Why You’ll Love This Recipe
- Cheesy Delight: A luscious mixture of four cheeses creates a creamy and flavorful filling.
- Hearty and Satisfying: The substantial pasta tubes and rich sauce make for a filling meal.
- Make-Ahead Friendly: Easily prepare in advance and bake when ready to serve.
- Versatile: Adaptable to include meat or vegetables according to preference.
Ingredients
- 1 pound manicotti pasta tubes
- 1 pound ricotta cheese
- 2/3 pound shredded mozzarella cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/2 cup minced fresh parsley
- 2 large eggs
- Salt and pepper to taste
- 4 cups marinara sauce
- Additional shredded mozzarella for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pasta: Boil the manicotti tubes in salted water until very al dente. Drain and set aside to cool on a wire rack.
- Make the Filling: In a large bowl, combine ricotta, 2/3 of the mozzarella, Pecorino Romano, Parmigiano Reggiano, and parsley. Season with salt and pepper. Add eggs and mix until smooth.
- Fill the Pasta: Transfer the cheese mixture into a pastry bag or a plastic bag with a corner cut off. Gently squeeze the filling into each manicotti tube.
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled manicotti tubes in a single layer. Pour the remaining marinara sauce over the pasta. Sprinkle with the remaining mozzarella cheese.
- Bake: Preheat the oven to 400°F (200°C). Cover the baking dish with foil and bake for 20-30 minutes, or until the cheese is bubbly and slightly browned.
Servings and Timing
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Variations
- Meat Lover’s Manicotti: Add cooked ground beef or Italian sausage to the cheese filling for a meaty twist.
- Vegetable Manicotti: Incorporate sautéed spinach, mushrooms, or zucchini into the cheese mixture for added flavor and nutrition.
- Spicy Manicotti: Mix in some red pepper flakes or chopped jalapeños to the filling for a spicy kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Assemble the manicotti without baking, cover tightly, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
FAQs
How do I prevent the manicotti tubes from breaking while boiling?
Boil the pasta tubes until very al dente, as they will cook further in the oven. This helps maintain their structure and prevents breakage.
Can I use regular lasagna noodles instead of manicotti tubes?
Yes, you can use lasagna noodles. Boil them until al dente, fill with the cheese mixture, and roll them up before baking.
Can I prepare this dish ahead of time?
Absolutely! Assemble the manicotti, cover, and refrigerate for up to 24 hours before baking.
What type of marinara sauce is best for this recipe?
A homemade marinara sauce made with San Marzano tomatoes offers a rich and authentic flavor.
Can I use low-fat cheese in this recipe?
While low-fat cheese can be used, it may affect the creaminess and flavor of the dish. Full-fat cheeses are recommended for the best taste and texture.
How do I know when the manicotti is fully cooked?
The manicotti is done when the cheese is melted, bubbly, and slightly browned on top.
Can I make this dish vegetarian?
Yes, this recipe is meatless and can be enjoyed as a vegetarian meal.
How can I make the sauce spicier?
Add red pepper flakes or a dash of hot sauce to the marinara sauce before pouring it over the manicotti.
Can I freeze the baked manicotti?
Yes, you can freeze the baked manicotti. Allow it to cool completely, then wrap tightly and freeze for up to 3 months.
What should I serve with baked manicotti?
Serve with a side salad, garlic bread, or sautéed vegetables for a complete meal.
Conclusion
Creamy four cheese baked manicotti is a timeless Italian-American dish that brings comfort and satisfaction to any table. Its rich, cheesy filling and savory marinara sauce make it a favorite among family and friends. Whether you’re preparing it for a special occasion or a cozy weeknight dinner, this recipe is sure to impress.
Print
Four Cheese Baked Manicotti
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this Four Cheese Baked Manicotti recipe. Large pasta tubes filled with a rich blend of ricotta, mozzarella, Pecorino Romano, and Parmigiano Reggiano, topped with marinara sauce, baked until golden and bubbly. Perfect for family meals, special occasions, or a comforting weeknight dinner.
Ingredients
1 pound manicotti pasta tubes
1 pound ricotta cheese
2/3 pound shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup minced fresh parsley
2 large eggs
Salt and pepper to taste
4 cups marinara sauce
Additional shredded mozzarella for topping
Instructions
-
Prepare the Pasta: Boil the manicotti tubes in salted water until very al dente. Drain and set aside to cool on a wire rack.
-
Make the Filling: In a large bowl, combine ricotta, 2/3 of the mozzarella, Pecorino Romano, Parmigiano Reggiano, and parsley. Season with salt and pepper. Add eggs and mix until smooth.
-
Fill the Pasta: Transfer the cheese mixture into a pastry bag or a plastic bag with a corner cut off. Gently squeeze the filling into each manicotti tube.
-
Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled manicotti tubes in a single layer. Pour the remaining marinara sauce over the pasta. Sprinkle with the remaining mozzarella cheese.
-
Bake: Preheat the oven to 400°F (200°C). Cover the baking dish with foil and bake for 20-30 minutes, or until the cheese is bubbly and slightly browned.
Notes
Make-Ahead Option: Assemble the manicotti and refrigerate it for up to 24 hours before baking.
Variations: Add cooked ground beef or Italian sausage for a meaty version, or sautéed spinach and mushrooms for a vegetarian twist.
Freezing: Assemble without baking, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
