If you’re craving that perfect Italian comfort food, look no further than this Creamy Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe. It’s a luscious, cheese-filled pasta dish that brings together the smooth creaminess of ricotta, the gooey stretch of mozzarella, and the fresh, herbal brightness of basil in every bite. Whether you’re making a weeknight dinner or impressing guests, this recipe offers a hearty yet elegant way to enjoy flavors that sing together harmoniously.
Ingredients You’ll Need
The beauty of this recipe lies in its use of simple, well-chosen ingredients that each add a unique element to the final dish. From the tender pasta shells to the combination of cheeses and fresh herbs, every component plays a vital role in delivering the creamy texture and robust flavor Creamy Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe is known for.
- 10-12 manicotti noodles: These tubular pasta shells are perfect for stuffing and baking evenly.
- 15 ounces ricotta cheese: The creamy base cheese that creates the luscious filling.
- 3 cups grated low-moisture mozzarella cheese (divided): Adds a gooey, melty texture with milky flavor; divided usage helps balance filling and topping.
- 1 cup parmesan cheese (divided): Sharp and nutty, it enhances depth and adds a golden crust.
- 2 tablespoons fresh parsley (chopped plus more for garnish): Adds a fresh, earthy note and vibrant green color.
- 2 tablespoons fresh basil (chopped plus more for garnish): Brings a fragrant sweetness that perfectly complements the cheeses.
- 2 large eggs (beaten): Help bind the filling for a smooth texture inside the noodles.
- ½ teaspoon black pepper: Offers just the right amount of warmth and spice balancing out the richness.
- 1 24-ounce jar marinara sauce: A rich, tomato-based sauce that keeps the pasta moist and flavorful throughout baking.
How to Make Creamy Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe
Step 1: Prepare Your Oven and Pasta
Start by preheating your oven to 350°F to ensure it’s ready for baking when your manicotti is assembled. Next, bring a large pot of salted water to a boil—seasoning the water is key for flavoring the pasta. Cook the manicotti noodles just until al dente, typically following the package instructions. Drain and rinse with cold water to stop the cooking process and make them easier to handle without breaking.
Step 2: Mix the Filling
In a medium bowl, combine the ricotta, 1 cup of mozzarella, ¾ cup of parmesan, chopped parsley and basil, beaten eggs, and a pinch of black pepper. This mixture forms the heart of the creamy filling, blending smooth textures with fresh herbaceous layers. For mess-free filling, transfer this cheese mixture into a piping bag or a resealable plastic bag with a corner snipped off.
Step 3: Assemble the Manicotti
Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor. Carefully pipe the ricotta mixture into each manicotti shell, then neatly arrange them side-by-side in the baking dish, maximizing space while keeping the pasta intact.
Step 4: Add the Final Touches and Bake
Pour the remaining marinara sauce over the filled noodles, then sprinkle with the leftover mozzarella and parmesan cheese. Cover the dish with foil to retain moisture and bake for 20 to 30 minutes, until the cheese is melted and bubbling. For a golden, slightly crispy top, broil the dish for 1 to 2 minutes just before serving.
Step 5: Rest and Garnish
Remove the manicotti from the oven and let it cool for about 10 minutes to set the filling and make it easier to serve. Sprinkle fresh parsley and basil on top for a pop of color and fresh flavor that perfectly complements the rich cheesy filling.
How to Serve Creamy Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe
Garnishes
To really elevate the dish visually and flavor-wise, add a sprinkle of chopped fresh parsley and basil just before serving. These bright green herbs breathe life into the creamy, cheese-heavy dish, balancing richness with their fresh, slightly peppery notes. A light drizzle of good-quality extra virgin olive oil can add an irresistible gloss and subtle depth.
Side Dishes
This Creamy Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe pairs beautifully with crisp, fresh side salads such as a Caesar or simple mixed greens tossed in lemon vinaigrette. Garlic bread or a warm crusty loaf is also perfect for soaking up all the flavorful marinara and melted cheese sauce.
Creative Ways to Present
For a festive gathering, consider serving individual manicotti portions on small plates, each adorned with a sprig of basil and a light sprinkling of parmesan. Another fun twist is to layer the filling and noodles in small ramekins for a personal pasta bake experience, perfect for presentation and portion control.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Cover the dish well with foil or plastic wrap to prevent the pasta from drying out and to keep the flavors vibrant.
Freezing
This dish freezes wonderfully! For best results, assemble the manicotti in a freezer-safe dish without baking, then cover tightly and freeze for up to 3 months. When you’re ready to enjoy, bake from frozen, adding extra baking time as needed. Freezing after baking is also possible, although the texture may be slightly softer after reheating.
Reheating
Reheat refrigerated manicotti in a preheated oven at 350°F, covered with foil to keep moisture in, for about 20 minutes or until warmed through. You can also microwave individual portions covered loosely with a microwave-safe lid for 2-3 minutes, stirring halfway if needed to ensure even heating without drying out.
FAQs
Can I use no-boil manicotti noodles instead of pre-cooked noodles?
Yes, you can. If you choose no-boil manicotti, make sure to use extra sauce to keep the pasta moist during baking, and increase the baking time slightly to allow the noodles to soften fully in the oven.
Is it possible to make this dish vegetarian friendly?
Absolutely! This recipe is already meat-free, focusing on rich cheeses and herbs. Just ensure you use a marinara sauce without meat for a fully vegetarian option.
Can I substitute fresh herbs with dried ones?
Fresh herbs make a big difference in flavor and color, but if you’re in a pinch, dried basil and parsley can work. Use about one-third the amount of fresh herbs called for, and add them early in the filling mixture to help rehydrate and release their flavors.
How can I make this dish gluten-free?
Simply swap out the manicotti noodles for gluten-free pasta shells. Be sure to cook or prepare according to their specific package instructions, as cooking times may vary.
What kind of marinara sauce is best for this recipe?
Look for a high-quality, thick, and flavorful marinara sauce made with ripe tomatoes and fresh herbs. Homemade is ideal if you have the time, but a good store-bought sauce with minimal added sugar and preservatives will work beautifully too.
Final Thoughts
There’s something truly comforting about this Creamy Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe — it’s both simple and impressive, rich and fresh all at once. Whether you’re cooking for family or treating yourself, this dish invites you to slow down and savor every cheesy, herby bite. I encourage you to try it soon; I promise it will earn a cherished spot on your dinner rotation!
