Description
This Three Cheese Manicotti recipe features tender pasta shells filled with a rich blend of ricotta, mozzarella, Parmesan, fresh basil, and seasonings, all baked in a savory marinara sauce until bubbly and golden. Perfect for a comforting Italian-inspired meal, this dish combines creamy cheeses and aromatic herbs for a satisfying and flavorful dinner.
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), divided
- 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 & Prepare Pan: Preheat your oven to 350°F. Lightly coat a 13 by 9 inch baking dish with non-stick oil spray and set aside.
- 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 partially cooked but firm. Drain and return to the pot with a drizzle of olive oil to prevent sticking. Let them cool while preparing the filling.
- Make Cheese Filling: In a large bowl, combine the ricotta cheese, 2 cups of mozzarella, ½ cup Parmesan, minced garlic, chopped basil, salt, black pepper, and nutmeg. Whisk the eggs in a small bowl then fold into the cheese mixture gently until well combined.
- Prepare Baking Dish: Spread 1½ cups of marinara sauce evenly on the bottom of the prepared baking dish and set aside.
- Fill Manicotti Shells: Place half of the cheese filling into a plastic food bag and snip a corner off. Pipe the filling carefully into each pasta shell one by one. Arrange the filled shells in the prepared baking dish on top of the marinara sauce. Repeat this process with the remaining shells and filling.
- Add Sauce & Cover: Pour the remaining marinara sauce over the filled pasta shells. Spray a piece of foil with non-stick oil and cover the baking dish securely to prevent sticking.
- Bake Covered: Bake the manicotti covered for 20 minutes at 350°F. Then remove the foil and continue baking for an additional 10 to 15 minutes until the dish is hot and bubbly.
- Add Topping & Final Bake: Remove the dish from the oven and sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Bake for 5 more minutes or until the cheese melts and is lightly golden.
- Garnish & Serve: Remove from oven, garnish with additional chopped basil if desired, and serve hot.
Notes
- Parboil the manicotti shells to prevent overcooking; they finish cooking in the oven with the sauce.
- Working in smaller batches makes filling the shells easier and prevents overstuffing.
- If you don’t have a piping bag, a small appetizer spoon can be used to fill the pasta shells.
- Fourteen shells fit snugly in a 13×9 inch dish; use a larger pan or two pans for more space or sauce.
- When using a bigger pan, add an extra ½ to 1 cup marinara sauce to keep everything covered.
- To freeze for later, assemble in a freezer-safe dish, cover with plastic wrap and foil, freeze up to 3 months. Bake covered at 350°F for 50-60 minutes, then uncover and bake another 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 manicotti shell with sauce and cheese
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 110mg
