Cheese Manicotti
It's easier than you think to make an authentic Italian cheese stuffed manicotti your whole family will love.
Equipment
- Oven safe casserole dish.
Ingredients
- 8 oz manicotti pasta shells
- 15 oz ricotta cheese
- 4 cloves garlic, minced
- 3 cups mozzarella cheese
- 1 cup parmesan cheese, grated
- 2 large eggs
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- ¼ cup fresh parsley, chopped
- 32 oz marinara sauce
Instructions
- Preheat oven to 350℉.
- Bring a large pot of water to a boil and cook manicotti pasta according to package directions, about 7 minutes. Drain and set aside to cool.
- In a large bowl combine, ricotta cheese, half the mozzarella cheese, half the parmesan cheese, 2 eggs, Italian seasoning, salt, pepper, red pepper flakes, and chopped parsley.
- Place the filling in a plastic bag and snip off one corner of the bag.
- Spread about 1 cup of the marinara sauce in the bottom of an oven safe casserole dish.
- Pipe filling into the cooked manicotti shells and place them in a single layer in the casserole dish.
- Top with remaining marinara sauce to cover the pasta shells.
- Sprinkle with remaining parmesan and mozzarella cheeses.
- Cover dish with foil and bake in the oven for 45 minutes.
- Remove foil and continue to bake for an additional 15 minutes or until heated through and the cheese is melted, bubbly and hot.
- Remove from oven and allow to rest for 5-10 minutes before serving.
- To serve, garnish with additional freshly chopped parsley if desired.