I share my go to manicotti recipe. I fill tender pasta with ricotta and herbs. The pan sings as it bakes. We riff with a chicken manicotti recipe and a meat manicotti recipe. Cream lovers ask for an alfredo manicotti recipe. Busy nights cheer for an easy stuffed manicotti recipe. Some days I want a stuffed manicotti recipe ricotta only. Craving dessert. I even keep a pumpkin pie recipe with real pumpkin.
Table of Contents
- 1 Key Takeaways
- 2 Easy Baked Ricotta Manicotti Recipe
- 3 Ingredients for Baked Ricotta Manicotti
- 4 How to Make Baked Ricotta Manicotti
- 5 Tips for Making Baked Ricotta Manicotti
- 6 Making Baked Ricotta Manicotti Ahead of Time
- 7 Storing Leftover Baked Ricotta Manicotti
- 8 Try these Main Course next
- 9 Baked Ricotta Manicotti
- 10 Nutrition
1 Key Takeaways
- This cozy bake uses tender tubes stuffed with ricotta that sit in a bright tomato sauce and finish with a gentle melt of cheese
- We keep the method simple so home cooks can relax and still feel proud at the table
- Short swaps fit many moods like chicken manicotti recipe or meat manicotti recipe or a rich alfredo take
- Leftovers reheat well which saves time on a busy weeknight
2 Easy Baked Ricotta Manicotti Recipe
I write as Linda from Cook Daily Recipe at https://www.cookdailyrecipes.com and I keep dinner friendly. My go to manicotti recipe warms the kitchen and the mood. This manicotti recipe leans creamy and bright so each bite lands soft then clean. I reach for it when family wants something steady that still feels a bit special.
We fill smooth shells with ricotta and herbs then slide them into a light sauce that bubbles at the edges. The pan does most of the work and we claim the credit with a grin. Readers often ask for a chicken manicotti recipe and a meat manicotti recipe and both fit this base with small tweaks that do not steal time.
Some nights we crave comfort so an alfredo manicotti recipe comes to mind and this pan welcomes cream without fuss. On busy nights we chase an easy stuffed manicotti recipe and this one hits that mark. A stuffed manicotti recipe ricotta only brings out the sweet milk notes I love. Dessert later might be a pumpkin pie recipe with real pumpkin and that is a very good night.
3 Ingredients for Baked Ricotta Manicotti
Ricotta Whole milk ricotta gives a soft rich base that sets gently and stays creamy which makes a homestyle ricotta manicotti feel lush yet light
Mozzarella A modest handful melts into long strands that tie the filling to the top layer for that classic Italian stuffed pasta pull
Parmesan A sharp nutty finish adds balance and helps the top turn golden in small spots
Egg One egg binds the filling so each tube slices neat on the plate
Parsley and Basil Fresh chopped herbs keep the flavor bright and clean which matters with a cheesy baked manicotti
Oregano Garlic Powder Onion Powder Dry spices bring steady flavor without extra prep which helps on a weeknight
Salt and Black Pepper A light hand lifts the dairy and keeps the sauce lively
Manicotti Shells Tubes hold more filling and bake tender which lets the filling shine
Marinara A simple tomato sauce supports the cheese and keeps the bake from feeling heavy
Olive Oil A thin brush keeps sticking away and adds a soft fruity note
4 How to Make Baked Ricotta Manicotti
Step 1 Heat the oven then brush a baking dish with oil and set it on the counter so it feels ready
Step 2 Cook the shells in salted water until tender to the bite then cool them on towels so they fill with ease
Step 3 Stir ricotta mozzarella parmesan egg herbs and spices until smooth so the filling pipes clean and keeps its shape
Step 4 Spread sauce in the dish then pipe filling into each tube and nest them close so they hold each other in place
Step 5 Top with more sauce and cheese then bake until the edges bubble and the top shows small brown kisses which tell us dinner is ready
5 Tips for Making Baked Ricotta Manicotti
Use a freezer bag as a quick piping bag which keeps the counter neat and speeds the work. Snip one corner then squeeze with a steady hand. The shells fill fast and the pan lines up straight which looks sharp at the table.
