A delightful twist on the classic manicotti recipe, featuring a creamy cheese filling and a rich tomato sauce.
Cook the manicotti shells in boiling water until slightly undercooked, then drain and rinse with cold water.
Undercooking the pasta slightly helps prevent it from breaking during stuffing.
Combine the ricotta, cottage cheese, mozzarella, parmesan, salt, pepper, parsley, and egg in a mixing bowl until smooth.
Mix thoroughly to ensure even distribution of flavors.
Stuff each manicotti shell with the cheese mixture using a spoon or piping bag.
Using a piping bag makes stuffing the shells easier and less messy.
Spread a layer of marinara sauce in the baking dish, arrange the stuffed shells on top, and cover with the remaining sauce.
Ensure the shells are fully covered with sauce to prevent them from drying out during baking.
Cover the dish with foil and bake in a preheated oven at 350°F for 45 minutes. Remove the foil and bake for an additional 15 minutes.
Baking uncovered at the end allows the cheese to brown slightly for added flavor.
Serve the baked manicotti hot, garnished with additional parsley if desired.
Let the dish rest for a few minutes before serving to allow the flavors to settle.
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