Manicotti Recipe

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A simple manicotti recipe with ricotta, mozzarella, Parmesan, basil, and garlic piped into pasta shells and baked with marinara.

Prep Time20

Cook Time1

Total Time1 20

Cuisine: Italian

Servings: servings

Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook manicotti shells just until al dente, about 6–7 minutes. Drain and lay them on a parchment-lined baking sheet to prevent sticking.
In a large bowl, whisk the eggs. Add the ricotta, ½ cup mozzarella, Parmesan, garlic, basil, Italian seasoning, salt and pepper. Mix until smooth and creamy.
Transfer the ricotta mixture to a piping bag or a large zip-top bag with the corner cut. Then, pipe filling into each manicotti shell.
Spread about 1 cup of marinara sauce on the bottom of a 9"x13" baking dish. Arrange the stuffed manicotti in a single layer. Pour the remaining sauce evenly over the shells and sprinkle with the remaining 1 cup of mozzarella.
Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted and bubbly.
Let rest for 5 minutes, then garnish with extra fresh basil and serve warm.

My Top Tip: Boil the pasta only to al dente. The manicotti should still be a little firm. If they're fully cooked, they'll get mushy and split when you try to fill them. They'll finish cooking in the oven.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350ºF until warmed through.
Freezing: Wrap the baking dish in a layer of plastic wrap, followed by a layer of foil. Or, place the manicotti in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350ºF until warmed through.

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