Ingredients
Scale
- 8–10 Manicotti shells (pre-cooked or no-boil variety)
- 15 oz Ricotta cheese
- 2 cups Shredded Mozzarella cheese, divided
- 1/2 cup Grated Parmesan cheese
- 1 Large egg, lightly beaten
- 24 oz Marinara sauce (your favorite brand)
- 1 teaspoon Dried Italian seasoning
- 1/2 teaspoon Garlic powder
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). In a medium mixing bowl, combine the ricotta cheese, one cup of the mozzarella, the parmesan cheese, the beaten egg, Italian seasoning, and garlic powder. Stir the mixture until it is smooth and well-incorporated. Transfer this cheese mixture into a large piping bag or a plastic storage bag with the corner snipped off to make stuffing the shells much easier.
- Spread about one cup of marinara sauce across the bottom of a 9×13 inch baking dish to prevent sticking. Carefully pipe the cheese mixture into each manicotti shell, filling them generously from both ends. Arrange the stuffed shells in a single layer over the sauce in the baking dish. Pour the remaining marinara sauce evenly over the top of the shells, ensuring they are well-covered to keep them moist while baking.
- Sprinkle the remaining cup of mozzarella cheese over the top of the sauced shells. Place the dish in the preheated oven and bake for 8 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden brown. If you want a crispier top, turn on the broiler for the last 60 seconds. Remove from the oven, garnish with fresh parsley, and let it rest for 2 minutes before serving.
- Cook Time: 20 minutes