Keep the sauce on the lighter side so the dairy stays the star. A bright marinara plays nice with a rich filling. If you like a cream mood lean toward an alfredo manicotti recipe and add a splash of warm cream over the top before baking.
Crave a change. Fold in shredded chicken for a chicken manicotti recipe or brown sausage for a meat manicotti recipe. These small shifts keep the base intact which means the method stays simple and friendly for any cook learning a manicotti recipe at home.
6 Making Baked Ricotta Manicotti Ahead of Time
I often prep this pan in the morning which makes the evening calm. Fill the shells and set them in the sauced dish then cover and chill. When dinner time comes add the final cheese and bake until the top sings. The structure holds and the filling stays creamy.
For a crowd I build two pans and label one for tomorrow which saves energy and keeps the kitchen sane. The same base works for an easy stuffed manicotti recipe so the plan scales well without drama. Friends love the steady comfort and the cook gets to sit and chat.
If dessert sounds nice tuck a pumpkin pie recipe with real pumpkin into the plan. The warm spice pairs well with a savory bake and the meal feels complete. A small scoop of vanilla ice cream on the side never hurts.
7 Storing Leftover Baked Ricotta Manicotti
Slide leftovers into a tight container and chill them once the pan cools. The sauce protects the pasta and the texture stays kind. Reheat in the oven for a soft edge or in a skillet with a spoon of water for quick speed.
For lunch I pack a portion with a simple green salad and an orange. The balance feels right and the day goes smoother. A little grated parmesan on top wakes the dish in seconds and smells like comfort.
Freezing works for a short stretch. Wrap single portions then thaw in the fridge. Warm gently so the filling stays creamy. This plan turns one cook into many meals which is my favorite kitchen trick.
8 Try these Main Course next
9 Baked Ricotta Manicotti
Manicotti Recipe Cozy Baked Ricotta Stuffed Tubes
Ingredients
For the Filling
- 2 cups whole milk ricotta
- 1 2 cup shredded mozzarella
- 1 2 cup grated parmesan
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 2 tsp garlic powder
- 1 2 tsp onion powder
- 3 4 tsp fine salt
- 1 4 tsp black pepper
For the Pasta and Sauce
- 12 manicotti shells
- 4 cups marinara sauce
- 1 2 cup water for thinning sauce if needed
- 1 cup shredded mozzarella for topping
- 2 tbsp grated parmesan for topping
- Olive oil for the pan
Instructions
- Heat oven to 375 F. Brush a large baking dish with olive oil.
- Bring a pot of salted water to a boil. Cook manicotti shells until just tender. Rinse under cool water and set on towels.
- Stir ricotta mozzarella parmesan egg parsley basil oregano garlic powder onion powder salt and pepper until smooth.
- Spread 1 2 of the marinara in the baking dish. If thick loosen the sauce with a splash of water.
- Fill a zip bag with the cheese mix. Snip a corner. Pipe filling into each shell. Tuck shells into the dish in neat rows.
- Spoon the rest of the marinara over the pasta. Sprinkle mozzarella and parmesan on top.
- Cover with foil. Bake 20 minutes. Uncover and bake 10 to 15 minutes more until the edges bubble and the cheese browns in spots.
- Rest 10 minutes. Garnish with more parsley. Serve while cozy and warm.
10 Nutrition
One serving brings a balanced plate that feels rich yet not heavy. Expect a moderate lift of protein from ricotta and a steady share of carbs from the pasta. The sauce adds lycopene and a bright note that keeps the dish lively.
If numbers help plan your day a typical serving of two filled tubes lands near four hundred calories with a fair amount of calcium and a modest touch of fiber from tomato and herbs. Sodium stays in check when you season the sauce at home and taste as you go which I always do.
For special diets feel free to use gluten free tubes and part skim ricotta. The bake still sets well and the flavor holds strong. Classic Italian stuffed pasta but shaped for your table and your needs
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