This is the best baked cheese manicotti recipe that I have ever had. It is filled with 3 kinds of cheese and baked to perfection. This is a super easy recipe to follow, and the results are pure comfort food.
If you love cheese as much as my family does, you are sure to love how simple and cheesy this dish is.
If you’re looking for an easy and cheesy Italian dish for dinner, look no further than this baked cheese manicotti recipe. It only requires a few simple ingredients, and it’s sure to please your taste buds. Plus, it’s perfect for feeding a crowd. So, gather your friends and family around the table and dig in.
Pasta Dish Served at Italian Restaurants
You don’t have to go to a restaurant or wait for special occasions you can have the best Baked Cheese Manicotti right at home. This stuffed pasta dish can be made right at home in under an hour with delicious results.
Even busy weeknights can be special with your own homemade manicotti.
What is Manicotti?
If you have never had the pleasure of enjoying a plate full of manicotti, then you might not be familiar with this easy pasta recipe. Manicotti is a classic Italian favorite that is made with a tube-shaped pasta that is stuffed with a mixture of rich cheeses. Normally the three cheeses used are ricotta cheese, Mozzarella cheese, and Parmesan cheese. Add some herbs and you have a simple budget-friendly family meal.
You can use different kinds of cheeses and even swap out the ricotta cheese for a cottage cheese. This is a great recipe to use up the cheese you may have stored in your refrigerator.
Tips for Perfect Manicotti Pasta
It is important to cook your manicotti noodles just until Al Dente. This means that the pasta should be just a bit undercooked. (a bit firm to the touch).
When stuffing the pasta tubes with the filling, this will make it easier, and the pasta shells won’t split. They will finish cooking when they are nestled in the pasta sauce and baking in the oven.
There are two methods that can be used to fill the pasta shells.
First, you can use a teaspoon. Take a small spoonful of the cheese filling at a time and stuff into the tube gently. When the tube is half full, flip and fill the other side.
Another method that works well is to fill a piping bag or large plastic bag and snip off one end. Then just squeeze the bag and fill the tubes.
How to Store the Best Manicotti Recipe
This recipe is wonderful for freezer meal prep. Just assemble all the ingredients, but do not bake. Just cover in an airtight container and freeze for up to 4 months. When you are ready to enjoy, just bake per the directions and add 30-40 minutes onto the cooking time if baking from frozen. Otherwise, you can thaw and bake for the normal time.
Make this a day ahead and store in the refrigerator. Bring the dish to room temperature before baking or add an extra 15 minutes to the baking time to allow for the chilled ingredients.
If you have leftovers, store in an airtight container in the fridge for up to 5 days. Reheat in the microwave a minute or two until hot and bubbly.
What Sides to Serve with Manicotti
A good crisp salad is a great starter to this meal.
Berry Spring Salad with Maple Vinaigrette
Great tasting side dishes compliment this main entre well.
Caramelized Brussels Sprouts with Balsamic Vinegar
Finish off the meal with a scrumptious dessert
Classic Bread Pudding with Vanilla Sauce
If you want a bit heartier pasta meal, cook up a pound of Italian sausage or ground beef. Once it has cooled, add that to the ricotta cheese mixture.
You could also add a bit of finely chopped cooked spinach for even more flavor in the cheese filling.
The Best Baked Cheese Manicotti Recipe
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- 8 Ounces Manicotti Pasta uncooked uncooked, there were 14 pasts tubes in my box
- 48 Ounces Tomato Sauce jarred pasta sauce
- 15 Ounces Ricotta Cheese 1 container
- 2 Cups Mozzarella Cheese Shredded
- 1 Cup Provolone cheese Shredded
- ¼ Cup Parmesan cheese Grated
- 2 large Eggs
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- Pre-heat an oven to 375 degrees Fahrenheit. Cook pasta in boiling water until just Al Dente or a bit undercooked. Drain and set aside.
- In a large bowl, combine the ricotta cheese, mozzarella cheese, provolone cheese, parmesan cheese, eggs, dried parsley, salt, and pepper.
- In a 9 x 13 baking dish add 24 ounces of the jarred pasta sauce.
- Stuff the pasta with the cheese mixture. In the baking dish arrange the stuffed pasta shells in a single layer.
- Cover with the remaining jarred pasta sauce. Bake 40 minutes until hot and bubbly.
- If desired, add a bit more cheese to the top of the manicotti and bake another 5 minutes until the cheese is melted.