Ingredients
Scale
- 1 box (8 ounces) manicotti shells
- 15 ounces whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the manicotti shells for about 2 minutes less than the package directions suggest. You want them “al dente” or slightly firm so they don’t fall apart during stuffing or turn mushy while baking. Drain the pasta and rinse with cold water to stop the cooking process. Pat them dry gently.
- In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, the Parmesan cheese, and the beaten egg. Stir in the minced garlic, parsley, oregano, salt, and pepper. Mix until the filling is smooth and well-incorporated. The egg acts as a binder, ensuring the cheese stays inside the shells during the baking process.
- In a separate bowl, whisk together the marinara sauce and the heavy cream. This creates a “pink sauce” or “Rosa sauce” that adds a luxurious, velvety texture to the dish, fitting for a holiday feast. Spread about 1 cup of this sauce over the bottom of a 9×13-inch baking dish to prevent the pasta from sticking.
- Transfer the cheese mixture into a large piping bag or a plastic storage bag with the corner snipped off. Carefully pipe the filling into each cooked manicotti shell from both ends to ensure they are completely full. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Pour the remaining creamy marinara sauce over the stuffed shells, making sure each piece of pasta is well-covered to prevent drying out. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover the dish with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden. Garnish with fresh basil before serving.
- Cook Time: 70 minutes