Comforting Cheese Stuffed Manicotti

Featured in Simple, Tasty Pasta for Every Day.

Turn plain pasta shells into an irresistible cheesy dish that’s bursting with rich ricotta, mozzarella, and parmesan flavors. These manicotti are seasoned with fresh parsley and baked in savory marinara for a perfect main course. Top them with more melty cheese for that added wow factor. Great for prepping ahead and sharing with loved ones, they’re a go-to choice for both fancy dinners and casual nights.
Emily Watson
Updated on Mon, 10 Mar 2025 03:23:19 GMT
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Cheesy Baked Manicotti | thefamilycooks.com

Master the art of classic Italian manicotti with this family recipe featuring a rich three-cheese filling, tender spinach, and savory tomato basil sauce, all baked to golden perfection.

This treasured manicotti recipe comes from generations of Italian home cooking. The methodical process of preparing and filling each shell creates a meditative cooking experience that results in pure comfort food.

Key Components

  • Pasta: Classic manicotti shells, cooked just until al dente
  • Ricotta: Whole milk variety for optimal creaminess
  • Spinach: Fresh young leaves, thoroughly dried
  • Mozzarella: Premium whole milk, freshly grated
  • Parmesan: Aged Parmigiano-Reggiano for depth
  • Herbs: Fresh basil and Italian parsley

Step-by-Step Method

Cook Pasta:
Boil manicotti in salted water 8-10 minutes. Blanch spinach briefly, shock in ice water, drain and squeeze completely dry.
Mix Filling:
Combine drained ricotta, mozzarella, grated Parmesan, chopped herbs, garlic, and prepared spinach. Season with salt, pepper and optional chili flakes. Mix thoroughly.
Fill Shells:
Pipe filling mixture into shells from both ends using pastry bag with wide tip. Ensure complete filling to prevent collapse.
Assemble:
Layer sauce in baking dish, arrange filled shells with space between, cover with remaining sauce and cheese.
Bake:
Cover with foil, bake at 350°F for 20 minutes. Uncover and bake 5-10 minutes until golden.
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Yummy Three Cheese Stuffed Manicotti | thefamilycooks.com

Traditional Italian cooking emphasizes proper ingredient preparation. The extra care taken with spinach moisture removal ensures perfect filling consistency and texture.

Advance Preparation

Assemble dish one day ahead, wrap well with plastic and foil. Refrigerate overnight. Remove plastic, retain foil, extend initial baking time by 15-20 minutes.

Storage Instructions

Cool completely, wrap thoroughly in plastic and foil. Freeze up to 3 months. Thaw in refrigerator overnight. Increase baking time 20-25 minutes for chilled dish.

Batch Cooking Strategy

Prepare two batches simultaneously. Serve one immediately, freeze second batch. Provides convenient homemade meal for future occasions.

Complete The Meal

Accompany with fresh Caesar salad and garlic-rubbed crostini. Traditional Chianti complements the rich flavors perfectly.

Presentation

Allow proper resting time. Plate carefully using broad spatula. Finish with fresh basil ribbons, extra Parmesan, and warm sauce.

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Delicious Three Cheese Stuffed Manicotti | thefamilycooks.com

This authentic Italian recipe balances traditional technique with modern convenience. Proper attention to moisture control and seasoning transforms simple ingredients into an impressive family meal.

Frequently Asked Questions

→ Can I prepare the dish in advance?
Sure thing! You can assemble it up to a day ahead, pop it in the fridge, and bake when it’s time.
→ Is it possible to freeze manicotti?
Absolutely! Freeze them uncooked for up to three months. Just defrost overnight before baking.
→ What’s the simplest way to fill manicotti tubes?
Using a piping bag or cutting the corner of a sandwich bag makes stuffing them super easy.
→ Can I swap out the cheeses?
Totally! You can replace them with others that melt well like provolone or gouda.
→ Why do some manicotti tear during cooking?
Overcooking the pasta can make it fall apart—keep it slightly firm so it holds up better in the oven.

Cheesy Baked Manicotti

Soft pasta stuffed with a creamy cheese mix and herbs, all baked in zesty marinara until gooey and golden. A timeless Italian dinner delight.

Prep Time
25 Minutes
Cook Time
50 Minutes
Total Time
75 Minutes

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (8 stuffed manicotti)

Dietary: Vegetarian

Ingredients

→ Pasta

01 8 manicotti shells

→ Cheese & Sauce

02 15 oz ricotta cheese
03 24 oz marinara sauce
04 1/2 cup Parmesan cheese, shredded or grated
05 2 cups mozzarella cheese, shredded, with some set aside for topping

→ Seasonings & Eggs

06 2 eggs, large
07 1/2 tsp table salt
08 1/4 tsp ground black pepper
09 2 tbsp parsley, freshly chopped

Instructions

Step 01

Follow the directions on the box to cook manicotti. Drain well, then place on parchment to cool completely.

Step 02

Set the oven to 350°F. Spray a 9x13 baking dish with a light coating of cooking spray. Spread a thin layer of marinara sauce across the bottom.

Step 03

Combine ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper in a large bowl. Stir until blended and smooth.

Step 04

Using a spoon, pastry bag, or your hands, carefully fill the cooked pasta shells with the cheese mixture. Fill from both ends if needed.

Step 05

Place the stuffed manicotti in the baking dish over the marinara. Cover them with the remaining marinara sauce.

Step 06

Cover tightly with foil and bake for 40 minutes. Optionally, sprinkle on extra mozzarella and bake uncovered for another 5-10 minutes, letting the cheese melt.

Notes

  1. Give the dish 5-10 minutes to rest before slicing and serving so the filling can settle.

Tools You'll Need

  • Aluminum foil
  • Large mixing bowl
  • Parchment paper
  • 9x13 baking dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Wheat
  • Dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 28 g