Cheesy Manicotti with Rich Marinara Sauce Recipe
Delicious homemade manicotti featuring no-boil lasagna noodles filled with a creamy ricotta and mozzarella cheese mixture, baked in a rich marinara sauce and topped with melted Parmesan for a comforting Italian meal.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Marinara Sauce
- 3 cups marinara sauce
Pasta
- 16 no-boil lasagna noodles
Cheese Filling
- 3 cups ricotta cheese
- 2 cups freshly grated Parmesan cheese
- 8 ounces shredded mozzarella cheese
- 2 large eggs, lightly beaten
Seasoning & Herbs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons fresh chopped parsley (or 2 1/2 teaspoons dried parsley)
- 1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)
Instructions
- Make the Sauce: Prepare your marinara sauce or use a high-quality store-bought version and set aside for later use.
- Prepare Cheese Filling: In a medium bowl, thoroughly combine the ricotta, 1 cup of freshly grated Parmesan, shredded mozzarella, beaten eggs, kosher salt, black pepper, fresh parsley, and basil. Mix until uniformly combined and set aside.
- Soften Noodles: Pour 1 inch of boiling water into a large casserole dish. Submerge the no-boil lasagna noodles a few at a time, allowing them to soak for about 5 minutes until pliable. Use a fork to gently separate the noodles to prevent sticking. Once pliable, remove noodles and lay them in a single layer on a plate.
- Assemble Manicotti: Spread 1 1/2 cups of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Take one softened noodle and place about 1/4 cup of the cheese filling in a line along the short bottom edge. Carefully roll the noodle into a tube, sealing the seam. Arrange each rolled manicotti seam side down in the baking dish. Repeat until all 16 noodles are filled and placed in the dish.
- Bake: Pour the remaining 1 1/2 cups of marinara sauce evenly over the assembled manicotti. Cover the dish with aluminum foil and bake at 375°F (190°C) for about 40 minutes until bubbly. Remove the foil and sprinkle the remaining 1 cup of Parmesan cheese on top. Bake uncovered for an additional 5 to 7 minutes until the cheese melts and bubbles. Remove from oven and allow the dish to rest for 10 to 15 minutes before serving to let the flavors meld and the sauce thicken slightly.
Notes
- Use no-boil noodles as specified and soak them in hot water to soften before assembling.
- Fresh herbs provide the best flavor, but dried herbs can be substituted as indicated.
- Letting the manicotti rest after baking helps the sauce thicken and keeps the filling intact when served.
- This dish can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
- For a richer sauce, consider adding a splash of red wine to your marinara sauce.
Keywords: manicotti, Italian pasta, ricotta cheese recipe, baked pasta, no boil noodles, cheesy pasta bake
