Learn how to make delicious three Cheese Manicotti, a classic Italian-American dish that is family-friendly, freezer-friendly, and loved by all. It’s made with ridged pasta tubes filled with a creamy ricotta cheese mixture, then baked in a flavorful marinara sauce. The result is a dish that is both hearty and satisfying, with a delicious combination of textures and flavors. Serve alongside a simple arugula salad and some crusty bread for an easy pasta dinner.
Whether you’re hosting a dinner party or simply looking to treat yourself to a comforting meal, our cheese manicotti recipe is guaranteed to impress!
For more dinner inspiration, check out all of our easy pasta recipes, including our quick and simple Penne Pomodoro or classic Creamy Penne alla Vodka with Shrimp.
Ingredient Notes
- Manicotti: You’ll need 1 package of store-bough manicotti shells. Go ahead and cook them before filling.
- Whole milk ricotta cheese: Fresh ricotta is a great way to enhance even the simplest recipes. Consider trying our homemade ricotta for the filling!
- Mozzarella cheese: We recommended shredded mozzarella.
- Pecorino Romano or Parmigiano Reggiano: You can use either! We always have Parmesan cheese on hand.
- Eggs: The eggs act as a binder for the three cheese filling.
- Garlic: Grated or minced
- Fresh basil: Feel free to substitute with other fresh herbs!
- Dried Italian seasoning: A little dried herbs in addition to fresh adds a ton of flavor to the filling.
- Kosher salt and freshly ground black pepper: To season everything!
- Nutmeg: For a little warmth.
- Marinara sauce: If you have a little extra time, there is nothing quite as comforting as a pot of our quick simmer marinara sauce bubbling away on the stove. It simmers for just 30 minutes!
How To Make Cheese Manicotti
- Partially cook the manicotti noodles in a large pot of salted boiling water. Cook until very al dente, then drain.
- Make the three cheese filling by combining ricotta cheese, shredded mozzarella, and Pecorino Romano cheeses in a alrge bowl with eggs, garlic, basil, Italian seasoning, Kosher salt, black pepper, and ground nutmeg. Stir until well combined.
- Fill the manicotti. Stuff the cooked manicotti noodles with the cheese mixture. You can use a long, narrow spoon to stuff each shell or (our preferred method) a large resealable bag. Place the filling inside, then cut off one corner. Use the bag like its a piping bag.
- Assemble, then bake. Spoon a little of the tomato sauce into a baking dish, then place the stuffed manicotti on top. Cover with the remaining sauce, then sprinkle the remaining cheese over the pasta. Bake, uncovered, for 35-40 minutes. Allow to cool slightly, then serve with additional fresh basil leaves or chopped fresh parsley.
FAQs
Yes, you can make this dish ahead of time. Simply assemble the dish and then cover it and refrigerate it for up to 2 days before baking. When you are ready to bake, simply remove the dish from the refrigerator and bake it according to the instructions.
Yes! Some popular substitutions include provolone cheese, fontina cheese, and asiago cheese.
This recipe is extremely freezer-friendly. Assembled manicotti can be frozen for 2-3 months, then baked from frozen. Add an additional 15-20 minutes to cook time.
Expert Tips
- Be sure to cook the manicotti shells al dente, as they will continue to soften during baking.
- If you find it challenging to fill the manicotti shells, try using a piping bag or a plastic storage bag with the corner snipped off for easier and more precise filling.
- For added depth of flavor, consider adding a pinch of red pepper flakes to the cheese mixture for a subtle kick.
Make-Ahead, Leftovers, & Storage
- To make the filling in advance: The filling can be made up to 24 hours in advance. Wrap tightly with plastic wrap, then refrigerate until ready to stuff manicotti shells.
- Assemble in advance: Manicotti can be made up to 2 days in advance, then stored in a refrigerator. Wrap tightly with plastic wrap and/or aluminum foil. Remove from the fridge at least 30 minutes before baking to help bring everything up to temperature. Cook as directed. Alternatively, you can bake straight from the fridge and add 10-15 minutes to cook time.
- Leftovers and storage: Cover tightly in plastic wrap or transfer to an airtight container. Leftovers will keep in a fridge for up to 3 days.
- To freeze: Assembled manicotti can be frozen for 2-3 months, then baked from frozen. Add an additional 15-20 minutes to cook time.
