Ingredients
- 12 manicotti tubes
- 2 teaspoons olive oil
- 2 1/2 cups whole-milk ricotta cheese drained
- 1 cup part-skim mozzarella cheese plus extra, for topping
- 2/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/3 cup fresh parsley chopped
- 1/3 cup fresh basil chopped, plus more for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 3/4 cups marinara sauce
Instructions
- Bring a large pot of water to a boil. Add the manicotti tubes and cook until al dente, about 6-8 minutes. Drain and rinse under cool water. Toss the tubes with olive oil to avoid sticking.
- Preheat the oven to 400°F. In a bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, parsley, basil, salt, and pepper until well blended. Fill each manicotti tube with the cheese mixture using a piping bag or spoon.
- Spread 1 1/4 cups of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the filled shells over the sauce, then pour the remaining marinara sauce evenly over them. Sprinkle extra mozzarella cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and lightly browned. Let cool for a few minutes before serving. Garnish with additional basil.