American
Three-Cheese Manicotti
Tender manicotti tubes hold a lemon-parsley ricotta filling beneath marinara, mozzarella, and Parmigiano, baking into a bubbling Italian American casserole with defined pasta.
6 servings · 40 minutes prep · 50 minutes cook
Ingredients
Pasta and Sauce
- 12 dried manicotti shells
- 2 cups marinara sauce, for the base
- 3 cups marinara sauce, for the topping
- 1 tablespoon Diamond Crystal kosher salt, for the pasta water
- 1 teaspoon neutral oil, for the sheet pan
Three-Cheese Filling
- 18 ounces whole-milk ricotta, drained if wet, drained if watery
- 1 1/4 cups shredded low-moisture mozzarella, for the filling
- 3/4 cup shredded low-moisture mozzarella, for the topping
- 1/4 cup finely grated Parmigiano-Reggiano, for the filling
- 1/4 cup finely grated Parmigiano-Reggiano, for the topping
- 1 large egg
- 1/3 cup finely chopped flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground black pepper
Directions
Prepare Shells and Filling
- Heat the oven to 375°F (190°C). Bring a large pot of water to a boil and add the pasta-water salt. Boil the manicotti for 5 minutes, or about half the package time, until flexible but distinctly firm. Drain, lightly coat a sheet pan with the oil, and spread the shells separately on it.
- Mix the ricotta, filling mozzarella, filling Parmigiano, egg, parsley, lemon zest, salt, and pepper just until cohesive. Transfer to a piping bag and cut a 1/2-inch opening.
Fill and Assemble
- Spread the base marinara in a 9-by-13-inch pan. Pipe filling into both ends of each shell until full without forcing. Arrange in one layer.
- Spoon the topping marinara over every exposed pasta edge. Sprinkle with the topping mozzarella and topping Parmigiano. Cover tightly with foil without touching the cheese.
Bake and Rest
- Bake covered 30 minutes. Uncover and bake 12 to 15 minutes more until bubbling at the center, lightly browned, and 165°F (74°C).
- Rest 10 minutes. Serve two manicotti per person with sauce from the pan. Refrigerate leftovers in shallow portions within 2 hours, use within 3 to 4 days, and reheat to 165°F.
