This Three Cheese Manicotti is filled with a creamy ricotta mixture and baked in a simple homemade tomato-basil sauce. It’s a comforting family dinner that’s ready in just over an hour.
Baked Manicotti with Ricotta and Mozzarella
A casserole full of bubbling pasta always feels like a cozy hug. This Three Cheese Manicotti combines large pasta tubes stuffed with a rich blend of ricotta, mozzarella, and Parmesan, then bakes them in a bright, garlicky tomato sauce. Use jarred sauce if you’re short on time, but the quick San Marzano-style tomato sauce in this version balances the richness of the cheeses especially well. It’s great for weeknights and feeding a crowd alike.
Ingredients
- Manicotti shells: 8-oz package. Cook per package directions but avoid overcooking so they keep their shape while filling.
- San Marzano-style tomatoes: 2 cans (28 oz each) whole peeled tomatoes for the sauce.
- Ricotta cheese: 3 cups part-skim ricotta.
- Mozzarella & Parmesan: Shredded mozzarella and grated Parmesan for the filling and topping.
- Eggs: 2 beaten eggs to bind the filling.
- Fresh herbs: Chopped basil and parsley for brightness and garnish.
How To Make Baked Three Cheese Manicotti
Cook the manicotti, make a quick tomato-basil sauce, stir together the three-cheese filling, assemble in a baking dish, and bake until bubbling. Finish under the broiler for a golden top.
Prep the Pasta and Oven
- Boil: Cook the manicotti according to package directions. Drain and transfer to wax paper or foil sprayed with nonstick spray to cool slightly.
- Preheat: Place the oven rack in the middle position and preheat to 375°F.
Make the Tomato Sauce
- Pulse tomatoes: Put one can (with juice) into a food processor and pulse 3–4 times to coarsely chop. Repeat with the second can.
- Sauté: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 3 minced garlic cloves and ½ teaspoon red pepper flakes; cook about 1 minute until fragrant.
- Simmer: Stir in the chopped tomatoes and ½ teaspoon salt. Bring to a simmer and cook about 15 minutes until slightly thickened. Stir in 2 tablespoons chopped fresh basil and adjust salt to taste.
Make the Filling
- Mix: In a medium bowl combine 3 cups ricotta, 8 ounces shredded mozzarella (about 2 cups), 2 ounces grated Parmesan (about 1 cup), 2 beaten eggs, 2 tablespoons chopped basil, 2 tablespoons chopped parsley, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir until smooth and evenly combined.
Assemble and Bake
- Base layer: Spread about 1½ cups of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
- Fill: Spoon or pipe the cheese filling into each cooled manicotti shell and arrange them in the dish.
- Top: Pour the remaining sauce over the filled pasta, making sure the shells are completely covered.
- Bake: Cover tightly with foil and bake 40 minutes, until the sauce is bubbling.
- Broil: Remove the foil, move the rack to the highest position, and preheat the broiler. Sprinkle with the remaining 2 ounces grated Parmesan (about 1 cup) and 2 ounces shredded mozzarella (about ½ cup). Broil 2–4 minutes until the cheese melts and browns lightly—watch carefully to avoid burning.
- Serve: Let rest 15 minutes so the filling sets. Garnish with fresh basil and parsley and serve.
Top Recipe Tips
- Slightly undercook the manicotti so the shells hold their shape while filling and baking.
- Cover the pasta completely with sauce to prevent dry edges.
- Let the baked manicotti rest before slicing so the filling sets and serves cleanly.
High Altitude Adjustments
At elevations above 5,000 feet, lower the oven temperature to 365°F and check a few minutes earlier. The filling may set faster, so avoid overbaking once the center is hot and the sauce bubbles.
Did you make this comfort food classic? We’d love to hear how it turned out—leave a rating and comment below or tag us in your photos.
Baked Three Cheese Manicotti
Cozy baked manicotti stuffed with a creamy three-cheese ricotta filling and smothered in homemade tomato basil sauce — an irresistible family-favorite comfort dinner.
