Easy 4-Cheese Mini Manicotti, a fun twist on a classic that’s perfect for any family meal. Here’s how to whip it up in no time!
Having mini manicotti is a fun and delicious way to serve a cheese-filled pasta the whole family will enjoy.
Ever noticed how miniaturizing food just makes it tastier? Well, Easy 4-Cheese Mini Manicotti is no exception. Imagine bite-sized bundles of cheesy goodness that the whole family can’t resist. It sounds complicated, but trust me, it’s as easy as pie—or should I say pasta?
Ingredients Needed:
- Cheeses: Ricotta, Parmesan, Mozzarella (finely shredded), Cream Cheese
- Pasta: Uncooked Rigatoni
- Seasonings: Garlic powder, salt, pepper
- Other: Eggs, your favorite spaghetti sauce, fresh basil for garnish
Recipe Overview
Prepare the Cheese Mixture
Start your mini manicotti by creating the heart of the dish—the cheese mixture. In a large bowl, mix together ricotta, Parmesan, finely shredded mozzarella, and cream cheese. Add two eggs to bind the mixture, along with garlic powder, salt, and pepper for seasoning. Stir until the ingredients are well combined and smooth. This mixture will create the creamy texture of the manicotti once it’s baked.
Stuff the Pasta
With your cheese mixture prepared, proceed to fill the pasta. Use a piping bag equipped with a 1/4-inch round tip, or a ziplock bag with a small round hole cut in the end.
Load the bag with your cheese mixture. Next, take uncooked rigatoni noodles, which are suitably sized for easy stuffing and a great mini version of manicotti. Gently pipe the cheese into each noodle, making sure to fill them generously. Although this step requires precision, it’s rewarding to see the noodles stuffed with cheese, ready for baking.
Assemble
After stuffing the pasta, it’s time to assemble the dish for baking. Select a baking dish large enough to accommodate the manicotti and sauce with at least 1 inch from the top. Place the stuffed noodles side by side in the dish. Then, mix your favorite spaghetti sauce with a bit of hot water to slightly thin it—this ensures the pasta cooks evenly in the oven without drying out. Pour the sauce over the noodles, making sure each one is well-coated. This will help infuse them with flavor as they bake.
Bake
Now it’s time to bake your manicotti. Preheat the oven to 375°F and lightly cover the baking dish with foil to retain moisture and prevent the top from burning. Bake for about 45-50 minutes. For a golden finish, remove the foil in the last few minutes of baking. Once finished, remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves and extra cheese for a visually appealing and flavorful finish. This touch enhances the dish with a burst of freshness against the creamy, golden cheese filling.
Frequently Asked Questions
Can I prepare this ahead of time?
Absolutely! Assemble the dish, cover, and refrigerate. With the noodles being soaked in liquid before cooking the dish may be ready 5-10 minutes earlier than if making fresh.
What if I can’t find rigatoni?
Any large tube pasta will do. Just make sure it’s big enough to stuff easily but small enough to be “mini.” Also note that if you use a pasta bigger than rigatoni the cooking time may need to be adjusted and increased slightly.
Is there a gluten-free option?
Yes, you can opt to use gluten-free pasta and ensure all other ingredients are gluten-free.
My girls loved eating them from a stick and so did I. It made them feel a little more special. 🙂
While this recipe might not be the fastest to table, for homemade manicotti, it’s a breeze! Whether it’s a cozy family dinner or a playful appetizer on sticks, these mini manicotti are sure to impress. Who knew pasta could be this fun and fuss-free? So, why not give it a spin at your next family gathering? You might just find your new favorite pasta dish!
Mini Manicotti Recipe Card
Easy 4-Cheese Mini Manicotti
They Easy 4-Cheese Mini Manicotti have all the classical, cheesy flavors of a traditional manicotti only smaller, bite-sized.
Ingredients
- 3/4 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, fancy or fine shredded
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, room temperature
- 2 eggs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 lb rigatoni pasta, uncooked
- 1 24 oz spaghetti sauce, whatever kind you prefer
- 1 1/2 spaghetti sauce jars hot water, 24 to 36 oz, but you may add up to 12 oz more if pasta is not covered
Instructions
- Preheat oven to 375 degrees.
- Mix cheeses, eggs, garlic powder, salt, and pepper together to make cheese filling.
- Using a piping bag or Ziploc bag with a Wilton No. 12 piping tip, pipe cheese filling into each uncooked rigatoni noodle. Place in a 9x13-inch baking dish.
- In a large bowl or pitcher, mix spaghetti sauce and hot water. You want enough sauce to cover the pasta. Pour over stuffed pasta. It will be very liquidy. The pasta will absorb most of the liquid when baking.
- Cover with tinfoil and bake for 45-50 minutes until the liquid is mostly absorbed and pasta is cooked through.
- Garnish with cheese and fresh basil.
- For appetizers, stick a toothpick in each cheese-stuffed noodle, sprinkle with mozzarella cheese and fresh basil.
Originally Published: 02.15.2017 Updated: 04.17.2024