Homemade Manicotti in Individual dishes

Homemade Manicotti in Individual dishes

This Individual Manicotti recipe takes the beloved three-cheese stuffed pasta—ricotta, mozzarella, and Parmesan—and makes it personal. Using a doctored-up jar of spaghetti sauce for extra flavor and baking each portion in its own small dish, it's perfect for a cozy weeknight dinner or a romantic meal at home. Simple, cheesy, and full of that rich Italian taste you love!

Course Main Course

Cuisine Italian

Keyword Baked Pasta, individual manicotti, manicotti

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 644kcal

Author Evelyn Osborn

Equipment

Ingredients

1 pint ricotta cheese
2 cups mozzarella cheese shredded
1 cup parmesan cheese shredded
2 eggs
2 tablespoons fresh parsley
salt to taste
black pepper to taste
1 24 ounce jar pasta sauce
½ teaspoon oregano
½ teaspoon basil
1 teaspoon granulated garlic
1 8 ounce box manicotti pasta
1 carrot optional

Instructions

Preheat the oven to 350°F.
Cook the manicotti shells according to the package directions until al dente. Drain well, then rinse under cold water to stop the cooking process and make them easier to handle. Set aside.
In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, ¾ cup of the Parmesan cheese, eggs, chopped parsley, salt, and pepper. Mix thoroughly until smooth and well blended.
In a small saucepan, heat the spaghetti sauce along with the oregano, basil, and garlic over medium-low heat. For best flavor and to reduce acidity (especially helpful if tomato sauce bothers your stomach), add a whole peeled carrot to the sauce and let it simmer gently for about 30 minutes. Remove and discard the carrot before using.
While the sauce simmers, fill each manicotti shell with about 3–4 tablespoons of the cheese mixture. Use a spoon, piping bag, or your fingers to stuff them evenly.
Spoon a thin layer of the warmed spaghetti sauce into the bottom of each individual au gratin baking dish—just enough to cover the base.
Arrange 2–3 filled manicotti shells in each dish (depending on size), then generously spoon more sauce over the top to cover completely. Sprinkle the tops with additional Parmesan cheese.
Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.

Nutrition