Name: Three Cheese Manicotti Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 5
Ingredients: 1 Box Barilla® Manicotti; 1 Jar Barilla® Tomato & Basil Sauce, Divided; 1 15-Ounce Container Ricotta Cheese; 2 Cups (8-Ounces) Mozzarella Cheese, Shredded; ½ Cup Parsley Chopped; 1 Teaspoon salt; ½ Teaspoon Black Pepper, Ground; 2 Tablespoons Parmigiano-Reggiano cheese, freshly grated

Three Cheese Manicotti Recipe

1 hours

Weeknight Weekend Gatherings Winter Recipes Fall Recipes Dairy/Cream No Meat Classic Blue Box Pasta Shells

These three-cheese manicotti are a beloved baked-pasta classic, filled with ricotta, mozzarella, and Parmesan, topped with tomato-and-basil sauce, and baked until tender and deliciously cheesy. Pre-cooking the pasta for just 5 minutes makes the tubes easy to fill and lets them finish cooking perfectly in the oven. It’s an ideal make-ahead dish—perfect for family dinners and cozy get-togethers. Covering the dish during the first part of baking keeps the pasta tender, while uncovering at the end allows the cheese to melt and develop a perfect golden crust.

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Ingredients

5 servings

1Box Barilla^® Manicotti

1Jar Barilla^® Tomato & Basil Sauce, Divided

115-Ounce Container Ricotta Cheese

2Cups (8-Ounces) Mozzarella Cheese, Shredded

½Cup Parsley Chopped

1Teaspoon salt

½Teaspoon Black Pepper, Ground

2Tablespoons Parmigiano-Reggiano cheese, freshly grated

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Boil the manicotti in salted boiling water for just 5 minutes, then drain and let them cool. This step makes them easier to handle and fill without breaking.

Step 2

Preheat the oven to 350°F (conventional/static). This temperature ensures even heating without burning the cheese on top.

Step 3

In a bowl, mix the ricotta, mozzarella, parsley, salt, and pepper until smooth. A good balance of ricotta and mozzarella creates a creamy yet stable filling that won’t leak out during baking.

Step 4

Pour one cup of Tomato & Basil sauce over the bottom of a baking dish about 33 × 23 cm. This layer prevents the pasta from sticking and keeps it from drying out while it bakes.

Step 5

Fill the manicotti with the mixture using a spoon or a piping bag. Stuffing the tubes is easiest when the pasta is still slightly firm and has cooled.

Step 6

Arrange the manicotti in the baking dish, spoon the remaining sauce over the top, and finish with grated Parmesan.

Step 7

Cover with aluminum foil for the first half of baking and bake for 30–35 minutes, until the dish is piping hot and the cheese is melted and gently bubbling. Foil helps retain moisture and keeps the surface from drying out too soon, but it should be removed halfway through to allow the final browning.

How to fill without breaking the manicotti

Use a piping bag, or fill from both ends with a teaspoon.

Manicotti

Manicotti is one of the oldest shapes of pasta that is still prepared today much like it was originally made. In ancient times, pasta dough was prepared, cut into large rectangles, filled with flavorful stuffings, and then rolled and baked in the oven. Barilla^® Manicotti is made with non-GMO ingredients. For more information, please read our position.

Shape

Manicotti

Cook time

7 minutes

Pack size

8oz

Range

Classic Blue Box

View product

Manicotti

Shape

Manicotti

Cook time

7 minutes

Pack size

8oz

Range

Classic Blue Box

View product