Ina Garten Stuffed Manicotti Recipe
Ina Garten Stuffed Manicotti Recipe is pure comfort food joy. It feels fancy but stays simple. This dish brings soft pasta, creamy cheese and rich sauce together.
Ingredients
- 14 manicotti pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
Boil the manicotti shells
- Cook manicotti in salted water until tender but still firm. Drain gently and cool on a tray for easier filling later.
Make the cheese filling
- Mix ricotta, mozzarella, Parmesan, egg, basil and oregano together. Add salt and pepper. Stir until creamy, thick and fully blended.
Prepare the baking dish
- Spread a thin marinara layer over the dish bottom. This stops sticking and keeps pasta soft during baking for perfect texture.
Fill the manicotti shells
- Spoon or pipe cheese mixture into each shell slowly. Fill fully but avoid tearing. Work gently so shells stay whole.
Arrange stuffed shells
- Place filled manicotti in the dish side by side. Keep them snug but not crushed for even cooking and pretty serving.
Add sauce and cheese on top
- Pour remaining marinara over pasta evenly. Sprinkle extra mozzarella and Parmesan for golden bubbling cheese during baking pleasure.
Bake the manicotti
- Cover dish with foil and bake until hot. Remove foil near end for browning cheese beautifully and enhancing flavor delightfully.
Rest and serve
- Let baked manicotti rest a few minutes before serving. Garnish with parsley. Enjoy warm creamy bites with loved ones happily.
Notes
- Do not overcook the shells
- Fill gently to prevent tearing
- Use good quality marinara sauce
- Freshly grate cheese for better melt
- Let it rest before cutting
- Add extra herbs for stronger flavor