Manicotti with 3-Cheese Filling

Stir ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, basil, salt, pepper, and nutmeg in a medium bowl until thoroughly combined.
Transfer cheese filling into a large resealable plastic bag or piping bag fitted with a large round tip. Cut off one corner of the bag. Pipe the cheese mixture into each manicotti shell (about 10). Set filled pasta on a sheet pan.
Assembly
Evenly spread half of the tomato sauce on the bottom of a 13-inch by 9-inch baking dish. Add the stuffed manicotti in a single layer.
Spread the remaining pasta sauce over the stuffed pasta.
Evenly sprinkle 1 cup of shredded mozzarella cheese on top.
Cover the manicotti with aluminum foil and bake for 30 minutes. Remove the foil and bake for about 5 additional minutes until the sauce begins to bubble.
Serve hot. Garnish with parsley, basil and parmesan cheese.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Equipment  :

9×13-Inch Baking Dish
2-3 qt. Saucepan
Stockpot
Colander

Notes :
Serving Size: One manicotti with sauce.
Make-Ahead: The casserole can be assembled 3 days in advance. Bake the day you’re ready to serve.
Storing and Reheating: The manicotti can be refrigerated for up to 5 days. Cover and reheat individual servings on high power in the microwave until warmed through, about 1 ½ to 2 minutes.
Using store-bought sauce: Add 5 cups of marinara sauce to the sauteed onions, garlic, and Italian seasoning. Simmer for 10 minutes.
Make a meat sauce: 1 pound of Italian sausage, ground chicken, turkey, or beef can be browned first and then simmered with the tomato sauce.