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Cheesy Manicotti

This classic manicotti combines three cheeses - ricotta, mozzarella and parmesan - stuffed into pasta shells and baked in marinara sauce until bubbly.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:27:34 GMT
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A plate of cheesy cannelloni topped with marinara sauce and garnished with parsley. Pin it
A plate of cheesy cannelloni topped with marinara sauce and garnished with parsley. | zestplate.com

Our Family's Favorite Stuffed Pasta Night

These cheese stuffed manicotti bring back memories of Sunday dinners at my grandma's house. The combination of three Italian cheeses wrapped in tender pasta shells and baked in marinara creates pure comfort food magic. I've simplified her recipe over the years but kept all the cheesy goodness that makes everyone ask for seconds. Trust me this dish will make your kitchen smell like an Italian restaurant.

Why This Recipe Works Every Time

The blend of creamy ricotta stretchy mozzarella and sharp parmesan creates the perfect cheese filling. You'll find everything you need at your regular grocery store nothing fancy required. This recipe feeds a crowd which makes it perfect for family gatherings. Best part? You can prep it ahead and pop it in the oven when guests arrive.

Let's Go Shopping

  • The Pasta: One 8-ounce box of manicotti shells about 14 pieces. I always grab a couple extra just in case some are broken in the box which happens more than you'd think.
  • Your Cheese Lineup: Whole milk ricotta is a must about 15 ounces the full fat kind has the best flavor and texture. Get a 16-ounce block of mozzarella to shred yourself and 4 ounces of real Parmigiano-Reggiano for that amazing nutty flavor you can't get anywhere else.
  • For The Sauce: Either two 24-ounce jars of your favorite marinara or if you're making your own grab those San Marzano tomatoes they're pricey but make all the difference.
  • Fresh Must-Haves: Two large eggs at room temperature and a bunch of fresh Italian parsley. Grab some fresh basil too if you're feeling fancy.
  • Simple Seasonings: Good sea salt and fresh black pepper is all you really need. A bit of dried oregano or Italian seasoning works too but don't go crazy with it.

Easy-to-Follow Steps

Kitchen Preparation
Get your large pot of water boiling with a generous pinch of salt. While waiting prepare a clean kitchen towel for laying out your cooked manicotti tubes. Set your oven to 350°F and grab your favorite baking dish we'll need it soon.
Cook the Pasta
Carefully drop your manicotti tubes into the boiling water. Cook them just until al dente about 7 minutes they'll finish cooking in the oven. Drain them well and lay them out on your kitchen towel to cool completely.
Make the Cheese Filling
In a large bowl mix together your ricotta mozzarella and parmesan until well combined. Beat in those eggs one at a time then add your fresh herbs. Keep stirring until everything's smooth and creamy. Transfer this gorgeous mixture to a piping bag it makes filling so much easier.
Assembly Time
Spread a layer of marinara sauce in your baking dish. Gently pipe your cheese mixture into each pasta tube making sure they're well filled but not overflowing. Arrange them in your dish then cover everything with more sauce. Wrap the dish tightly with foil.
Baking To Perfection
Slide your dish into the preheated oven and let it bake for about 25 minutes. Remove the foil sprinkle with extra cheese and return to the oven for another 10 minutes until bubbly and golden on top.
Make-Ahead Option
Want to prep ahead? Assemble everything cover well and refrigerate overnight. When you're ready to bake just add an extra 10-15 minutes to your covered baking time. The result will be just as delicious.

Tricks For Success

Watch your pasta cooking time al dente works best for stuffing. Using a piping bag saves so much time and keeps things neat. Sometimes I mix in some goat cheese for extra tang. Let the dish rest about 10 minutes after baking it makes serving much easier.

A close-up of three cheesy stuffed pasta rolls topped with marinara sauce and sprinkled with chopped parsley. Pin it
A close-up of three cheesy stuffed pasta rolls topped with marinara sauce and sprinkled with chopped parsley. | zestplate.com

Keeping It Fresh

Leftovers keep well in the fridge for about 4 days. Want to make ahead? Assemble everything cover well and freeze for up to 2 months. When ready to cook just pop it in the oven at 375°F for about an hour no need to thaw first.

Making It A Meal

We love serving this with a big garden salad and crusty garlic bread. Pour some nice red wine for the adults and watch everyone dig in. When company comes over I finish the meal with classic tiramisu. This dinner never fails to bring smiles around our table.

Frequently Asked Questions

→ Can I make this ahead?

Yes, assemble up to 24 hours ahead and refrigerate before baking.

→ Why let noodles dry?

Makes them easier to handle and fill without tearing.

→ What's the best way to fill shells?

Use pastry bag or plastic bag with corner cut for easiest filling.

→ Can I freeze this dish?

Yes, freeze unbaked up to 3 months. Thaw before baking.

→ Why cover while baking?

Prevents top from drying out while filling heats through.

Manicotti Recipe

Traditional Italian pasta filled with a rich three-cheese mixture and baked in marinara sauce.

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (8)

Dietary: Vegetarian

Ingredients

01 8 manicotti shells.
02 24 ounces marinara sauce.
03 15 ounces ricotta cheese.
04 2 cups mozzarella cheese, plus extra.
05 1/2 cup Parmesan cheese.
06 2 large eggs.
07 2 tablespoons fresh parsley.
08 1/2 teaspoon salt.
09 1/4 teaspoon black pepper.

Instructions

Step 01

Cook manicotti shells according to package directions until just tender, being careful not to overcook.

Step 02

Drain cooked pasta carefully and lay shells individually on parchment paper to prevent sticking.

Step 03

Allow shells to cool completely to room temperature for easier handling when filling.

Step 04

Preheat oven to exactly 350°F and prepare baking dish by coating with non-stick spray.

Step 05

Spread thin layer of marinara sauce evenly across bottom of prepared baking dish.

Step 06

Combine ricotta, mozzarella, Parmesan, eggs, parsley, salt and pepper in large bowl until well mixed.

Step 07

Transfer cheese mixture to pastry bag or plastic bag with corner snipped for easy filling.

Step 08

Carefully pipe cheese filling into each end of manicotti shells until completely full.

Step 09

Arrange filled shells in single layer in prepared baking dish.

Step 10

Pour remaining marinara sauce evenly over filled shells, ensuring all pasta is covered.

Step 11

Cover dish tightly with aluminum foil to trap moisture while baking.

Step 12

Bake covered for exactly 40 minutes until filling is hot throughout.

Step 13

Remove foil and sprinkle additional mozzarella cheese over top if desired.

Step 14

Return to oven uncovered for 5-10 minutes until cheese melts and browns slightly.

Step 15

Let rest 5 minutes before serving garnished with fresh parsley.

Notes

  1. Make ahead friendly.
  2. Can be frozen.
  3. Classic Italian dish.
  4. Three cheese filling.

Tools You'll Need

  • 9x13 baking dish.
  • Pastry bag.
  • Large bowl.
  • Aluminum foil.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (ricotta, mozzarella, parmesan).
  • Eggs.
  • Wheat (pasta).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 25 g
  • Total Carbohydrate: 38 g
  • Protein: 28 g