Manicotti

By Rachel Cooks

Ingredients

12 manicotti pasta shells ((from 8 oz. package))
2 cups ricotta cheese ((15 to 16 oz. container))
2 ½ cups shredded mozzarella cheese, divided ((reserve 1 cup for topping))
½ cup grated Parmesan cheese
1 large egg
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 cups marinara sauce ((store-bought or homemade))
fresh basil or parsley, optional for garnish

Prep Time20mins
Cook Time40mins
Servings6

Instructions

Bring a large pot of salted water to a boil over high heat and cook the manicotti shells according to the package instructions. Cook until they are al dente (firm but not too soft), about 6 to 7 minutes. Avoid overcooking the pasta because if it’s too soft, the tubes can be more difficult to fill.

Drain the manicotti and rinse with cold water to prevent them from sticking together. I like to arrange them individually on a clean lint-free dish towel to drain completely. Set aside.

Meanwhile, in a medium bowl, mix together ricotta cheese, 1 ½ cups mozzarella, Parmesan, egg, parsley, oregano, garlic powder, salt, and black pepper. Stir until well combined.

Preheat oven to 350°F. Spread about ½ cup of sauce on the bottom of a 9 x 13-inch baking dish.

Fill a piping bag (or use a small spoon, or a zip-top bag with the corner cut off) with the ricotta mixture and carefully stuff each manicotti shell. Be gentle to avoid tearing the pasta (see tip below). Arrange the stuffed manicotti shells in a single layer in the baking dish.

Pour the remaining 1 ½ cups marinara sauce over the top of the manicotti. Sprinkle the remaining 1 cup shredded mozzarella over the manicotti.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted.

Let the manicotti cool for five to ten minutes before serving. Garnish with fresh basil or parsley if desired. Carefully scoop out 2 stuffed manicotti per serving.