Description

This Million Dollar Manicotti is a rich, creamy baked pasta dish filled with a luxurious blend of cheeses and layered with flavorful marinara sauce. Baked until bubbly and golden, it’s an indulgent and comforting meal perfect for family dinners or special occasions.

Ingredients

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

8 oz cream cheese, softened

1 large egg

2 cups fresh spinach, chopped (optional)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

1 jar (24 oz) marinara sauce

1/2 pound ground beef or Italian sausage (optional)

1/4 cup chopped fresh basil (optional)

1 package manicotti shells (8–12 shells)

1/2 cup shredded mozzarella (for topping)

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Instructions

Preheat the oven to 375°F (190°C).
Boil manicotti shells in salted water until just al dente. Drain and rinse with cool water to prevent sticking.
In a large bowl, mix ricotta, mozzarella, Parmesan, cream cheese, egg, garlic powder, Italian seasoning, and chopped spinach if using. Season with salt and pepper and stir until smooth and well combined.
If using meat, brown ground beef or Italian sausage in a skillet over medium heat and drain excess fat. Stir in marinara sauce and simmer for 5 minutes. Add fresh basil if desired.
Transfer the cheese mixture to a piping bag or zip-top bag with the corner cut off. Pipe filling into each cooked manicotti shell.
Spread a thin layer of sauce on the bottom of a baking dish. Arrange stuffed shells on top and cover with remaining sauce.
Sprinkle 1/2 cup shredded mozzarella evenly over the top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly golden.
Let rest for 5 minutes before serving.

Notes

For a vegetarian version, omit the meat and add extra spinach or sautéed mushrooms.

Substitute Italian sausage for ground beef for added flavor.

Use part-skim ricotta and reduced-fat cream cheese for a lighter option.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze baked or unbaked manicotti for up to 2 months. Thaw overnight before reheating.

Reheat covered in a 350°F oven until warmed through or microwave individual portions in 1-minute intervals.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 8 g
Sodium: 900 mg
Fat: 38 g
Saturated Fat: 22 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 140 mg