Three Cheese Manicotti Pasta (Print-Friendly Version)
Tender manicotti noodles filled with ricotta, mozzarella, and parmesan, baked in zesty tomato sauce.
# What You’ll Need to Make This:
→ Pasta
01 -
225 grams manicotti shells
→ Cheese Filling
02 -
300 grams mozzarella cheese, shredded, divided
03 -
500 grams ricotta cheese
04 -
100 grams Parmesan cheese, grated
05 -
1 large egg
06 -
1 tablespoon garlic, minced
07 -
2 tablespoons dried basil
→ Sauce
08 -
740 grams pasta sauce
# How to Prepare:
01 -
Preheat oven to 175°C. Lightly grease a 33x23 cm baking dish.
02 -
Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8–10 minutes until al dente. Drain well. Optionally, drizzle with a small amount of oil to prevent sticking.
03 -
In a large mixing bowl, combine 225 grams mozzarella cheese, ricotta cheese, Parmesan cheese, garlic, egg, and basil until thoroughly blended.
04 -
Fill each cooked manicotti shell with the cheese mixture using a piping bag or spoon.
05 -
Spread approximately 470 grams pasta sauce over the base of the prepared baking dish. Arrange stuffed manicotti shells in a single layer. Cover with remaining sauce and top with remaining mozzarella cheese.
06 -
Bake in preheated oven for 25–30 minutes until the cheese is melted and bubbly.
# Extra Tips:
01 -
For even filling, use a piping bag to stuff the manicotti shells. Allow the dish to rest for 5 minutes after baking for easier serving.