Ingredients
- 12 ounces manicotti shells
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese divided
- 1 large egg
- 2 teaspoons Italian seasoning
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 24 ounces spaghetti sauce
- Fresh basil chopped (for garnish)
Instructions
- Preheat the oven to 350°F. Bring a large pot of lightly salted water to a boil. Add the manicotti shells and cook until they are tender yet firm, about 8 to 10 minutes. Drain and rinse under cold water.
- In a mixing bowl, combine the ricotta cheese, 2 1/2 cups of the mozzarella cheese, 1/4 cup grated Parmesan cheese, egg, Italian seasoning, salt, and pepper. In a 9x13-inch baking dish, spread 1/2 cup of the spaghetti sauce.
- Arrange half of the manicotti shells in a single layer over the sauce. Spoon the cheese mixture evenly over the pasta. Add the remaining shells on top and pour the rest of the spaghetti sauce evenly over the dish. Sprinkle the remaining 1/2 cup mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil, top with remaining 1/4 cup Parmesan cheese, and bake uncovered for an additional 5 minutes until the cheese is lightly golden. Let the casserole rest for 5 minutes before serving. Garnish with fresh basil.