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Three Cheese Manicotti is the kind of comfort food you crave on chilly evenings when you want something rich cheesy and guaranteed to make everyone ask for seconds. The tender pasta shells are filled with a lush trio of cheeses then smothered with a classic tomato sauce and finished in the oven until bubbly and golden.
When my family gets together this is always the first dish gone and my siblings still call me for this recipe whenever they’re hosting friends.
Ingredients
- Manicotti shells: The perfect vessel for cheesy fillings make sure to pick uncracked tubes for easy stuffing
- Mozzarella cheese: Brings that stretchy melt opt for whole milk mozzarella for richness buy blocks and shred yourself for best melting
- Ricotta cheese: Adds creaminess choose whole milk ricotta for flavor check that it’s fresh and not too watery
- Parmesan cheese: Lends nutty salty depth always go for a block and grate it fresh if possible
- Garlic: Rounds out the savory notes look for fresh firm cloves
- Large egg: Binds the filling together for structure ensure it’s as fresh as possible
- Dried basil: Infuses classic herby aroma pick a brand that smells vibrant not dull
- Pasta sauce: Forms the backbone of the dish choose a jarred sauce with minimal sugar and good tomato flavor or use your homemade sauce
Step-by-Step Instructions
- Cook the Manicotti Noodles:
- Boil manicotti shells in a large pot of salted water for 8 to 10 minutes until just al dente then drain and let cool slightly. This prevents overcooking and makes them sturdy enough to stuff later. I sometimes drizzle with a little oil and gently toss to avoid sticking.
- Mix the Cheese Filling:
- Stir together 3 cups of shredded mozzarella ricotta Parmesan minced garlic egg and dried basil in a large bowl until everything is evenly combined. Scoop a bit out and taste to ensure the seasoning is spot on.
- Stuff the Shells:
- Carefully fill each manicotti tube with the cheese mixture using a spoon or piping bag for less mess. Be gentle to avoid tearing the shells and push the filling all the way through for even bites.
- Layer the Dish:
- Spread about 2 cups of pasta sauce evenly across the bottom of a greased 9 by 13 inch baking dish. Arrange the stuffed manicotti in a single layer so each tube sits snugly in the sauce.
- Top and Bake:
- Pour the remaining pasta sauce over the manicotti making sure each piece is nicely covered. Sprinkle the rest of the mozzarella on top for maximum gooey meltiness. Bake in a 350 F oven for 25 to 30 minutes until the cheese is bubbly and golden brown around the edges.
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When I was a teenager I learned quickly to never skimp on the quality of ricotta for this recipe. My siblings would always notice and vote with their forks. Sharing manicotti fresh from the oven is a memory that still brings everyone to the table.
Storage Tips
Manicotti keeps well in the fridge for three days. Store portions in airtight containers to keep them from drying out. For longer storage freeze the assembled uncooked manicotti well wrapped for up to two months. Bake straight from the freezer adding a little extra time to ensure it heats through.
Ingredient Substitutions
If you cannot find manicotti shells large pasta tubes like cannelloni work well as a substitute. Cottage cheese can stand in for ricotta if you blend it smooth first though the flavor will be milder. For a bolder taste swap some or all of the mozzarella for provolone.
Serving Suggestions
Pair this dish with a crisp green salad and garlic bread to complete the meal. For extra freshness sprinkle chopped parsley or fresh basil over the baked manicotti just before serving. I love rounding things out with roasted vegetables or a glass of red wine.
Cultural Context
Though manicotti is Italian in spirit the version found on American dinner tables has its own flair. Baked pasta with cheese is a staple for cozy family gatherings and this three cheese version is a classic in Italian American kitchens where comfort is always the main ingredient.
Recipe FAQs
- → How do you prevent manicotti noodles from tearing during filling?
Allow noodles to cool after boiling and use a piping bag or small spoon to gently fill each tube without overstuffing.
- → Can I assemble the manicotti ahead of time?
Yes, assemble and refrigerate covered for up to 24 hours. Bake when ready, adding a few minutes to cook time if chilled.
- → What cheeses work best in the filling?
A mix of ricotta, mozzarella, and parmesan creates a creamy, flavorful texture. Freshly grated cheese enhances flavor.
- → How can I add extra flavor to the dish?
Add fresh herbs, roasted garlic, or even sautéed spinach to the cheese mixture for depth and variety.
- → Is it possible to freeze manicotti before baking?
Yes, assemble the stuffed noodles, cover tightly, and freeze. Thaw before baking, or increase bake time if cooking from frozen.
- → Can gluten-free pasta shells be used?
Absolutely—just prepare according to package instructions, as gluten-free noodles may require different cook times.