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freshly made cheese stuffed manicotti in a casserole dish.
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5 from 1 vote

Cheese Stuffed Manicotti

Indulge in the rich and creamy world of this cheese-stuffed manicotti, where tender pasta tubes cradle a dreamy blend of cheeses, all bathed in a luscious marinara sauce. Every bite promises a symphony of flavors, making this dish an unforgettable experience that beckons you back for seconds.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 494kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 8 ounces manicotti shells about 14 shells
  • 15 ounces ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 1 large egg
  • 1 teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2½ cups marinara sauce
  • ¼ cup Pecorino Romano grated
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C).
  • Cook the manicotti shells according to the package instructions until al dente. Drain the shells and rinse with cold water to prevent them from sticking together. Set aside.
    process shots showing how to make cheese stuffed manicotti.
  • In a large mixing bowl, combine the ricotta cheese, 1½ cups of shredded mozzarella, ¾ cup of grated Parmesan, egg, parsley, salt, and pepper. Mix until well combined.
    process shots showing how to make cheese stuffed manicotti.
  • Carefully stuff each cooked manicotti shell with the cheese mixture using a spoon, piping bag, or a small plastic bag with a corner snipped off.
    process shots showing how to make cheese stuffed manicotti.
  • Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13-inch (23x33 cm) baking dish. Place the filled manicotti shells in the baking dish in a single layer.
    process shots showing how to make cheese stuffed manicotti.
  • Pour the remaining 1½ cups of marinara sauce over the top of the stuffed manicotti shells, making sure they are fully covered. Sprinkle the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan cheese over the top of the manicotti. If desired, add grated Pecorino Romano cheese as well.
    process shots showing how to make cheese stuffed manicotti.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
    process shots showing how to make cheese stuffed manicotti.
  • Remove the manicotti from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley, if desired.

Notes

  1. Pasta Prep: Avoid over-boiling the manicotti shells. They should be just pliable for stuffing and will finish cooking in the oven.
  2. Cheese Blend: While ricotta is traditional, consider blending with cottage cheese for a lighter, equally delicious variation.
  3. Freezing: Assemble the manicotti in a freezer-safe dish, but skip the baking step if planning to freeze. When ready to enjoy, bake from frozen, adding an extra 10-15 minutes to the cooking time.
  4. Herbs: Fresh herbs like basil or parsley can be added to the cheese mixture for an extra layer of flavor. Dried herbs work too, but use sparingly as they're more concentrated.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 37g | Protein: 31g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 112mg | Sodium: 1206mg | Potassium: 522mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1203IU | Vitamin C: 7mg | Calcium: 604mg | Iron: 2mg