Stuffed Manicotti Recipe – Delicious Recipe Ever: Our Manicotti dish is a simple pasta casserole with a filling of three cheeses and a flavorful marinara sauce on top. It’s quite simple to make and has all the great flavor and melty cheesiness that make Italian food so enticing.
There is something so fulfilling about perfectly cooked pasta in a savory tomato marinara sauce, much as with our Baked Ziti or Spaghetti and Meatballs. One of those ageless favorites that you will prepare repeatedly is manicotti.
Stuffed Manicotti Recipe – Delicious Recipe Ever
Ingredients
- 8 oz Manicotti Pasta, 14 ct
- 3 cups Marinara Sauce, homemade or store-bought
- 1/4 cup heavy cream, optional (tones down acidity of marinara)
- 2 large eggs
- 24 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, 8oz block, divided
- 1 cup freshly grated parmesan cheese, divided
- 1/4 cup parsley, plus more for garnish
- 2 garlic clove, grated or pressed
- 3/4 tsp fine sea salt, plus more for pasta cooking water
- 1/4 tsp freshly ground black pepper
- 1/4 tsp grated nutmeg
Instructions
Set oven temperature to 400 degrees. Add approximately 2 tablespoons of salt to a large pot of water and bring it to a rolling boil, making sure the water has an ocean-like flavor. When the pasta is extra al dente and just barely soft, add it. I cooked for five minutes exactly. Keep in mind that it will continue to cook in the oven. To keep the pasta from sticking, stir it first. To halt the cooking process, drain the pasta and immediately rinse it in cold water. Then, drain well.
After mixing cream into the marinara, transfer approximately one cup of the sauce to a 9-by-13 casserole dish and tilt it to distribute the sauce evenly around the dish.
Lightly beat two eggs in a large mixing basin; add ricotta, garlic, parsley, half of the mozzarella, half of the parmesan cheese, salt, nutmeg, and a dash of pepper.
The mixture can be transferred to a piping bag fitted with a large round tip, or it can be piped using a large zip bag with a 3/4″ corner cut off. Spoon the entire batch of manicotti pasta into the prepared casserole dish, arranging them in a single layer.
Top with the remaining mozzarella and parmesan cheese and pour the remaining marinara over the top. When the cheese is melted and brown, bake it covered for 25 minutes, then uncover it and continue baking for an additional 10 minutes. Before serving, let stand for five minutes. Serve with more parsley as a garnish.
Nutrition
- Sickness 27 g or 42% Saturated Fat
- 16 g of 100% trans fat
- Polyunsaturated Fat: 0.004 g One gram of
- monounsaturated fat 7 grams of
- cholesterol 139 mg, or 46% of
- sodium 1302 mg, or 57%, of
- potassium 582 mg, or 17.7%, of
- carbohydrates 36 g 12%
- Fiber 3 g/13%
- Sugar 6 g/7 %
- Protein 30 g = 60% of
- Vitamin A 1540 IU or 31% of
- vitamin C 13% and 11 mg of
- calcium 619 milligrams, or 62%
- Iron 2 mg (11%).