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
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Prepare the Pasta: Boil the manicotti tubes in salted water until very al dente. Drain and set aside to cool on a wire rack.
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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.
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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.
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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.
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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
