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Overhead view of baked three cheese manicotti in white casserole dish garnished with parsley.
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Three Cheese Manicotti

This Three Cheese Manicotti is stuffed with creamy ricotta, mozzarella, and Parmesan, then baked in a homemade tomato-basil sauce for a comforting dinner.
Course dinner, Lunch, Main Course, Main Dish
Cuisine Italian, Mediterranean
Keyword baked, cheesy, comfort food, pasta
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings 8 people
Calories 471kcal
Author Jillian Wade
Cost $18.02

Equipment

  • large pot
  • Food processor or Blender
  • Large skillet or saucepan
  • 9x13-inch baking dish
  • large mixing bowl
  • Piping bag or Ziploc bag
  • Cheese grater
  • aluminum foil
  • spatula
  • measuring cups and spoons

Ingredients

PASTA:

  • 8 oz package manicotti

TOMATO SAUCE:

  • 2 (28-ounce) cans Hunt’s San Marzano Style Whole Peeled Tomatoes
  • 2 Tablespoons olive oil
  • 3 medium cloves garlic minced
  • ½ teaspoon red pepper flakes
  • salt
  • 2 Tablespoons chopped fresh basil

FILLING:

  • 3 cups part-skim ricotta cheese
  • 8 ounces shredded mozzarella cheese about 2 cups
  • 2 ounces grated Parmesan cheese about 1 cup
  • 2 large eggs lightly beaten
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons chopped fresh parsley leaves
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

TOPPING:

  • 2 ounces grated Parmesan cheese about 1 cup
  • 2 ounces shredded mozzarella cheese about ½ cup

FOR SERVING:

  • Chopped fresh basil
  • Chopped fresh parsley
  • Grated Parmesan
US Customary - Metric

Instructions

COOK PASTA:

  • Cook pasta according to package instructions. Using a slotted spoon, transfer the boiled manicotti to cool on a piece of wax paper or foil that has been lightly sprayed with nonstick cooking spray.
    8 oz package manicotti
    Uncooked manicotti pasta tubes arranged on parchment paper before filling.

PREP OVEN:

  • Move the oven rack to the middle position and preheat the oven to 375°F.

MAKE SAUCE:

  • Pulse 1 can of tomatoes, with their juice, in a food processor until coarsely chopped, about 3 or 4 pulses. Transfer tomatoes to a bowl and repeat with the remaining can of tomatoes.
    2 (28-ounce) cans Hunt’s San Marzano Style Whole Peeled Tomatoes
    Pulse the tomatoes in a food processor until combined.
  • In a large saucepan over medium heat, add oil, garlic, and red pepper flakes. Heat until the garlic is fragrant, about 1 minute.
    2 Tablespoons olive oil, 3 medium cloves garlic, ½ teaspoon red pepper flakes
  • Stir in tomatoes and ½ teaspoon of salt and bring the sauce to a simmer. Continue to simmer until the sauce is slightly thickened, about 15 minutes. Stir in fresh basil and season the sauce with salt.
    salt, 2 Tablespoons chopped fresh basil
    Cook the sauce until it thickens.

MAKE CHEESE FILLING:

  • In a medium bowl, stir together ricotta, 2 cups mozzarella, 1 cup of grated Parmesan, eggs, and salt and pepper. Combine ricotta, 1 cup Parmesan, mozzarella, eggs, basil, parsley, and salt and pepper.
    3 cups part-skim ricotta cheese, 8 ounces shredded mozzarella cheese, 2 ounces grated Parmesan cheese, 2 large eggs, 2 Tablespoons chopped fresh basil, 2 Tablespoons chopped fresh parsley leaves, ¾ teaspoon salt, ½ teaspoon ground black pepper
    Stir the filling together until combined.

TO ASSEMBLE:

  • In a 9x13-inch baking dish, spread 1 ½ cups of sauce on the bottom.
    Pour sauce into the bottom of a 9x13-inch pan.
  • Using a spoon, spoon the cheese filling into a cooled manicotti and arrange in baking dish. Repeat with remaining manicotti.
    Nestle the manicotti into the baking dish.
  • Next, completely cover manicotti with remaining sauce.
    Cover the manicotti with the remaining sauce.

BAKE AND BROIL:

  • Cover baking dish with foil and bake for 40 minutes, or until bubbling.
  • Remove baking dish from the oven, and adjust the oven rack to the highest position. Close oven and preheat the broiler.
  • Top manicotti evenly with 1 cup of grated Parmesan cheese and ½ cup of shredded mozzarella cheese.
    2 ounces grated Parmesan cheese, 2 ounces shredded mozzarella cheese
    Sprinkle cheese on top and broil until golden brown.
  • Place manicotti under the broiler and keep a watchful eye as the cheese broils for about 2-4 minutes. Remove the manicotti from the oven once the cheese is melted and is spotty brown.
    The manicotti right out of the oven.
  • Cool manicotti for 15 minutes.

TO SERVE:

  • Garnish with chopped fresh basil and parsley and serve with additional Parmesan cheese.
    Chopped fresh basil, Chopped fresh parsley, Grated Parmesan
    Close up picture of baked manicotti in the baking dish.

Notes

  1. SERVE: You can keep the baked manicotti at room temperature for up to 2 hours before refrigeration is required.
  2. STORE: Cover with plastic wrap or foil and refrigerate for up to 2-3 days.
  3. FREEZE: Cover the baked and cooled dish in two layers of plastic wrap and two layers of foil, and freeze up to 2-3 months.

Nutrition

Serving: 2manicotti | Calories: 471kcal | Carbohydrates: 32g | Protein: 30g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 939mg | Potassium: 439mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1083IU | Vitamin C: 11mg | Calcium: 635mg | Iron: 2mg