Name: Three Cheese Manicotti recipe
Ingredients: Manicotti Shells: 1 box (about 12-14 shells). Manicotti shells are large, tubular pasta, specifically designed for stuffing. Look for dried manicotti shells in the pasta aisle of your grocery store. Choose smooth shells for easier filling. Some brands offer slightly larger shells, which can be beneficial for generous fillings. If you can find “no-boil” manicotti shells, they can simplify the process slightly, but traditional shells work beautifully too.; Ricotta Cheese: 30 ounces (about 3 ¾ cups), whole milk, preferably. Ricotta cheese is the star of the filling, providing a creamy, slightly sweet, and subtly tangy base. Whole milk ricotta is highly recommended for its richer flavor and smoother texture compared to part-skim ricotta. Opt for a good quality ricotta cheese. Drain any excess liquid from the ricotta before using it to prevent a watery filling.; Mozzarella Cheese: 1 pound, shredded, low-moisture part-skim or whole milk. Mozzarella cheese serves a dual purpose in this recipe. Part of it is incorporated into the cheese filling for meltiness and flavor, and the rest is used to generously top the manicotti before baking, creating that irresistible, gooey, browned cheese layer. Low-moisture mozzarella is preferred for baking as it melts beautifully and browns without releasing too much liquid. You can use part-skim or whole milk mozzarella depending on your preference for richness. Shredding your own mozzarella from a block is ideal as pre-shredded cheese often contains cellulose which can hinder melting.; Parmesan Cheese: 1 cup, freshly grated, plus extra for serving. Parmesan cheese adds a salty, nutty, and umami-rich depth to both the filling and the topping. Freshly grated Parmesan is essential for the best flavor and texture. Avoid pre-grated Parmesan from a can, as it lacks the nuanced flavor and melts less smoothly. Use a microplane or fine grater to achieve finely grated Parmesan. Parmigiano-Reggiano is an excellent choice for a more intense Parmesan flavor.; Egg: 1 large. One large egg acts as a binder in the cheese filling, helping to hold it together and preventing it from becoming too dry during baking. It also adds a bit of richness and structure to the filling.; Fresh Parsley: ¼ cup, chopped, plus extra for garnish. Fresh parsley provides a bright, herbaceous counterpoint to the richness of the cheese and tomato sauce. Italian flat-leaf parsley is preferred for its robust flavor. Chop it finely and incorporate it into the cheese filling for freshness and aroma. Use extra parsley for garnishing the finished dish for a pop of color.; Dried Oregano: 1 teaspoon. Dried oregano adds a classic Italian-herbaceous note to the filling. It complements the cheese and tomato sauce beautifully. Ensure your oregano is relatively fresh for the best flavor potency.; Garlic Powder: ½ teaspoon. Garlic powder enhances the savory flavors in the cheese filling and adds a subtle garlicky undertone. Use garlic powder for even distribution of garlic flavor throughout the filling.; Salt and Black Pepper: To taste. Seasoning is paramount for bringing all the flavors of the filling together. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper adds a pungent, aromatic warmth. Season the filling generously, tasting as you go, to ensure it is well-balanced and flavorful.; Marinara Sauce: 2 jars (24-28 ounces each), your favorite brand or homemade. Marinara sauce is the flavorful base that the manicotti bake in, providing moisture and a tangy counterpoint to the rich cheese filling. Use your favorite store-bought marinara sauce or, for an even more special dish, use a homemade marinara sauce recipe. Look for a marinara sauce that is rich, flavorful, and not overly sweet.

Ingredients

Manicotti Shells: 1 box (about 12-14 shells). Manicotti shells are large, tubular pasta, specifically designed for stuffing. Look for dried manicotti shells in the pasta aisle of your grocery store. Choose smooth shells for easier filling. Some brands offer slightly larger shells, which can be beneficial for generous fillings. If you can find “no-boil” manicotti shells, they can simplify the process slightly, but traditional shells work beautifully too.

Ricotta Cheese: 30 ounces (about 3 ¾ cups), whole milk, preferably. Ricotta cheese is the star of the filling, providing a creamy, slightly sweet, and subtly tangy base. Whole milk ricotta is highly recommended for its richer flavor and smoother texture compared to part-skim ricotta. Opt for a good quality ricotta cheese. Drain any excess liquid from the ricotta before using it to prevent a watery filling.

Mozzarella Cheese: 1 pound, shredded, low-moisture part-skim or whole milk. Mozzarella cheese serves a dual purpose in this recipe. Part of it is incorporated into the cheese filling for meltiness and flavor, and the rest is used to generously top the manicotti before baking, creating that irresistible, gooey, browned cheese layer. Low-moisture mozzarella is preferred for baking as it melts beautifully and browns without releasing too much liquid. You can use part-skim or whole milk mozzarella depending on your preference for richness. Shredding your own mozzarella from a block is ideal as pre-shredded cheese often contains cellulose which can hinder melting.

Parmesan Cheese: 1 cup, freshly grated, plus extra for serving. Parmesan cheese adds a salty, nutty, and umami-rich depth to both the filling and the topping. Freshly grated Parmesan is essential for the best flavor and texture. Avoid pre-grated Parmesan from a can, as it lacks the nuanced flavor and melts less smoothly. Use a microplane or fine grater to achieve finely grated Parmesan. Parmigiano-Reggiano is an excellent choice for a more intense Parmesan flavor.

