Description
Three Cheese Manicotti is a classic Italian-American pasta dish featuring tender manicotti tubes filled with a savory blend of ricotta, mozzarella, and Parmesan cheeses. Baked in marinara sauce and topped with even more melted cheese, this comforting casserole is perfect for family dinners or entertaining guests.
Ingredients
Units
Scale
Pasta
- 12 manicotti shells
Cheese Filling
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Toppings
- 3 cups marinara sauce (homemade or store-bought)
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Cook the Manicotti: Bring a large pot of salted water to a boil. Add manicotti shells and cook until just al dente, about 6-7 minutes. Drain and rinse under cold water to prevent sticking. Set aside on a lightly oiled baking sheet.
- Prepare the Cheese Filling: In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, egg, parsley, salt, and black pepper. Mix until creamy and thoroughly blended.
- Fill the Manicotti: Transfer the cheese mixture to a piping bag or large ziplock bag with the tip snipped off. Pipe the filling into each manicotti shell, taking care to fill them completely without breaking them.
- Assemble the Dish: Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Arrange filled manicotti shells in a single layer over the sauce. Pour the remaining marinara sauce evenly over the top of the shells.
- Add the Cheese Topping: Sprinkle the reserved 1/2 cup mozzarella and 1/4 cup grated Parmesan evenly over the sauced manicotti.
- Bake: Cover the baking dish loosely with foil and bake in a preheated 375°F (190°C) oven for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
- Serve: Let the manicotti cool for 5-10 minutes before serving. Garnish with extra parsley if desired and serve warm.
Notes
- You can prepare the manicotti up to 24 hours in advance and bake when ready.
- If using no-boil manicotti shells, follow the package instructions for filling and baking.
- Add cooked spinach or sautéed mushrooms to the filling for extra flavor and nutrition.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 2 filled manicotti shells
- Calories: 420
- Sugar: 7g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 80mg
