Ingredients
- 12 manicotti pasta tubes
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the manicotti pasta in salted boiling water according to package instructions until al dente. Drain carefully and allow the pasta to cool.
- In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth.
- Spoon the cheese mixture into a piping bag or zip-top bag with the corner cut off and carefully fill each manicotti tube.
- Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
- Arrange the filled manicotti tubes in a single layer in the baking dish.
- Pour the remaining marinara sauce evenly over the pasta.
- Sprinkle the remaining ½ cup mozzarella cheese over the top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbly.
- Allow the manicotti to rest for 5 minutes before serving.
Notes
- Use a piping bag or plastic bag with the corner cut off for easier filling.
- Cook pasta just until al dente to prevent tearing while stuffing.
- Add chopped cooked spinach to the ricotta mixture for extra flavor.
- This dish can be assembled up to 24 hours ahead and refrigerated before baking.
- Let the dish rest before serving to help it hold its shape.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 manicotti
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
