Name: Ciao Mambos Manicotti Ripieni Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 pieces manicotti shells; 2 cups ricotta cheese; 1.5 cups mozzarella cheese, shredded; 0.5 cups parmesan cheese, grated; 1 piece egg; 1 tsp salt; 0.5 tsp black pepper; 3 cups house marinara sauce; 6 pieces meatballs or sausage (optional)

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two pasta shells stuffed with ricotta, mozzarella and parmesan cheeses, baked in our brick oven with house marinara add meatballs or sausage

Preheat your brick oven to 375°F (190°C).

Preheat the Oven

Cook the manicotti shells according to package instructions until al dente. Drain and set aside to cool slightly.

Cook the Manicotti Shells

In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, salt, and black pepper. Mix until well combined.

Prepare the Filling

Carefully fill each manicotti shell with the cheese mixture using a piping bag or a spoon.

Stuff the Shells

Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the stuffed manicotti shells in a single layer on top of the sauce.

Assemble the Dish

Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella cheese on top.

Add Sauce and Cheese

If desired, add meatballs or sausage pieces on top of the cheese.

Add Meatballs or Sausage (Optional)

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven, let it cool for a few minutes, then serve hot.

Serve

manicotti shells

ricotta cheese

mozzarella cheese, shredded

parmesan cheese, grated

salt

black pepper

house marinara sauce

meatballs or sausage (optional)

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Make Manicotti Ripieni Recipe in just 1h . two pasta shells stuffed with ricotta, mozzarella and parmesan cheeses, baked in our brick oven with house marinara add meatballs or sausage

Manicotti Ripieni Recipe

Ingredients

Filling and Sauce

Method

Preparation and Cooking