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Three Cheese Manicotti Recipe

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★★★★★

4.6 from 124 reviews

A comforting baked Italian-American dish featuring tender manicotti pasta shells stuffed with a creamy, flavorful three-cheese filling of ricotta, mozzarella, and Parmesan, enhanced with garlic, onion, and fresh basil, and baked in a rich pasta sauce until bubbly and golden.

Ingredients

Scale

Pasta

  • 8 ounces manicotti shells

Cheese Filling

  • 2 cups ricotta cheese
  • 3 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 of water

Instructions

  1. Boil pasta: Fill a large pot with lightly salted water and bring it to a boil. Cook the manicotti shells according to the package instructions until they are halfway done, as they will finish cooking in the oven later.
  2. Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  3. Mix filling: In a large bowl, combine ricotta cheese, 3 cups of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, minced onion, minced garlic, the egg, and chopped fresh basil. Stir well until the mixture is smooth and thoroughly blended.
  4. Stuff shells: Carefully fill each partially cooked manicotti shell with the cheese mixture using a spoon or a piping bag, being gentle to avoid tearing the pasta.
  5. Assemble dish: In a separate bowl, mix together the pasta sauce and 1 cup of water. Pour about 2 cups of this sauce mixture into the bottom of the prepared baking dish. Arrange the stuffed shells evenly in the dish, then pour the remaining sauce mixture over the shells to cover them.
  6. Bake: Sprinkle the top of the shells with the remaining 1 cup of shredded mozzarella cheese. Bake in the preheated oven for 25-35 minutes until the sauce is bubbling. Remove the dish, sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top, then continue baking for another 10 minutes, or until the shells are fully cooked and the cheese on top is melted and lightly golden.
  7. Garnish and serve: Remove from the oven and garnish with additional fresh basil before serving warm for a delicious and satisfying meal.

Notes

  • Partially cooking the manicotti shells before stuffing helps prevent them from tearing during assembly and baking.
  • Using fresh basil enhances flavor, but dried basil can be substituted if needed.
  • For easier filling, a piping bag works well to evenly distribute the cheese mixture inside the shells.
  • Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.
  • To avoid a watery sauce, ensure no too much water is added—stick to the 1 cup as directed.

Keywords: manicotti, three cheese manicotti, baked pasta, ricotta pasta, Italian pasta dish, vegetarian pasta, cheesy manicotti

Find it online: https://kitchenbyclara.com/three-cheese-manicotti-recipe/