The Best Manicotti

5 from 1 vote

Manicotti, a popular Italian dish, has a rich history that dates back centuries. Its origin can be traced to the regions of Campania and Lazio in Italy. The word "manicotti" translates to "little sleeves" in Italian, referring to the pasta tubes that are stuffed with delicious fillings.

Course Main Course

Cuisine Italian

Keyword Manicotti

Prep Time 15

Cook Time 45

Total Time 1

Servings People

Calories 222kcal

Equipment

1 Baking Dish
1 Mixing bowl

Ingredients

1 Box Manicotti pasta shells: Look for high-quality dried manicotti shells in your local grocery store. These hollow pasta tubes are perfect for filling with the delicious ricotta mixture.
15 oz Ricotta cheese: Opt for fresh, creamy ricotta cheese for the best results. Its mild flavor and smooth texture make it the perfect filling for manicotti.
½ cup Parmesan cheese: Grated Parmesan cheese adds a savory depth of flavor to the dish. Use freshly grated Parmesan for the best taste.
2 cups Mozzarella cheese: Shredded mozzarella cheese is essential for that gooey, cheesy goodness. It melts beautifully and adds a delightful stringy texture.
1 large Egg: Eggs act as a binding agent for the ricotta mixture, ensuring that it holds together while baking.
1 tbsp Italian Seasoning: Fresh herbs: Use a combination of fresh parsley and basil to infuse the dish with aromatic flavors. Chop them finely for even distribution.
1 Medium Jar of Tomato sauce: Choose a high-quality tomato sauce or make your own from scratch. The tangy tomato sauce complements the cheesy manicotti perfectly.

Instructions

Cook the manicotti shells according to the package instructions. Be careful not to overcook them, as they will continue to cook in the oven. Drain and set aside.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, beaten eggs, chopped fresh herbs, sautéed garlic, and onion. Mix well until all the ingredients are evenly incorporated.
Preheat your oven to 375°F (190°C).
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Take a manicotti shell and spoon the ricotta mixture into it. Gently press the mixture down using the back of a spoon to ensure it fills the entire shell. Repeat with the remaining manicotti shells.
Arrange the filled manicotti shells in the baking dish, nestling them close together.
Pour the remaining tomato sauce over the manicotti, covering them completely.
Sprinkle shredded mozzarella cheese on top of the sauce, creating a generous layer.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Once done, remove the baking dish from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves and grated Parmesan cheese before serving.
Serve the manicotti hot and enjoy!

Notes

Tips for Perfecting Your Manicotti Dish

Be careful not to overcook the manicotti shells. They should be al dente, as they will continue cooking in the oven.
Make sure to season the ricotta mixture well with salt and pepper to enhance the flavors.
Sauté the garlic and onion until they are fragrant and translucent, adding depth of flavor to the dish.
If you prefer a more robust filling, add some cooked ground beef or Italian sausage to the ricotta mixture.
Don't skimp on the cheese! The combination of ricotta, Parmesan, and mozzarella creates a heavenly cheesy filling.
Allow the manicotti to rest for a few minutes after baking. This will help the flavors meld together and make it easier to serve.

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