Manicotti with Ricotta, Parmesan, and Fresh Basil Recipe
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.
- 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
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
- Make the sauce. Prepare or heat your marinara sauce and set aside to use later in assembling the dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
