Manicotti
When you’re in the mood for an Italian feast, there’s nothing more satisfying than a classic Manicotti dinner. (With a side of garlic bread, of course.) This recipe has an incredible 4-cheese filling that you just can’t beat. Ricotta cheese is a must for manicotti, (cottage cheese can be used as a substitute in a pinch). Cream cheese ensures that the filling is incredibly creamy, (and not grainy). Parmesan and mozzarella cheese round it all out, along with the best combination of herbs and some garlic for enhanced flavor. And finally, whisked eggs, which binds the filling and adds more body/substance to it. This is a great make-ahead and freezer meal as well, read on for everything you need to know, (including how to add meat or spinach to this)!
What is Manicotti
Manicotti translates to “little sleeves” in Italian, and consists of large tubes of pasta with ridges on the outside. They are designed to be filled and baked. The filling includes a ricotta cheese filling, and sometimes also includes spinach and/or ground meat.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine the filling ingredients (Ricotta, parmesan cheese, mozzarella, cream cheese, eggs, and seasonings) in a large bowl and set aside. Boil manicotti shells for 1 minute less than al dente. Drain and rinse with cool water.
Spread 1/2 of the marinara on the bottom of a 9 x 13-inch casserole dish. Use a small spoon or piping bag to fill each manicotti noodle and transfer it to the casserole dish. Top with remaining marinara sauce.
Top with mozzarella cheese. Cover and bake at 375° for 20 minutes. Remove cover and bake for 10 more minutes. If desired, broil at 425 for 1 minute, watch it carefully during this time. Garnish with parsley and serve with garlic bread with cheese.
How to Fill Manicotti Shells
I like to position the manicotti noodle vertically and use a small spoon to fill it. I’ll give it a little shake to allow the filling to slide down into the shell, then I’ll continue to add more until it’s filled. You can also fill it halfway, flip it, and fill the other half. Instead of a spoon, you can also place the filling in a piping bag or a gallon freezer bag and cut the tip.
Adding Spinach
Fresh Spinach– Sauté up to 4 cups of fresh spinach in a little olive oil. (Consider chopping the spinach into smaller pieces.) Let it cool and incorporate it into the cheese mixture. Frozen Spinach– Thaw 16 oz. of spinach by running it under warm water. Squeeze out excess moisture and combine it with the cheese mixture.
Adding Meat
Option 1: Make this with my meat sauce recipe instead of regular marinara. Option 2: Brown up to 1 pound of ground meat (beef, sausage, turkey, and/or veal), along with 1/2 cup diced onions, if desired. Let it cool and combine it with the cheese mixture. Note that this will give you more filling, so you may want to fill up more than the 10 shells that are included in this recipe. A 9 x 13 inch casserole dish can typically fit as many as 12 shells.
Make Ahead Method
Assemble the dish as outlined, but do not bake. Cover and refrigerate for up to 1 day, then add 10-15 minutes to covered baking time. Assemble, cover, and freeze for up to 3 months. Let it fully thaw in the fridge and add 10-15 minutes to covered baking time.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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Tried This Recipe?
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Box Cheese Grater– Lets you finely shred the cheese. (Always shred from a block instead of using packaged shredded cheese.) Pasta Strainer– This is the one I use, it’s the perfect size. 9 x 13-inch Casserole Dish– This is the one pictured in this recipe.
