Three Cheese Manicotti Recipe
Introduction
This Three Cheese Manicotti recipe is a comforting Italian classic that combines creamy ricotta, gooey mozzarella, and sharp Parmesan cheeses inside tender pasta shells. Baked in a savory tomato sauce and topped with fresh basil, it’s perfect for a satisfying family meal.
Ingredients
- 8 ounces manicotti shells
- 2 cups ricotta cheese
- 4 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese (divided)
- 2 tablespoons minced onion
- 1 1/2 tablespoons minced garlic
- 1 large egg
- 5 tablespoons fresh basil, chopped (plus more for garnish)
- 1 jar (26 ounces) pasta sauce
- 1 cup water
Instructions
- Step 1: Fill a large pot with lightly salted water and bring it to a boil. Cook the manicotti shells until they are halfway done according to the package instructions; they will finish cooking in the oven.
- Step 2: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Step 3: In a bowl, combine ricotta cheese, 3 cups shredded mozzarella, 1/2 cup grated Parmesan, minced onion, minced garlic, the egg, and chopped fresh basil. Mix well until fully combined.
- Step 4: Carefully stuff each manicotti shell with the cheese mixture using a spoon or a piping bag for ease.
- Step 5: In another bowl, stir together the pasta sauce and water. Pour about 2 cups of this sauce mixture into the bottom of the baking dish.
- Step 6: Arrange the stuffed shells in the baking dish and cover them with the remaining sauce mixture.
- Step 7: Sprinkle the remaining 1 cup of mozzarella on top and bake uncovered for 25-35 minutes, until the sauce is bubbly.
- Step 8: Remove the dish from the oven, sprinkle with the remaining Parmesan cheese, and bake for an additional 10 minutes or until the shells are cooked through.
- Step 9: Garnish with more fresh basil before serving.
Tips & Variations
- Use fresh mozzarella for a creamier texture, or add some shredded provolone for a smoky flavor.
- To save time, prepare the filling a day ahead and refrigerate overnight.
- Try adding cooked spinach or sautéed mushrooms to the cheese mixture for extra veggies.
- If you prefer, substitute the pasta sauce with homemade marinara for a fresher taste.
Storage
Store leftover manicotti in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the cheesy texture and sauce consistency. This dish can also be frozen before baking; thaw overnight in the refrigerator before baking as directed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use no-boil manicotti shells instead of boiling them?
Yes, no-boil manicotti shells can be used. Just be sure to use enough sauce and bake long enough for the shells to soften completely, usually about 45 minutes covered with foil.
What can I substitute for fresh basil if I don’t have any?
Dried basil can be used as a substitute; use about one-third of the amount since it is more concentrated. Alternatively, fresh parsley or oregano can add a nice herb flavor to the dish.
PrintThree Cheese Manicotti Recipe
This Three Cheese Manicotti recipe features tender pasta shells stuffed with a rich and creamy blend of ricotta, mozzarella, Parmesan, fresh basil, garlic, and onion. Baked in a flavorful tomato pasta sauce and topped with melted cheese, it’s a comforting Italian classic perfect for family dinners or special occasions.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces manicotti shells
Cheese Filling
- 2 cups ricotta cheese
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons minced onion
- 1 1/2 tablespoons minced garlic
- 1 large egg
- 5 tablespoons fresh basil, chopped (plus more for garnish)
Sauce
- 1 jar (26 ounces) pasta sauce
- 1 cup water
Instructions
- Boil pasta: Fill a large pot with lightly salted water and bring it to a boil. Cook the manicotti shells according to package instructions until they are halfway cooked, as they will finish cooking in the oven.
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix filling: In a mixing bowl, combine ricotta cheese, 3 cups of shredded mozzarella, 1/2 cup grated Parmesan, minced onion, minced garlic, egg, and chopped fresh basil. Stir until the mixture is well blended and creamy.
- Stuff shells: Using a spoon or a piping bag, carefully fill each manicotti shell with the cheese mixture, taking care not to tear the pasta.
- Assemble dish: In a separate bowl, mix the pasta sauce with 1 cup of water. Pour about 2 cups of this sauce mixture on the bottom of the prepared baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce. Pour the remaining sauce evenly over the top.
- Bake: Sprinkle the remaining 1 cup of mozzarella cheese over the manicotti. Bake uncovered for 25 to 35 minutes, or until the sauce is bubbly and the cheese is melted. Then, remove the dish from the oven, sprinkle with the remaining 1/2 cup Parmesan cheese, and return to the oven to bake for another 10 minutes or until the shells are thoroughly cooked and cheese is golden.
- Garnish and serve: Once baked, garnish with additional fresh basil before serving for a fresh, aromatic finish.
Notes
- Partially cooking the manicotti shells before stuffing prevents them from becoming mushy in the oven.
- Using a piping bag makes stuffing the shells less messy and more efficient.
- You can prepare this dish a day ahead and refrigerate it before baking; just add a few extra minutes to the baking time if baking from cold.
- For extra flavor, add a pinch of crushed red pepper flakes to the cheese mixture or sauce if you like a hint of spice.
- Garnishing with fresh basil adds a bright, fresh note to the rich cheesy dish.
Keywords: manicotti, three cheese manicotti, Italian pasta bake, ricotta cheese pasta, baked pasta, mozzarella, Parmesan, vegetarian Italian recipe
