Delight in this cheesy stuffed manicotti, a comforting Italian classic made with tender pasta filled with a creamy blend of ricotta, mozzarella, and Parmesan.
High in protein and fiber, this dish delivers satisfying nutrition with good fats and moderate carbs.
Easy to prepare and perfect for weeknight dinners or meal prep, it’s a family-friendly, flavor-packed option everyone will love.
Cheese Stuffed Manicotti
Equipment
- 9×13-inch (23×33 cm) baking dish
Ingredients
- 8 ounces manicotti shells about 14 shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2½ cups marinara sauce
- ¼ cup grated Pecorino Romano cheese optional
Instructions
- Preheat the Oven: Before you start any prep, preheat your oven to 350°F (175°C). Preheating ensures your manicotti will bake evenly and the cheese will melt into a perfectly bubbly, golden topping. While the oven warms, you can start preparing your pasta and filling, saving time and keeping everything on schedule.
- Cook the Manicotti Shells: Bring a large pot of salted water to a rolling boil. Carefully add the manicotti shells, making sure they don’t stick together. Cook the pasta just until al dente—tender but still slightly firm in the center, as they will continue cooking in the oven. Overcooking can cause them to tear when stuffed. Once done, drain the pasta and rinse gently under cold water to stop the cooking process and prevent sticking. Lay the shells on a lightly oiled tray or parchment paper to keep them separated while preparing the filling.
- Prepare the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, 1½ cups of shredded mozzarella, and ¾ cup of grated Parmesan. Add the large egg, dried parsley, salt, and black pepper. Use a spoon or spatula to mix until smooth, creamy, and evenly combined. The mixture should be thick enough to hold its shape when scooped but still soft enough to pipe or spoon into the pasta shells. Taste the filling and adjust the seasoning if needed—this is the flavor core of your dish.
- Stuff the Manicotti Shells: Transfer your cheese mixture to a piping bag, or use a small plastic sandwich bag with one corner snipped off for easier filling. Carefully pipe or spoon the cheese mixture into each cooked manicotti shell, filling them generously but avoiding overstuffing, which can cause splitting. Place each stuffed shell carefully on a tray or plate before transferring them to the baking dish. This step requires patience, but the result is perfectly filled, creamy pasta in every bite.
- Prepare the Baking Dish: Spread about 1 cup of marinara sauce evenly across the bottom of a 9×13-inch (23×33 cm) baking dish. This sauce layer prevents the manicotti from sticking and infuses flavor from the bottom up. Arrange the stuffed shells in a single layer on top of the sauce, leaving a little space between them for even cooking.
- Add Sauce and Cheese Topping: Pour the remaining 1½ cups of marinara sauce evenly over the filled shells, making sure each piece is fully covered. Sprinkle the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan over the top. For an extra layer of sharp flavor, optionally add ¼ cup of grated Pecorino Romano. This combination creates a rich, cheesy crust that melts beautifully in the oven.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to lock in moisture and prevent the cheese from browning too quickly. Place the dish in the preheated oven and bake for 25 minutes. The foil allows the pasta to heat through and the filling to become creamy without drying out.
- Uncover and Finish Baking: After 25 minutes, carefully remove the foil and continue baking for an additional 10–15 minutes. This step lets the cheese on top melt fully and develop a golden, bubbly finish. Keep a close eye during these final minutes to achieve the perfect balance between melted cheese and lightly browned topping.
- Rest and Garnish: Remove the manicotti from the oven and allow it to rest for 5 minutes before serving. Resting helps the cheese filling set slightly, making the shells easier to serve without spilling. Sprinkle with extra parsley or fresh basil for a vibrant, fresh garnish.
- Serve and Enjoy: Serve the cheese stuffed manicotti warm, directly from the baking dish or plated individually. Pair it with a crisp green salad, garlic bread, or roasted vegetables for a complete Italian-inspired meal. Each bite delivers a creamy, cheesy center and rich marinara flavor, making this dish a comforting and satisfying dinner option perfect for family meals or entertaining guests.
Notes
- Pasta Cooking: Avoid overcooking the manicotti shells; they should be firm but pliable for stuffing. Overcooked shells can break when filled.
- Cheese Mix: Combining ricotta with mozzarella and Parmesan creates a creamy, flavorful filling that holds its shape. For a lighter twist, substitute part of the ricotta with cottage cheese.
- Filling Technique: Use a piping bag or a small plastic bag with a snipped corner for easy, mess-free filling.
- Sauce Coverage: Ensure each shell is fully coated with marinara sauce to prevent drying during baking.
- Freezing: Assemble but do not bake if freezing. When ready to enjoy, bake from frozen, adding 10–15 extra minutes to the cooking time.
Chef’s Secrets: Insider Tips For Perfection
For the creamiest, most flavorful manicotti, always choose high-quality cheeses—fresh ricotta and full-fat mozzarella melt beautifully and add richness.
Don’t skimp on seasoning; a touch of salt and pepper in the filling enhances the overall flavor.
To elevate the dish, experiment with fresh herbs like basil or oregano in the cheese mixture.
When baking, covering the dish with foil initially locks in moisture, ensuring tender pasta and perfectly melty cheese.
Finally, let the baked manicotti rest before serving; this helps the filling set slightly, making it easier to serve without spilling.
Serving Suggestions: Pairings And Ideas
Cheese stuffed manicotti is wonderfully versatile and pairs beautifully with a variety of sides.
Serve alongside a crisp mixed green salad with a light vinaigrette to balance the richness of the cheese.
Garlic bread or a warm, crusty baguette complements the marinara sauce perfectly.
For a complete Italian-inspired dinner, add roasted or sautéed vegetables such as zucchini, bell peppers, or asparagus.
For a casual weeknight meal, enjoy it on its own; for entertaining, plate it with fresh herbs and a sprinkle of extra Parmesan for a restaurant-style presentation.
Storage Tips: Keep It Fresh Longer
Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or the entire dish covered with foil in a 350°F (175°C) oven until warmed through.
For longer storage, manicotti freezes beautifully.
Assemble the unbaked dish in a freezer-safe container and freeze for up to 2 months.
When ready to bake, cook from frozen, adding an extra 10–15 minutes to ensure the pasta and filling heat evenly.
Always allow the dish to rest briefly after baking for optimal texture.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can assemble the manicotti a day in advance, cover it tightly, and refrigerate until ready to bake. This saves time on busy days while allowing the flavors to meld beautifully.
2. Can I use other types of cheese?
Absolutely! While ricotta, mozzarella, and Parmesan are traditional, you can mix in cottage cheese, Fontina, or even a bit of provolone for a different flavor profile.
Just ensure the filling remains creamy and easy to pipe.
3. How do I prevent the pasta shells from breaking?
Cook the manicotti shells just until al dente. Rinse them under cold water after boiling to stop cooking and prevent sticking. Handle gently when filling to avoid tears.
4. Can I make this dish gluten-free?
Yes, simply use gluten-free manicotti or cannelloni shells. Follow the package instructions for cooking, as timing may vary, and proceed with the recipe as usual.
5. Is it possible to freeze baked manicotti?
Yes, but for best results, freeze the unbaked assembled dish. Bake from frozen, adding 10–15 minutes to the cooking time.
Baked leftovers can also be frozen in portions, though the texture may slightly change after reheating.
