My Love for Classic Baked Manicotti
Classic Baked Manicotti has always been a special dish in my kitchen. I remember the first time I tried making Classic Baked Manicotti for my family, and it quickly became a favorite. There’s something so comforting about the combination of creamy ricotta, melted mozzarella, and rich marinara sauce that makes Classic Baked Manicotti irresistible. Every time I prepare it, I’m reminded of my love for Italian cooking and how food brings people together around the table.
Perfecting the Recipe
It took a bit of trial and error to perfect my Classic Baked Manicotti recipe, but the results are worth every minute spent in the kitchen. The trickiest part for me was getting the pasta shells just right. I make them from scratch, whisking eggs, flour, and water until the batter is smooth. When they cook in the pan, they form delicate shells that are perfect for holding the cheese filling. Once I had the shells down, it felt like I unlocked the secret to truly authentic manicotti.
Filling with Flavor
The filling is where all the magic happens. A blend of ricotta, mozzarella, and Parmesan, it’s creamy and cheesy, with a touch of fresh parsley for brightness. I love spooning the filling into each shell, knowing that once it bakes, the cheese will melt into a gooey perfection. Pouring marinara sauce over the top and sprinkling more Parmesan is like wrapping the dish in a warm, flavorful blanket. The smell of it baking fills my home with memories of family dinners.
Sharing the Joy
Whenever I make Classic Baked Manicotti for a gathering, it always impresses. It’s the kind of meal that shows you’ve put in the effort, and yet it’s so comforting and familiar. Paired with a crisp green salad and garlic bread, it’s the perfect meal for any occasion, whether it’s a special celebration or just a cozy dinner at home. Sharing this dish with loved ones always brings joy, and I’m happy to pass down this recipe so others can experience that same delight.
Table of Contents
Chef’s Notes-Classic Baked Manicotti
- Ensure your nonstick pan is preheated before pouring the batter. This helps create a smooth and evenly cooked shell.
- When swirling the batter in the pan, aim for a thin layer. Thicker shells can become gummy and difficult to fill.
- If you let the cooked shells cool completely, they will firm up, making them easier to handle and fill.
- Don’t hesitate to customize your cheese filling! Adding cooked spinach, sautéed mushrooms, or different herbs can enhance flavor and texture.
- Using homemade marinara sauce can elevate the dish’s flavor. If using store-bought, choose a high-quality brand for the best taste.
- Covering the dish with foil during the first half of baking retains moisture. For a crispier top, uncover for the last 5-10 minutes.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.
Classic Baked Manicotti
4
servings2
hours30
minutes650
kcal2
hours30
minutesDive into the heart of Italian comfort with this Classic Baked Manicotti! Bursting with creamy ricotta and gooey mozzarella, each tender shell is lovingly filled and smothered in rich marinara sauce. Perfect for family dinners or special occasions, this recipe brings restaurant-quality flavors right to your home kitchen. Get ready to impress your loved ones with a dish that’s as satisfying as it is delicious!
Ingredients
- Pasta Shells
4 large eggs
1 3/4 cups all-purpose flour
1 1/2 cups water
1/2 tsp sea salt
Nonstick cooking spray
- Cheese Filling
1 1/2 large eggs
16 oz part-skim ricotta cheese
12 oz mozzarella cheese, shredded
1.5 tbsp grated Parmesan cheese
1/4 cup milk
2 tbsp finely chopped flat-leaf parsley
- Assembly
3 cups marinara sauce
2 tbsp grated Parmesan cheese
- Alternative Ingredients:
All-Purpose Flour: Substitute with whole wheat flour for a healthier option.
Part-Skim Ricotta: Use full-fat ricotta for a richer filling or a dairy-free ricotta alternative for vegan needs.
Mozzarella Cheese: Substitute with vegan mozzarella or use a different variety like provolone.
Milk: Replace with almond milk or another plant-based milk for a dairy-free version.
Parsley: Spinach can be used instead for added greens.
Eggs: Use flax eggs for a vegan alternative.
Directions
- Prepare the Shells: In a spacious bowl, vigorously whisk together eggs, all-purpose flour, water, and sea salt until a smooth batter forms (about 5 minutes). Heat a nonstick pan over medium heat and lightly spray with cooking spray. Pour approximately 3/4 cup of the batter into the pan, swirling swiftly to ensure an even layer. Allow the shell to cook until edges lift from the pan, then use a paring knife to carefully flip it, cooking an additional 10 seconds. Transfer to a parchment-lined tray and repeat until all batter is utilized (Total: 30 minutes). *Optional:* Let the shells cool completely for a firmer texture.
- Assemble the Manicotti: Spread 1/2 cup of marinara sauce evenly in your baking dish to prevent sticking and add moisture. Spoon a heaping tablespoon of the ricotta mixture into each shell, gently folding the sides inward. Place the filled shells seam side down on the baking tray. Once all shells are filled, generously pour the remaining marinara sauce over them and finish by sprinkling grated Parmesan on top (Total: 20 minutes).
- Bake to Perfection: Cover the baking dish with foil to retain moisture and bake in a preheated 350°F oven for about 30 minutes, or until the sauce is bubbling and the flavors meld beautifully add cheese.
- .*Optional:* -For a golden top, remove the foil in the last 5 minutes of baking.remove the casserole transfer into plate.
Equipment
- nonstick pan
- paring knife
- Mixing bowls
- measuring cups and spoons
- Baking sheet
Nutrition Facts
- Calories: 650kcal
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 180mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 75g
- Fiber: 5g
- Sugar: 10g
- Protein: 30g
- Vitamin A: 800IU
- Vitamin C: 15mg
- Calcium: 400mg
- Iron: 4mg
FAQ-Classic Baked Manicotti
Can I make the shells in advance?
Yes! You can prepare the shells ahead of time and store them in the refrigerator or freezer. Just ensure they are fully cooled and layered with parchment paper to prevent sticking.
Can I use store-bought manicotti shells instead of making my own?
Absolutely! Store-bought manicotti shells are a great time-saver. Just follow the package instructions for cooking before filling them.
Is this dish suitable for freezing?
Yes, you can freeze the assembled manicotti before baking. Cover it tightly with foil and freeze for up to 3 months. When ready to bake, allow it to thaw in the refrigerator overnight and bake as directed.
What can I serve with Classic Baked Manicotti?
Pair it with a fresh green salad, garlic bread, or roasted vegetables. A glass of red wine also complements the dish well.
Can I make this recipe vegan?
Yes! Substitute the eggs with flax eggs, use dairy-free ricotta and mozzarella, and replace the milk with almond milk. For the pasta, ensure you use egg-free pasta.
