Experience the warmth and comfort of a classic Italian dish with this cheese manicotti recipe. This makes a great family dinner for the holidays!
This easy-to-make meal, perfect for any cozy family dinner or special occasion, is sure to delight everyone at your table. Bursting with creamy cheese and enveloped in a flavorful marinara sauce, it’s the ultimate comfort food.
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This Cheese Manicotti is a fabulous addition to any holiday table or serves as a comforting option for a satisfying weeknight dinner.
Pair it with a side salad or some crusty garlic bread for a complete meal that’s sure to satisfy all your Italian food cravings.
Enjoy the layers of pasta, rich cheeses, and herbed tomato sauce that make this dish a timeless classic.
How to Make Cheese Manicotti
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients available.
To make this classic Cheese Manicotti recipe, you will need:
- Manicotti shells
- Full fat ricotta cheese
- Shredded mozzarella cheese
- Grated parmesan cheese
- Large eggs
- Lemon zest
- Fresh parsley
- Fresh basil
- Italian seasoning
- Kosher salt
- Ground black pepper
- Your favorite jarred marinara sauce (We love Trader Joe’s)
Cooking Cheese Manicotti
Creating this dish involves simple steps that lead to a delicious meal.
Prepare the Pasta: Start by cooking the manicotti shells in boiling water according to package instructions until al dente.
Carefully drain and rinse under cold water to stop the cooking process. Set these aside while you prepare the cheese filling.
Mix the Filling: In a large bowl, combine ricotta cheese, one cup of mozzarella, one cup of parmesan, eggs, lemon zest, chopped parsley, chopped basil, Italian seasoning, salt, and pepper. This rich and creamy mixture will be the star of your pasta tubes.
Assemble: Use a ziplock bag with a corner cut off as a makeshift pastry bag for an easy way to fill each manicotti shell.
Arrange them in a single layer in a greased 9”x13” casserole dish.
Layer and Bake: Spread a generous amount of marinara sauce over the stuffed pasta shells, ensuring they are nicely covered.
Sprinkle with the remaining cheeses, creating a deliciously cheesy top layer that will become beautifully golden and bubbly in the oven.
Final Touches: Cover the baking dish first with parchment paper (to prevent sticking), then with aluminum foil, and bake.
Removing the cover towards the end allows the cheese to achieve that irresistible golden brown perfection.
Garnish and Serve: Enhance your dish by sprinkling additional fresh herbs before serving, adding both flavor and a vibrant touch to this delicious meal. Fresh basil or parsley are both great options for this!
Leftovers Tips
Manicotti makes great leftovers! Simply store in an airtight container and refrigerate. It reheats well, making it perfect for a second helping or a meal prep solution.
Y’all let me know if you try this cheese manicotti recipe. I hope you enjoy it.
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Cheese Manicotti
Ingredients
- 1, 8 ounce box manicotti approx. 12 pieces
- 1, 16- ounce container ricotta cheese full fat, not lowfat
- 1, 8- ounce bag shredded mozzarella cheese about 2 1/4 cups, divided
- 1 1/2 cups grated parmesan cheese divided
- 2 large eggs
- 1 teaspoon lemon zest
- 2 heaping tablespoons chopped fresh parsley plus more for garnish
- 2 heaping tablespoons chopped fresh basil plus more for garnish
- 2 teaspoons Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 3 1/2 cups jarred marinara sauce from about 1 1/2, 24-ounce jars
Instructions
- Cook manicotti in salted boiling water according to package directions until al-dente. Drain in a colander and rinse with cold water. Set aside.
- Preheat the oven to 350°F. Grease a 9”x13” baking dish with cooking spray (or oil).
- In a large bowl, mix together the ricotta cheese, 1 cup mozzarella cheese, 1 cup grated parmesan, egg, lemon zest, parsley, basil, italian seasoning, salt and pepper. Transfer the cheese filling into a gallon ziplock, seal and set aside for later.
- Spread 2 cups of sauce onto the bottom of the prepared pan pan.
- Cut 1⁄2’ off the corner of the ziplock with the cheese filling. Use the ziplock as a piping bag to easily fill each manicotti with the cheese filling. Then, place each filled manicotti into the prepared pan.
- Pour the remaining sauce over the pasta. Sprinkle remaining 1 1⁄4 cup mozzarella cheese and remaining 1⁄2 cup grated parmesan over the top of the sauce.
- Cover the pan with a piece of parchment paper (to prevent sticking), then with a piece of foil and bake for 30 minutes. Uncover the pan and bake for an additional 15 minutes. Turn the heat to 425°F for the last 5 minutes to get the cheese extra bubbly and golden!
- Sprinkle with fresh parsley before serving!
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Can easily be prepared in advance, cooled and stored in the fridge. Reheat in a 350°F covered until warmed through (maybe 10-15 minutes), then uncovered for 5 minutes at 425°F to make cheese bubbly again!
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