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Cheese Stuffed Manicotti

A delightful and creamy Italian comfort dish packed with rich flavors, perfect for meal prep and satisfying dietary goals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Manicotti
  • 8 ounces manicotti shells About 14 shells
  • 15 ounces ricotta cheese Provides a rich, creamy base
  • 2 cups shredded mozzarella cheese For melting goodness
  • 1 cup grated Parmesan cheese Adds sharp flavor
  • 1 large egg Helps bind the mixture
  • 1 teaspoon dried parsley Adds flavor and color
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2.5 cups marinara sauce For layering and flavor
  • 0.25 cup grated Pecorino Romano cheese (Optional) For extra flavor on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a rolling boil and cook the manicotti shells until al dente. Drain and rinse under cold water to stop the cooking.
  3. In a large mixing bowl, combine ricotta cheese, 1½ cups of mozzarella, ¾ cup of Parmesan, large egg, dried parsley, salt, and black pepper. Mix until smooth and creamy.
Assembly
  1. Transfer the cheese mixture to a piping bag and fill each manicotti shell generously.
  2. Spread 1 cup of marinara sauce evenly across the bottom of a baking dish. Arrange stuffed shells in a single layer on top.
  3. Pour the remaining 1½ cups of marinara over the shells, sprinkle with remaining mozzarella and Parmesan, and optional Pecorino Romano.
Baking
  1. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  2. Uncover and bake for another 10–15 minutes until cheese is melted and bubbly.
Serving
  1. Allow the manicotti to rest for 5 minutes before serving. Garnish with extra parsley or fresh basil.
  2. Serve warm with a crisp green salad or garlic bread.

Notes

To make a gluten-free version, substitute manicotti shells with gluten-free pasta shells. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days or frozen for up to three months before baking.