How To Serve
Serve up three cheese manicotti with garlic bread or crusty baguette and an easy side salad. Consider pairing it with our no cook Arugula Salad in the summer or this Kale and Brussels Sprouts Salad in the winter.
For a heartier meal, consider adding a side of meatballs. We’re currently loving our Ricotta Meatballs and these Cheese Stuffed Ground Beef Meatballs.
Substitutions and Variations
- Not vegetarian? This cheese manicotti recipe is fantastic with 4oz crispy guanciale, pancetta, or crumbled Italian sausage to the filling! These are also wonderful with your favorite meat sauce or Italian sausage ragu used in place of marinara.
- Other cheeses: Feel free to experiment with different cheese combinations. Fontina, Gruyere, or Provolone are good options.
- Add mushrooms! Sautéed mushrooms would be delicious stirred into the three cheese filling.
- Add onions! If you love onion as much as we do, you can sauté half an onion (diced) or even a shallot in a little butter, then add that directly to the filling.
- If you do not have ricotta cheese, you can substitute cottage cheese or cream cheese in a pinch. Naturally, the flavor will not be exactly the same.
This is one stuffed pasta the whole family will love, I can guarantee it. If you make this Three Cheese Manicotti recipe, please let us know by leaving a review and rating below!
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If you’re looking for more pasta inspiration, be sure to check out our full collection of easy pasta recipes!
How To Make Three Cheese Manicotti
Equipment
Ingredients
- 8 oz manicotti about 14 manicotti shells (1 package)
- 24 oz (2½ cups) ricotta cheese
- 12 oz (3 cups) mozzarella cheese shredded, divided
- ¾ cup Pecorino Romano or Parmigiano Reggiano, grated
- 2 large eggs
- 2 cloves garlic grated or minced
- 2 Tbsp chopped fresh basil
- 1 tsp dried Italian seasoning
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp ground nutmeg
- 24 oz (3 cups) marinara sauce
Instructions
- Partially cook the manicotti. Preheat an oven to 350F. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Cook the manicotti until very al dente, about 5 minutes. Drain or transfer with a slotted spoon to a bowl.
- Make the filling. In a large mixing bowl, combine 2½ cups ricotta, 2 cups shredded mozzarella, ½ cup Pecorino Romano (or grated Parmesan), 2 eggs, 2 grated garlic cloves. 2 Tbsp chopped basil, 1 tsp Italian seasoning, ¾ tsp Kosher salt, ¼ tsp black pepper, and ⅛ tsp ground nutmeg. Stir until very well mixed.
- Prepare the manicotti. Spread about 1 cup of marinara sauce on the bottom of the baking dish. Next, fill the manicotti. Place the cheese mixture in a Ziploc bag, then cut off one corner. Like using a piping bag, squeeze the cheese filling into each shell. Alternatively, you can use a long, narrow spoon to fill each shell by hand. Arrange the stuffed manicotti in a single layer in the baking dish. Pour or spoon the remaining 2 cups marinara sauce on top.
- Bake, then serve. Sprinkle the remaining 1 cup of shredded mozzarella cheese and ¼ cup grated Pecorino evenly on top of sauce. Bake uncovered for 35-40 minutes, or until the cheese is a light golden brown and the sauce is bubbly. Allow to cool for 5 minutes before serving with additional fresh basil leaves!
Notes
- The filling can be made up to 24 hours in advance. Wrap tightly with plastic wrap, then refrigerate until ready to stuff manicotti shells.
- Fully assembled manicotti can be made up to 2 days in advance, then stored in a refrigerator. Wrap tightly with plastic wrap and/or aluminum foil. Remove from the fridge at least 30 minutes before baking to help bring everything up to temperature. Cook as directed. Alternatively, you can bake straight from the fridge and add 10-15 minutes to cook time.
- Leftovers will keep for up to 3 days in a fridge.
- To freeze: Assembled manicotti can be frozen for 2-3 months, then baked from frozen. Add an additional 15-20 minutes to cook time.
- If not vegetarian, this recipe is fantastic with 4oz crispy guanciale or pancetta mixed into the filling!
Nutrition
Photography by Alana of Your Home Made Healthy.
I need to know what temperature to set the oven on for this manicotti
Hi Christina,
The oven temperature is in step 1 on the recipe card instructions. Enjoy! Ari