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Forget everything you think you know about manicotti. This isn’t some bland, soggy tray from the freezer aisle. It’s pasta done right.
Stuffed with a rich three cheese blend, and baked in marinara until bubbling and golden. It’s the kind of meal that makes people fight over leftovers. If you really want to take it up a notch, try using my homemade ricotta cheese for the filling.
It’s the kind of cozy, indulgent dinner that feeds a crowd, or future you. I like to double the recipe, bake one pan now, and stash the second in the freezer for an easy win later in the month. If you’re into make-ahead meals like this, don’t miss my stuffed pasta shells.
Here is Why This Three Cheese Manicotti Recipe Works
Triple the cheese, triple the fun: Ricotta, mozzarella, and Parmesan team up for a creamy, dreamy filling that hits all the right notes….melty, savory, and rich.
No-fuss marinara: Store-bought marinara keeps things simple, but feel free to make our basil garlic pasta sauce if you have the time.
Make-ahead friendly: You can fill the shells and assemble the dish a day ahead—just cover and chill until you’re ready to bake.
No mushy noodles: Par-cooking the manicotti keeps them sturdy enough to stuff but still tender after baking
Recipe Tips
Undercook the pasta: Boil the shells just 6 to 7 minutes. If you boil them until they are soft, they’ll tear when you try to fill them.
Use a piping bag: Snip the corner off a plastic bag and squeeze the filling into the pasta tubes. It’s way easier (and less messy) than wrestling with a spoon.
Divide the filling: Don’t overload your piping bag. Smaller amounts are easier to handle and give you way more control when filling the shells.
Oil the pan and shells: A little non-stick spray keeps everything from turning into a sticky mess.
Go for two pans if needed: If your shells are too snug in one dish, give them breathing room by splitting across two pans
Swap the cheese, keep the flavor: No mozzarella or Parmesan? Fontina or Asiago bring their own melty, nutty thing to the table and make great substitutes.
You can squeeze 14 manicotti into a 13×9-inch pan (see below), but I prefer to give them a little breathing room. Either split them between two pans or use a larger roasting pan like the one shown here. They’ll bake more evenly, soak up more sauce, and it makes freezing a second batch super easy.
Prep It, Stash It, Love It Later
Yes! You can assemble the dish a day in advance and keep it covered in the fridge. Just bake as directed when you’re ready to eat.
Absolutely. Assemble in a freezer-safe dish, wrap well, and freeze for up to 3 months. Bake straight from frozen for 50–60 minutes covered and 10–15 minutes uncovered to finish.
Cheesy Ricotta Stuffed Manicotti
This cheese manicotti recipe delivers serious homemade comfort with a filling that’s rich, herby, and so satisfying. If you’re ready to ditch the freezer aisle imposters, this is your moment. Grab that ricotta and show your oven who’s boss.
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Three Cheese Manicotti
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Ingredients
- 1 (8 ounce) box manicotti shells, (14 pasta shells)
- 1 tablespoon olive oil
- 32 ounces whole milk 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
- 3 cups marinara sauce, (24 ounces) homemade or store bought
Instructions
- Preheat the oven to 350°F. Coat a 13 by 9 inch baking dish with non-stick oil spray, reserve.
- Bring a large pot of salted water to a boil and cook the manicotti pasta shells for 6 to 7 minutes. Drain, then return them to the pot with a drizzle of oil to prevent sticking. Let them cool while you make the filling.
- In a large bowl, add the ricotta, 2 cups of 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 1½ cups of marinara in the bottom of the baking dish and set it aside.
- 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 mozzarella and Parmesan cheese over the top. Bake for 5 minutes or until the cheese melts. Garnish with chopped basil.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
More Recipes to Try
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.
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
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