Skip to main content New this month
Get the Allrecipes magazine

Three Cheese Manicotti

Rated as 4.55 out of 5 Stars

"A delicious baked pasta recipe with a blend of three creamy cheeses. I experimented with different ingredients for the cheese filling and found this delicious blend."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 439 cals
Original recipe yields 7 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
  3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
  4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
  5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
  6. Bake in preheated oven uncovered for 40 minutes; serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 439 calories; 20.8 g fat; 38.3 g carbohydrates; 25.1 g protein; 63 mg cholesterol; 790 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 243
  1. 322 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is really good, but you can cut down on cooking time by not cooking the manicotti, stuff them "raw", so to speak. Add a cup of water to your spag. sauce....heating it in the microwave befor...

Most helpful critical review

It was good; not sure about the sour cream, just found a weird aftertaste. Not really sure why there was breadcrumbs in the mixture and lack of egg. The fact it was different made me want to try...

Most helpful
Most positive
Least positive
Newest

This is really good, but you can cut down on cooking time by not cooking the manicotti, stuff them "raw", so to speak. Add a cup of water to your spag. sauce....heating it in the microwave befor...

This dish would garner more compliments if just a little care went into the sauce. Chop up some onions, and saute them in olive oil for a couple of minutes on high heat, throw in minced garlic f...

Very good! Based on previous complaints of this dish being bland, I used 1/4 cup fresh, shredded spinach (instead of parsely) added 1/2 tsp garlic salt and 1/2 tsp garlic powder to the cheese mi...

Very very good, When I made my sauce I added ground beef, which I brown with basil, fresh garlic, Italian seasoning, season salt and freshly ground black pepper, I also added some wine to my sau...

Wow! I've never made any kind of stuffed pasta before tonight, but this was fairly simple and so delicious! The sour cream really helps make the cheese mixture creamy instead of grainy, like ric...

We had this last night and loved it. Thanks to the advice of others I only cooked the manicotti for 4 minutes making it much easier to handle while stuffing...it cooks up great this way. Per oth...

I loved these! I didn't cook the noodles first, which made them much easier to stuff. I jused leftover spaghetti sauce, added just a little water to the sauce and a little to the bottom of the g...

Decided to try this recipe over the holidays and it came out very well. I did make a few adjustments to the recipe to suit my tastes. I used a five cheese italian blend to mix in with the rico...

This was a great recipe. My family and I loved it. We only changed a few things. I used 3 cups of spaghetti sauce instead of 2. I brushed the manicotti lightly with olive oil after cooking. ...