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Cheesy Manicotti

Featured in Family Dinner Ideas.

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

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Fatiha
Updated on Sun, 11 May 2025 20:58:02 GMT
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 Traditional Stuffed Pasta Creation

These cheese-filled manicotti tubes remind me of those special weekend meals at grandma's place. When you wrap three different Italian cheeses in soft pasta and bake it all in tomato sauce, you get something truly magical. I've made her old recipe simpler but kept all that wonderful cheesiness that makes everyone want more. Once you start cooking, your home will smell just like a little Italian cafe.

What Makes This Dish Foolproof

When you mix soft ricotta, melty mozzarella and tangy parmesan, you end up with the tastiest filling ever. You won't need fancy ingredients - everything's at your local store. It feeds lots of people, so it's great when family comes over. And here's a bonus: you can get it ready earlier and just bake it when your guests show up.

Ingredient Rundown

  • Your Pasta Base: An 8-ounce package of manicotti tubes, roughly 14 pieces. I always buy extra since some usually break in the package - happens all the time.
  • Cheese Selection: You'll need 15 ounces of whole milk ricotta - don't skip on fat here for the best taste. Get a 16-ounce mozzarella block to grate yourself and 4 ounces of authentic Parmigiano-Reggiano for that wonderful nutty flavor nothing else matches.
  • Sauce Options: Two 24-ounce containers of your go-to marinara or if you're making sauce from scratch, pick up San Marzano tomatoes - they cost more but really make the dish special.
  • Required Fresh Items: Two big eggs at room temp and some fresh Italian parsley. If you're feeling extra, grab fresh basil too.
  • Basic Flavor Enhancers: Good quality sea salt and freshly ground black pepper do the job. A little dried oregano or Italian herb mix works fine, but don't overdo it.

How To Make Our Traditional Stuffed Pasta

Getting Started
Fill a big pot with water, add plenty of salt and bring to a boil. Meanwhile, lay out a clean kitchen towel for your cooked pasta tubes. Turn your oven to 350°F and find a nice baking dish to use later.
Pasta Preparation
Gently add your manicotti to the boiling water. Cook until they're just firm, around 7 minutes - they'll finish cooking when baked. Drain thoroughly and place them on your towel to cool completely.
Creating Your Filling
Combine ricotta, mozzarella and parmesan in a big bowl until mixed well. Add your eggs one after another, then mix in your herbs. Keep stirring until you've got a smooth mixture. Put this yummy blend into a piping bag to make filling easier.
Putting It Together
Cover the bottom of your baking dish with marinara. Carefully fill each pasta tube with your cheese mix, making sure they're full but not overflowing. Line them up in your dish and pour more sauce over everything. Cover tightly with foil.
Oven Magic
Put your dish in the hot oven for about 25 minutes. Take off the foil, add more cheese on top, and bake another 10 minutes until everything's bubbly with a golden crust.
Early Prep Option
Want to make it ahead? Put everything together, cover it well and keep in the fridge overnight. When you're ready to cook, just add 10-15 extra minutes to your covered baking time. It'll taste just as good.

Tips For Perfect Results

Don't overcook your pasta - slightly firm works best when you're stuffing them. A piping bag makes filling so much easier and less messy. I sometimes add a bit of goat cheese for extra flavor. After baking, let everything sit for about 10 minutes before serving - it'll be much easier to handle.

Three gooey cheese-stuffed pasta rolls covered in red sauce with fresh parsley scattered on top. Pin it
Three gooey cheese-stuffed pasta rolls covered in red sauce with fresh parsley scattered on top. | zestplate.com

Storage Suggestions

You can keep any extras in your fridge for about 4 days. Want to plan ahead? Put it all together, wrap it up good and freeze for up to 2 months. When you're ready to eat, just stick it in a 375°F oven for about an hour - no need to thaw first.

Complete Your Dinner

This goes perfectly with a fresh garden salad and some warm garlic bread. The adults might enjoy a glass of red wine while everyone enjoys their food. When we have guests, I finish with a classic tiramisu dessert. This meal always brings happy faces around our dinner 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.

Cheesy Manicotti

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