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A classic baked pasta dish featuring manicotti tubes filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, baked in a simple marinara sauce until bubbly and golden.

Ingredients

Scale
  • 10–12 manicotti tubes (or jumbo pasta shells or cannelloni)
  • 1 1/2 cups ricotta cheese (whole milk recommended)
  • 1 1/2 cups shredded mozzarella cheese (plus extra for topping)
  • 3/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley or basil, chopped
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 cups marinara or tomato sauce
  • 1 tablespoon olive oil or butter (optional, for sautéing add-ins)
  • Optional add-ins: 1/2 cup well-drained cooked spinach, or 1/2 cup cooked Italian sausage or ground beef, or 1/2 cup sautéed mushrooms, or a pinch of nutmeg in the cheese mixture

Instructions

  1. Preheat oven to 350–375°F (175–190°C). Lightly spread a layer of marinara sauce on the bottom of a baking dish.
  2. Bring a large pot of salted water to a boil. Cook manicotti tubes according to package directions until al dente.
  3. Drain pasta, rinse briefly with cold water to stop cooking, and lay tubes on a clean towel to dry.
  4. If using add-ins (sausage, mushrooms, spinach), sauté in olive oil or butter until cooked; drain and cool. Squeeze out excess moisture from spinach.
  5. If ricotta is watery, drain it using a fine sieve or wrap in a kitchen towel and press gently to remove excess moisture.
  6. In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, chopped parsley or basil, minced garlic (or garlic powder), salt, and pepper. Fold in any cooled add-ins and adjust seasoning to taste.
  7. Carefully fill each manicotti tube with the cheese mixture using a small spoon, piping bag, or resealable bag with a snipped corner, avoiding overfilling or splitting the pasta.
  8. Arrange the filled tubes seam-side down in the prepared baking dish.
  9. Pour marinara sauce evenly over the filled manicotti to coat each piece.
  10. Sprinkle additional shredded mozzarella and grated Parmesan evenly over the top.
  11. Cover the dish tightly with foil and bake for 25–35 minutes until hot and bubbly.
  12. Remove foil for the last 5–10 minutes to allow the cheese to brown and bubble, if desired.
  13. Let baked manicotti rest for 5–10 minutes before serving.

Notes

Cook pasta until just al dente to keep tubes sturdy and prevent breakage during filling and baking., Drain ricotta well to avoid watery filling; pressing with a towel helps achieve firmer texture., Using a piping bag or a plastic bag with a corner snipped makes filling the manicotti easier and cleaner., Spreading sauce on the bottom of the baking dish prevents sticking and keeps pasta moist., Covering the dish while baking locks in moisture; removing foil near the end allows for browning of cheese., The recipe is adaptable: add cooked meat or vegetables to the cheese filling as preferred., This dish can be made ahead, refrigerated, or frozen before or after baking., For a lighter filling, reduce or replace the whole egg with egg white only., No-boil manicotti or jumbo shells can be used following package directions.

Nutrition

Find it online: https://cookingcrumbs.com/stuffed-plantains-canoas-de-platanos/