Oh, the joy of family dinners! There’s something magical about gathering around the table, sharing stories and laughter—especially when it involves a delicious dish like this Easy Three Cheese Manicotti. Picture this: creamy ricotta, gooey mozzarella, and sharp parmesan all wrapped in tender pasta shells—it’s like a warm hug on a plate.
Steps
- Boil a large pot of lightly salted water. Add manicotti shells and cook them for 8 to 10 minutes until they are firm but cooked; then drain them.
- Heat the oven to 350 degrees F (175 degrees C) and lightly grease a baking dish measuring 9×13 inches.
- In a bowl, combine 3 cups of mozzarella, ricotta, 1/2 cup of Parmesan, minced garlic, one egg, and dried basil. Use this mixture to fill the cooked manicotti shells.
- Pour about 2 cups of pasta sauce over the base of the greased baking dish. Place the filled manicotti in the dish and top with the remaining sauce and mozzarella cheese.
- Bake the dish in the preheated oven for 15 minutes. Sprinkle the remaining Parmesan cheese on top and bake for an additional 10 minutes, or until the mozzarella is melted and bubbly.
Ingredients
- 1 package (8 ounces) manicotti shells
- 4 cups shredded mozzarella cheese, separated
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese, separated
- 1 tablespoon minced garlic
- 1 egg
- 2 tablespoons dried basil
- 2 jars (26 ounces each) pasta sauce
Nutritional Values
Calories: 3672 | Total Fat: 144g | Saturated Fat: 72g | Cholesterol: 576mg | Sodium: 10074mg | Total Carbohydrate: 390g | Dietary Fiber: 48g | Total Sugars: 144g | Protein: 204g | Vitamin C: 36mg | Calcium: 5022mg | Iron: 24mg | Potassium: 5910mg
FAQ
- Can I make this dish ahead of time?
- Yes, you can prepare the manicotti up to the point of baking and store it in the refrigerator for up to 24 hours. When ready to serve, simply bake it as directed, but you might need to add a few extra minutes to the baking time.
- Is it possible to freeze the manicotti?
- Absolutely, you can freeze the assembled, unbaked manicotti. Wrap the dish tightly in plastic wrap and then in aluminum foil before storing it in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator overnight and bake as instructed.
- Can I substitute fresh basil for dried basil?
- Yes, you can replace dried basil with fresh basil for a more vibrant flavor. Use about three times the amount of fresh basil as you would dried, so about 6 tablespoons of chopped fresh basil.
- What can I use instead of ricotta cheese?
- If you don’t have ricotta cheese, you can substitute with cottage cheese or a mixture of cream cheese and sour cream for a similar texture and flavor.
- How do I ensure the manicotti doesn’t break while stuffing?
- To prevent breaking, cook the manicotti shells until just al dente, and handle them gently. You can also use a piping bag or a plastic bag with the corner cut off to fill the shells more easily.
Tips
- When boiling the manicotti shells, ensure they are cooked to al dente to prevent them from becoming too soft and difficult to stuff.
- To avoid the manicotti sticking together after boiling, rinse them with cold water and lay them out separately on a baking sheet.
- For a richer flavor, consider adding a pinch of nutmeg to the cheese mixture before stuffing the manicotti.
- Let the dish rest for a few minutes after baking before serving to allow the cheese and sauce to set, making it easier to serve.
Equipment
- Large Pot (for boiling pasta)
- 9×13 Inch Baking Dish (if not already owned)
- Mixing Bowl (for mixing cheese and other ingredients)
- Oven-safe Cooking Utensils (for handling the baking dish)
