If you’ve ever found yourself craving a rich, comforting pasta dish that feels like a warm hug on a plate, you’re in the right place. This Cheesy Manicotti Bake Recipe hits all the right notes—ooey-gooey cheese, savory herbs, and a tangy marinara sauce that wraps it all up beautifully. I absolutely love how this turns out every time, and I can’t wait for you to try it and see why it might soon become your go-to comfort food.
Why You’ll Love This Recipe
- Cheesy Goodness: This bake is loaded with three kinds of cheese, creating that perfect melty, savory bite every time.
- Simple Yet Impressive: I love how easy it is to assemble, but it looks like you spent hours in the kitchen.
- Family Favorite: Every time I make this, my family goes crazy for it, asking for seconds—or thirds!
- Make Ahead Friendly: You can prep it in advance, making weeknights way less stressful.
Ingredients You’ll Need
Getting the right flavors to balance this Cheesy Manicotti Bake Recipe is key; the creamy cheeses paired with fresh basil and garlic really take it to the next level. When shopping, look for fresh herbs and good-quality cheeses for the best results.
- Manicotti shells: These tubular pasta shells are perfect for stuffing—make sure you handle them gently!
- Olive oil: A little drizzle keeps the pasta from sticking after boiling.
- Ricotta cheese: The creamy base for the filling; whole-milk ricotta works best for richness.
- Garlic cloves: Fresh garlic adds a punch—mince or grate it finely for best flavor.
- Mozzarella cheese: Shredded mozzarella melts gorgeously and provides that stretchy, gooey texture.
- Parmesan cheese: Adds a nutty, sharp touch—reserve some for topping.
- Fresh basil: Adds freshness and a hint of sweetness, balancing the richness of the cheese.
- Salt: Enhances all the flavors; be mindful not to overdo it.
- Black pepper: A little freshly ground pepper adds subtle heat and complexity.
- Ground nutmeg: Just a pinch brings warmth and depth to the cheese filling.
- Large eggs: Help bind the filling together so it stays put inside the pasta.
- Marinara sauce: Use your favorite homemade or store-bought sauce, but pick one with good flavor and texture.
Variations
One of the things I love about this Cheesy Manicotti Bake Recipe is how easy it is to adapt to what you have or prefer. Don’t hesitate to get creative and make it your own—cooking should be fun after all!
- Spinach or Kale: When I first tried adding sautéed spinach, it added a great pop of color and nutrients without changing the flavor much.
- Meat Lovers: Adding browned Italian sausage or ground beef to the filling is a fantastic way to make it heartier if that’s your jam.
- Dairy-Free: For a dairy-free spin, I’ve swapped ricotta with tofu and used a vegan cheese blend—still comforting and delicious!
- Spicy Twist: Adding crushed red pepper flakes to the filling or sauce adds a nice kick that I’ve come to enjoy on colder nights.
How to Make Cheesy Manicotti Bake Recipe
Step 1: Boil and Prep Your Manicotti Shells
Start by preheating your oven to 350°F and greasing your baking dish so nothing sticks later. Bring a large pot of salted water to a boil, then gently add your manicotti shells. Cook them just until al dente—about 6-7 minutes. This timing’s important because you don’t want mushy shells that fall apart during filling. After draining, toss them back into the pot with a drizzle of olive oil to keep them from sticking while they cool.
Step 2: Make the Creamy Cheese Filling
This part is the heart of the dish! In a large bowl, combine ricotta, two cups of mozzarella, half the parmesan, garlic, fresh basil, salt, pepper, and a pinch of nutmeg. Whisk your eggs separately and fold them gently into the mix—this keeps the filling light and helps it hold its shape.
Step 3: Stuff the Shells
I discovered this trick when I started using a plastic food bag as a piping bag for the filling—it’s much less messy and easier to control! Spoon half the filling into a bag and snip a small corner off. One by one, pipe the cheese filling into each manicotti shell and arrange them over your marinara sauce spread in the baking dish.
Step 4: Top and Bake
Pour the rest of the marinara sauce over the filled shells, then cover the dish tightly with foil sprayed with cooking oil so it doesn’t stick. Bake 20 minutes covered, then remove the foil and bake another 10-15 minutes until bubbly and hot all the way through. Finish by sprinkling the remaining mozzarella and parmesan on top, baking an additional 5 minutes until perfectly melted and golden.
Pro Tips for Making Cheesy Manicotti Bake Recipe
- Don’t Overcook the Pasta: Slightly undercooking the manicotti ensures they hold up well during baking and stuffing.
- Use Fresh Basil: It really brightens up the rich cheese filling—you’ll notice the difference instantly.
- Avoid Overfilling Shells: Filling just enough prevents the shells from breaking or leaking cheesy filling during baking.
- Spray Foil for Covering: Spraying the foil with oil stops it from sticking to the cheese on top—trust me, it helps right from my early baking mishaps.
How to Serve Cheesy Manicotti Bake Recipe
Garnishes
I always sprinkle chopped fresh basil on top right after it comes out of the oven—adds that fresh pop of color and flavor. Sometimes I add a little extra grated Parmesan or cracked black pepper for the table, so everyone can customize to their liking.
Side Dishes
My go-to sides with this cheesy manicotti are a simple green salad tossed with lemon vinaigrette, and some crusty garlic bread for sopping up that delicious sauce. Roasted vegetables like asparagus or broccoli play nicely too if you want something warm and nutritious alongside.
