Cheese Stuffed Manicotti
Tender pasta shells filled with a creamy three-cheese blend, baked in a rich marinara sauce until bubbly and golden. High in protein and fiber, this cheesy baked pasta is simple, comforting, and perfect for weeknight dinners or meal prep.
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.
