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Cheesy Manicotti Delight

Savor the comforting flavor of pasta tubes, generously stuffed with a blend of four cheeses, and smothered in rich tomato sauce before being baked to perfection.
3
1 hr 5 min
TOTAL TIME
1046
CALORIES
$2.52
PER SERVING
Cheesy Manicotti Delight
Ingredients
10 INGREDIENTS
4 SERVINGS
Grated Pecorino Romano Cheese
1/2 cup grated pecorino romano cheese
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Fresh Parsley
1/2 cup fresh parsley
chopped
Ground Black Pepper
1/2 tsp ground black pepper
Tomato Sauce
3 cups tomato sauce
Manicotti Pasta Tubes
8 whole manicotti pasta tubes
Ricotta Cheese
15 oz ricotta cheese
Eggs
2 large eggs
Kosher Salt
1 tsp kosher salt
Shredded Mozzarella Cheese
2 cups shredded mozzarella cheese
divided
Directions
8 STEPS
35 min
PREP TIME
30 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat your oven to 400°F (205°C).
2
Bring a large pot of salted water to a boil, add the manicotti pasta tubes and cook until al dente, about 6-7 minutes. Drain and set aside to cool on a wire rack.
3
In a mixing bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella cheese, grated Parmesan cheese, grated Pecorino Romano cheese, chopped parsley, ground black pepper, and kosher salt. Mix well.
4
Add the eggs to the cheese mixture and mix until smooth.
5
Transfer the cheese mixture to a plastic bag, cut one of the corners of the bag, and gently squeeze to fill the manicotti tubes.
6
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Arrange the stuffed manicotti tubes in a single layer in the dish.
7
Pour the remaining tomato sauce over the manicotti and sprinkle with the remaining 1/2 cup of shredded mozzarella cheese.
8
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden. Let it rest for 5 minutes before serving.
Health Info
Macros
38g
CARBS
78g
FAT
59g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Can I prepare manicotti ahead of time?
My manicotti pasta always breaks. How can I avoid this?
How can I prevent my manicotti from becoming dry?
What other fillings I can use in manicotti?
Do I need to cook the spinach before stuffing it into the manicotti tubes?
Should the marinara sauce be heated before adding to manicotti?
Why is ricotta cheese often used in manicotti filling?
How to prevent cheese from burning while baking manicotti?
Can I freeze the leftover manicotti?
How to fill the manicotti shells without making a mess?