Ingredients

8 ounces manicotti shells

2 cups ricotta cheese

4 cups shredded mozzarella cheese (divided)

1 cup grated Parmesan cheese (divided)

2 tablespoons minced onion

1 1/2 tablespoons minced garlic

1 large egg

5 tablespoons fresh basil, chopped (plus more for garnish)

1 jar (26 ounces) pasta sauce

1 cup water

Instructions

Step 1: Fill a large pot with lightly salted water and bring it to a boil. Cook the manicotti shells according to the package instructions until they are halfway done; they will finish cooking in the oven.

Step 2: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 3: In a large bowl, mix together the ricotta cheese, 3 cups of mozzarella, 1/2 cup of Parmesan, minced onion, minced garlic, egg, and chopped fresh basil until smooth and well combined.

Step 4: Carefully stuff each manicotti shell with the cheese mixture using a spoon or piping bag, being gentle to avoid tearing the pasta.

Step 5: In another bowl, combine the pasta sauce and water. Pour about 2 cups of this sauce mixture into the bottom of the prepared baking dish.

Step 6: Arrange the stuffed shells in the baking dish in a single layer. Pour the remaining sauce over the shells, covering them completely.

Step 7: Sprinkle the remaining 1 cup of mozzarella evenly over the top. Bake uncovered for 25 to 35 minutes until the sauce is bubbly and the cheese is melted.

Step 8: Remove the dish from the oven, sprinkle the remaining Parmesan cheese over the top, and bake for an additional 10 minutes or until the shells are thoroughly cooked and the cheese is golden.

Step 9: Garnish with extra fresh basil before serving.

Tips & Variations

For a richer filling, add a handful of chopped spinach or sautéed mushrooms to the cheese mixture.

Use no-boil manicotti shells to simplify preparation and skip the initial boiling step.

If you prefer a spicier sauce, mix in some red pepper flakes or use a spicy marinara.

To make ahead, assemble the dish and refrigerate it covered for up to 24 hours before baking.

Storage

Store leftover manicotti in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven until heated through. This dish can also be frozen cooked or uncooked; thaw overnight in the refrigerator before baking or reheating.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can substitute or add cheeses like provolone, fontina, or even goat cheese for extra flavor depth. Just be sure to maintain a creamy texture for the filling.

Do I have to boil the manicotti shells first?

If you use traditional manicotti shells, lightly boiling them until halfway cooked helps prevent breakage during stuffing and baking. However, no-boil shells allow you to skip this step and save time.