Manicotti
This classic cheese manicotti recipe is rich, flavorful, and always a crowd-pleaser! It’s simple to put together and perfect for making in advance.
Servings: 8 servings
Calories: 336kcal
Equipment
- 9x13 baking dish
- Large pot
- Colander
- Mixing bowls
- Piping bag
- Measuring cups
- measuring spoons
- Rubber spatula
Ingredients
- 1 (8-ounce) box manicotti noodles
- 1 (15-ounce) container ricotta cheese
- 3 tablespoons parsley finely chopped
- 1 teaspoon garlic powder
- 1 large egg lightly beaten
- ½ cup parmesan cheese grated
- Kosher salt & black pepper to taste
- 1 (24-ounce) jar marinara sauce
- 2 cups shredded mozzarella
Instructions
- Preheat the oven to 350F. Lightly grease a 9x13 baking dish.
- In a large pot of boiling salted water, cook the manicotti according to the instructions until al dente. Drain in a colander and cool under cold running water. Toss with a little olive oil to prevent them from sticking together. Set aside.1 (8-ounce) box manicotti noodles
- In a mixing bowl, add the ricotta, parsley, garlic powder, egg, and parmesan. Stir with a spatula to combine. Season with salt and pepper.1 (15-ounce) container ricotta cheese, 3 tablespoons parsley, 1 teaspoon garlic powder, 1 large egg, ½ cup parmesan cheese, Kosher salt & black pepper to taste
- Add half the marinara sauce to the bottom of the prepared baking dish. Pipe the cheese mixture into each manicotti shell and place into the baking dish. Repeat with all shells. Add the remaining sauce over top of the pasta. Sprinkle the top with mozzarella.1 (24-ounce) jar marinara sauce, 2 cups shredded mozzarella
- Bake for 35 minutes or until hot throughout and the cheese is melted.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 29g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 74mg | Sodium: 734mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 999IU | Vitamin C: 8mg | Calcium: 349mg | Iron: 2mg