Print

Italian Stuffed Four Cheese Baked Manicotti

Italian Stuffed Four Cheese Baked Manicotti Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the ultimate comfort with this decadent Italian four cheese manicotti. Expertly balanced to ensure a creamy, robust filling that stays perfectly set during baking, this dish features a luxurious blend of ricotta, aged provolone, parmesan, and mozzarella. Wrapped in al dente pasta and smothered in a rich, herb-infused marinara, it is the perfect meal for family gatherings or a sophisticated dinner at home.

Ingredients

Scale

14 manicotti shells
15 oz whole milk ricotta, drained
2 cups mozzarella cheese, hand-shredded
0.5 cup parmesan cheese, freshly grated
0.5 cup provolone cheese, finely shredded
24 oz non-alcoholic herb-based marinara sauce
1 large egg, lightly beaten
0.25 cup fresh parsley, finely chopped

Instructions

Preheat your oven to 375°F.
Boil a large pot of salted water and cook manicotti shells for five minutes until pliable but firm.
Drain the shells carefully and lay flat on a tea towel to cool.
In a large bowl, combine the ricotta, half of the mozzarella, all the parmesan, all the provolone, chopped parsley, and the egg.
Mix ingredients until thoroughly combined.
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
Carefully pipe or spoon the cheese mixture into each manicotti shell.
Arrange stuffed shells in the prepared baking dish.
Top with the remaining marinara sauce and the remaining mozzarella cheese.
Bake for 40 minutes until the cheese is bubbling and slightly golden.

Notes

Drain the ricotta well to prevent watery filling. Use a piping bag for easier assembly. Ensure you use an alcohol-free marinara sauce to suit dietary requirements. Let the dish rest for 5 minutes after baking for easier serving.

Nutrition

Find it online: https://www.blinkitchen.com/italian-stuffed-four-cheese-baked-manicotti/