Egg: 1 large. One large egg acts as a binder in the cheese filling, helping to hold it together and preventing it from becoming too dry during baking. It also adds a bit of richness and structure to the filling.

Fresh Parsley: ¼ cup, chopped, plus extra for garnish. Fresh parsley provides a bright, herbaceous counterpoint to the richness of the cheese and tomato sauce. Italian flat-leaf parsley is preferred for its robust flavor. Chop it finely and incorporate it into the cheese filling for freshness and aroma. Use extra parsley for garnishing the finished dish for a pop of color.

Dried Oregano: 1 teaspoon. Dried oregano adds a classic Italian-herbaceous note to the filling. It complements the cheese and tomato sauce beautifully. Ensure your oregano is relatively fresh for the best flavor potency.

Garlic Powder: ½ teaspoon. Garlic powder enhances the savory flavors in the cheese filling and adds a subtle garlicky undertone. Use garlic powder for even distribution of garlic flavor throughout the filling.

Salt and Black Pepper: To taste. Seasoning is paramount for bringing all the flavors of the filling together. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper adds a pungent, aromatic warmth. Season the filling generously, tasting as you go, to ensure it is well-balanced and flavorful.

Marinara Sauce: 2 jars (24-28 ounces each), your favorite brand or homemade. Marinara sauce is the flavorful base that the manicotti bake in, providing moisture and a tangy counterpoint to the rich cheese filling. Use your favorite store-bought marinara sauce or, for an even more special dish, use a homemade marinara sauce recipe. Look for a marinara sauce that is rich, flavorful, and not overly sweet.

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a large 9×13 inch baking dish with cooking spray or olive oil. This prevents the manicotti from sticking to the bottom of the dish during baking.

Cook Manicotti Shells (if needed): If using traditional manicotti shells that require boiling, cook them according to package directions until they are al dente. Be very careful not to overcook them, as they need to be firm enough to handle filling without breaking. They should be pliable but not mushy. Drain the cooked shells gently and rinse them with cold water to stop the cooking process and prevent sticking. Set them aside to cool slightly. If using “no-boil” manicotti shells, you can skip this step and proceed directly to making the filling.

Prepare the Cheese Filling: In a large bowl, combine the ricotta cheese, ½ pound of the shredded mozzarella cheese, grated Parmesan cheese, egg, chopped fresh parsley, dried oregano, garlic powder, salt, and black pepper. Mix all ingredients together thoroughly until well combined. Use a spoon or spatula to gently mix everything until the filling is smooth and homogenous. Taste the filling and adjust seasoning (salt and pepper) as needed. The filling should be flavorful and well-seasoned as it is the heart of the dish.

Fill the Manicotti Shells: There are a few ways to fill the manicotti shells. The easiest method is often using a piping bag or a large zip-top bag with a corner cut off. Alternatively, you can use a small spoon or your fingers.
- Piping Bag Method: Transfer the cheese filling to a piping bag fitted with a large tip or a zip-top bag with a corner snipped off. Gently pipe the filling into each manicotti shell, starting from one end and working towards the other. Fill each shell generously but be careful not to overfill them to the point where they might burst during baking.
- Spoon or Finger Method: If using a spoon or your fingers, carefully hold each manicotti shell and spoon the cheese filling into one end, gently pushing it through to fill the entire shell. This method can be a little messier and slower but is perfectly effective.
  Fill all the manicotti shells with the cheese mixture and set them aside.

Assemble the Manicotti in the Baking Dish: Pour about 1 jar of marinara sauce (or half of your homemade sauce) into the bottom of the prepared baking dish. Spread the sauce evenly to create a bed for the manicotti. This layer of sauce prevents the pasta from sticking and keeps it moist during baking.Arrange the filled manicotti shells in a single layer over the marinara sauce in the baking dish. Place them side-by-side, ensuring they are nestled in the sauce. They can be placed seam-side down if you are concerned about any filling leaking out, although if properly filled, this shouldn’t be a major issue.

Top with Marinara Sauce and Mozzarella Cheese: Pour the remaining jar of marinara sauce (or the other half of your homemade sauce) evenly over the filled manicotti shells, ensuring they are well-covered. The sauce should generously coat the pasta.Sprinkle the remaining ½ pound of shredded mozzarella cheese evenly over the marinara sauce, creating a generous cheese topping. This layer of mozzarella will melt and become golden brown and bubbly during baking.

Bake the Manicotti: Cover the baking dish tightly with aluminum foil. This helps to trap steam and allows the manicotti to cook through and the cheese to melt without burning. Bake in the preheated oven for 30 minutes.

Uncover and Bake Further: After 30 minutes, carefully remove the aluminum foil from the baking dish. Return the dish to the oven and bake uncovered for another 15-20 minutes, or until the cheese topping is melted, golden brown, and bubbly, and the marinara sauce is heated through and bubbling around the edges. The manicotti should be heated through and the filling cooked.

Rest Before Serving: Once baked, remove the Three Cheese Manicotti from the oven and let it rest for about 5-10 minutes before serving. This allows the cheese to set slightly and the dish to cool down enough to handle comfortably. Resting also helps the flavors to meld together even further.

Serve and Garnish: Serve the Three Cheese Manicotti hot, directly from the baking dish or portioned onto plates. Garnish with extra freshly grated Parmesan cheese and fresh parsley, if desired. Serve with extra marinara sauce on the side for those who like extra sauce.

Nutrition

Serving Size: one normal portion
Calories: 550-750