I’m sharing my Cheese Manicotti for Mother’s Day, with three cheeses rolled into manicotti shells, nestled in spaghetti sauce and topped with mozzarella, plus a simple trick that makes it impressively effortless.

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I made Three Cheese Manicotti for Mother’s Day and nobody believed how simple it felt and yet tasted like something from a restaurant. I stuff manicotti shells with ricotta cheese and then there’s this melty, slightly browned top that makes people stop talking mid bite.

I kept thinking of those online tags like Easy Stuffed Manicotti and Cheese Manicotti because yeah it looks fancy but it’s dumb easy, and there’s a little trick I use that makes the filling silkier, though I won’t spoil it here. If you like bold, cheesy comfort without the fuss this might be the one you try.

Ingredients

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Manicotti shells are starchy carbs, fill you up, kinda depends on the flour
Ricotta gives creamy protein and calcium, it’s rich but lighter than other cheeses
Mozzarella melts great, mild flavor, adds protein and that stretchy, gooey feel
Parmesan packs umami and a salty kick, adds calcium and savory depth
Egg is a binder and solid protein source, helps the filling hold together
Marinara brings acidity and tomato sweetness, vitamin C, some fiber and brightness
Olive oil adds healthy fats, a silky finish, heart friendly when used modestly
Garlic and parsley add sharpness and freshness, tiny antioxidants and big flavor

Ingredient Quantities

Manicotti shells, 14 oz box (about 20 shells)

Ricotta cheese, 15 oz container (full fat if you can)

Shredded mozzarella cheese, 2 cups, divided

Grated Parmesan cheese, 1/2 cup (freshly grated tastes best)

Large egg, 1

Fresh parsley, 2 tablespoons chopped (or fresh basil)

Garlic, 1 clove minced (or 1/2 teaspoon garlic powder)

Salt, 1/2 teaspoon

Freshly ground black pepper, 1/4 teaspoon

Marinara or spaghetti sauce, 24 oz jar

Olive oil, 1 tablespoon (optional)

Red pepper flakes, pinch (optional)

How to Make this

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1. Preheat oven to 350 F and pour a little of the marinara into a 9×13 baking dish to coat the bottom; if your sauce seems watery simmer it in a saucepan with the olive oil and a pinch of red pepper flakes for 5 minutes to thicken and wake up the flavor.

2. Bring a large pot of salted water to a boil and cook the manicotti shells according to package directions but stop about 1-2 minutes before al dente so they dont fall apart when you fill them; drain and lay out on a clean kitchen towel to cool a bit.

3. In a bowl stir together the ricotta, 1 cup of the shredded mozzarella, the grated Parmesan, the egg, chopped parsley (or basil), minced garlic (or garlic powder), salt and pepper until smooth; if the ricotta is lumpy warm it slightly or smash with a fork, you want a creamy filling.

4. Transfer the cheese mixture to a piping bag or a zip top bag with a corner snipped off, or just use a small spoon, and gently fill each shell — dont overstuff or they’ll split; place filled shells seam side down in the sauced baking dish.

5. When the dish is filled spoon the remaining marinara over the shells to cover them, then sprinkle the remaining 1 cup shredded mozzarella evenly on top and a little extra Parmesan if you like.

6. Cover the dish tightly with foil (spray the foil with a touch of oil so the cheese wont stick) and bake for about 25 minutes, then remove the foil and bake another 10-15 minutes until the cheese is bubbly and starting to brown.

7. Let the manicotti rest for 10 minutes after baking so the sauce thickens and the pieces hold together, this makes slicing and serving way neater.

8. Quick fixes and hacks: if a shell cracks smear a bit of sauce in the crack and tuck it seam side down, you wont notice it after baking; a zip bag is much easier than a spoon for filling; stir a pinch of red pepper flakes into the sauce if you want some heat.

9. Storage: leftover manicotti keeps in the fridge for 3-4 days covered, or freeze portions up to 3 months; reheat covered in a 350 F oven until warmed through.

Equipment Needed

1. 9×13 baking dish
2. Large pot for boiling pasta
3. Colander for draining shells, dont let them sit and get soggy
4. Clean kitchen towel to lay shells on
5. Saucepan for simmering and thickening the sauce
6. Mixing bowl and a spoon or rubber spatula
7. Measuring cups and measuring spoons
8. Piping bag or zip top bag with a corner snipped, or a small spoon for filling
9. Aluminum foil and oven mitts

FAQ

Q: Can I use no-boil or frozen manicotti shells? A: Yes, sometimes. If theyre labelled no-boil you can stuff them straight away but use extra sauce and bake a bit longer so they soften. If theyre the dry kind, boil them 6 to 7 minutes until al dente, rinse under cold water so they dont stick, then stuff.

Q: Whats the easiest way to stuff the shells without breaking them? A: Use a piping bag or a zip-top bag with the corner snipped, way easier than spoons. Fill gently, dont overstuff, and lay them seam-side up in the pan. If a shell rips, just tuck the filling back in and cover with sauce.

Q: My filling is runny, how do I fix it? A: Drain the ricotta in a fine mesh for 10 minutes or fold in a couple tablespoons of grated Parmesan or breadcrumbs to absorb moisture. A quick chill in the fridge helps firm it up too. Full fat ricotta also makes it less watery.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and refrigerate for up to 24 hours before baking. To freeze, assemble in a freezer-safe dish, cover tightly and freeze up to 2 months. Bake from frozen adding 15 to 20 minutes, keep covered until the last 10 minutes so the top doesnt burn.

