Description
Delicious Three Cheese Manicotti is a classic Italian-American baked pasta dish featuring pasta shells stuffed with a rich mixture of ricotta, mozzarella, and parmesan cheeses combined with fresh basil and aromatic spices, all smothered in marinara sauce and baked to bubbly perfection.
Ingredients
Scale
Pasta
- 1 (8 ounce) box manicotti shells (14 pasta shells)
- 1 tablespoon olive oil
Cheese Filling
- 32 ounces ricotta cheese
- 4 garlic cloves (minced or grated)
- 2½ cups shredded mozzarella cheese (9 ounces)
- 1 cup grated parmesan cheese (divided, 4 ounces)
- ½ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
For Baking
- 3 cups marinara sauce (24 ounces, homemade or store bought)
- Non-stick oil spray for baking dish and foil
Instructions
- Preheat Oven: Preheat the oven to 350°F. Coat a 13 by 9 inch baking dish with non-stick oil spray and set aside.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the manicotti pasta shells for 6 to 7 minutes, until al dente. Drain, then return to the pot with a drizzle of olive oil to prevent sticking. Let cool while preparing the filling.
- Prepare Cheese Filling: In a large bowl, combine ricotta, 2 cups of mozzarella, ½ cup Parmesan, minced garlic, chopped basil, salt, pepper, and nutmeg. Whisk the eggs in a small dish and gently mix them into the cheese mixture until just combined.
- Prepare Baking Dish: Spread 1½ cups of marinara sauce evenly on the bottom of the prepared baking dish.
- Fill Manicotti Shells: Scoop half of the cheese filling into a plastic food bag and snip off a corner. Pipe the filling carefully into one pasta tube at a time. Arrange each filled tube in the baking dish on top of the marinara sauce. Repeat with remaining pasta shells and filling.
- Add Remaining Sauce and Cover: Pour the remaining marinara sauce over the filled pasta tubes. Spray a piece of foil with non-stick oil spray, cover the baking dish with it, and place in the oven.
- Bake Covered: Bake the dish covered for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 10 to 15 minutes until the sauce is hot and bubbly.
- Add Cheese Topping: Remove the dish from the oven and sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
- Final Bake: Return the dish to the oven and bake for 5 minutes or until the cheese melts and becomes slightly golden.
- Garnish and Serve: Remove from oven and garnish with additional chopped fresh basil. Serve hot.
Notes
- This three cheese manicotti recipe combines ricotta, mozzarella, and Parmesan cheeses with fresh basil for a flavorful filling.
- Using non-stick spray on both the baking dish and foil prevents sticking during baking.
- Allow pasta shells to cool slightly before filling to prevent tearing and easier handling.
- Snipping the corner of a plastic bag to pipe the filling makes stuffing the shells mess-free and efficient.
- If you prefer a spicier dish, add red pepper flakes to the marinara sauce or cheese mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 manicotti shell
- Calories: 281 kcal
- Sugar: 3 g
- Sodium: 611 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.002 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 74 mg
