Three Cheese Homemade Manicotti
A classic Italian dish filled with a rich blend of ricotta, mozzarella, and Parmesan cheeses, perfect for family gatherings or a cozy weeknight meal.
Equipment
- Large Pot
- Mixing Bowl
- Baking Dish
- Piping Bag
Ingredients
Pasta
- 12-14 pieces Manicotti Pasta Cooked al dente.
Cheese Filling
- 15 ounces Ricotta Cheese Whole milk ricotta.
- 8 ounces Shredded Mozzarella Cheese For filling.
- 1 cup Grated Parmesan Cheese Freshly grated recommended.
- 2 tablespoons Fresh Parsley Roughly chopped.
- 1 large Egg Beaten.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly cracked.
Sauce
- 3 cups Marinara Sauce Good quality, store-bought or homemade.
- 1 cup Shredded Mozzarella Cheese For topping.
Instructions
- Cook the manicotti pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.
- In a large mixing bowl, combine ricotta, 8 ounces of mozzarella, Parmesan, parsley, and the beaten egg. Season with salt and pepper, and mix until creamy.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
- Stuff each manicotti shell with the cheese filling using a piping bag or spoon. Place in the baking dish in a single layer.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before serving. Garnish with additional parsley or cheese if desired.
Notes
For variations, consider adding spinach or mushrooms to the filling, or using different cheeses for unique flavors.