Description
Delicious and comforting Three Cheese Manicotti combines smooth ricotta, gooey mozzarella, and sharp Parmesan cheeses with garlic and basil, all stuffed into tender pasta shells baked in rich marinara sauce. This classic Italian-American dish is perfect for family dinners and special occasions, offering a creamy texture and robust flavors baked to bubbly perfection.
Ingredients
Scale
Pasta
- 1 (8 ounce) box manicotti shells (14 pasta shells)
- 1 tablespoon olive oil
Cheese Filling
- 32 ounces ricotta cheese
- 4 garlic cloves, minced or grated
- 2½ cups shredded mozzarella cheese (9 ounces)
- 1 cup grated Parmesan cheese, divided (4 ounces)
- ½ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
Sauce
- 3 cups marinara sauce (24 ounces), homemade or store bought
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly coat a 13 by 9 inch baking dish with non-stick oil spray and set it aside for later use.
- Cook Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook for 6 to 7 minutes until they are partially cooked but still firm. Drain them well and return them to the pot with a drizzle of olive oil to prevent sticking. Allow them to cool while preparing the filling.
- Prepare the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, ½ cup of grated Parmesan, minced garlic, chopped fresh basil, salt, black pepper, and ground nutmeg. In a separate small bowl, whisk the eggs and then add them to the cheese mixture. Gently mix all ingredients until well combined to create a smooth filling.
- Start Baking Dish Setup: Spread 1½ cups of marinara sauce evenly on the bottom of the prepared baking dish. This acts as a base for the manicotti to bake in.
- Fill the Pasta Shells: Transfer half of the cheese filling into a plastic food-safe bag and snip off one corner to create a piping bag. Pipe the filling carefully into each manicotti shell one at a time. Arrange the filled shells neatly in the baking dish over the marinara sauce. Repeat the process with the remaining shells and filling.
- Add Remaining Sauce and Cover: Pour the remaining marinara sauce over the top of the filled pasta shells. Spray a piece of aluminum foil with non-stick oil spray and tightly cover the baking dish with it to prevent sticking and keep moisture in while baking.
- Bake Covered: Place the foil-covered baking dish in the preheated oven and bake for 20 minutes. After that, remove the foil and continue baking uncovered for another 10 to 15 minutes until the sauce is bubbling and hot.
- Add Cheese Topping: Remove the dish from the oven and sprinkle the remaining ½ cup of mozzarella and remaining Parmesan cheese evenly over the top of the manicotti.
- Final Bake and Garnish: Return the dish to the oven and bake for an additional 5 minutes or until the cheese is melted and golden. Remove from the oven and garnish with extra chopped fresh basil before serving.
Notes
- Parboil, don’t overcook: Cooking manicotti shells for 6 to 7 minutes ensures they are partially cooked and will finish softening in the oven without becoming mushy.
- Smaller batches are easier: Dividing the filling in half makes it easier to handle and prevents overstuffing the shells.
- No piping bag? No problem: Use a small appetizer spoon to fill the manicotti shells if you don’t have a piping bag.
- Don’t crowd the pan: A 13×9-inch baking dish fits 14 manicotti shells snugly. For more room or extra sauce, use a larger pan or divide into two pans.
- More pan space = more sauce: If using a larger baking dish, increase marinara sauce by ½ to 1 cup to keep the dish moist and flavorful.
- To freeze and bake later: Assemble manicotti in a freezer-safe dish, cover with plastic wrap then foil, and freeze up to 3 months. When ready, bake covered at 350°F for 50-60 minutes, then uncover and bake an additional 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 serving (approximately 1 manicotti with sauce and cheese)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 115 mg
