Manicotti with Rich Ricotta and Herb Cheese Filling Recipe
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.
- 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
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
- Make the sauce: Prepare or warm 3 cups of marinara sauce and set it aside for assembling the manicotti later.
- 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.
- 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.
- 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.
- 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
