Manicotti
This recipe for manicotti is made with ricotta cheese, shredded mozzarella, parmesan cheese and lots of fresh basil then smothered with marinara sauce and baked till piping hot.
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Servings: 8 to 10 servings
Calories: 506kcal
Ingredients
- 14 pieces 8 ounces manicotti pasta tubes
- 32 ounces ricotta cheese
- 2 1/2 cups 10 ounces shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese divided
- 4 garlic cloves finely chopped or crushed
- 1/2 cup chopped fresh basil
- 3/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 3 cups marinara sauce two 15 ounce jars
Instructions
- Preheat the oven to 350°F
- Grease or spray with non-stick an oven-proof 13 x 9 x 2-inch baking dish.
- Cook the pasta according to the package instructions.
- In a large bowl add the ricotta, 2 cups of mozzarella cheese, 1/2 cup of the Parmesan cheese, garlic, basil, salt, pepper and nutmeg.
- In a small bowl, whisk the eggs together briefly, then add them to the cheese mixture and gently combine.
- Spoon the cheese mixture into a closable plastic bag, pushing it to the corner. Snip a small piece of the bag corner off with the scissors and carefully fill each pasta tube.
- Spread 1 cup of marinara sauce into the baking dish (it will be a thin layer). Arrange the filled tubes into the prepared baking dish. Pour the rest of the marinara sauce over the top of the filled pasta.
- In another small dish combine the remaining 1/2 cup of mozzarella cheese and the remaining Parmesan cheese and sprinkle over the top of the marinara sauce. Bake in the preheated oven for 30-35 minutes or until hot and bubbly.
Nutrition
Serving: 1 | Calories: 506kcal | Carbohydrates: 64g | Protein: 27g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 81mg | Sodium: 720mg | Fiber: 4g | Sugar: 4g