Cheese Manicotti Recipe

1. Cook the pasta shells

Bring a large pot of salted water to a rolling boil. Add the manicotti or jumbo shells and cook 1–2 minutes less than package directions so shells are al dente (they will finish cooking in the oven). Stir gently to prevent sticking. Drain and rinse briefly under cool water to stop cooking and make shells easier to handle. Set on a baking sheet lined with a kitchen towel to dry while you prepare the filling.

2. Prepare the cheese filling

In a large mixing bowl, combine the ricotta, 2 cups shredded mozzarella, 1 cup grated parmesan, 1 whole egg, chopped parsley, dried oregano, 1 tsp salt, and 1 tsp freshly ground black pepper. Mix thoroughly until well combined and smooth. Taste and adjust seasoning if needed.

3. Fill the shells

Transfer the cheese mixture to a large piping bag or a zipper bag with a corner snipped (or use a small spoon). Hold a cooked shell in your hand and carefully pipe or spoon the cheese filling into each shell, filling from one end to the other without overstuffing (leave a small gap at each end to avoid splitting). Repeat until all shells are filled (about 12 shells).

4. Prepare the baking dish

Preheat the oven to 375°F (190°C). Lightly brush the bottom of a 9x13-inch (or similar-sized) baking dish with 1 tablespoon olive oil. Spread 1 cup of the marinara sauce in an even layer across the bottom to prevent sticking.

5. Arrange the filled shells

Place the filled manicotti shells seam-side down in the baking dish in a single layer. If the dish is tight, you can overlap slightly but avoid crowding.

6. Top with sauce and cheese

Pour the remaining marinara sauce evenly over the arranged shells, making sure each shell gets some sauce. Sprinkle the remaining 1 cup shredded mozzarella and 1 tablespoon grated parmesan evenly over the top.

7. Bake

Cover the baking dish loosely with aluminum foil (shiny side down) to keep moisture in. Bake in the preheated oven for 25 minutes. Remove foil and continue baking for an additional 10–12 minutes until the cheese is bubbly and beginning to brown.

8. Rest

Remove from oven and let the dish rest for 5–10 minutes to set, which makes serving easier.

9. If using, sprinkle the chiffonade of fresh basil and red pepper flakes over the baked manicotti. Serve hot with extra grated parmesan at the table.