Baked Manicotti
Baked manicotti is a comforting classic featuring creamy cheeses and rich marinara sauce, perfect for sharing on busy weeknights or special occasions.
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.
Notes
Serve warm, garnished with fresh basil or parsley. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze before baking.