Cheesy Baked Manicotti
There’s something about making Cheesy Baked Manicotti that feels both comforting and exciting. I remember the first time I made this dish; I was a bit intimidated by the idea of stuffing pasta, but it turned out to be surprisingly simple. Cheesy Baked Manicotti is all about that warm, cheesy goodness nestled in tender pasta shells, with a hint of fresh herbs and tangy tomato sauce. Even though I wasn’t sure if the family would like it, I knew I had to try. And now, Cheesy Baked Manicotti has become a staple in our home, especially on cozy family nights.
Preparation and Ingredients
The preparation is a joy, really. I start by boiling the manicotti shells just until they’re soft but still firm enough to handle. For the filling, I mix ricotta cheese, mozzarella, Parmesan, and a bit of fresh basil and parsley. The ricotta makes the filling creamy, while the mozzarella and Parmesan add that perfect cheesy pull. I add a little garlic and a dash of salt and pepper to bring all the flavors together. Each ingredient has a role, and the mixture smells divine even before baking.
Stuffing and Arranging
Stuffing the manicotti shells can get a bit messy, but that’s part of the fun. I use a piping bag to fill them, making it much easier and faster. Once filled, I lay each stuffed shell in a baking dish over a layer of marinara sauce. Then, I pour more sauce on top and sprinkle a generous handful of mozzarella to melt and bubble in the oven. It’s hard to resist sneaking a bite before it’s even cooked, with the cheese and sauce looking so inviting.
Baking and Enjoying
Once the manicotti is in the oven, the aroma fills the kitchen with that familiar, comforting scent. I bake it until the cheese is golden and the sauce is bubbling around the edges. When I finally take it out, I can’t wait to serve it up and watch everyone dig in. The cheesy, gooey filling and soft pasta are so satisfying, and the herbs add a fresh note that balances the richness. Sharing this Cheesy Baked Manicotti with loved ones makes all the effort worth it, and it never fails to bring everyone together around the table.
Table of Contents
Chef’s Notes-Cheesy Baked Manicotti
- Measure and chop all ingredients before starting to cook. This will make the cooking process smoother and prevent overcooking any components.
- Whenever possible, opt for fresh produce, especially herbs and spices, as they’ll add vibrant flavors to your dish.
- Taste as you cook and adjust the salt, pepper, or spices to your preference. This will ensure the dish suits your flavor profile.
- Keep an eye on the heat to avoid burning delicate ingredients, like garlic, which can become bitter if overcooked. Adjust the heat as necessary to maintain a gentle simmer or sauté.
- If you prefer a chunkier or smoother texture, adjust the cooking time or even use a blender for certain parts. This can make the dish feel more personalized.
- A non-stick or heavy-bottomed pan can help prevent sticking and ensure even cooking.
- A squeeze of lemon or lime juice can enhance flavors and balance richness in the dish.
- Many dishes taste even better the next day, so feel free to prepare it in advance and reheat. This also saves time on busy days.
Cheesy Baked Manicotti
4
portions22
minutes30
minutes600
kcal8
minutes1
hourIndulge in this mouthwatering Cheesy Baked Manicotti recipe that brings restaurant-quality flavors to your home kitchen. Perfectly rolled pasta filled with creamy ricotta and a blend of mozzarella and Parmesan cheeses, smothered in a rich tomato sauce, and baked to bubbly perfection. Whether you’re planning a family dinner or hosting friends, this dish is sure to impress with its comforting taste and satisfying textures. Simple to prepare and customizable to your preference, this manicotti takes the stress out of meal planning without compromising on flavor. Dive into this delightful classic and elevate your Italian meal repertoire today!
Ingredients
- Sauce
1 tablespoon extra virgin olive oil
2 cloves garlic finely chopped
1/4 teaspoon crushed red pepper flakes optional
1 can diced tomatoes (14-ounce) with their juice
1 can crushed tomatoes (14-ounce)
1 teaspoon dried oregano
1/4 teaspoon kosher salt
- Alternative Ingredients:
Ricotta Cheese: Substitute with cottage cheese or dairy-free ricotta for a vegan option.
Parmesan Cheese: Use Pecorino Romano or nutritional yeast for a dairy-free alternative.
Mozzarella Cheese: Opt for part-skim mozzarella or vegan mozzarella.
Lasagna Noodles: Replace with gluten-free lasagna noodles or whole wheat noodles.
Olive Oil: Can substitute with avocado oil or another vegetable oil.
Eggs: Use flax eggs for a vegan version.
Dried Basil: Fresh basil can be used for a more vibrant flavor.
Directions
- Make the Tomato Sauce – In a large saucepan, warm the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until the mixture is fragrant, about 1 to 2 minutes. Incorporate the diced and crushed tomatoes, dried oregano, and salt. Let the sauce simmer, stirring occasionally, until it thickens slightly, approximately 15 minutes. For a richer flavor, consider adding a splash of red wine or a pinch of sugar.
- Prepare the Cheese Filling – In a medium mixing bowl, combine the ricotta cheese, freshly grated Parmesan, shredded mozzarella, and lightly beaten egg. Season with salt and pepper, then stir in the chopped parsley and basil. Ensure the mixture is well-blended for a smooth filling.
- Assemble the Manicotti – Remove the softened noodles from the water and lay them flat on clean kitchen towels or paper towels to dry. Drain and dry the baking dish thoroughly. Spread ¾ cup of the prepared tomato sauce evenly on the bottom of the dish. Place approximately ¼ cup of the cheese mixture at one end of each noodle. Roll the noodles tightly around the filling and arrange them seam-side down in the baking dish.
- Bake the Manicotti – Pour the remaining tomato sauce over the arranged manicotti, ensuring all tubes are fully covered. Cover the dish with aluminum foil and bake in the preheated oven until the sauce bubbles, about 40 minutes. Remove the foil, sprinkle the remaining ¼ cup of Parmesan cheese on top, and bake uncovered until the cheese is golden and bubbly, approximately 6-7 minutes. Let the dish rest for 8 minutes before serving to allow the flavors to meld.
- Serve and Finishing touches.-Serve and remove the casserole, then transfer it to the plate.
Equipment
- Mixing bowls
- measuring cups and spoons
- chef’s knife
- Baking sheet
- casserole dish
- colander
Nutrition Facts
- Calories: 600kcal
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 700mg
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 10g
- Protein: 30g
- Vitamin A: 20IU
- Vitamin C: 15mg
- Calcium: 400mg
- Iron: 4mg
FAQ-Cheesy Baked Manicotti
Can I substitute a certain ingredient if I don’t have it on hand?
Yes! You can often substitute ingredients based on what you have available. For example, you can swap out a specific vegetable with a similar one or use dried herbs instead of fresh ones. Just note that flavors might vary slightly.
How can I make this dish spicier or milder?
To make the dish spicier, you can add fresh chili peppers, red pepper flakes, or a pinch of cayenne. For a milder version, reduce or omit any spicy ingredients and add more creamy or cooling elements, like yogurt or coconut milk, if applicable.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave until warmed through. Freezing may also be an option for certain dishes; just be sure to let it cool completely before freezing.
How can I make this recipe vegan or gluten-free?
To make the recipe vegan, you might need to replace animal-based ingredients with plant-based alternatives, such as using tofu instead of meat. For gluten-free, ensure all components (like broth or sauces) are certified gluten-free, and swap out any gluten-containing grains or pastas.
Can I double or halve the recipe easily?
Absolutely! To double the recipe, simply multiply all ingredients by two and ensure your cooking vessel is large enough. For halving, divide everything by two but keep an eye on cooking times, as they may be slightly shorter.
