Description
Creamy, cheesy, and bubbling with rich tomato sauce, this Four Cheese Baked Manicotti is the ultimate comfort food. Stuffed with ricotta, mozzarella, Parmigiano, and Pecorino, it’s a flavorful, oven-baked pasta dish perfect for weeknights or special dinners.
Ingredients
Scale
- 3 cups tomato sauce
- 1/2 pound manicotti pasta, cooked al dente
- 1 pound ricotta cheese
- 1 pound mozzarella cheese, shredded
- 1/2 cup Parmigiano Reggiano, grated
- 1/2 cup Pecorino Romano, grated
- 2 large eggs
- 1/2 cup fresh parsley, minced
- 1/2 teaspoon black pepper
- Kosher salt, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix ricotta, half the mozzarella, all Parmigiano and Pecorino, eggs, parsley, black pepper, and salt until smooth.
- Spread 1 cup of tomato sauce in the bottom of the baking dish.
- Fill each manicotti tube with the cheese mixture using a piping bag or spoon and place in the dish.
- Pour remaining tomato sauce over the manicotti and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use a piping bag for easy, mess-free filling.
- Cook pasta al dente to avoid tearing during stuffing.
- Drain ricotta if it seems watery.
- Make ahead and refrigerate before baking for easy entertaining.
Nutrition
- Serving Size: 1 portion
- Calories: 530
- Sugar: 6g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg