There’s something truly satisfying about making Cheesy Baked Pasta Rolls. I still remember the first time I made these Cheesy Baked Pasta Rolls on a chilly autumn evening. The house was filled with the comforting aroma of marinara sauce bubbling away and cheese melting to perfection. I thought to myself, there’s no better way to spend a cozy night than with a big plate of Cheesy Baked Pasta Rolls. This dish has become a staple for me, especially when I want something hearty and delicious.
From Simple Ingredients to Savory Delight
When I make these pasta rolls, I start by mixing the creamy ricotta, freshly chopped parsley, and just the right amount of Parmesan and mozzarella cheese. I love to bake The mixture feels rich and smooth as I stir in the egg, which helps hold it all together. I then carefully fill each manicotti shell with the cheesy goodness. It’s a bit messy but so worth it. I can’t help but sneak a taste—it’s already so flavorful, and it hasn’t even baked yet! This filling alone reminds me why I love this recipe so much; it’s simple but packed with all the right flavors.
Building Layers of Flavor
Once the pasta rolls are nestled in the baking dish, I pour over a generous amount of marinara sauce. I love how the sauce adds a tangy contrast to the richness of the filling. Into the oven they go, where they slowly bake until tender. This is where the magic happens—the cheese melts, the flavors meld together, and the pasta shells become soft and deliciously soaked in the marinara. I often peek through the oven door, eagerly waiting to see that bubbly cheese on top, knowing the dish is almost ready to come out.
The Perfect Finishing Touch
Finally, I uncover the dish and sprinkle over more mozzarella and Parmesan, letting it bake until it’s golden and bubbly. The Cheesy Baked Pasta Rolls are now ready to serve, and I finish them off with a sprinkle of fresh parsley. Taking that first bite is always a treat; the creamy, cheesy filling paired with the marinara sauce is pure comfort food. Every time I make these Cheesy Baked Pasta Rolls, I’m reminded of why this dish is a family favorite—it’s hearty, easy to prepare, and brings everyone to the table with a smile.
Table of Contents
Chef’s Notes-Cheesy Baked Pasta Rolls
- Filling the manicotti shells can be tricky. Using a piping bag or a large zip-top bag with a corner cut off makes it easier to pipe the filling into each shell without creating a mess.
- Filling each shell about three-quarters full helps prevent the filling from spilling out during baking and ensures even cooking.
- Opt for a high-quality marinara sauce with a rich, bold flavor. A good sauce will elevate the overall taste of the dish.
- For easier filling, you can pre-cook the pasta shells for about 4-5 minutes to soften them slightly. Just be careful not to overcook them, as they will continue cooking in the oven.
- While parsley adds freshness, you could also try adding basil, oregano, or even a touch of rosemary to the filling for a more complex flavor profile.
- Check that the pasta shells are tender by inserting a fork before adding the cheese topping. If they are still a bit firm, bake for an additional 5 minutes.
- After baking, let the dish sit for about 5 minutes before serving. This allows the flavors to meld and makes it easier to cut into neat portions.
Cheesy Baked Pasta Rolls
4
25
minutes1
hour450
kcal1
hour25
minutesIndulge in the ultimate comfort food with our Easy Cheesy Baked Pasta Rolls! Packed with creamy ricotta and melty mozzarella, these delightful cannelloni are simmered in a rich marinara sauce, making them a perfect family dinner favorite. Whether you’re a seasoned cook or a kitchen novice, this recipe offers simplicity without compromising on flavor. Get ready to impress your loved ones with this hearty and satisfying dish that’s sure to become a staple in your culinary repertoire!
Ingredients
- Creamy Filling
16 oz smooth ricotta carton of low-fat ricotta cheese
1 small finely diced yellow onion meticulously chopped
1 large lightly beaten chicken egg
2 tbsp freshly chopped parsley
1/2 tsp ground black pepper
1/4 tsp sea salt
- Alternative Ingredients:
Ricotta Cheese: Substitute with cottage cheese or vegan ricotta for a dairy-free option.
Onion: Use shallots for a milder flavor.
Egg: Replace with flaxseed meal mixed with water for a vegan alternative.
Parsley: Spinach can be used for added nutrients and a different flavor profile.
Mozzarella: Use vegan mozzarella or omit for a dairy-free version.
Parmesan Cheese: Nutritional yeast can replace parmesan for a vegan-friendly option.
Marinara Sauce: Swap with tomato sauce and add Italian herbs if marinara is unavailable.
Manicotti Shells: Use cannelloni tubes or jumbo pasta shells as alternatives.
Directions
- Saucing the Dish: In a separate bowl, blend the rich marinara sauce with water to achieve a slightly thinner consistency. Liberally spread 3/4 cup of this sauce into the base of a 13×9-inch casserole dish that has been lightly coated with cooking spray, ensuring an even layer to prevent sticking. (Approx. 5 minutes)
- Assembling the Rolls: Carefully spoon the creamy ricotta mixture into each uncooked manicotti shell, ensuring they are well-filled but not overstuffed. Arrange these stuffed shells neatly over the prepared sauce in the baking dish, creating an even layer. Once all shells are in place, generously top them with the remaining marinara sauce. (Approx. 15 minutes)
- First Baking Phase: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 50 minutes, allowing the pasta to become tender and absorb the flavors of the sauce. (Approx. 50 minutes)
- Serving Touches: Once baked to perfection, remove the dish from the oven and let it cool slightly. For an added touch of freshness and color, garnish with additional minced fresh parsley if desired before serving. (Approx. 5 minutes)
Equipment
- Mixing bowls
- Baking sheet
- casserole dish
- measuring cups and spoons
- chef’s knife
Nutrition Facts
- Calories: 450kcal
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 50g
- Fiber: 5g
- Sugar: 12g
- Protein: 25g
- Vitamin A: 700IU
- Vitamin C: 10mg
- Calcium: 300mg
- Iron: 4mg
FAQ-Cheesy Baked Pasta Rolls
Can I make this dish ahead of time?
Absolutely! You can assemble the pasta rolls up to a day in advance. Cover and refrigerate, then bake when ready. Add a few extra minutes to the baking time if starting from cold.
How do I make this dish gluten-free?
Substitute the manicotti shells with gluten-free pasta tubes. Also, check that the marinara sauce is gluten-free.
What can I use instead of ricotta cheese?
Cottage cheese can be a great substitute. Just blend it until smooth for a similar texture. For a dairy-free version, try a vegan ricotta alternative.
Can I freeze leftover pasta rolls?
Yes, these pasta rolls freeze well! Allow them to cool completely, then transfer to an airtight container. They can be frozen for up to 2 months. Reheat in the oven until heated through.
Is there a way to make this dish spicier?
You can add crushed red pepper flakes to the filling or sprinkle them on top before baking for an extra kick of heat. Alternatively, stir in a spicy marinara sauce to the dish.
