Get ready to dive into a plate of ultimate comfort food with these Vintage Cheese Stuffed Pasta Rolls. This dish takes the classic flavors of Italian cuisine and wraps them up in perfectly cooked manicotti shells, all baked to gooey perfection in rich marinara sauce.
The star of the dish is, of course, the ricotta cheese, which provides a creamy and slightly sweet base for the filling. Mozzarella cheese adds that melty, stretchy quality we all crave, while parmesan cheese brings a sharp, nutty flavor that complements the other cheeses beautifully. The manicotti shells serve as the perfect vehicle for the filling, providing a tender bite after being cooked al dente. Eggs help bind the cheese mixture together, ensuring it stays in place during baking. Aromatic garlic, dried basil, and dried oregano infuse the filling with classic Italian flavors, while a dash of salt and black pepper enhances all the ingredients. Finally, a generous amount of marinara sauce keeps everything moist and flavorful in the oven, and a sprinkle of fresh parsley brightens up the dish just before serving.
Pair these cheesy pasta rolls with a simple green salad and a slice of garlic bread for a complete meal. A glass of red wine like Chianti or a crisp sparkling water would complement the rich flavors beautifully.
Start by preheating your oven to 350°F (175°C). While the oven is warming up, cook your manicotti shells according to the package instructions. Make sure they are al dente; you don’t want them too soft since they’ll cook more in the oven. Drain them and let them cool slightly so you can handle them without burning your fingers.
In a large mixing bowl, combine the ricotta, mozzarella, and parmesan cheeses with the eggs. Toss in the minced garlic, basil, oregano, salt, and black pepper. Mix everything until it’s well combined; you’re looking for a uniform mixture that’s easy to scoop.
Now, for filling the shells, you can use a spoon if you’re comfortable, or a piping bag if you want to keep things tidy. Gently stuff each shell with the cheese mixture, being careful not to overfill and risk tearing the pasta.
Spread about 2 cups of marinara sauce evenly across the bottom of your baking dish — this will prevent the shells from sticking and add flavor from the bottom up. Arrange the filled shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the top, making sure each shell is covered.
Cover the dish with aluminum foil and pop it into the oven. Bake for about 30 minutes. After that, remove the foil and let it bake for another 10 minutes, or until the cheese on top is bubbly and has a nice golden color.
Once baked to perfection, take the dish out of the oven and sprinkle with freshly chopped parsley for a fresh touch of color and flavor.
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