What’s better than one cheese? Two! But what’s the best of all? Three cheeses, especially in a manicotti.
My first experience with manicotti was at an Olive Garden. Or was it a Carrabba’s? All I remember is a dimly-lit dining room, extending out into multiple circular tables, all seating large, laughing, jolly families dining, familia-style. Bread baskets filled their tables and dinner plates the size of football fields would appear, each one heaping with yet another steaming-hot pasta dish.
When I was young, filled pastas were reserved for special nights. At home, we’d rely on dried tortellini combined with jarred Alfredo sauce to spice up an ordinary weeknight. And if we were really good, we’d get lasagna—it was a rarity, believe me. But manicotti? I had no knowledge of this long, tubular pasta filled with creamy, sumptuous herbed ricotta until my first trip to said restaurant. Flanked by friends and family, I watched as my best friend ordered it and asked me to share: it was as if she had asked me to go to the moon with her, that’s how ecstatic I was. And it turned out to be one of the best nights of my existence at the time (remember, I was 10).
A dish that sings of pure comfort, three cheese manicotti is its own sort of heaven on earth. Draped in a luscious marinara, it’s an amped-up version of creamy tomato pasta, enhanced by the blend of Parmesan, mozzarella, and ricotta that oozes out of every pore of such a delightful dish. It’s meant to stand alone, supplemented perhaps only with an aromatic Garlic Bread to sop up all that wonderful sauce.
Is Three Cheese Manicotti Healthy?
While three cheese manicotti is rich in calories and fat, it’s also an excellent source of calcium and protein. While the use of garlic, onion, and a tomato-based sauce adds some nutritional benefits, the recipe definitely leans more indulgent. That being said, to make it healthier, feel free to add some sautéed spinach or zucchini to the filling.
The Secret To A Great Three Cheese Manicotti
The key to perfecting this dish lies in the noodles themselves. You want to boil the manicotti until they are approximately half-cooked, boiling them for about 7 minutes until al dente. Doing so will prevent the manicotti from being overcooked in the oven and will ensure that they hold up to the filling process, maintaining their structure for easier stuffing. After boiling the shells, make sure to spread them out to cool, making stuffing them an even simpler task.
FAQs & Tips
How Do I Store Leftovers?
Simply let the manicotti cool completely before transferring it to an airtight container. The dish can be refrigerated for up to 3 days or frozen for up to 3 months, and will still taste as good as new! All you have to do to reheat the dish is to thaw it in the refrigerator overnight, then simply bake in the oven at 350°F or until fully heated through.
Can I Prep This Ahead?
Absolutely! Fill the manicotti tubes with the cheese filling and top with marinara sauce. Then, cover tightly and refrigerate for up to 24 hours before baking.
How Can I Customize This Recipe?
Bump up the protein by adding browned ground beef, sausage, or turkey to the pasta sauce. To make a veggie lover’s version, sauté your choice of veggies like assorted bell peppers, mushrooms, spinach, or zucchini and throw them in the marinara, seasoning with salt, pepper, and your herbs of choice. For a spicy kick to finish it off, sprinkle a few red pepper flakes on top as you pull the manicotti out of the oven.
Serving Suggestions
This manicotti makes for a great entree, especially when paired with a starter like an Antipasto Salad or a succulent Mâche Salad, or perhaps even a creamy Caprese Salad, some perfectly-toasted Crostini, and a crisp White Sangria! Talk about a meal fit for an Italian vineyard! Don’t forget to round it out with a dessert—might we suggest a luscious Panna Cotta or perhaps a fresh, vibrant Fruit Tart? The world is your (Italian) oyster, so to speak.
Ingredients
- 8 ounces manicotti shells
- 2 cups ricotta cheese
- 4 cups shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 2 tablespoons minced onion
- 1 1/2 tablespoons minced garlic
- 1 large egg
- 5 tablespoons fresh basil chopped (plus more for garnish)
- 1 jar 26 ounces pasta sauce
- 1 cup of water
Instructions
- Fill a large pot with lightly salted water and bring it to a boil. Cook the manicotti as per the package instructions until they are halfway done; they will complete cooking in the oven.
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a bowl, mix together ricotta cheese, 3 cups of mozzarella cheese, 1/2 cup of Parmesan cheese, minced onion, minced garlic, egg, and fresh basil until well combined.
- Carefully stuff each manicotti shell with the cheese mixture using a spoon or piping bag.
- In a bowl, mix together the pasta sauce and water. Pour about 2 cups of the mixture on the bottom of the baking dish. Arrange the stuffed shells in the dish, then cover with the remaining sauce mixture.
- Sprinkle with the remaining mozzarella and bake for 25-35 minutes until the sauce is bubbly. Remove, top with the remaining Parmesan, and bake for another 10 minutes or until the shells are thoroughly cooked.
- Garnish with additional fresh basil when serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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