Classic Cheese Stuffed Manicotti (Print Version)
# Ingredients:
→ Pasta
01 -
1 (8-ounce) box dried manicotti shells (about 12 shells)
→ Cheese Filling
02 -
1¾ pounds ricotta cheese (whole or skim milk, about 3½ cups)
03 -
2 large egg yolks
04 -
8 ounces mozzarella cheese, shredded and divided (2 cups total)
05 -
⅔ cup Parmesan cheese, finely grated
→ Seasonings
06 -
1 teaspoon lemon zest, finely grated
07 -
¼ cup fresh parsley, chopped, plus extra for garnish
08 -
¼ teaspoon kosher salt, or to taste
09 -
⅛ teaspoon black pepper, freshly ground
10 -
1 pinch ground nutmeg
→ Sauce
11 -
1 (25-ounce) jar marinara sauce, divided (or 2½ cups homemade)
# Instructions:
01 -
Get a large pot of water boiling with a good pinch of salt. Pop in your manicotti shells and cook them for 8-9 minutes - you want them slightly underdone since they'll finish cooking in the oven. Give them a rinse under cold water until they're cool enough to handle.
02 -
In a bowl, mix together your ricotta, 1 cup of the shredded mozzarella, egg yolks, Parmesan, lemon zest, parsley, salt, pepper, and that tiny pinch of nutmeg until everything's well combined.
03 -
Heat your oven to 350°F. Spread 1 cup of marinara sauce across the bottom of your 9x13-inch baking dish.
04 -
Here's the fun part - spoon your cheese mixture into a pastry bag or zip-top bag with the corner snipped off. Pipe the filling into each shell and line them up in your saucy baking dish.
05 -
Pour the rest of your marinara over those stuffed shells and sprinkle with your remaining cup of mozzarella. Cover first with parchment (to prevent cheese stick-age) then with foil. Bake for 35 minutes, then uncover and bake another 15 minutes until everything's bubbly and gorgeous.
06 -
Let it rest for 10 minutes - trust me, it's worth the wait! Sprinkle with some fresh parsley if you're feeling fancy, then serve it up while it's hot.
# Notes:
01 -
You can use fresh pasta sheets instead of shells - just cut into 4-inch squares and briefly boil for 30 seconds
02 -
Leftovers keep well in the fridge for 3 days or freeze for up to 3 months
03 -
Cook a few extra shells as insurance - they sometimes break during cooking