This classic cheese manicotti features tender pasta tubes filled with a creamy three-cheese mixture—ricotta, mozzarella, and parmesan—then baked in a rich tomato sauce until bubbly and golden.
Manicotti is an American-Italian baked pasta dish of ricotta-filled tubes served with a flavorful red sauce. It’s a great vegetarian entrée or a lighter option for family dinners. Serve with a crisp salad or a simple starter for a complete meal.
Ingredients
This three-cheese manicotti uses straightforward ingredients you can find at any grocery store.
Manicotti pasta shells, San Marzano or high-quality pasta sauce, whole milk ricotta, eggs, shredded mozzarella, grated parmesan, fresh parsley, basil, garlic powder, optional onion powder, salt and black pepper.
How to make it
- Prepare or warm your red pasta sauce; a high-quality jarred sauce works well.
- Cook the manicotti shells in boiling water according to the package directions; drain and rinse with cold water so they don’t stick.
- Mix the cheese filling in a large bowl: ricotta, eggs, parmesan, half the shredded mozzarella, parsley, chopped basil, garlic powder, optional onion powder, black pepper and salt to taste.
- Transfer the filling to a piping bag or a zip-top bag with the corner snipped off and gently fill each shell.
- Lightly spray a 9 x 13-inch baking dish with oil, arrange the stuffed shells in a single layer, spoon a little sauce over them, cover with foil and bake until heated through.
- Remove the foil, top with the remaining mozzarella, return to the oven until the cheese melts, then garnish with additional chopped parsley or basil.
Recipe Tips
- Allow cooked shells to cool slightly before stuffing to avoid tearing.
- Don’t overfill the tubes—too much filling can cause the pasta to split during baking.
Storage and Make Ahead
You can assemble manicotti up to 3 days ahead. Store the stuffed shells covered in a baking dish and keep the sauce in a separate container. When ready to bake, let the dish sit at room temperature for a short time, spoon sauce over the shells, cover with foil and bake at 350°F for 15–20 minutes until heated through; remove foil, add extra mozzarella if desired and bake until melted.
Related recipes:
- Seafood Manicotti Alfredo
- San Marzano Pasta Sauce
- Eggplant Parmesan
Classic Cheese Manicotti
Ingredients
- 1 package Manicotti shells (about 14 shells)
- 3–4 cups San Marzano or other tomato pasta sauce
- Spray oil for baking dish
Cheese Filling
- 30 oz whole milk ricotta cheese
- 2 large eggs lightly beaten
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder (optional)
- 2 cups Mozzarella, shredded divided: 1 cup in filling, 1 cup for topping
- 1 cup Parmesan, grated
- ¼ cup fresh parsley finely chopped
- 2 fresh basil leaves finely chopped (about 1 tsp)
- 1 teaspoon black pepper
- Salt, to taste
Instructions
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Prepare or warm the pasta sauce.
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Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking dish with oil.
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Bring a large pot of water to a boil and cook the manicotti 7–9 minutes or according to package directions. Drain and rinse with cold water so the tubes don’t stick; place them on the tray or a sheet to cool slightly.
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Make the cheese filling: in a medium bowl combine ricotta, eggs, garlic powder, optional onion powder, parmesan, chopped parsley, chopped basil, 1 cup shredded mozzarella, black pepper and salt. Taste and adjust seasoning.
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Fill a piping bag or zip-top bag with the mixture and pipe filling into both ends of each shell until nearly full but not overflowing.
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Arrange the stuffed shells in a single layer in the prepared baking dish. Spoon 3–4 cups of sauce over and between the shells, then cover the dish with foil.
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Bake at 350°F for about 15 minutes. Remove the foil, sprinkle the remaining mozzarella over the top and return to the oven until the cheese melts and the dish is bubbly. Garnish with additional parsley or basil before serving.