Manicotti with Three Cheeses
Indulge in the ultimate comfort food with this Manicotti with Three Cheeses recipe, a rich and satisfying Italian classic! Perfectly cooked manicotti shells are filled to the brim with a creamy, flavorful blend of ricotta, mozzarella, and Parmesan cheeses, infused with fresh parsley, garlic powder, and a hint of seasoning. Nestled in a bed of tangy marinara sauce and crowned with a bubbly, golden layer of melted cheese, this baked pasta dish offers a hearty, restaurant-quality meal that's easy to prepare in your own kitchen. Ideal for family dinners or entertaining guests, this recipe comes together in under an hour and serves six generous portions. Serve with a crisp green salad and warm garlic bread for a complete, irresistible Italian feast. Perfect for lovers of cheesy pasta recipes, baked Italian dishes, and comforting family meals!
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Recipe Information
Ingredients
- 12 pieces Manicotti pasta shells
- 16 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 4 cups Marinara sauce
- 1 tablespoon Olive oil
- 1 cup Shredded mozzarella cheese (for topping)
- 0.5 cup Grated Parmesan cheese (for topping)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the manicotti shells for 6-7 minutes, or until slightly tender but still firm (al dente). Drain and drizzle with olive oil to prevent sticking. Set aside to cool.
In a large mixing bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, 1 cup of Parmesan cheese, egg, chopped parsley, garlic powder, salt, and black pepper. Mix until well blended.
Transfer the cheese mixture to a piping bag or a large resealable plastic bag with a small corner cut off for easier filling.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Fill each manicotti shell with the cheese mixture, piping it in carefully to avoid tearing the shells. Place the filled shells in the prepared baking dish in a single layer.
Pour the remaining 3 cups of marinara sauce over the manicotti shells, making sure they are completely covered.
Sprinkle the topping cheeses (1 cup of shredded mozzarella and 0.5 cup of grated Parmesan) evenly over the sauce.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted and bubbly.
Let the dish cool for 5-10 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
6676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 9673 mg | 421% | |
| Total Carbohydrate | 823.7 g | 300% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 48.8 g | ||
| Protein | 346.1 g | 692% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6862 mg | 528% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