Q: Any good swaps for cheeses or eggs? A: You can use part-skim ricotta but expect a slightly thinner filling. Cottage cheese blended smooth works fine. If you need vegan, try silken tofu mixed with nutritional yeast and a vegan mozzarella. The egg helps bind; omit it and add a tablespoon of breadcrumbs if you really cant use eggs.

Q: What size dish and bake time should I use, and should I cover it? A: A 9×13 inch pan is ideal. Spoon a layer of sauce on the bottom so shells dont stick, cover with foil and bake at 350 F for about 35 to 40 minutes until bubbly. Remove foil for the last 8 to 10 minutes to brown the cheese on top.

THREE CHEESE MANICOTTI Recipe Substitutions and Variations

Ricotta: swap with whole-milk cottage cheese blended smooth, or use mascarpone if you want a richer, creamier filling
Manicotti shells: no shells, no problem use jumbo pasta shells or cut fresh lasagna noodles into rectangles and roll them up
Mozzarella (shredded): provolone or fontina melt similarly and taste great, or mix mozzarella with Monterey Jack for more stretch
Egg (binder): use 1 tbsp cornstarch mixed with 2 tbsp water, or a flax “egg” (1 tbsp ground flax + 3 tbsp water let sit 5 mins) for a vegan substitute

Pro Tips

– Undercook the shells by a minute or two so theyre still a little firm. Stuffing goes way smoother and they wont split as easily when you handle them.

– Make the ricotta super smooth first, especially if it came lumpy. Warm it a few seconds or beat it with the egg and cheeses, then use a piping bag or a zip bag with a corner cut off to fill — sorry thats a habit, use a zip bag its way less messy than a spoon.

– If your sauce seems thin simmer it down with a splash of olive oil and a pinch of red pepper flakes, taste and adjust salt. Also dont drown the shells in sauce or they can get soggy, just enough to cover and finish in the oven.

– Oil the foil before covering so the melting cheese wont stick, bake covered to heat through then uncover to let the top brown. Let the dish rest about 10 minutes after baking or it will fall apart when you try to slice it.

– Cracks happen, dont panic: smear a little sauce into the crack and place seam side down, you wont notice after baking. Use fresh grated Parmesan if you can, it adds brightness, and freeze leftovers in single portions for easy reheats.

THREE CHEESE MANICOTTI Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I'm sharing my Cheese Manicotti for Mother's Day, with three cheeses rolled into manicotti shells, nestled in spaghetti sauce and topped with mozzarella, plus a simple trick that makes it impressively effortless.

Servings

servings

Calories

600

kcal

Equipment: 1. 9×13 baking dish
2. Large pot for boiling pasta
3. Colander for draining shells, dont let them sit and get soggy
4. Clean kitchen towel to lay shells on
5. Saucepan for simmering and thickening the sauce
6. Mixing bowl and a spoon or rubber spatula
7. Measuring cups and measuring spoons
8. Piping bag or zip top bag with a corner snipped, or a small spoon for filling
9. Aluminum foil and oven mitts

Ingredients

Manicotti shells, 14 oz box (about 20 shells)
Ricotta cheese, 15 oz container (full fat if you can)
Shredded mozzarella cheese, 2 cups, divided
Grated Parmesan cheese, 1/2 cup (freshly grated tastes best)
Large egg, 1
Fresh parsley, 2 tablespoons chopped (or fresh basil)
Garlic, 1 clove minced (or 1/2 teaspoon garlic powder)
Salt, 1/2 teaspoon
Freshly ground black pepper, 1/4 teaspoon
Marinara or spaghetti sauce, 24 oz jar
Olive oil, 1 tablespoon (optional)
Red pepper flakes, pinch (optional)

Directions

Preheat oven to 350 F and pour a little of the marinara into a 9×13 baking dish to coat the bottom; if your sauce seems watery simmer it in a saucepan with the olive oil and a pinch of red pepper flakes for 5 minutes to thicken and wake up the flavor.
Bring a large pot of salted water to a boil and cook the manicotti shells according to package directions but stop about 1-2 minutes before al dente so they dont fall apart when you fill them; drain and lay out on a clean kitchen towel to cool a bit.
In a bowl stir together the ricotta, 1 cup of the shredded mozzarella, the grated Parmesan, the egg, chopped parsley (or basil), minced garlic (or garlic powder), salt and pepper until smooth; if the ricotta is lumpy warm it slightly or smash with a fork, you want a creamy filling.
Transfer the cheese mixture to a piping bag or a zip top bag with a corner snipped off, or just use a small spoon, and gently fill each shell — dont overstuff or they'll split; place filled shells seam side down in the sauced baking dish.
When the dish is filled spoon the remaining marinara over the shells to cover them, then sprinkle the remaining 1 cup shredded mozzarella evenly on top and a little extra Parmesan if you like.
Cover the dish tightly with foil (spray the foil with a touch of oil so the cheese wont stick) and bake for about 25 minutes, then remove the foil and bake another 10-15 minutes until the cheese is bubbly and starting to brown.
Let the manicotti rest for 10 minutes after baking so the sauce thickens and the pieces hold together, this makes slicing and serving way neater.
Quick fixes and hacks: if a shell cracks smear a bit of sauce in the crack and tuck it seam side down, you wont notice it after baking; a zip bag is much easier than a spoon for filling; stir a pinch of red pepper flakes into the sauce if you want some heat.
Storage: leftover manicotti keeps in the fridge for 3-4 days covered, or freeze portions up to 3 months; reheat covered in a 350 F oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.