Ingredients:

  • 12 Manicotti Shells (jumbo size)
  • 1 (30 ounce) container Whole Milk Ricotta Cheese (850g), drained
  • 1/2 cup Grated Parmesan Cheese (60g)
  • 1/4 cup Chopped Fresh Parsley (optional)
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Garlic Powder (5ml)
  • 1/2 teaspoon Salt (2.5ml)
  • 1/4 teaspoon Black Pepper (1.25ml)
  • Pinch of Nutmeg (optional)
  • 1 (24 ounce) jar Marinara Sauce (700ml), high quality
  • 8 ounces Mozzarella Cheese (225g), shredded

Instructions:

  1. Cook the manicotti shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside to cool slightly.
  2. In a large bowl, combine the drained ricotta cheese, Parmesan cheese, parsley (if using), egg, garlic powder, salt, pepper, and nutmeg (if using). Mix well until thoroughly combined.
  3. Transfer the ricotta filling to a pastry bag or a large ziplock bag with a corner cut off. Carefully pipe the filling into each cooked manicotti shell, distributing it evenly. Alternatively, use a spoon to fill the shells.
  4. Spread a thin layer of marinara sauce evenly on the bottom of the baking dish. Arrange the filled manicotti shells in a single layer over the sauce.
  5. Pour the remaining marinara sauce over the manicotti shells, ensuring they are well covered. Sprinkle the shredded mozzarella cheese evenly over the top.
  6. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let stand for 5-10 minutes before serving.