Best 9 Three Cheese Stuffed Manicotti Recipes

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Three cheese stuffed manicotti is a delectable pasta dish that's perfect for a special occasion or a weeknight dinner. This classic Italian dish is filled with a creamy, cheesy filling and baked in a flavorful tomato sauce. The combination of the three cheeses, tender manicotti shells, and tangy tomato sauce creates a delicious and satisfying meal that's sure to impress your family and friends. So, gather your ingredients and let's dive into the exciting journey of preparing this mouthwatering dish, creating a culinary masterpiece that will leave a lasting impression on your taste buds.

Let's cook with our recipes!

CHEESE STUFFED MANICOTTI



Cheese Stuffed Manicotti image

This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the "Ronzoni" Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven.

Provided by karilfoster

Categories     One Dish Meal

Time 55m

Yield 7 serving(s)

Number Of Ingredients 10

14 pieces ronzoni manicotti, uncooked
3 1/2 cups two 15 oz. containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
25 ounces spaghetti sauce

Steps:

  • Heat oven to 350°F
  • Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
  • Add pasta and stir; return to rapid boil.
  • Cook uncovered, stirring occasionally, for 4 to 6 minutes.
  • Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
  • In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
  • Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
  • Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
  • Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
  • Cover with foil; bake 35 minutes or until hot and bubbly.
  • Remove from the oven and serve.

THREE CHEESE MANICOTTI



Three Cheese Manicotti image

Family and friends love the rich cheese filling inside tender pasta shells.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 11

20 uncooked manicotti shells
2 cartons (15 ounces each) ricotta cheese
5 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 large 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

Steps:

  • 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 13x9-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce., 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.

Nutrition Facts :

MANICOTTI (THREE CHEESE, NO-BOIL PASTA RECIPE)



Manicotti (Three Cheese, No-Boil Pasta Recipe) image

A cheese and greens filled manicotti recipe topped with an authentic Italian tomato sauce which requires no pasta boiling.

Provided by Christina Conte

Categories     Main Courses

Time 55m

Number Of Ingredients 10

8 oz (a packed cup) steamed escarole, endive (just use the green, outer leaves) or spinach, squeezed dry and chopped (measure after cooked)
2 1/2 cups (20 oz) good quality ricotta, drained
2 eggs
2 to 3 Tbsp grated Parmesan or Pecorino Romano cheese
1 1/2 tsp Kosher salt
1/4 tsp black pepper
1 cup (5 ounces) shredded mozzarella
(20-24 count) manicotti/cannelloni pasta tubes (preferably made in Italy, hint: buy cannelloni)
pasta sauce (make this recipe)
boiling water

Steps:

  • Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
  • Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
  • Next, toss in the shredded mozzarella. Mix well.
  • You'll already have the tomato sauce from my linked recipe, but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot. Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
  • Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling. As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
  • Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
  • Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
  • Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
  • Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
  • Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3, Sodium 888 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

THREE CHEESE MANICOTTI II



Three Cheese Manicotti II image

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

Provided by Sonrisa

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 8

1 (8 ounce) package manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated Parmesan cheese, divided
1 tablespoon minced garlic
1 egg
2 tablespoons dried basil
2 (26 ounce) jars pasta sauce

Steps:

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • 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.
  • 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.
  • Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 64.6 g, Cholesterol 95.8 mg, Fat 24.1 g, Fiber 8.2 g, Protein 34 g, SaturatedFat 12.1 g, Sodium 1679.4 mg, Sugar 23.8 g

THREE-CHEESE BROCCOLI MANICOTTI



Three-Cheese Broccoli Manicotti image

This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.

Provided by Chef John

Categories     Manicotti

Time 1h40m

Yield 6

Number Of Ingredients 15

2 large heads broccoli
1 (8 ounce) package manicotti shells
2 cloves garlic, crushed
1 cup ricotta cheese
4 ounces grated provolone cheese
1 ½ cups grated Parmigiano-Reggiano cheese, divided, or more to taste
2 large eggs, beaten
2 teaspoons kosher salt, or to taste
1 pinch cayenne pepper, or to taste
1 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
3 ½ cups prepared marinara sauce
2 ½ cups water
6 ounces cooked, crumbled, hot Italian sausage
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

  • Bring a pot of generously salted water to a boil.
  • Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
  • Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
  • Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
  • Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
  • Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
  • Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring tomato sauce and water to a simmer over medium-high heat.
  • Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
  • Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
  • Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
  • Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
  • Garnish with parsley and let sit for 10 minutes.
  • Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg

SPINACH AND TRIPLE-CHEESE STUFFED MANICOTTI



Spinach and Triple-Cheese Stuffed Manicotti image

Serve up our delicious Spinach and Triple-Cheese Stuffed Manicotti recipe tonight. Our Triple-Cheese Stuffed Manicotti is sure to surprise and delight.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

12 manicotti shell, uncooked
4 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. extra-lean ground beef
1 pkg. (8 oz. ) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 tsp. each dried basil and oregano leaves
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 cup water
1/2 cup POLLY-O Shaved Parmesan Cheese
1/2 tsp. dried oregano leaves

Steps:

  • Heat oven to 350ºF.
  • Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs.
  • Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells. Add water to pasta sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil.
  • Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.

Nutrition Facts : Calories 540, Fat 26 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g

SKINNY THREE-CHEESE MANICOTTI



Skinny Three-Cheese Manicotti image

52% less fat • 59% less sodium than the original recipe. It's pasta night and everyone gets an individual dish of stuffed manicotti. Serve a side salad of mixed greens, sliced oranges, radishes and bottled low-fat vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 12

8 dried manicotti shells
Nonstick cooking spray
1 cup chopped fresh mushrooms
3/4 cup purchased shredded carrots
3 or 4 cloves garlic, minced
1 cup light ricotta cheese or low-fat cream-style cottage cheese
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 teaspoons dried Italian seasoning, crushed
1 (14.5 ounce) can Muir Glen™ organic no-salt-added diced tomatoes, undrained
1 cup bottled roasted red sweet peppers, drained and chopped

Steps:

  • Preheat oven to 350° F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.
  • Meanwhile, for filling, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, carrots, and garlic to hot skillet. Cook for 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, 1/2 cup of the mozzarella cheese, the eggs, Parmesan cheese, and Italian seasoning. Spoon filling into cooked manicotti shells.
  • For sauce, place undrained tomatoes in a blender or food processor. Cover and blend or process until smooth. Stir in roasted red peppers. Spread about 1/3 cup of the sauce into the bottoms of four 12- to 16-ounce ungreased individual baking dishes or a 2-quart rectangular baking dish. Arrange stuffed manicotti shells in individual baking dishes or large baking dish, overlapping shells slightly if necessary. Pour remaining sauce over manicotti.
  • Bake, covered, for 20 to 25 minutes for individual baking dishes or 35 to 40 minutes for large baking dish or until heated through. Uncover and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 360, Carbohydrate 39 g, Cholesterol 140 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 6 g, TransFat 0 g

THREE-CHEESE TURKEY MANICOTTI



Three-Cheese Turkey Manicotti image

This is my husband's favorite dish. He always requests it, even for holidays! You'll love the variety of cheeses and spices that jazz it up. It's restaurant-quality, but at a quarter of the price! -LuAnne Wallace Bennett, Powder Springs, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

12 uncooked manicotti shells
1 pound ground turkey
1 large sweet onion, chopped
1 jar (24 ounces) three-cheese spaghetti sauce
2 teaspoons sugar
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups shredded cheddar-Monterey Jack cheese
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 large egg, beaten

Steps:

  • Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce in a greased 13x9-in. baking dish., Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese. , Cover and bake at 350° for 35-40 minutes or until bubbly. Freeze option: Cover and freeze unbaked manicotti casserole for up to 1 month. To use, thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 647 calories, Fat 34g fat (18g saturated fat), Cholesterol 158mg cholesterol, Sodium 937mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 40g protein.

EASY CHEESE-STUFFED MANICOTTI



Easy Cheese-Stuffed Manicotti image

Make and share this Easy Cheese-Stuffed Manicotti recipe from Food.com.

Provided by lricesk8rgirl

Categories     Manicotti

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (8 ounce) box manicotti
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tablespoons parsley
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups spaghetti sauce

Steps:

  • Cook manicotti acoording to package directions.
  • Combine cheeses, parslet, salt, and pepper and spooon into manicotti.
  • Spread a thin layer of sauce on the bottom of a 13 by 9 inch baking pan.
  • Arrange manicotti in single layer over sauce.
  • Add remaining sauce.
  • Cover with foil and bake at 350 for 40 minutes.
  • Remove foil and abke 15 minutes.

Nutrition Facts : Calories 540, Fat 25.4, SaturatedFat 13.7, Cholesterol 78.7, Sodium 1328.2, Carbohydrate 48.5, Fiber 1.8, