Description
A comforting and cheesy Three Cheese Manicotti recipe featuring ricotta, mozzarella, and parmesan cheeses baked in a rich marinara sauce. This classic Italian-American pasta dish is perfect for a satisfying family dinner, combining tender manicotti shells stuffed with a creamy cheese filling and fresh basil, baked to bubbly perfection.
Ingredients
Scale
Manicotti and Sauce
- 1 (8 ounce) box manicotti shells (14 pasta shells)
- 1 tablespoon olive oil
- 3 cups marinara sauce (24 ounces), homemade or store bought
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 (4 ounces), divided
- ½ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and coat a 13 by 9 inch baking dish with non-stick oil spray; set aside.
- Cook the 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. Drain and return them to the pot with a drizzle of olive oil to prevent sticking. Let them cool while preparing the filling.
- Prepare the Cheese Filling: In a large bowl, combine ricotta cheese, 2 cups shredded mozzarella, ½ cup grated parmesan, minced garlic, chopped basil, salt, black pepper, and ground nutmeg. In a small dish, whisk the eggs then add them to the cheese mixture, gently folding to combine all ingredients well.
- Prepare Baking Dish: Spread 1½ cups of marinara sauce evenly over the bottom of the prepared baking dish and set aside.
- Fill the Manicotti Shells: Place half of the filling into a plastic food bag and snip off a corner to pipe the mixture. Alternatively, use a small spoon to fill. Fill each manicotti tube carefully with the cheese mixture, then arrange the filled shells in the marinara sauce in the baking dish. Repeat with remaining shells and filling.
- Add Sauce and Cover: Pour the remaining marinara sauce over the filled manicotti shells. Spray a piece of foil with non-stick oil and cover the dish tightly to prevent sticking.
- Bake Covered: Bake in the oven for 20 minutes. Then remove the foil and continue baking for another 10 to 15 minutes, until the dish is hot and bubbling.
- Add Cheese Topping: Remove the baking dish from the oven. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the manicotti.
- Bake Until Melted: Return the dish to the oven and bake for an additional 5 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from oven, garnish with additional fresh chopped basil, and serve warm.
Notes
- Parboil the manicotti shells; they will finish cooking in the oven, so avoid overcooking in boiling water.
- Divide the filling into smaller portions to make filling the shells easier and to avoid overstuffing.
- If you don’t have a piping bag, use a small appetizer spoon to fill the manicotti shells.
- Do not crowd the baking dish; fourteen manicotti fit snugly in a 13×9-inch pan. Use a larger pan or two pans if preferred, and increase marinara sauce accordingly.
- When using more pan space, add ½ to 1 cup extra marinara sauce to keep the pasta covered and moist.
- To freeze, assemble the manicotti in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze up to 3 months. Bake frozen at 350°F for 50 to 60 minutes covered, then uncover and bake 10 to 15 minutes until bubbly.
Nutrition
- Serving Size: 1 serving (approximately 1 piece of manicotti)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 660 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 110 mg
