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Three Cheese Manicotti II

Rated as 4.62 out of 5 Stars
16

"The whole family will jump for joy when they try this easy Italian dish!"
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Ingredients

1 h servings 611
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
  4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
  5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Footnotes

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

Nutrition Facts


Per Serving: 611 calories; 24.1 64.6 34 96 1679 Full nutrition

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Reviews

Read all reviews 362
  1. 511 Ratings

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

Very tasty! But manicotti are much easier to stuff when they are uncooked! I make a no-boil version by adding 1 cup of water to the marinara sauce (I only use 1 jar) and changing the baking time...

Most helpful critical review

A pretty good base recipe, but I found it very bland. The second time over, I seasoned the cheese mixture with salt and pepper, as well as some parsley and a pinch of nutmeg. I cooked the garlic...

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Very tasty! But manicotti are much easier to stuff when they are uncooked! I make a no-boil version by adding 1 cup of water to the marinara sauce (I only use 1 jar) and changing the baking time...

This was really good. The only changes I would suggest is soaking the manicotti in hot water for 15 minutes instead of boiling them. They are much easier to fill. They will cook the rest of t...

This tasted great. I don't know about others, but I had difficult fitting all the shells into a 9x13 pan without having to stack some on top of each other. Fortunately, there was enough sauce to...

This was wonderful! DH claimed it was the BEST manicotti he has ever eaten. I added some parsley to it and some fresh grated parmesan cheese. *I used a large freezer bag, filled it with the fill...

This was great! I did take the advice of others and only put the manicotti into boiling water and removed the pan from the burner and let it sit for about 5 min. then filled them. They finishe...

HELPFUL SUGGESTION WITH MANICOTTI: I didn't know what method to try on cooking the manicotti just enough to stuff and finish cooking while baking so I took the easiest, and each time it works ou...

This was the first manicotti I ever tried, much less made. I'm not a big ricotta fan but this turned out really good. For the pasta sauce, I made the "Best Marinara Sauce Yet" also from allrecip...

This is a great recipe for manicotti. I didn't realize I had no mozzarella, so I used montery-jack and it was very good. I used Pecorino-romano cheese for the filling, and shredded parm for th...

This is an excellent base recipe and can easily be adjusted to anyone's tastes. I thought that this was missing a little something. Next time I will add some onions and minced garlic to the ...