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Three Cheese Manicotti Recipe

Family and friends love the rich cheese filling inside tender pasta shells.
TOTAL TIME: Prep: 35 min. Bake: 45 min. YIELD:10 servings

Ingredients

  • 20 uncooked manicotti shells
  • 2 cartons (15 ounces each) ricotta cheese
  • 5 cups (20 ounces) shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • 2 jars (26 ounces each) spaghetti sauce

Directions

  • 1. Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13-in. x 9-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce.
  • 2. Cover and bake at 375° for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through. Yield: 10 servings.

Nutritional Facts

2 each: 574 calories, 30g fat (16g saturated fat), 130mg cholesterol, 1365mg sodium, 45g carbohydrate (15g sugars, 4g fiber), 33g protein.

Reviews for Three Cheese Manicotti

Sort By :
MY REVIEW
mimirita User ID: 6302531 253654
Reviewed Sep. 4, 2016

"I stuffed the uncooked shells the day before cooking. I reduced the mozzarella as it seemed a bit much. I added some freshly grated nutmeg to the cheese mix. Covered with a garlic marinara & about 2 TB water. Covered with foil & refrigerated. Baked covered the next evening for 50 minutes, uncovered and added maybe 3/4 cup mozzarella. Baked another few minutes till melted."

MY REVIEW
Luvs2Cook14 User ID: 7798403 218322
Reviewed Jan. 19, 2015

"This manicotti is the BEST. I have made several other ones before, and this one is a keeper! The only thing I did different was make my own sauce. I thought the cheeses balanced out very nicely. This is going into my rotation. Thank you for sharing."

MY REVIEW
bucfan57 User ID: 5636080 64426
Reviewed Nov. 6, 2014

"1 change that makes it a little easier...don't cook the manicotti. Stuff the uncooked shells, and add 2 tablespoons of water to the bottom and top layers of the sauce. Comes out perfect every time."

MY REVIEW
Bethshiels User ID: 4930056 150137
Reviewed Oct. 14, 2011

"It was too cheesy for my tastes, but if you like a lot of cheese, then you'd probably like this. However, my husband (a huge cheese lover from Wisconsin) also found this got to be too cheesy."

MY REVIEW
debnbrian User ID: 536671 102224
Reviewed Nov. 12, 2010

"This recipe is so popular at our home it is requested for birthday celebrations as their favorite food. I make the spaghetti sauce with hamburger and Italian sausage to give added flavor"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.