Three Cheese Baked Manicotti with Marinara

• 12 manicotti shells, cooked
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper.
3. 3 Fill each manicotti shell with cheese mixture.
4. 4 Place shells in a greased 9x13 inch baking dish.
5. 5 Spread marinara sauce over the shells.
6. 6 Top with remaining mozzarella.
7. 7 Bake for 30 minutes, then broil for 2-3 minutes until cheese is bubbly.
8. 8 Let stand for 10 minutes before serving, garnish with parsley.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Measuring cups and spoons

Variations

• Add sautéed spinach to the cheese filling for extra flavor.
• Top with a drizzle of olive oil before baking for a richer taste.

Substitutions

• Substitute part-skim ricotta for lower fat content.
• Use vegan cheese alternatives for a vegan version.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For a make-ahead option, assemble and refrigerate overnight before baking.
• Use whole wheat manicotti shells for a healthier twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat covered with foil at 350°F for 45 minutes.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pair with a glass of red wine for a cozy dinner.

FAQ