Classic Cheese Manicotti

Manicotti shells topped with red sauce and Mozzarella cheese.

5 from 3 votes

Pasta shells stuffed with creamy Ricotta, Mozzarella and Parmesan cheeses and topped with a rich San Marzano pasta sauce.

Prep Time25

Cook Time15

Total Time40

Course: Entree

Cuisine: American, Italian

Servings: stuffed pasta tubes

Calories: 285kcal

Author: Anecia Hero

Ingredients

1 package Manicotti Shells (14 shells to a package)
3-4 cups San Marzano pasta sauce (see recipe notes)
spray oil for baking dish

Cheese Filling

30 oz. whole milk Ricotta cheese
2 large eggs lightly beaten
1 teaspoon garlic powder
¼ teaspoon onion powder (optional)
2 cups Mozzarella cheese, shredded , divided (1 cup in cheese mixture; 1 cup on top if desired)
1 cup Parmesan cheese
¼ cup fresh parsley , finely chopped
2 fresh basil leaves , finely chopped (about 1 teaspoon)
1 teaspoon black pepper
salt, to taste

Instructions

Prepare the sauce (see notes)
Preheat oven to 350℉; lightly spray 9 x 13 baking dish
spray oil for baking dish
Bring a large stockpot of water to boil; cook noodles for 7-9 minutes; drain and rinse with cold water (so they won't stick together.) Gently place the cooled noodles back in the packaging tray they came in.
1 package Manicotti Shells
Make cheese filling: Add all ingredients into medium bowl. Add half (1 cup) of the shredded Mozzarella cheese to mixture; combine well and taste for salt; add a little if you want now
30 oz. whole milk Ricotta cheese, 2 large eggs, 1 teaspoon garlic powder, ¼ teaspoon onion powder (optional), 1 cup Parmesan cheese, ¼ cup fresh parsley, 2 fresh basil leaves, 1 teaspoon black pepper, salt, to taste, 2 cups Mozzarella cheese, shredded
Spoon cheese mixture into piping bag or zip bag; pipe filling into both ends of each shell
Place stuffed shells in baking dish in a single layer
Pour a little sauce over shells; cover with foil
3-4 cups San Marzano
Bake @ 350℉ for 15 minutes; remove from oven; remove foil, add remaining shredded mozzarella cheese; place back in oven until cheese melts; garnish with fresh parsley and/or basil

Notes

Prep time doesn't include cooling time and stuffing the shells might take more time for some people. Give yourself plenty of time if you're serving this to dinner guests.

San Marzano Sauce recipe

Nutrition