Creative Ways to Present
For special dinners, I’ve arranged the manicotti in a circular pattern in the baking dish and garnished with edible flowers and fresh basil sprigs—it looks stunning on the table and everyone loves the extra touch of effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers tightly covered in the fridge, and they’ve kept well for up to 3 days. The flavors actually meld beautifully overnight, so sometimes I enjoy it even more the next day.
Freezing
This recipe freezes really well! I assemble everything, cover tightly, and freeze before baking. When ready, I thaw in the fridge overnight and bake as usual, adding a little extra time if it’s still chilled.
Reheating
To reheat leftovers, I pop individual servings in the oven at 350°F covered with foil for about 15-20 minutes until hot and melty again. If you’re in a rush, the microwave works but dries it out slightly.
FAQs
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Can I use no-boil manicotti shells for this recipe?
Yes! No-boil shells save time and reduce handling, which is less messy. Just make sure to add a little extra sauce to keep them moist while baking.
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How do I prevent manicotti from breaking when filling?
Cook shells al dente and let them cool completely before filling. Also, avoid overfilling—the filling should just be enough to fill the tube without stretching it.
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Can I make this recipe gluten-free?
Definitely. You’ll need to find gluten-free manicotti or tubular pasta shells. Be sure to check the sauce and other ingredients to keep it fully gluten-free.
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Is there a way to make this recipe vegetarian or vegan?
The original recipe is vegetarian as is, but for a vegan version, substitute ricotta with tofu or cashew cheese, use vegan mozzarella and parmesan alternatives, and choose a vegan marinara sauce. The texture and flavor will be slightly different but delicious!
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How long can I keep the leftovers in the fridge?
Leftovers can be stored safely in the refrigerator for up to three days. Just be sure to keep them in an airtight container for best freshness.
Final Thoughts
If you’re looking for a dish that’s brimming with cheesy, comforting goodness and still easy enough for a weeknight meal, this Cheesy Manicotti Bake Recipe is where it’s at. I’ve made it countless times and every single batch fills the house with that amazing aroma that makes you feel instantly at home. I can’t wait for you to give it a go—it’s like a little celebration in every bite. Trust me, once you try it, it’ll be on your regular rotation, just like it is at my house!
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Cheesy Manicotti Bake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 7 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious Three Cheese Manicotti combines tender pasta shells filled with a creamy ricotta, mozzarella, and parmesan mixture infused with garlic and fresh basil. Baked in rich marinara sauce until bubbly and topped with melted cheese, it’s a comforting Italian classic perfect for family dinners.
Ingredients
Pasta
- 1 (8 ounce) box manicotti shells (14 pasta shells)
- 1 tablespoon olive oil
Cheese Filling
- 32 ounces ricotta cheese
- 4 garlic cloves, minced or grated
- 2½ cups shredded mozzarella cheese (9 ounces), divided
- 1 cup grated parmesan cheese (4 ounces), divided
- ½ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 large eggs
Sauce
- 3 cups marinara sauce (24 ounces), homemade or store bought
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly coat a 13 by 9 inch baking dish with non-stick oil spray and set it aside for later.
- Cook the Manicotti Shells: Bring a large pot of salted water to a boil. Add the manicotti pasta shells and cook for 6 to 7 minutes until just tender. Drain the shells and return them to the pot with a drizzle of olive oil to prevent sticking. Let them cool while preparing the filling.
- Prepare the Cheese Filling: In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, ½ cup grated parmesan, minced garlic, chopped basil, salt, black pepper, and nutmeg. In a separate small dish, whisk the eggs and then gently fold them into the cheese mixture until fully combined to create a creamy filling.
- Assemble the Baking Dish: Spread 1½ cups of marinara sauce evenly on the bottom of the prepared baking dish.
- Stuff the Manicotti: Scoop half of the cheese filling into a plastic food bag. Snip off a small corner of the bag and pipe the filling carefully into each cooked manicotti shell one at a time. Arrange the filled shells neatly in the marinara sauce inside the baking dish. Repeat the process with remaining pasta shells and filling.
- Add Sauce and Cover: Pour the remaining marinara sauce over the top of the filled manicotti shells. Spray a piece of aluminum foil with non-stick spray and cover the baking dish to prevent sticking.
- Bake Covered: Place the covered dish in the preheated oven and bake for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 10 to 15 minutes until the dish is hot and bubbly.
- Add Cheese Topping: Remove the dish from the oven and sprinkle the remaining shredded mozzarella and parmesan cheese over the top. Return to the oven and bake for an additional 5 minutes or until the cheese has melted and is golden.
- Garnish and Serve: Once baked, garnish with extra chopped fresh basil for color and flavor. Serve warm and enjoy your decadent three cheese manicotti.
Notes
- This recipe uses a combination of ricotta, mozzarella, and parmesan cheeses for a rich, creamy filling.
- Fresh basil complements the cheeses and enhances the flavor profile.
- To easily fill the manicotti shells, piping the filling using a plastic bag is very convenient.
- Covering the dish with foil during the initial baking helps retain moisture and heat through the pasta.
- Allow the final cheese topping to melt and slightly brown for a beautiful presentation.
- Leftovers keep well and can be reheated covered in the oven or microwave.
Nutrition
- Serving Size: 1 manicotti (approximate portion)
- Calories: 281 kcal
- Sugar: 3 g
- Sodium: 611 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.002 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 74 mg
