three cheese manicotti recipe

Written ByJenny Smyth Posted on
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The Best three cheese manicotti recipe

I have been making this three cheese manicotti recipe for years and it is always a hit with my family. My kids love the creamy filling and the rich tomato sauce, and I love that it is a complete meal that comes together pretty easily. This is the kind of dish you can serve on a busy weeknight or for a special Sunday dinner, and it always feels like a treat.

What makes this recipe so special is the combination of three cheeses. Ricotta gives it a light and creamy texture, mozzarella adds that perfect stretchy melt, and Parmesan brings a salty, nutty flavor. Together they make a filling that is rich but not too heavy.

The manicotti shells are large tubes that hold all that cheese beautifully, and when they bake in the sauce, they soak up all the flavors. This dish is also a great way to get some protein and calcium into your family. The cheeses are packed with protein, and if you use whole wheat manicotti shells, you add a good amount of fiber.

I like to serve it with a simple green salad on the side to round out the meal. It is a balanced dinner that everyone from my youngest to my husband enjoys. The technique for making manicotti is straightforward.

You boil the shells until they are just tender, then fill them with the cheese mixture. I use a piping bag or a zip top bag with the corner snipped off to make filling quick and neat. Then you lay them in a baking dish, cover them with sauce and more cheese, and bake until bubbly.

It is a simple process that yields a beautiful, comforting dish.

Three Cheese Manicotti

4.8 from 1859 votes

This three cheese manicotti is a classic Italian American comfort food. Tender pasta shells are filled with a creamy blend of ricotta, mozzarella, and Parmesan, then baked in a rich tomato sauce until bubbly and golden.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Manicotti

12 manicotti shells
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 large egg
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon sugar
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 375 degrees F.
2Bring a large pot of salted water to a boil.
3Cook the manicotti shells according to package directions until al dente, about 8 to 10 minutes.
4They should be tender but still firm enough to hold their shape.
5Drain them in a colander and rinse with cool water to stop the cooking process.
6Lay them out on a clean kitchen towel to dry slightly.
7While the shells cook, make the sauce.
8Heat olive oil in a medium saucepan over medium heat.
9Add the minced garlic and cook for 1 minute until fragrant.
10Stir in the crushed tomatoes, dried basil, dried oregano, sugar, and a pinch of salt and pepper.
11Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10 to 15 minutes, stirring occasionally.
12The sauce should thicken slightly.
13In a large bowl, combine the ricotta cheese, 1 1/2 cups of the shredded mozzarella, 1/2 cup of the grated Parmesan, the egg, parsley, salt, and pepper.
14Mix until everything is well combined and smooth.
15The filling should be thick and creamy.
16Spoon the cheese filling into a piping bag or a sturdy zip top bag.
17If using a zip top bag, snip off one corner to create a 1/2 inch opening.
18Gently pipe the filling into each manicotti shell, being careful not to overfill.
19Each shell should be evenly filled from end to end.
20Spread about 1 cup of the prepared sauce evenly over the bottom of a 9×13 inch baking dish.
21Arrange the filled manicotti shells in a single layer in the dish.
22Pour the remaining sauce over the tops of the shells, making sure to cover them completely.
23Sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of Parmesan over the top.
24Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
25Then remove the foil and bake for another 10 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
26Let the manicotti rest for 5 minutes before serving.
27This allows the filling to set slightly and makes serving easier.

🔧Equipment

Large pot
Colander
Mixing bowls
Piping bag or zip top bag
9×13 inch baking dish
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 22g

📝Notes

For a lighter version, you can use part skim ricotta and reduced fat mozzarella. You can also add cooked spinach or ground meat to the filling for extra flavor and nutrition. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Three Cheese Manicotti Works

To store leftover three cheese manicotti, let it cool completely, then cover the dish tightly with foil or plastic wrap and refrigerate for up to 3 days. To reheat, place individual portions in the microwave or cover the dish with foil and warm it in a 350 degree oven for about 15 to 20 minutes, until heated through.

You can also freeze the baked manicotti for up to 2 months, just thaw it in the fridge overnight before reheating. This recipe is perfect for serving at family gatherings or holiday dinners because it is hearty and feeds a crowd.

I like to serve it with a simple Caesar salad and some crusty garlic bread to soak up the extra sauce. It is a dish that always gets compliments and makes everyone feel full and happy.

Whether it is a weeknight meal or a special occasion, this three cheese manicotti is a reliable and delicious choice.

❓ Frequently Asked Questions About Three Cheese Manicotti

1. Can I make this three cheese manicotti ahead of time?

Yes, you can assemble the manicotti up to 24 hours in advance. Just prepare the dish as directed, cover it tightly with foil, and refrigerate. When you are ready to bake, you may need to add 10 to 15 minutes to the baking time since it will be starting from cold.

2. Can I freeze three cheese manicotti?

Absolutely. Assemble the manicotti in a freezer safe baking dish, but do not bake it. Cover it tightly with foil and then with a layer of plastic wrap. It will keep in the freezer for up to 3 months. To bake, thaw it overnight in the refrigerator, then bake as directed, adding extra time if needed.

3. What can I use instead of manicotti shells?

If you cannot find manicotti shells, you can use jumbo pasta shells or even lasagna noodles. For lasagna noodles, cook them, then cut them in half and roll them up with the filling inside. The cooking time will be about the same.

4. Can I add meat to this recipe?

Yes, you can add cooked ground beef, Italian sausage, or shredded chicken to the cheese filling. Just make sure the meat is fully cooked and cooled before mixing it in. You can also add cooked spinach or mushrooms for extra vegetables.

5. How do I prevent the manicotti from sticking together?

After boiling the shells, drain them and rinse with cool water. Then toss them with a little olive oil to keep them from sticking. Lay them out on a clean towel or baking sheet in a single layer until you are ready to fill them.

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