Manicotti with Rich Ricotta and Herb Cheese Filling Recipe

Introduction

Manicotti is a classic Italian-American dish featuring tender pasta tubes filled with a creamy, cheesy mixture and baked in rich marinara sauce. Perfect for a comforting family meal, this recipe brings together layers of melted cheese and fresh herbs for a flavorful dinner.

Ingredients

• 3 cups marinara sauce*
• 16 no-boil lasagna noodles*
• 3 cups ricotta cheese
• 2 cups freshly grated Parmesan cheese
• 8 ounces shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped parsley (or 2 1/2 teaspoons dried parsley)
• 1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)

Instructions

1. Step 1: Make the marinara sauce or use your favorite store-bought version. Set aside.
2. Step 2: In a medium bowl, combine ricotta, 1 cup of the Parmesan cheese, shredded mozzarella, eggs, salt, pepper, parsley, and basil. Mix well and set aside.
3. Step 3: Pour about 1 inch of boiling water into a large casserole dish. Add the no-boil lasagna noodles in small batches, letting them soak for about 5 minutes until pliable. Use a fork to separate noodles if they stick together. Remove the noodles and lay them flat on a plate.
4. Step 4: Spread 1 1/2 cups of marinara sauce evenly over the bottom of a 9×13 inch baking dish. Place one noodle in front of you and spoon approximately 1/4 cup of the cheese mixture in a line along the bottom short end. Roll the noodle tightly into a tube and place it seam-side down in the baking dish. Repeat with remaining noodles and filling, fitting about 8 manicotti per row so all 16 fit in the dish.
5. Step 5: Pour the remaining marinara sauce evenly over the filled manicotti. Cover the dish with aluminum foil and bake at 375°F (190°C) for about 40 minutes, until bubbly.
6. Step 6: Remove the foil and sprinkle the remaining 1 cup of Parmesan cheese over the top. Bake uncovered for an additional 5 to 7 minutes until the cheese is melted and bubbly. Let the dish rest for 10 to 15 minutes before serving.

Tips & Variations

• Use fresh herbs whenever possible for brighter flavor, but dried herbs work well too.
• If you prefer, substitute cottage cheese for ricotta for a lighter filling.
• Add cooked spinach or chopped mushrooms to the cheese filling for extra veggies.
• To save time, prepare the filling and sauce a day ahead and assemble just before baking.

Storage

Store leftover manicotti in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through or microwave individual servings. Manicotti can also be frozen before or after baking; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dry lasagna noodles instead of no-boil?

Yes, but you will need to boil the noodles separately according to package instructions before soaking and filling. Allow them to cool so they are pliable for rolling.

What can I substitute for ricotta cheese?

Cottage cheese is a common substitute and offers a similar texture with less fat. You can also blend cottage cheese for a smoother consistency. Some use cream cheese or mascarpone for a richer filling.

Manicotti with Rich Ricotta and Herb Cheese Filling Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

Classic baked manicotti features no-boil lasagna noodles stuffed with a creamy ricotta and mozzarella cheese filling, smothered in savory marinara sauce, and baked to golden, bubbly perfection. This comforting Italian-American casserole is perfect for family dinners and special occasions alike.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 47 minutes
• Total Time: 1 hour 7 minutes
• Yield: 8 servings 1x
• Category: Pasta
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauce

• 3 cups marinara sauce

Pasta

• 16 no-boil lasagna noodles

Cheese Filling

• 3 cups ricotta cheese
• 2 cups freshly grated Parmesan cheese, divided
• 8 ounces shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tablespoons fresh chopped parsley (or 2 1/2 teaspoons dried parsley)
• 1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)

Instructions

1. Make the sauce: Prepare or warm 3 cups of marinara sauce and set it aside for assembling the manicotti later.
2. Prepare the cheese filling: In a medium bowl, combine ricotta cheese, 1 cup of Parmesan cheese, shredded mozzarella, beaten eggs, kosher salt, freshly ground black pepper, chopped parsley, and chopped basil. Mix until well incorporated and set aside.
3. Prep the noodles: Pour 1 inch of boiling water into a large casserole dish. Add the dry no-boil lasagna noodles a few at a time, allowing them to soak for about 5 minutes until pliable. Use a fork to gently separate the noodles to prevent sticking. Remove them carefully and lay flat in a single layer on a plate.
4. Assemble the manicotti: Spread 1 1/2 cups of the marinara sauce evenly on the bottom of a 9×13 inch baking dish. Place one softened noodle in front of you, and spoon approximately 1/4 cup of the cheese mixture in a line along the bottom short edge. Roll the noodle up tightly into a tube shape. Arrange the rolled manicotti seam side down in the baking dish. Repeat for all 16 noodles, fitting them in two rows.
5. Bake: Pour the remaining 1 1/2 cups of marinara sauce over the manicotti rolls. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 40 minutes until the sauce is bubbly. Remove the foil, sprinkle the remaining 1 cup Parmesan cheese evenly over the top, and continue baking uncovered for 5-7 minutes until the cheese is melted and bubbly. Let the manicotti rest for 10-15 minutes before serving.

Notes

• Soaking the no-boil noodles in hot water before assembling helps them soften and makes rolling easier.
• Using fresh herbs enhances the flavor, but dried herbs work well as substitutes.
• You can prepare the cheese filling a day ahead and refrigerate until ready to use.
• Letting the baked manicotti rest helps the sauce thicken slightly and improves slicing.
• For a meatier version, add cooked ground beef or Italian sausage to the marinara sauce.

Keywords: manicotti, baked pasta, ricotta cheese, Italian comfort food, marinara sauce, cheesy pasta bake