Baked Manicotti
Baked Manicotti
Why you’ll love this recipe
Baked manicotti is a comforting classic that’s sure to please everyone at the table. With its creamy cheese filling and rich marinara sauce, it’s a delicious meal perfect for sharing. Plus, it’s a simple dish to prepare, making it great for busy weeknights or special occasions.
How to make Baked Manicotti
Ingredients:
Jumbo pasta shells, Ricotta cheese, Mozzarella cheese, Parmesan cheese, Marinara sauce, Salt, Pepper, Italian seasoning, Olive oil
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, salt, pepper, and Italian seasoning.
- Fill each pasta shell with the cheese mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange the filled pasta shells in the baking dish and cover with remaining marinara sauce.
- Drizzle with olive oil and sprinkle more cheese on top if desired.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
How to serve Baked Manicotti
Serve baked manicotti warm, garnished with fresh basil or parsley for a touch of color. It pairs beautifully with a side salad or garlic bread for a complete meal.
How to store Baked Manicotti
Store any leftover baked manicotti in an airtight container in the refrigerator for up to three days. You can also freeze it before baking for later use. Just be sure to cover it well to prevent freezer burn.
Tips to make Baked Manicotti
- Experiment with different cheeses, like adding mozzarella or cheddar for extra flavor.
- For added freshness, fold in some chopped spinach or herbs into the cheese mixture.
- Ensure the pasta shells are not overcooked to prevent them from breaking during filling.
Variations
You can customize baked manicotti by adding cooked ground beef or sausage into the cheese mixture for a heartier dish. Alternatively, for a vegetarian version, consider incorporating sautéed mushrooms or zucchini.
FAQs
1. Can I make baked manicotti ahead of time?
Yes! You can prepare it a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.
2. How do I know when the manicotti is done?
The dish is done when the cheese is bubbly and golden on top, and the sauce is heated through.
3. Can I use a different type of pasta?
While jumbo shells are traditional, you can use other tubular pasta like cannelloni or even stuffed pasta shapes for a twist.
Baked Manicotti
Ingredients
Pasta and Sauce
- 12 pieces Jumbo pasta shells Cooked until al dente
- 2 cups Marinara sauce Reserved some for topping
Cheese Filling
- 15 oz Ricotta cheese
- 1 cup Mozzarella cheese Shredded
- 0.5 cup Parmesan cheese Grated
- 1 tsp Salt
- 0.5 tsp Pepper To taste
- 1 tsp Italian seasoning
Additional Ingredients
- 1 tbsp Olive oil For drizzling on top
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, salt, pepper, and Italian seasoning.
Assembly
- Fill each pasta shell with the cheese mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange the filled pasta shells in the baking dish and cover with remaining marinara sauce.
- Drizzle with olive oil and sprinkle more cheese on top if desired.
Baking
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
