This three cheese manicotti is made with manicotti noodles stuffed with mozzarella cheese, ricotta and Parmesan, covered with marinara, baked then topped with fresh basil!
Other baked pasta favorites include stuffed shells, baked mostaccioli and baked ziti!
Table of Contents
Cheese Manicotti
Three cheese manicotti is a baked pasta recipe that I like to think of as a hearty Italian-American casserole like my favorite million-dollar spaghetti recipe. It’s the ultimate comfort food served with garlic bread or easy breadsticks and chopped salad.
Thanks to my homemade marinara sauce and Italian seasoning blend this cheese manicotti is just as delicious as anything you’d find at your favorite Italian restaurant! Add it to your cozy meal rotation along with this eggplant Parmesan.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Manicotti noodles: These are large tube-shaped noodles with ridges. Boil them as per package directions.
- Mozzarella cheese: Use freshly grated mozzarella if you can. In other words, grate it yourself from a soft mozzarella ball or block.
- Ricotta cheese: Whole milk ricotta is best to use, substitute with cottage cheese or goat cheese if that is what you have on hand.
- Parmesan cheese: Freshly grated from a block.
- Eggs: Two large help bind the ricotta filling.
- Seasonings: Italian seasoning, salt and pepper.
- Marinara sauce: I like to use a homemade sauce, but if you’re looking for an easier way I would suggest the Kirkland brand from Costco. Spaghetti sauce works, too.
- Garnish: Fresh basil although other fresh herbs would be delicious, too!
Manicotti Variations
- Three cheese manicotti with meat: As is this dish is vegetarian, if you would like you can add Italian sausage, ground beef, or shredded chicken.
- Veggies: Mushrooms, onions, or chopped bell peppers add in more tender crunch and flavor.
- Greens: Spinach is a great health benefit and adds a beautiful color to the cheese manicotti.
- Seasonings: Onion powder, garlic powder, and nutmeg all bring in their own flavor and variation.
- Herbs: Oregano, fresh parsley, or basil are unique and often used in Italian dishes.
- Spicy: Make it spicy with a few red pepper flakes sprinkled overtop.
How to Make Three Cheese Manicotti
Add ricotta cheese, mozzarella, Parmesan, eggs, Italian seasoning, salt, and pepper to a large bowl then mix until combined. Transfer filling to a ziploc bag then snip one corner of the bag and squeeze filling inside cooked manicotti sheel.
Spread 1/2 of the marinara sauce onto the baking dish and place the stuffed noodles on top of the sauce in an even layer.
Pour any remaining sauce over the noodles and sprinkle with remaining cheese. Cover dish with foil and bake manicotti for 20 minutes. Remove foil and bake for 5-10 minutes more until cheese is bubbly. Rest for a few minutes then garnish with fresh basil!
Expert Tips
- Stuffing the shells. If you don’t have any Ziploc bags or piping bags, you can spoon the filling into the manicotti pasta shellls. It’s just a little messier this way.
- Cook the manicotti shells to al dente. They will continue to cook while baking, so you don’t want the manicotti overcooked.
- Bring it to room temperature. If you’ve made this casserole dish ahead of time, take it out of the fridge and bring it to room temperature about 40 minutes before baking.
Craving more classic pasta dishes? Try my carbonara pasta, spaghetti and meatballs or my favorite chicken alfredo recipe.
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Three Cheese Manicotti
Video
Ingredients
- 10 ounces manicotti noodles
- 3 cups ricotta cheese
- 1 ½ cups grated fresh mozzarella cheese , divided
- ¾ cup grated parmesan cheese , plus more if desired
- 2 large eggs , beaten
- 2 teaspoons Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 24 ounces marinara
- Chopped fresh basil
Instructions
- Prep. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Cool noodles. Boil the manicotti noodles according to package directions.
- Combine three cheese filling: In a large zip-top bag, add 3 cups ricotta, 1 cup mozzarella, 1/2 cup parmesan, 2 eggs, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix together until combined.
- Pipe filling into noodles. Snip one corner of the bag and pipe the filling inside the cooked noodles.
- Assemble, cover and bake. Spread 1/2 of the marinara onto the bottom of the baking dish. Place the noodles on top of the sauce. Spread the remaining marinara over the top. and sprinkle with the remaining 1/2 cup mozzarella. Cover with foil and bake 20 minutes.
- Rest then serve. Remove foil and bake an additional 5 to 10 minutes, or until the cheese is bubbly. Remove from oven and let sit a few minutes before serving. Top with fresh basil. Serve while hot.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Since this dish is saucy, cheesy, and a bit heavier, a crisp light salad is a great pairing. Salads like this wedge salad, Mediterranean quinoa salad, or an easy chopped salad. An easy ratatouille would also be great.
You can assemble it up to 2 days ahead of time and bake it when you’re ready. Or you can wrap it up and transfer it to an airtight container and keep it frozen for up to 3 months. Thaw in the fridge overnight or bake from frozen for an extra 10-15 minutes.
Yes, but before baking. Assemble it, cover it with plastic wrap then keep it frozen for up to 3 months. Thaw in the fridge overnight or bake from frozen adding an extra 10-15 minutes.
Categorized as: Dinner, Freezer-Friendly, Freezer-Friendly, Italian, Nut-Free, Pasta, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
ya left out flat leaf parsley not one Italian would leave out , Italian seasonings ???? whole milk ricotta and pasta crepe. much better in my educated opinion easy to make cut hundreds of cabs taste the filling not heavy shells.
Thank you for the suggestions! As always feel free to customize it how you like.
Omgoodness sooo yummy,Havent made this in a very long time.
So glad you enjoy it as much as we do!
Yummmmm! I haven’t made manicotti in so long – I forgot how delicious it is! Loved this recipe!
This is one of my favorite dinners – thank you!
I’m so glad I tried this recipe, it’s so comforting and delicious! I’ll definitely be making this recipe again, thank you!
This is indeed the ultimate comfort food! Loved the flavors of the three cheese and it’s easy to make too!
Yummy – great meal so cheesy and so delicious! My family really enjoyed it!
So glad they enjoyed it! :)
This was wonderful! My daughter said it was the best ever!
Yay! Glad to hear it was a hit :)