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Three cheese manicotti pasta in a glass dish, generously topped with tomato sauce, grated cheese, and fresh basil.

Three Cheese Manicotti

Mandy I My Reliable Recipes
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)!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 569 kcal

Ingredients
 
 

  • 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 9x13” 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.

Nutrition

Calories: 569kcalCarbohydrates: 39gProtein: 36gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 180mgSodium: 2069mgPotassium: 866mgFiber: 4gSugar: 8gVitamin A: 1862IUVitamin C: 14mgCalcium: 680mgIron: 4mg
Keyword three cheese manicotti
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