shells are filled with creamy ricotta, mozzarella, and Parmesan, then baked in rich marinara until golden and bubbly. Perfect for cozy weeknights or festive family dinners — this cheesy manicotti will make everyone fall in love with Italian home cooking!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
  

  • For the Pasta & Filling:
  • 12 manicotti pasta shells
  • 2 cups ricotta cheese
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg for binding
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
  • For the Sauce & Topping:
  • 2 –3 cups marinara or tomato sauce homemade or store-bought
  • Extra ½ cup shredded mozzarella for topping
  • Fresh basil or parsley for garnish
  • Optional Add-Ins:
  • 1 cup cooked spinach mushrooms, or zucchini
  • ½ lb cooked ground beef or Italian sausage

Instructions
 

  • Boil the Pasta
  • Cook manicotti shells in salted water until just al dente.
  • Drain and let cool slightly so they’re easier to handle without tearing.
  • Prepare the Filling
  • In a large bowl, combine ricotta, mozzarella, Parmesan, and egg.
  • Season with Italian herbs, salt, and pepper.
  • Optional: fold in spinach, mushrooms, or cooked meat for extra flavor.
  • Fill the Shells
  • Spoon or pipe the cheese mixture into each manicotti shell carefully.
  • Arrange stuffed shells in a greased baking dish.
  • Assemble & Bake
  • Spread a thin layer of marinara sauce on the bottom of the dish.
  • Place the filled manicotti evenly, then cover with remaining sauce.
  • Sprinkle with extra mozzarella cheese.
  • Cover with foil and bake at 350°F (175°C) for 25–30 minutes.
  • Remove foil and bake another 10 minutes, until cheese is bubbly and golden.
  • Garnish & Serve
  • Let the manicotti rest for a few minutes before serving.
  • Garnish with chopped basil or parsley and enjoy!

Notes

  • Slightly undercook pasta so it doesn’t break while filling.
  • Use a piping bag for clean, easy stuffing.
  • Don’t skip the sauce layer on the bottom — it prevents sticking.
  • For make-ahead meals, assemble and refrigerate overnight, then bake fresh.