Classic Cheese Manicotti
This classic cheese manicotti recipe features tender pasta shells, stuffed with three cheeses – Ricotta, Mozzarella and Parmesan- then then topped with a rich and savory tomato sauce!
This baked manicotti dish is an American-Italian dish that consists of ricotta-stuffed pasta shells served with a red pasta sauce. This is an ideal “Italian” dish for vegetarians or for those who prefer a lighter fare. I usually serve Italian nachos as an appetizer with this meal and a crisp Caesar salad.
Ingredients
Three cheese manicotti uses simple ingredients that you can find at your grocery store.
Manicotti pasta shells, pasta sauce, Ricotta cheese, eggs, Mozzarella cheese, Parmesan cheese, fresh parsley, basil, salt and pepper.
How to make it
- Prepare the red sauce or use a high-quality jarred pasta sauce
- Boil the noodles according to package
- Combine the filling ingredients into a large mixing bowl; transfer mixture to piping bag
- Fill shells with the cheese filling; lightly spray a 9 x 13 baking dish with oil
- Place stuffed shells into the dish in a single layer and drizzle a little pasta sauce on top; cover with foil and bake; remove from oven, top with remaining Mozzarella cheese, put it back in the oven until the cheese melts
- Garnish with shredded Mozzarella cheese and fresh chopped parsley.
Recipe Tips
- Allow the pasta shells to cool a bit before stuffing them
- Do not overstuff the shells or they will split
Storage and Make Ahead
You can make this classic baked Manicotti up to 3 days in advance. I recommend you refrigerate the stuffed shells in a baking dish covered with foil and store the sauce in a separate container. When ready to heat, allow pasta to come to room temperature, drizzle some red pasta sauce on top; cover with foil and bake 15-20 minutes @ 350°F.
Related recipes:
Classic Cheese Manicotti
Ingredients
- 1 package Manicotti Shells (14 shells to a package)
- 3-4 cups San Marzano pasta sauce (see recipe notes)
- 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 cheese, shredded , divided (1 cup in cheese mixture; 1 cup on top if desired)
- 1 cup Parmesan cheese
- ¼ cup fresh parsley , finely chopped
- 2 fresh basil leaves , finely chopped (about 1 teaspoon)
- 1 teaspoon black pepper
- salt, to taste
Instructions
- Prepare the sauce (see notes)
- Preheat oven to 350℉; lightly spray 9 x 13 baking dishspray oil for baking dish
- Bring a large stockpot of water to boil; cook noodles for 7-9 minutes; drain and rinse with cold water (so they won't stick together.) Gently place the cooled noodles back in the packaging tray they came in.1 package Manicotti Shells
- Make cheese filling: Add all ingredients into medium bowl. Add half (1 cup) of the shredded Mozzarella cheese to mixture; combine well and taste for salt; add a little if you want now30 oz. whole milk Ricotta cheese, 2 large eggs, 1 teaspoon garlic powder, ¼ teaspoon onion powder (optional), 1 cup Parmesan cheese, ¼ cup fresh parsley, 2 fresh basil leaves, 1 teaspoon black pepper, salt, to taste, 2 cups Mozzarella cheese, shredded
- Spoon cheese mixture into piping bag or zip bag; pipe filling into both ends of each shell
- Place stuffed shells in baking dish in a single layer
- Pour a little sauce over shells; cover with foil3-4 cups San Marzano
- Bake @ 350℉ for 15 minutes; remove from oven; remove foil, add remaining shredded mozzarella cheese; place back in oven until cheese melts; garnish with fresh parsley and/or basil
