Get ready to indulge in a dish that’s as comforting as it is delicious: Bacon and Cheese Manicotti! This Italian classic is a delightful blend of creamy ricotta, savory bacon, and gooey mozzarella, all wrapped up in tender manicotti shells and smothered in rich marinara sauce. Perfect for a cozy family dinner or an impressive gathering with friends, this recipe is sure to become a favorite at your table. With just 45 minutes from prep to plate, you’ll be savoring every cheesy bite in no time. Are you ready to elevate your weeknight meals? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 manicotti shells
- 200g ricotta cheese
- 100g bacon, cooked and crumbled
- 1 cup mozzarella cheese, shredded
- 1 jar marinara sauce
- Parmesan cheese for topping
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your manicotti cooks evenly and thoroughly.
- Bring a large pot of salted water to a boil. Once boiling, carefully add the manicotti shells and cook them for about 6-8 minutes, or until they are al dente. Be sure not to overcook them, as they will continue to cook in the oven later. Drain and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, crumbled bacon, and half of the shredded mozzarella cheese. Mix well until all ingredients are evenly incorporated. This mixture will serve as the filling for the manicotti.
- Using a spoon or a piping bag, carefully fill each manicotti shell with the ricotta and bacon mixture. Take your time to ensure each shell is filled completely, as this will enhance the flavor of the dish.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. This will prevent the manicotti from sticking and add flavor.
- Place the filled manicotti shells in a single layer on top of the marinara sauce in the baking dish. Once all shells are arranged, pour the remaining marinara sauce over the top, ensuring that all the shells are covered.
- Sprinkle the remaining shredded mozzarella cheese over the top of the manicotti, followed by a generous amount of Parmesan cheese. This will create a delicious cheesy crust when baked.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the manicotti from the oven and let it cool for a few minutes before serving. This will allow the filling to set and make it easier to serve.
- Serve hot, garnished with additional Parmesan cheese if desired. Enjoy your delicious Bacon and Cheese Manicotti!
Tips
- Cook the Shells Al Dente: When boiling the manicotti shells, cook them just until they are al dente. This ensures they hold their shape and don’t become mushy during baking.
- Make Filling Easy: Use a piping bag or a sturdy zip-top bag with a corner snipped off to fill the manicotti shells quickly and neatly. This will save you time and keep the mess to a minimum!
- Layering is Key: Don’t skip the marinara sauce at the bottom of the baking dish. It not only adds flavor but also prevents the manicotti from sticking to the dish.
- Cheese Lovers Unite: Feel free to experiment with different cheeses! Adding a blend of provolone or gouda can give your dish an extra flavor kick.
- Let it Rest: After baking, let the manicotti cool for a few minutes before serving. This helps the filling set, making it easier to slice and serve without falling apart.
- Garnish for Flavor: A sprinkle of fresh herbs like basil or parsley on top before serving can add a burst of freshness and color to your dish.
- Make Ahead: You can assemble the manicotti ahead of time and refrigerate it. Just add a few extra minutes to the baking time if cooking straight from the fridge.With these tips, you'll create a Bacon and Cheese Manicotti that’s sure to impress everyone at the table!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 75mg
