Cheese Stuffed Manicotti

Indulge in the rich and creamy world of this cheese-stuffed manicotti, where tender pasta tubes cradle a dreamy blend of cheeses, all bathed in a luscious marinara sauce. Every bite promises a symphony of flavors, making this dish an unforgettable experience that beckons you back for seconds.

📝 Ingredients

• 8 ounces manicotti shells (about 14 shells)
• 15 ounces ricotta cheese
• 2 cups mozzarella cheese (shredded)
• 1 cup Parmesan cheese (grated)
• 1 large egg
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups marinara sauce
• 1/4 cup Pecorino Romano (grated)

👨‍🍳 Instructions

1. 1Prep the oven.: Preheat your oven to 350°F (175°C).
2. 2Cook the manicotti.: Cook the manicotti shells according to the package instructions until al dente. Drain the shells and rinse with cold water to prevent them from sticking together. Set aside.
3. 3Make the cheese mixture.: In a large mixing bowl, combine the ricotta cheese, 1½ cups of shredded mozzarella, ¾ cup of grated Parmesan, egg, parsley, salt, and pepper. Mix until well combined.
4. 4Stuff the manicotti.: Carefully stuff each cooked manicotti shell with the cheese mixture using a spoon, piping bag, or a small plastic bag with a corner snipped off.
5. 5Start assembling the dish.: Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13-inch (23x33 cm) baking dish. Place the filled manicotti shells in the baking dish in a single layer.
6. 6Finish assembling the dish.: Pour the remaining 1½ cups of marinara sauce over the top of the stuffed manicotti shells, making sure they are fully covered. Sprinkle the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan cheese over the top of the manicotti. If desired, add grated Pecorino Romano cheese as well.
7. 7Bake the manicotti.: 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 melted and bubbly.
8. 8Rest and serve.: Remove the manicotti from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley, if desired.