Manicotti Recipe

Ingredients

• 1 (8-ounce) box manicotti pasta (about 14 tubes)
• 2 large eggs
• 2 (15-ounce) containers ricotta cheese
• 1 ½ cups shredded mozzarella cheese (divided)
• 1 cup grated Parmesan cheese
• 2 garlic cloves (minced)
• 2 tablespoons chopped fresh basil (plus extra for garnish)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (24-ounce) jar marinara sauce (divided)

Steps

1. 1

   Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook manicotti shells just until al dente, about 6–7 minutes. Drain and lay them on a parchment-lined baking sheet to prevent sticking.

2. 2

   In a large bowl, whisk the eggs. Add the ricotta, ½ cup mozzarella, Parmesan, garlic, basil, Italian seasoning, salt and pepper. Mix until smooth and creamy.

3. 3

   Transfer the ricotta mixture to a piping bag or a large zip-top bag with the corner cut. Then, pipe filling into each manicotti shell.

4. 4

   Spread about 1 cup of marinara sauce on the bottom of a 9"x13" baking dish. Arrange the stuffed manicotti in a single layer. Pour the remaining sauce evenly over the shells and sprinkle with the remaining 1 cup of mozzarella.

5. 5

   Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted and bubbly.

6. 6

   Let rest for 5 minutes, then garnish with extra fresh basil and serve warm.