Follow these steps for perfect results
jumbo shells
uncooked
ricotta cheese
grated cheese
eggs
mozzarella cheese
parsley
chopped
salt
pepper
spaghetti sauce
Boil jumbo shells for 6 minutes, ensuring they remain al dente.
Drain the cooked shells thoroughly.
In a bowl, combine ricotta cheese, grated cheese, mozzarella cheese, eggs, parsley, salt, and pepper to create the filling.
Spread a layer of spaghetti sauce on the bottom of a 9 x 13-inch glass baking pan.
Carefully fill each jumbo shell with the cheese mixture, about 1/2 to 3/4 full.
Arrange the filled shells in the baking pan on top of the sauce.
Top the shells with additional spaghetti sauce and grated cheese.
Cover the pan with foil and bake at 375°F (190°C) for 40 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Expert advice for the best results
Add a pinch of nutmeg to the ricotta filling for extra flavor.
Use a piping bag to fill the shells easily.
Allow the manicotti to cool slightly before serving to prevent burning.
Everything you need to know before you start
15 minutes
Can be assembled a day in advance and refrigerated.
Serve two to three shells per plate, garnished with a sprinkle of fresh parsley and a drizzle of olive oil.
Serve with a side salad and garlic bread.
Pairs well with tomato-based sauces.
Discover the story behind this recipe
Popular comfort food in Italian-American cuisine.
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