Classic Manicotti Recipe
Classic manicotti is made with tender pasta shells stuffed with a creamy ricotta and cheese filling, topped with tomato sauce and more cheese, then baked until hot and bubbly.
Equipment
- 9" x 13" baking dish
Ingredients
- 3-4 Cups Tomato Sauce
- 1 Pound Manicotti Shells, cooked to al dente in salted water
- 15 Oz Ricotta Cheese
- 2 Cups Mozzarella Cheese, hand shredded (divided)
- 1 Cup Parmesan Cheese, grated (divided)
- 1 Large Egg
- Salt and Pepper to taste
- 1 Tbs Italian Seasoning
- 1 teaspoon Garlic Powder
Instructions
- Preheat the oven to 350°F.
- Spread a layer of tomato sauce evenly over the bottom of the baking dish. Cook the manicotti shells according to the package directions until just al dente. Drain them and let them cool slightly so they’re easy to handle.
- In a large bowl, mix together the ricotta cheese, egg, 1 cup mozzarella, ½ cup Parmesan, salt, pepper, garlic powder and Italian seasoning until everything is well combined. Transfer the ricotta mixture into a piping bag or large resealable plastic bag with one corner snipped off. Carefully pipe the cheese mixture into each manicotti shell, filling the shells from both ends if needed. Arrange the stuffed manicotti in a single layer over the tomato sauce in the prepared baking dish.
- Spoon more tomato sauce evenly over the manicotti. Sprinkle the top with ½ cup Parmesan and 1 cup mozzarella cheese. Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and the manicotti are hot and bubbly. Let the manicotti rest for about 5 minutes before serving.