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Cheese Stuffed Manicotti
Cheese Stuffed Manicotti
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Indulgent baked manicotti filled with creamy ricotta, smothered in marinara sauce, and gooey mozzarella on top. Perfect for wowing guests at any gathering.
Ingredients:
  • 1 (8-ounce) box dried manicotti shells (about 12)
  • 1 3/4 pounds whole or skim milk ricotta (3 1/2 cups)
  • 2 large egg yolks
  • 8 ounces (2 cups) shredded mozzarella, divided
  • 2/3 cup finely grated Parmesan
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/4 teaspoon kosher salt, or more, to taste
  • 1/8 teaspoon freshly ground black pepper
  • Pinch ground or grated nutmeg
  • 1 (25-ounce) jar store-bought marinara sauce, or 2 1/2 cups homemade marinara , divided
Instructions:
  • Boil a large pot of salted water and add the manicotti. Cook for 8 to 9 minutes until slightly underdone. Drain and rinse with cold water.
  • Prepare the filling by mixing together ricotta, 1 cup of mozzarella, egg yolks, Parmesan, lemon zest, parsley, salt, pepper, and nutmeg in a medium bowl.
  • Preheat the oven to 350ºF. Spread 1 cup of marinara sauce in a 9x13-inch baking dish.
  • Fill the manicotti with ease: Transfer the filling into a pastry bag or a gallon-size zip-top bag. If using a plastic bag, seal it and move the ricotta towards one of the bottom corners. Snip off the corner of the bag with scissors and fill the tubes directly into the baking dish.
  • After assembling the manicotti, pour the remaining sauce over the pasta and sprinkle with the remaining 1 cup of mozzarella. Cover with parchment paper to prevent cheese from sticking, then tightly cover the baking dish with foil. Bake for 35 minutes. Uncover and bake for an additional 15 minutes until the cheese melts and sauce bubbles. Rest for 10 minutes before serving.
  • To serve the manicotti, garnish with parsley if desired. Baked manicotti can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To enjoy later, thaw overnight in the refrigerator and bake according to instructions. If you enjoyed this recipe, please leave a rating below!

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