is cheesy, creamy, and utterly delicious. The pasta shells are full of creamy filling and topped with sauce and mozzarella that’s browned to perfection.
Let’s get started!
– 12-14 manicotti pasta shells
– 2 cups Ricotta cheese
– 3 cups mozzarella cheese divided
– 1/2 cup Parmesan cheese
– 1 egg
– 1 tsp salt
– 1/4 tsp black pepper
– 3 cups marinara sauce divided
– Chopped parsley for garnish
TOTAL Time: 4
White Scribbled Underline
Make the filling.
In a large bowl, combine the ricotta, mozzarella, Parmesan, salt, black pepper, and egg. Transfer it to a gallon-sized Ziploc bag and press the mixture into one corner before snipping off a small part of the end.
Cook and fill the manicotti.
Now cook the manicotti in a large pot of salted boiling water to al dente. Then rinse them with cold water and begin piping the cheese mixture into each manicotti shell.
Start assembling the stuffed manicotti.
Pour about a cup of marinara sauce on the bottom of a 9 x 13 inch baking dish. Then place the stuffed manicotti into the dish.
Layer the manicotti.
Then pour another 2 cups of marinara on top of the manicotti along with a cup of shredded mozzarella cheese.
350°F for about 20-25 minutes. Once it’s done, garnish with some freshly chopped parsley.