Pasta tubes filled with three cheeses in red sauce
Cheese Manicotti
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Servings
7
14 manicotti
Difficulty
Medium
Cost
Moderate
$$
Cheese Manicotti
Pasta tubes filled with three cheeses in red sauce
★4.4(20)
Manicotti tubes stuffed with a rich blend of ricotta, mozzarella, and Parmesan, baked in marinara until bubbly and golden. A Sunday dinner classic.
25m
Prep Time
40m
Cook Time
65m
Total Time
7
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Cheese manicotti is Italian-American comfort food at its finest—tubes of pasta filled with a three-cheese mixture and baked in your favorite red sauce. It's elegant enough for company, easy enough for Tuesday.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Whether you are a seasoned cook or just getting started, Cheese Manicotti is a recipe that rewards attention to detail. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 14 manicotti shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar (24 oz) marinara sauce
- 1 egg
Instructions
- 1
Cook manicotti 2 minutes less than package directions. Drain carefully and rinse with cold water.
- 2
Mix ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper until smooth.
- 3
Spread 1 cup marinara in a 9x13 baking dish. Fill each manicotti tube with cheese mixture using a small spoon or piping bag.
- 4
Arrange filled manicotti in the dish. Top with remaining sauce and remaining mozzarella.
- 5
Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Manicotti shellsLarge cannelloni tubes or homemade crepes
Crepes are the traditional Italian method
RicottaCottage cheese blended smooth
Very similar texture once baked
Fresh herbsDried herbs at one-third the amount
Dried herbs are more concentrated. Add them earlier in the cooking process so they have time to rehydrate and release their flavor.
Tips & Storage
Pro Tips
Fill the shells using a piping bag or a zip-lock bag with the corner cut—it's much faster and neater.
Use no-boil manicotti shells if available to skip the tricky boiling step entirely.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 3 days. Freeze assembled (unbaked) for up to 2 months.
Reheating
Reheat covered at 350°F for 25 minutes until heated through.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (55mg) · 7 servings
Calories350
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates14g
Fat36g
Fiber620mg
Sugar2g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What's the difference between manicotti and stuffed shells?
- Manicotti uses tube-shaped pasta while stuffed shells use large shell-shaped pasta. The fillings are similar.
- Can I use crepes instead of pasta?
- Yes—traditional Italian manicotti actually uses crepes (crespelle) instead of tubes.
- Can I use a different protein?
- Yes. This recipe works with most proteins — swap chicken for pork, beef for lamb, or use firm tofu for a vegetarian version. Adjust cooking times accordingly, as thinner cuts cook faster and denser proteins need more time.
- How do I know when it is done?
- The best way to check doneness is with an instant-read thermometer. For poultry, aim for 165 degrees F at the thickest part. For beef and pork, 145 degrees F for medium. Visual cues include clear juices and no pink at the center.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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