This Three Cheese Manicotti recipe is a creamy, cheesy dish that’s perfect for weeknight dinners or special occasions. Stuffed with ricotta, mozzarella, and Parmesan, these pasta shells bake to bubbly perfection in a rich marinara sauce. It’s comfort food at its best, and you’ll want seconds (or thirds)!
Manicotti is one of my favorite go-to recipes when I want something hearty but also easy to prepare. The filling is packed with flavor, the cheese is irresistibly melty, and it pairs wonderfully with a crisp salad or garlic bread. It’s great for any time of year and freezes beautifully, so you can have homemade goodness ready in a snap. What’s not to love?
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Three Cheese Manicotti
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making homemade manicotti is simple and fun. Here’s a step-by-step guide to bring this classic dish to life.
Prepare Your Baking Dish
Preheat the oven to 400°F (200°C). Spread 1 cup of tomato sauce evenly over the bottom of a 9×13” baking dish to prevent sticking.
Mix the Filling
In a large bowl, mix ricotta cheese, eggs, ½ cup Parmesan or Parmigiano Reggiano, mozzarella, salt, black pepper, garlic powder, onion powder, and parsley. Stir until smooth and creamy. Transfer this mixture to a piping bag or a sturdy zip-top bag with the tip snipped off.
Stuff the Manicotti
Carefully pipe the cheese filling into each uncooked manicotti shell. Be generous! Arrange them in a single layer in the baking dish.
Layer and Bake
Pour the remaining sauce over the shells, ensuring they’re fully covered. Cover the dish tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the pasta is tender.
Garnish and Serve
Remove the dish from the oven, sprinkle with fresh basil and the remaining Parmesan cheese, and let it rest for a few minutes. Serve it warm with garlic bread or a fresh salad on the side.
Recipe Notes and Tips
Here are some helpful tips to make your Three Cheese Manicotti extra amazing:
- Stuffing Made Easy: If you don’t have a piping bag, use a plastic sandwich bag with a corner cut off—it works like a charm!
- Don’t Skip the Sauce: Make sure the pasta shells are completely covered in sauce so they soften perfectly in the oven. I used no-boil manicotti noodles for this recipe.
- Mix It Up: Add cooked ground beef, Italian sausage, or spinach to the filling for different flavors and textures.
- Herbs: Fresh basil or parsley on top takes this dish to another level.
- Make Ahead: Assemble the manicotti, cover it tightly, and refrigerate for up to 24 hours before baking. It’s a lifesaver for busy days!
How to Store Leftover Three Cheese Manicotti
Let the manicotti cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. When freezing, wrap the dish tightly in plastic wrap and foil to prevent freezer burn. To reheat, thaw in the fridge overnight, then warm in the oven at 350°F (175°C) until heated through.
What to Serve With Three Cheese Manicotti
This dish pairs beautifully with simple sides. A fresh Waldorf salad, buttery garlic bread, or roasted vegetables are perfect companions. For a full Italian-inspired meal, finish with tiramisu or a scoop of gelato!
More Pasta Recipes You Will Love
- Spaghetti Casserole
- Pasta Carbonara
- Ravioli Cassrole
- Mac and Cheese
- Chicken Noodle Casserole
Three Cheese Manicotti
Add Preferred SourceIngredients
- 4 to 5 ounces manicotti pasta uncooked
- 3 cups spaghetti sauce
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ tablespoon dried parsley
- ¾ cup Parmesan cheese shredded
- 1 cup mozzarella shredded
- 2 cups ricotta cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons fresh basil
Instructions
- Preheat the oven to 400°F (200°C).
- Spread 1 cup of spaghetti sauce over the bottom of a 9×13” baking dish.3 cups spaghetti sauce
- In a bowl, combine the ricotta, eggs, ½ cup of Parmesan, mozzarella, salt, pepper, garlic powder, onion powder, and dried parsley. Transfer the mixture to a piping bag or a storage bag with the tip cut off.2 large eggs, 1 teaspoon salt, 1 teaspoon pepper, ¾ cup Parmesan cheese, 1 cup mozzarella, 2 cups ricotta cheese, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ tablespoon dried parsley
- Pipe the cheese mixture into each manicotti shell until full. Arrange the stuffed shells in a single layer in the baking dish.4 to 5 ounces manicotti pasta
- Pour the remaining spaghetti sauce evenly over the manicotti. Cover the dish tightly with aluminum foil.
- Bake for 45 minutes to 1 hour, or until the manicotti shells are softened.
- Remove from the oven and sprinkle fresh chopped basil and remaining parmesan cheese on top. Serve and enjoy!2 tablespoons fresh basil
Notes
- Stuffing Made Easy: If you don’t have a piping bag, use a plastic sandwich bag with a corner cut off—it works like a charm!
- Don’t Skip the Sauce: Make sure the pasta shells are completely covered in sauce so they soften perfectly in the oven. I used no-boil manicotti noodles for this recipe.
- Mix It Up: Add cooked ground beef, Italian sausage, or spinach to the filling for different flavors and textures.
- Herbs: Fresh basil or parsley on top takes this dish to another level.
- Make Ahead: Assemble the manicotti, cover it tightly, and refrigerate for up to 24 hours before baking. It’s a lifesaver for busy days!
Storage and Reheating Instructions
- Fridge: Let the manicotti cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
- Freeze: Freeze for up to 3 months. When freezing, wrap the dish tightly in plastic wrap and foil to prevent freezer burn.
- Reheat: To reheat, thaw in the fridge overnight, then warm in the oven at 350°F (175°C) until heated through.
