Four Cheese Baked Manicotti
Big pasta tubes stuffed with a creamy 4 cheese mixture and baked to bubbly perfection.
Servings: 4
Ingredients
- 3 cups tomato sauce
- 1/2 pound manicotti pasta 'al dente'
- 1 pound ricotta
- 1 pound mozzarella 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
- Boil manicotti to very al dente, drain, and set aside to cool on a wire rack.
- Mix the ricotta, 2/3 of the mozzarella, the grated Parmigiano and Pecorino, and the minced parsley. Taste test and adjust salt and pepper levels. When satisfied, add 2 eggs and mix until smooth.
- Place the ricotta mixture into a plastic bag. With a scissor, remove just enough of the bag's corner and gently squeeze to fill the manicotti tubes.
- Add a thick layer of sauce to a baking pan and place the stuffed manicotti into the pan without stacking. Layer more sauce on top of the manicotti and sprinkle with the remaining shredded mozzarella.
- Bake at 400f for 20-30 minutes or until the cheese is bubbly and lightly golden. Enjoy!
Video
Notes
- Adjust salt and pepper to taste before adding the egg. The pecorino is very salty so adjust accordingly.
- Any remaining ricotta can be saved for up to 2 days or used for another baked pasta recipe.
- Cook the pasta until very al dente. Let cool to the touch before filling.
- If holding the manicotti and stuffing it at the same time proves difficult you can place the tube in a long shot glass to keep it upright while filling.
- Alternatively cut a slit vertically down the tube, place the filling in, roll back up, and place the slit side face down. Nobody will know the difference!
Nutrition
Calories: 545kcal | Carbohydrates: 53.8g | Protein: 36.1g | Fat: 22.3g | Saturated Fat: 11.3g | Sodium: 1200mg | Potassium: 1286mg | Fiber: 4.6g | Sugar: 13.5g | Calcium: 533mg | Iron: 6mg