This Cheese Manicotti is the kind of classic Italian comfort food that never goes out of style (like spaghetti and meatballs). Tender manicotti shells are stuffed with a creamy three-cheese filling, blanketed in marinara sauce, and baked until bubbly and golden. It’s simple, cozy, and incredibly satisfying — exactly the kind of dinner that brings everyone to the table.
If you love baked pasta dishes like beef lasagna or stuffed shells, manicotti is a fun and delicious alternative. My Spinach and Cheese Stuffed Manicotti recipe has been a family favorite for 40 years. This all-cheese version stays true to the traditional style: plenty of mozzarella, ricotta, and Parmesan, fresh basil for brightness, and a generous layer of marinara sauce to tie everything together. It’s perfect for Sunday supper, busy weeknights, or feeding a crowd.
Best of all, manicotti looks impressive but is surprisingly easy to make — especially using the soak-method for the pasta shells.
Why This Cheese Manicotti Recipe Works
- Three cheeses (Mozzarella, ricotta, and Parmesan) create the perfect blend of creamy, stretchy, and savory.
- The soak method for shells works. No more ripped pasta — letting manicotti sit in hot water keeps them intact and makes them easy to stuff.
- Layered marinara ensures moisture. The bottom layer prevents sticking, and the top layer keeps everything tender while baking.
- It’s classic, family-friendly comfort food. This is the pasta dish everyone loves.
- And it’s make ahead friendly. Assemble it earlier in the day and bake when ready.
Ingredient Overview
- Manicotti shells: Traditional tube-shaped pasta is perfect for stuffing.
- Mozzarella cheese: Divided — some goes inside, some melts beautifully on top.
- Ricotta cheese: Adds creaminess to the filling.
- Parmesan cheese: For salty, nutty sharpness.
- Fresh basil: Brightens the rich cheese mixture.
- Egg: Helps bind the filling.
- Garlic + garlic salt + pepper: Layers of flavor.
- Marinara sauce: Use your favorite homemade or store-bought brand.
How to Make Cheese Manicotti
- Prep the Pasta Shells: Boil a pot of water, add the manicotti, then turn off the heat and let the shells soak for 5 minutes. This keeps them flexible without falling apart. Drain and lay the shells on a cutting board to cool.
- Make the Cheese Filling: In a medium bowl, mix together ricotta, mozzarella, Parmesan, basil, egg, garlic, garlic salt, and pepper. Stir until well combined and creamy.
- Build the Dish: Spread about 2 cups of marinara sauce on the bottom of a greased 9×13-inch baking dish. Gently stuff each manicotti shell with the cheese mixture and arrange them over the sauce.
- Add Sauce and Cheese: Cover the stuffed manicotti with the remaining marinara. Sprinkle with more mozzarella.
- Bake: Cover the dish with foil sprayed with nonstick spray to prevent sticking. Bake 45 minutes. Remove the foil, sprinkle on the remaining Parmesan, and bake an additional 10 minutes until melty and bubbly.
Let stand for about 10 minutes before serving — this helps the pasta set and makes it easier to serve.
Recipe Tips
- Use a piping bag or zip-top bag to fill the shells easily.
- Don’t overcook the pasta. The soak method prevents splitting later.
- Use good marinara. It truly affects the final flavor.
- Add spinach for extra veggies — squeeze dry first.
- Let it rest. Waiting 10 minutes before cutting preserves perfect layers.
- Cheese manicotti (or leftovers) may be covered and refrigerated for up to 3 days. Warm leftovers in a 350°F oven until heated through.
- To freeze: assemble but don’t bake — cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight and remove the plastic wrap before baking.
Variations to Try
- My Spinach and Cheese Manicotti recipe.
- A Meaty Version: Add cooked sausage or ground beef to the marinara.
- My Chicken Manicotti Alfredo recipe.
- Four-Cheese: Add fontina or provolone to the filling for extra richness.
- My Ham and Cheese Manicotti recipe.
- Herb Lovers: Add parsley or oregano along with basil.
- My Pumpkin Manicotti with Bechamel Sauce recipe.
What to Serve with Cheese Manicotti
Pair with one or two of these sides for a complete Italian meal:
Note from RecipeGirl
“If you love cheesy baked pasta dishes, this manicotti is a must-make. It’s simple, familiar, and incredibly comforting — the kind of Italian dinner that makes the whole house smell amazing. I’ve been making versions of this recipe for years, and it’s just as perfect for a cozy family night as it is for serving guests.” – RecipeGirl
Cheese Manicotti
Equipment
- Large Pot (for cooking the pasta)
- Strainer (for draining the pasta)
- Cutting Board (for setting out the cooked shells)
- 9×13-inch baking dish (for baking the manicotti)
- Aluminum Foil (for covering the manicotti while baking)
Ingredients
- One 8-ounce package manicotti noodles
- 4 cups shredded mozzarella cheese, divided
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese, divided
- ⅓ cup finely chopped fresh basil (plus more for garnish)
- 1 large egg
- 1 tablespoon minced garlic
- ½ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
- 36 ounces jarred marinara sauce
Instructions
- Bring a pot of water to boil. Add the manicotti shells to the boiling water, remove it from heat, and let them sit in the hot water for 5 minutes. Drain, and lay out the partially cooked shells on a cutting board.
- Preheat the oven to 350℉. Spray a 9×13-inch baking dish with nonstick spray
- In a medium bowl, combine 3 cups of the mozzarella cheese, ricotta cheese, ½ cup of Parmesan cheese, basil, egg, garlic, garlic salt and pepper.
- Spread about 2 cups of the marinara sauce over the bottom of the prepared dish. Stuff each of the manicotti shells with the cheese mixture. Arrange the stuffed manicotti in the dish, and cover with the remaining sauce. Sprinkle with the remaining mozzarella cheese.
- Spray foil with nonstick spray, and cover the dish with the foil; bake for 45 minutes. Take off the foil, and sprinkle with the remaining ½ cup of Parmesan. Continue baking 10 more minutes, until the cheese is melted and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
