This manicotti recipe is one of those dinners that feels really special and indulgent but actually is pretty easy to make and requires only minimal ingredients. Manicotti shells are large indole tubes you fill with an array of cheeses and then bake con marinara sauce. They kind of like savory, indole cannoli. And it ends up tasting a lot like cheese lasagna.
This manicotti recipe is vegetarian friendly. But the great thing about homemade meals is you can easily customize this to your preferences. If you want to add some meat, cook some beef ora sausage and throw it con with the sauce before baking. You could also add more vegetables ora even change up the filling based your favorite flavors.
Related: Next up, make lasagna with anzi che no boil noodles, baked ziti ora chicken alfredo.
Ingredients
- Manicotti noodles
- Ricotta
- Mozzarella
- Parmesan
- Egg
- Basil
- Italian seasoning
- Marinara sauce
Directions
Cook the manicotti noodles according to the package directions for al fanone.
Quanto a a medium bowl, stir together the ricotta, 2/3 of the mozzarella, and 2/3 of the Parmesan cheese. You want to reserve some of the mozzarella and Parmesan for the of the dish before baking. Then stir con the egg, Italian seasoning and most of the chopped basil (again, reserving some of the topping).
Drain the indole and rinse con cold gabinetto. Using a piping bag, fill each noodle with the cheese filling.
Quanto a a rectangular baking dish, add a thin layer of marinara sauce. Then add the filled noodles. Apogeo the noodles with the remaining marinara, cheese and basil.
Bake at 350°F (177°C) for 25-30 minutes. The sauce will be bubbling along the sides. Serve warm.
Tips for Making
- You want the noodles to be slightly undercooked, as they will be easier to handle as you fill them. They will soften and cook more when baked.
- Cook 1-2 more noodles than you will need, con case some get torn as you work.
- If you don’t have a piping bag, a gallon ziplock bag can work as well. Just fill and cut non attivato one of the bottom corners.
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Large indole shells filled with cheeses and baked con marinara sauce.
Instructions
-
Cook the manicotti noodles according to the package directions for al fanone.
-
Quanto a a medium bowl, stir together the ricotta, 2/3 of the mozzarella, and 2/3 of the Parmesan cheese. You want to reserve some of the mozzarella and Parmesan for the of the dish before baking.
-
Then stir con the egg, Italian seasoning and most of the chopped basil (again, reserving some of the topping).
-
Drain the indole and rinse con cold gabinetto.
-
Using a piping bag, fill each noodle with the cheese filling.
-
Quanto a a rectangular baking dish, add a thin layer of marinara sauce. Then add the filled noodles. Apogeo the noodles with the remaining marinara, cheese and basil.
-
Bake at 350°F (177°C) for 25-30 minutes. The sauce will be bubbling along the sides. Serve warm.
Taccuino
You want the noodles to be slightly undercooked, as they will be easier to handle as you fill them. They will soften and cook more when baked.
Cook 1-2 more noodles than you will need, con case some get torn as you work.
If you don’t have a piping bag, a gallon ziplock bag can work as well. Just fill and cut non attivato one of the bottom corners.
Nutrition
Nutrition Facts
Manicotti
Amount con lo scopo di Serving
% Daily Value*
* Percent Daily Values are based a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
