Easy Cheesy Baked Manicotti (Printable Version)
# What You'll Need:
→ Pasta
01 -
8 manicotti tubes
→ Sauce
02 -
680 grams marinara sauce, divided
→ Cheese Filling
03 -
425 grams ricotta cheese
04 -
200 grams shredded mozzarella cheese, plus extra for topping
05 -
50 grams grated Parmesan cheese
→ Other
06 -
2 large eggs
07 -
2 tablespoons freshly chopped parsley, plus additional for garnish
08 -
1/2 teaspoon salt, or to taste
09 -
1/4 teaspoon ground black pepper, or to taste
# Preparation Steps:
01 -
Cook manicotti tubes according to package directions, drain thoroughly, and arrange on parchment paper to cool completely.
02 -
Preheat oven to 175°C. Coat a 23x33 cm baking dish with non-stick spray and spread a thin layer of marinara sauce over the base.
03 -
In a large mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, eggs, chopped parsley, salt, and black pepper. Stir until smooth and homogenous.
04 -
Gently fill the cooled manicotti tubes with the cheese mixture using a pastry bag, spoon, or fingers. Fill one end until packed, then turn and fill the opposite end.
05 -
Place filled manicotti in the prepared baking dish in a single layer over the sauce. Pour the remaining marinara sauce evenly over the manicotti.
06 -
Cover the dish with aluminum foil and bake for 40 minutes.
07 -
Remove the foil, top with additional mozzarella cheese if desired, and continue baking uncovered for 5–10 minutes, or until the cheese is fully melted.
08 -
Garnish finished manicotti with extra chopped parsley and serve warm.
# Additional Tips:
01 -
Allow manicotti tubes to cool thoroughly before filling to prevent tearing.
02 -
Use a piping bag or large zip-top bag with the corner snipped for easier filling.