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Three cheese manicotti bake
Stroller Envy

Three-Cheese Manicotti Bake

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Prep Time 25 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 dried manicotti shells about 8 ounces
  • 15 oz whole-milk ricotta
  • 2 cups shredded mozzarella divided
  • 1/2 cup grated Parmesan divided
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 32 oz marinara sauce
  • 1/2 cup water
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 375°F. Oil a 9x13-inch dish. Boil manicotti 2 minutes less than package directions; drain and cool separately on a tray.
  2. Mix ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, garlic powder, and pepper. Transfer to a sturdy food bag; snip a corner and pipe evenly into 12 shells.
  3. Mix marinara with water. Spread 1 cup in dish, arrange filled shells in one layer and cover with remaining sauce, coating pasta ends. Top with remaining mozzarella and Parmesan.
  4. Cover tightly and bake 30 minutes. Uncover and bake 10–15 minutes until tender and 165°F in center. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
For make-ahead, assemble with cooled pasta and cold filling, refrigerate covered for up to 24 hours and allow 10–15 additional baking minutes.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.