Homemade Manicotti Recipe

Boil shells

Bring 4 liters water to a rolling boil in a large pot with 1 tablespoon salt. Add the dried manicotti shells one layer at a time, stir gently to prevent sticking, and cook until al dente — about 7 to 9 minutes (follow package directions, slightly undercook if package suggests). Stir occasionally to keep shells separate.

Drain shells carefully into a colander and rinse briefly with cool water to stop cooking. Arrange shells on a single layer on a baking sheet or clean kitchen towel, separated so they don't stick. Let cool enough to handle.

Prepare filling

In a large mixing bowl combine 3 cups ricotta, 1.5 cups shredded mozzarella, 1/2 cup grated Parmesan, 2 beaten eggs, 2 tablespoons chopped parsley, 2 tablespoons chopped basil (or 1 tsp dried), minced garlic, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon grated nutmeg if using. Stir until uniformly mixed and slightly creamy. Taste and adjust seasoning if necessary.

Transfer filling to a piping bag fitted with a large plain tip, a resealable freezer bag with a corner snipped, or a small spoon for filling shells.

Prepare baking dish

Preheat oven to 375°F (190°C). Spread 1 1/2 cups of marinara sauce in the bottom of a 9x13-inch (or similar-sized) baking dish so the shells will sit on a thin, even layer. Brush or rub the dish lightly with 1 teaspoon olive oil or butter to prevent sticking around the edges.

Fill shells

Hold each shell gently and pipe or spoon the cheese filling into the shell until nearly full, leaving a small opening at each end to avoid overstuffing. Place each filled shell seam side down in the prepared baking dish on top of the sauce. Repeat until all shells are filled and arranged in a single layer.

Top with sauce and cheese

Pour the remaining marinara (about 2 1/2 cups) evenly over the arranged stuffed shells, using the back of a spoon to ensure sauce fills gaps and coats shells. Sprinkle 1 cup shredded mozzarella and 2 tablespoons grated Parmesan evenly over the sauced shells.

Bake

Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and continue baking for 10 to 12 minutes more, until cheese on top is melted and bubbly and sauce is simmering.

Rest and garnish

Remove dish from oven and let rest for 5 to 10 minutes to set slightly (this makes serving cleaner). Garnish with fresh basil leaves before serving if desired.