Manicotti

5 from 1 vote

Make Manicotti for the ultimate comfort food! Cheese stuffed pasta baked in a rich marinara sauce and topped with bubbly melted cheese is a quick and delicious pasta dish that makes dinnertime a breeze!

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $11.77, $1.96 per Serving

Ingredients

For the Manicotti:

16 ounces Marinara Sauce store bought or homemade
8 ounces Manicotti Shells approximately 14-15 shells

For the Cheese Filling:

15 oz. Ricotta Cheese
1 cup Grated Parmesan Cheese
8 ounces Shredded Mozzarella Cheese divided
1 cup Spinach chopped
1 Large Egg light beaten
2 teaspoon Italian Seasoning
1 teaspoon Salt
½ teaspoon Black Pepper

Instructions

Preheat the oven to 350 degrees F.
Cook 8 ounces manicotti shells according to the package directions. Drain and rinse the shells with cold water.
In a medium mixing bowl, combine 15 ounces ricotta cheese, 1 cup grated Parmesan cheese, 4 ounces shredded mozzarella cheese, 1 cup chopped spinach, 1 lightly beaten large egg, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Mix until well combined.
Transfer the cheese filling mixture into a piping bag or a zip-top bag with the corner cut off.
Spread a thin layer of 16 ounces marinara sauce across the bottom of a 9×13 baking dish.
Pipe about 3 to 4 tablespoons of the cheese filling into each manicotti shell.
Arrange the filled manicotti shells in a single layer in the baking dish.
Pour the remaining marinara sauce evenly over the manicotti shells.
Sprinkle the remaining 4 ounces shredded mozzarella cheese over the top.
Bake for 20 to 25 minutes until the filling is hot, the sauce is bubbling, and the cheese is melted.
Serve warm.

Video

Notes

When piping the cheese into the manicotti shells, I find it’s easier to pipe a small amount of cheese into each side of the shells to completely fill them up.

Refrigerate any leftovers in an airtight container for up to 5-6 days.

Nutrition