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Basil ricotta manicotti is what happens when you decide dinner should be a celebration of carbs and cheese.
This three cheese manicotti recipe is packed with a creamy ricotta, mozzarella, and Parmesan filling, all wrapped up in pasta tubes and baked under a blanket of pasta sauce. This dish is proof that cheese makes everything better.
This is the kind of meal that’s indulgent and comforting, perfect for a cozy family dinner. I like to split the recipe in half, bake one pan now, and stash the other in the freezer for an easy meal later in the month.
Here is Why This Three Cheese Manicotti Recipe Works
Triple the cheese, triple the fun: Ricotta, mozzarella, and Parmesan come together for a rich, creamy filling that makes every bite worth it.
No-fuss marinara: Store-bought marinara keeps things simple, but feel free to make our basil garlic pasta sauce if you have the time.
Piping optional: You can use a piping bag or just grab a spoon to stuff the manicotti tubes. Either way, it is easy.
Perfectly baked manicotti: The partial boil means the manicotti finishes cooking in the sauce, soaking up all that flavor while getting bubbly and golden in the oven.
The Ingredients
- Pantry: Manicotti pasta tubes, marinara sauce, olive oil
- Fridge: Whole milk ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, eggs
- Produce: Garlic, fresh basil
- Pantry seasonings: Salt, ground black pepper, ground nutmeg
Variations
Spinach and Artichoke Manicotti: Mix 1 cup of chopped, cooked spinach and ½ cup of diced artichoke hearts into the ricotta filling.
Mushroom and Garlic Manicotti: Sauté 1 cup of finely chopped mushrooms with an extra clove of garlic and stir them into the ricotta mixture.
Tomato and Olive Manicotti: Add ¼ cup of chopped sun-dried tomatoes and ¼ cup of sliced black olives to the ricotta mixture.
Recipe Tip
- Boil the manicotti tubes until they’re just shy of al dente. They’ll finish cooking in the sauce while baking, soaking up all that saucey goodness.
- Lightly oil the baking pan.
- Use a piping bag or a zip top bag with the corner snipped off to make it easy to fill the manicotti tubes. Dividing the filling in half can make it more manageable.
- Spread tomato sauce on the bottom of the dish before adding the filled tubes.
- Don’t have mozzarella or Parmesan on hand? Try Fontina or Asiago.
I can squeeze fourteen filled manicotti tubes in a 13 x 9 inch pan as shown above, but I prefer to spread them out among two baking pans. That way they aren’t as squished plus, I can store the second dish in the freezer for a different meal.
Storing Leftovers
Refrigerating leftovers: Let the manicotti cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days.
Freezing: For longer storage, place the cooled manicotti in a freezer-safe dish. Cover tightly with foil and then wrap in plastic wrap. Freeze for up to 3 months.
Reheating: Preheat the oven to 350°F, cover the manicotti with foil, and bake until heated through, about 20-25 minutes.
Cheesy Ricotta Stuffed Manicotti
Ricotta stuffed manicotti is comfort food at its finest. Creamy, saucy, and unapologetically cheesy. Perfect for feeding a crowd or enjoying a cozy night in, this dish delivers big flavor without a lot of fuss.
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Cheese Manicotti
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Ingredients
- 8 ounce box of manicotti, (14 pasta shells)
- 1 tablespoon olive oil
- 32 ounces whole milk ricotta cheese
- 4 garlic cloves, minced or grated
- 2 cups shredded mozzarella cheese, 8 ounces
- 1 cup grated parmesan cheese, divided, 4 ounces
- ½ cup chopped fresh basil
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 eggs
- 3 cups marinara sauce, (24 ounces)
- Fresh basil for garnish
Instructions
- Preheat the oven to 350°F. Coat a 13 by 9 inch baking dish and a baking pan with non-stick oil spray, reserve.
- Bring a large pot of salted water to a boil over medium-high heat and cook the pasta tubes for 7 minutes. Drain the pasta and place on the oiled baking pan. Allow the pasta to cool while preparing the filling.
- In a large bowl, add the ricotta, Mozzarella, ½ cup Parmesan, garlic, basil salt, pepper and nutmeg. Whisk the eggs together in a small dish, then add them to the cheese mixture and gently combine the filling.
- Spread 1-½ cups of the pasta sauce over the bottom of the reserved baking dish and keep at the ready.
- Scoop ½ of the filling into a plastic food bag, snip off the corner with scissors. Working with one pasta tube at a time, pipe the filling into the tube. Arrange the filled tube in the dish of marinara sauce. Repeat with the remaining pasta tubes and filling.
- Pour the remaining marinara sauce over the top of the filled pasta tubes. Spray a piece of foil with non-stick oil and cover the dish.Transfer the dish to the oven and bake for 20 minutes then remove the foil and bake another 10-15 minutes until hot and bubbly.
- Remove the dish from the oven and sprinkle the remaining Parmesan cheese over the top, garnish with chopped basil and serve immediately.
Notes
- The pasta tubes will be partially cooked for 7-minutes, they will finish cooking in the sauce during baking.
- When piping the filling into the pasta tubes it will be more manageable to divide the filling in half to pipe.
- Alternative to piping the filling the tubes can be filled with a small appetizer spoon.
- Fourteen manicotti shells fit snugly in a 13×9-inch pan. For a bit more breathing room, use two pans to keep them from crowding together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
How do you avoid having the filled manicottis stick to the cooking dish in the oven?
Hi, Fady….If you spray the inside of the dish with a little non-stick spray such as Pam it will prevent the manicotti from sticking. Thanks for that great question, hope you enjoy the recipe. 🙂
Your manicotti looks great!
Mmmm! Beautiful! I’ve used that ziplok bag trick too for filling all sorts of things. Whoever discovered (and shared) it was brilliant. 🙂
Thanks, Elaine…yes, I agree that zip-up bag has many uses. 🙂
Well, I have never made manicotti before, but it seems a lot like lasagna. And because I have really dark eyes and hair, everything thinks I’m Italian and therefore am an excellent Italian cook. Not! I’m actually just a really dark Russian. I’ve tried Lasagna but honestly, it’s just the recipe on the back of the box. All that cheese on top of your manicotti? My heart swells.
Thank you for visiting our site, Laura. This is a great main meal that tastes delicious. I did add a generous dusting of the cheese 🙂