Prep: 30 mins
Cook: 44 mins
Cooling Time: 15 mins
Total: 1 hr 29 mins
Servings: 8 people
Equipment
- Large pot
- Slotted spoon
- Nonstick cooking spray
- Food processor or blender
- Large saucepan
- Wooden spoon or silicone spatula
- Medium mixing bowl
- Whisk
- 9×13-inch baking dish
- Measuring cups & spoons
- Knife and cutting board
- Spoon or piping bag for filling
Ingredients
Pasta
- 8 oz package manicotti
Tomato Sauce
- 2 (28-ounce) cans San Marzano-style whole peeled tomatoes
- 2 tablespoons olive oil
- 3 medium garlic cloves, minced
- ½ teaspoon red pepper flakes
- Salt, to taste
- 2 tablespoons chopped fresh basil
Filling
- 3 cups part-skim ricotta cheese
- 8 ounces shredded mozzarella (about 2 cups)
- 2 ounces grated Parmesan (about 1 cup)
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Topping
- 2 ounces grated Parmesan (about 1 cup)
- 2 ounces shredded mozzarella (about ½ cup)
For Serving
- Chopped fresh basil
- Chopped fresh parsley
- Additional grated Parmesan
Instructions
Cook the pasta
- Cook the manicotti according to package instructions. Use a slotted spoon to transfer cooked pasta to wax paper or foil lightly sprayed with nonstick spray and let cool.
Prep the oven
- Move the oven rack to the middle position and preheat to 375°F.
Make the sauce
- Add one can of tomatoes with juice to a food processor and pulse 3–4 times until coarsely chopped. Repeat with the second can.
- Heat olive oil in a large saucepan over medium heat. Add garlic and red pepper flakes and cook about 1 minute until fragrant.
- Stir in tomatoes and ½ teaspoon salt. Simmer about 15 minutes until slightly thickened, then stir in fresh basil and adjust seasoning.
Make the cheese filling
- In a medium bowl, combine ricotta, mozzarella, Parmesan, eggs, basil, parsley, salt, and black pepper. Stir until well mixed.
Assemble
- Spread 1½ cups of sauce evenly over the bottom of a 9×13-inch baking dish.
- Spoon or pipe the cheese filling into each cooled manicotti and place them in the baking dish.
- Pour the remaining sauce over the filled manicotti, ensuring they are fully covered.
Bake and broil
- Cover the dish with foil and bake 40 minutes until bubbling.
- Remove the foil, move the rack to the highest position, and preheat the broiler.
- Sprinkle evenly with the remaining Parmesan and mozzarella, then broil 2–4 minutes until the cheese is melted and lightly browned. Watch closely.
Cool and serve
- Let the manicotti rest for 15 minutes, garnish with fresh basil and parsley, and serve with extra Parmesan if desired.
Notes
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or a 350°F oven until warmed through.
- Freezer: You can freeze the unbaked assembled dish. Wrap tightly with plastic and foil and freeze up to 3 months. Thaw overnight in the refrigerator before baking; you may need to add a few extra minutes to the cook time.
Nutrition
Serving: 2 manicotti, Calories: 483 kcal, Carbohydrates: 37 g, Protein: 29 g, Fat: 25 g, Saturated Fat: 12 g, Sodium: 1109 mg
Nutrition information is an approximation.
Additional Info
Course: Main Dish
Cuisine: American, Italian
Recipe FAQs
Can I make manicotti ahead of time?
Yes. Assemble the dish up to 24 hours ahead, cover tightly, and refrigerate until ready to bake.
What’s the easiest way to fill manicotti shells?
Place the filling in a piping bag or a zip-top bag with the corner snipped and pipe it into the shells.
What can I serve with manicotti?
Serve with a simple side salad, garlic bread, or roasted vegetables for a complete meal.
More Comfort Food
- Sloppy Joe Pasta
- Tomato Basil Pasta
- Cream Cheese Lasagna