Ingredients
Scale
- 8 ounces manicotti shells
- 4 cups shredded mozzarella cheese (divided)
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon minced garlic
- 1 large egg
- 2 tablespoons dried basil
- 26 ounces pasta sauce
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook manicotti shells in boiling salted water for 8 to 10 minutes until al dente; drain and set aside.
- In a mixing bowl, combine 3 cups shredded mozzarella, ricotta, Parmesan, garlic, egg, and basil. Mix until well combined.
- Stuff each manicotti shell with the cheese mixture using a spoon or piping bag.
- Spread about 2 cups of pasta sauce over the bottom of the baking dish and arrange the stuffed shells on top. Cover with remaining sauce and sprinkle with any leftover mozzarella.
- Bake for 25-30 minutes or until bubbly and golden. Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg