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Cheesy Manicotti

Featured in Delicious Main Dish Recipes for Every Occasion.

Rich pasta shells stuffed with a mix of ricotta, parmesan, and mozzarella, then baked till bubbly in a tomato-based sauce.

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Updated on Tue, 18 Mar 2025 18:54:12 GMT
A serving of cheesy cannelloni smothered in marinara sauce and sprinkled with fresh parsley. Pin it
A serving of cheesy cannelloni smothered in marinara sauce and sprinkled with fresh parsley. | chefmelt.com

Our Cherished Stuffed Shell Feast

These cheese-packed manicotti tubes always take me back to those wonderful weekend meals at my grandmother's place. Three Italian cheeses tucked inside soft pasta and doused in tomato sauce makes for the ultimate comfort dish. I've tweaked her method a bit but kept all that wonderful cheesy flavor that has folks coming back for more. You'll swear your kitchen's been turned into a little piece of Italy.

Why This Dish Never Fails

The mix of smooth ricotta, gooey mozzarella and tangy parmesan gives you a filling that's just right. You won't need to hunt down any special items - your local store has it all. This makes enough for a big bunch, so it's great when the whole family shows up. And guess what? You can get it ready beforehand and stick it in the oven when your guests knock on the door.

Shopping List Time

  • The Shells: A single 8-ounce pack of manicotti tubes, roughly 14 pieces. I always buy a few extra since boxes often have some broken ones - happens way too often.
  • Cheese Collection: Full-fat ricotta is key, around 15 ounces because it tastes better and feels nicer in your mouth. Pick up a 16-ounce chunk of mozzarella to grate at home and 4 ounces of genuine Parmigiano-Reggiano for that wonderful nutty kick you can't fake.
  • Sauce Stuff: Either two 24-ounce containers of store sauce or if you're making it yourself, get those San Marzano tomatoes - they cost more but they're worth every penny.
  • From The Fridge: Two big eggs not cold from the fridge and a handful of fresh Italian parsley. Throw in some basil too if you're in the mood.
  • Basic Flavors: Just good sea salt and cracked black pepper will do the trick. Maybe a touch of dried oregano or Italian herbs but don't go overboard.

Simple Instructions

Getting Started
Fill a big pot with water, add lots of salt and bring it to a rolling boil. Meanwhile, lay out a clean kitchen cloth for your cooked pasta tubes. Turn your oven to 350°F and find a nice baking dish for later.
Handling The Pasta
Gently drop the manicotti into the bubbling water. Only cook them until they're slightly firm, about 7 minutes - they'll finish cooking later. Drain well and place them on your towel to cool down completely.
Whipping Up The Filling
In a big bowl, combine all your cheeses until they're mixed well. Add your eggs one after another, then toss in the fresh herbs. Keep mixing until it looks creamy and smooth. Put this tasty mixture into a piping bag to make filling much quicker.
Putting It Together
Cover the bottom of your dish with some sauce. Carefully squeeze your cheese mix into each pasta tube, making sure they're full but not bursting. Line them up in your dish, then pour the rest of the sauce on top. Cover everything tightly with foil.
Cooking It Up
Put your dish in the hot oven and let it cook for around 25 minutes. Take off the foil, add extra cheese on top and stick it back in for another 10 minutes until it's bubbly with golden spots.
Do-Ahead Option
Want to make it early? Put everything together, wrap it up and stick it in the fridge overnight. When you're ready to eat, just cook it a bit longer - about 10-15 extra minutes with the foil on. It'll taste just as good.

Tips For Great Results

Don't overcook your pasta - slightly firm works way better for stuffing. A piping bag makes filling so much cleaner and faster. Sometimes I add a bit of goat cheese for a little zip. Always let it sit for 10 minutes after cooking so it's easier to serve up.

A close-up of three cheesy stuffed pasta rolls topped with marinara sauce and sprinkled with chopped parsley. Pin it
A close-up of three cheesy stuffed pasta rolls topped with marinara sauce and sprinkled with chopped parsley. | chefmelt.com

Storage Smarts

You can keep what's left in the fridge for about 4 days. Want to plan ahead? Set it all up, cover it good and stick it in the freezer for up to 2 months. When you're hungry, just bake it at 375°F for around an hour without thawing it first.

Complete Dinner Ideas

This goes perfectly with a crisp green salad and warm garlic bread. Pour some red wine for the grown-ups and watch everyone enjoy themselves. When friends come over, I finish with a homemade tiramisu. This dinner always brings happy faces around our table.

Frequently Asked Questions

→ Can I prep this in advance?

Absolutely! Assemble it and keep it in the fridge for up to a day before baking.

→ Why should the pasta dry off?

It’s easier to fill and less likely to tear when the pasta isn’t too wet.

→ What’s the simplest way to stuff the shells?

Grab a piping bag or snip the corner off a plastic bag to neatly fill the shells.

→ Can I freeze this meal?

Yep, freeze it before baking! It’ll last up to three months. Just defrost before cooking.

→ Why should the dish be covered while baking?

Covering it keeps everything moist and prevents the top from drying out before it's fully cooked.

Cheesy Manicotti

Stuffed pasta with a creamy three-cheese filling baked in a hearty marinara sauce.

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (8)

Dietary: Vegetarian

Ingredients

01 2 cups shredded mozzarella, with a bit extra for topping.
02 24 ounces of your favorite French-style marinara sauce.
03 8 manicotti pasta tubes.
04 1/2 cup grated Parmesan cheese.
05 15 ounces of creamy ricotta cheese.
06 2 big eggs.
07 1/2 teaspoon fine salt.
08 1/4 teaspoon ground black pepper.
09 2 tablespoons chopped fresh parsley for flavor.

Instructions

Step 01

Prepare manicotti tubes following the instructions on the pack, cooking them just until soft. Don’t overdo it!

Step 02

Once cooked, drain the pasta carefully, then space the tubes on some parchment paper so they won’t stick to each other.

Step 03

Allow the pasta to cool down completely. This makes them much easier to handle while filling.

Step 04

Get your oven ready by preheating it to exactly 175°C (350°F). Spray your baking tray with some non-stick oil.

Step 05

Spread a thin, even layer of marinara sauce across the bottom of your baking dish.

Step 06

In a mixing bowl, blend the ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper until you’ve got a smooth mixture.

Step 07

Transfer the cheese filling into a pastry bag or even a plastic zip-top bag with a corner cut off to make filling simpler.

Step 08

Carefully squeeze the cheese mixture into both sides of each manicotti tube until full.

Step 09

Place the filled pasta tubes into the baking dish, arranging them in one layer.

Step 10

Pour the rest of the marinara sauce over the stuffed pasta, ensuring every piece is smothered in sauce.

Step 11

Wrap the dish tightly with aluminum foil to keep everything moist while baking.

Step 12

Pop the covered dish into the oven and bake for 40 minutes. Make sure the cheese filling inside is heated through.

Step 13

Take off the foil and sprinkle a bit more shredded mozzarella over the top if you like.

Step 14

Return the dish, uncovered, to the oven for another 5 to 10 minutes until the cheese is nicely melted and starts to lightly brown.

Step 15

Let your meal sit for 5 minutes before serving, garnished with some fresh parsley to give it that final touch.

Notes

  1. Can be prepped ahead of time!
  2. Perfect for freezing when needed.
  3. A beloved dish from Italian tradition.
  4. Loaded with three types of cheesy goodness.

Tools You'll Need

  • A 23x33cm (9x13-inch) baking dish.
  • Pastry or plastic bag for filling.
  • One large mixing bowl.
  • Aluminum foil for baking.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (ricotta, mozzarella, Parmesan).
  • Includes eggs.
  • Uses wheat-based pasta.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 25 g
  • Total Carbohydrate: 38 g
  • Protein: 28 g