Baked Three Cheese Manicotti

A plated serving of two manicotti rolls covered in red sauce and cheese, cut open with a fork to show the white ricotta filling inside.

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Baked Three Cheese Manicotti

Cozy baked manicotti stuffed with a creamy three-cheese ricotta filling and smothered in homemade tomato basil sauce. It’s an irresistible family-favorite comfort dinner.

Prep Time30

Cook Time44

Cooling Time15

Total Time1 29

Course: Main Dish

Cuisine: American, Italian

Keyword: pasta

Servings: people

Author: Jillian for Food Folks and Fun

Equipment

Large Pot
Slotted spoon
Nonstick cooking spray
Food processor or blender
Large saucepan
Wooden spoon or silicone spatula
Medium mixing bowl
whisk
9x13-inch baking dish
Measuring cups & spoons
Knife
Cutting board
Spoon or piping bag

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 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 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
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 cheese

US Customary - Metric

Instructions

Cook the pasta

Cook the manicotti according to package instructions.
8 oz package manicotti
Use a slotted spoon to transfer the cooked pasta to wax paper or foil that has been lightly sprayed with nonstick spray. Let cool.

Prep the oven

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

Make the sauce

Add one can of tomatoes with their juice to a food processor. Pulse 3 to 4 times until coarsely chopped. Transfer to a bowl and repeat with the second can.
2 (28-ounce) cans Hunt’s San Marzano Style Whole Peeled Tomatoes
Heat the olive oil in a large saucepan over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute until fragrant.
2 tablespoons olive oil, 3 medium garlic cloves, ½ teaspoon red pepper flakes
Stir in the tomatoes and ½ teaspoon salt. Bring to a simmer and cook for about 15 minutes until slightly thickened.
Salt
Stir in the fresh basil and season with additional salt if needed.
2 tablespoons chopped fresh basil

Make the cheese filling

In a medium bowl, combine the ricotta, mozzarella, Parmesan, eggs, basil, parsley, salt, and black pepper. Stir until well mixed.
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, ¾ teaspoon salt, ½ teaspoon ground black pepper

Assemble

Spread 1½ cups of sauce evenly over the bottom of a 9x13-inch baking dish.
Spoon the cheese filling into each cooled manicotti and place them in the baking dish.
Pour the remaining sauce over the filled manicotti, covering completely.

Bake and broil

Cover the dish with foil and bake for 40 minutes until bubbling.
Remove the foil. Move the oven rack to the highest position and preheat the broiler.
Sprinkle the manicotti evenly with Parmesan and mozzarella.
2 ounces grated Parmesan cheese, 2 ounces shredded mozzarella cheese
Broil for 2 to 4 minutes, watching closely, until the cheese is melted and lightly browned.

Cool and serve

Let the manicotti rest for 15 minutes.
Garnish with fresh basil and parsley and serve with additional Parmesan cheese.
Chopped fresh basil, Chopped fresh parsley, Grated Parmesan cheese

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 heated through.
Freezer: You can freeze the unbaked dish. Assemble everything, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking (you may need to add a few minutes to the cook time).

Nutrition