Name: Baked Manicotti with Three Cheeses
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: 8 ounce manicotti shells; 4 cups shredded mozzarella cheese, divided; 2 cups ricotta cheese; 1 cup grated Parmesan cheese, divided; 1 tablespoon minced garlic; 1 piece egg; 2 tablespoons dried basil; 2 jar pasta sauce

Description

This baked manicotti recipe is a family favorite! It's packed with a delicious three-cheese filling and smothered in a rich pasta sauce. I've been making this for years, and it's always a hit at potlucks and holiday gatherings. The combination of mozzarella, ricotta, and Parmesan creates a creamy, flavorful filling that perfectly complements the pasta. It's a hearty and satisfying dish that's perfect for a cold winter evening. Feel free to add some cooked ground meat to the filling for a heartier meal. This recipe is also great for making ahead of time – just assemble it and bake it when you're ready to eat!

Ingredients (8 ingredients)

8 ounce manicotti shells

4 cups shredded mozzarella cheese, divided

2 cups ricotta cheese

1 cup grated Parmesan cheese, divided

1 tablespoon minced garlic

1 piece egg

2 tablespoons dried basil

2 jar pasta sauce

Preparation (7 steps)

Cook Manicotti Shells

Bring a large pot of lightly salted water to a boil on the stovetop. Add the manicotti shells and cook for 8 to 10 minutes, or until al dente. Drain the cooked shells and set aside.

Preheat Oven and Grease Baking Dish

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Mince Garlic

Thermomix® Setting

3 sec/Speed 7

Place 1 tablespoon of minced garlic into the mixing bowl and chop for 3 seconds/Stufe 7.

Prepare Cheese Filling

In a bowl, combine 3 cups of shredded mozzarella cheese, 2 cups of ricotta cheese, 1/2 cup of grated Parmesan cheese, the minced garlic from the mixing bowl, 1 egg, and 2 tablespoons of dried basil. Mix well to combine.

Stuff Manicotti Shells

Carefully stuff the cooked manicotti shells with the cheese mixture.

Assemble Casserole

Spread about 2 cups of pasta sauce over the bottom of the prepared baking dish. Arrange the stuffed manicotti in the dish, and cover with the remaining pasta sauce. Sprinkle with the remaining mozzarella cheese.

Bake Manicotti

Bake in the preheated oven for 15 minutes at 175°C. Sprinkle with the remaining Parmesan cheese and continue baking for 10 minutes, or until the mozzarella is melted and bubbly.

900

Finished cooking? Great! 🎉

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About this recipe

Baked Manicotti with Three Cheeses is a dish that evokes warm memories for me. My grandmother, Nonna Emilia, used to make it every Christmas Eve. The aroma of garlic, basil, and melting cheese would fill her small kitchen, creating a sense of anticipation and comfort that I still cherish. While she made everything by hand, I've adapted her recipe for the Thermomix®, streamlining some of the steps without sacrificing the authentic flavors. The beauty of this dish lies in the simplicity and quality of its ingredients. The manicotti shells themselves are essentially pasta tubes, providing a vessel for the rich cheese filling. It's crucial to cook them al dente; they should be pliable enough to stuff but firm enough to hold their shape during baking. Overcooked shells will become mushy and fall apart. The mozzarella cheese, with its mild, milky flavor and excellent melting properties, forms the base of the cheesy goodness, creating that beautiful, bubbly topping we all crave. Ricotta, on the other hand, brings a creamy, slightly tangy element to the filling, preventing it from becoming too dense. Finally, Parmesan adds a salty, nutty depth of flavor that complements the other cheeses perfectly. The garlic, of course, provides a pungent aroma and savory bite, while the dried basil infuses the dish with a hint of Italian sunshine. Using the Thermomix® makes preparing the garlic a breeze. Instead of mincing it by hand, a quick blitz in the Thermomix® ensures that it's finely chopped and evenly distributed throughout the filling. When mixing the cheese filling, be careful not to overmix, as this can make the ricotta watery. A gentle hand is key to achieving a smooth, creamy texture. Stuffing the manicotti shells can be a bit fiddly, but it's worth the effort. I find that using a small spoon or even a piping bag makes the process easier. For a vegetarian variation, simply omit any meat additions. If you're looking for a vegan option, you can substitute the mozzarella and ricotta with plant-based alternatives. There are some excellent vegan ricotta recipes available online that use cashews or tofu as a base. You can also experiment with different herbs and spices. A pinch of red pepper flakes will add a touch of heat, while a sprinkle of oregano will enhance the Italian flavors. This baked manicotti is delicious on its own, but it's even better when served with a side salad and some crusty bread for soaking up the extra sauce. A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta. The assembled manicotti can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. This makes it a perfect dish for entertaining or for busy weeknights. Simply cover the baking dish tightly with plastic wrap and bake as directed when you're ready to eat. Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.