Manicotti with Ricotta, Parmesan, and Fresh Basil Recipe

Introduction

Manicotti is a classic Italian-American comfort dish featuring pasta tubes filled with a rich, cheesy mixture and baked in a savory marinara sauce. This recipe uses no-boil noodles for ease, making it a perfect hearty meal for family dinners or special occasions.

Ingredients

• 3 cups marinara sauce*
• 16 no-boil lasagna noodles*
• 3 cups ricotta cheese
• 2 cups freshly grated Parmesan cheese
• 8 ounces shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 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

1. Step 1: Prepare the marinara sauce by heating or making your preferred homemade sauce.
2. Step 2: In a medium bowl, combine the ricotta cheese, 1 cup of Parmesan cheese, shredded mozzarella, beaten eggs, salt, pepper, parsley, and basil. Mix well and set aside.
3. Step 3: Pour about 1 inch of boiling water into a large casserole dish. Add the no-boil lasagna noodles in batches, allowing them to soak until pliable, about 5 minutes. Use a fork to separate noodles if they stick together. Remove noodles and lay them in a single layer on a plate.
4. Step 4: Spread 1 1/2 cups of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Place one softened noodle in front of you and spoon about 1/4 cup of the cheese mixture along the short end. Roll the noodle tightly into a tube and place it seam side down in the baking dish. Repeat with remaining noodles and filling, fitting 8 manicotti per row, for a total of 16.
5. Step 5: Pour the remaining marinara sauce over the filled manicotti. Cover the dish with aluminum foil and bake at 375°F (190°C) for about 40 minutes until bubbly. Remove the foil, sprinkle the remaining 1 cup of Parmesan cheese over the top, and bake uncovered for an additional 5-7 minutes until the cheese melts and bubbles. Let rest for 10-15 minutes before serving.

Tips & Variations

• If you prefer fresh pasta, you can substitute no-boil noodles with cooked regular lasagna noodles.
• For extra flavor, add sautéed spinach or cooked Italian sausage to the cheese filling.
• Use a spoon or piping bag to fill noodles neatly and avoid overfilling to prevent bursting while baking.
• Fresh herbs brighten the dish, but dried herbs work well if fresh aren’t available.

Storage

Store leftover manicotti in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven covered with foil until heated through, about 15-20 minutes. For longer storage, manicotti can be frozen before baking; freeze unbaked, then bake from frozen, adding extra baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of no-boil?

Yes, but you will need to cook the regular lasagna noodles according to package instructions before filling and assembling the manicotti.

What can I substitute for ricotta cheese?

You can use cottage cheese as a substitute for ricotta, though the texture and creaminess will differ slightly. For a smoother filling, blend cottage cheese before mixing with the other ingredients.

Manicotti with Ricotta, Parmesan, and Fresh Basil Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

Classic Italian Manicotti features tender pasta tubes filled with a creamy ricotta and mozzarella cheese mixture, baked in a rich marinara sauce until bubbly and golden. This comforting dish is perfect for family dinners and offers a delicious blend of cheeses and herbs in every bite.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Sauce

• 3 cups marinara sauce

For the Pasta

• 16 no-boil lasagna noodles

For the Cheese Filling

• 3 cups ricotta cheese
• 2 cups freshly grated Parmesan cheese (divided: 1 cup for filling, 1 cup for topping)
• 8 ounces shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 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

1. Make the sauce. Prepare or heat your marinara sauce and set aside to use later in assembling the dish.
2. Prepare the cheese filling. In a medium bowl, combine ricotta cheese, 1 cup of grated Parmesan cheese, shredded mozzarella, beaten eggs, kosher salt, black pepper, chopped parsley, and chopped basil. Mix until all ingredients are well incorporated, then set aside.
3. Soften the noodles. Pour about 1 inch of boiling water into a large casserole dish. Add the no-boil lasagna noodles a few at a time, allowing them to soak until they become pliable and tender, about 5 minutes. Use a fork to separate any noodles sticking together. Once soft, remove the noodles and lay them flat in a single layer on a plate to prevent sticking.
4. Assemble the manicotti. Spread 1 1/2 cups of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Take one soaked noodle and place it flat in front of you. Spoon about 1/4 cup of the cheese filling in a line along one short end of the noodle. Carefully roll the noodle into a tube, enclosing the cheese filling, and place it seam-side down in the baking dish. Repeat with all noodles; you should fit 16 manicotti, arranged in two rows of 8.
5. Bake the manicotti. Pour the remaining marinara sauce evenly over the filled manicotti tubes. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 40 minutes until the sauce is bubbly.
6. Add final cheese topping and finish baking. Remove the foil from the dish and sprinkle the remaining 1 cup of grated Parmesan cheese evenly over the manicotti. Return to the oven and bake uncovered for an additional 5 to 7 minutes until the cheese melts and becomes bubbly.
7. Rest and serve. Remove the manicotti from the oven and let it rest for 10 to 15 minutes before serving to allow the flavors to settle and the dish to set slightly for easier slicing.

Notes

• For easier filling, use a piping bag or a plastic bag with the corner snipped to pipe the cheese mixture into the noodles.
• If you don’t have no-boil noodles, boil regular lasagna noodles until al dente, drain, and proceed with soaking as directed.
• You can prepare the manicotti a day in advance and refrigerate before baking. Increase baking time by 10-15 minutes if baking from cold.
• Fresh basil and parsley enhance flavor but dried herbs can be used as alternatives.
• Use low-moisture mozzarella for less watery filling.

Keywords: Manicotti, Italian pasta, baked pasta, ricotta filling, marinara sauce, cheesy pasta dish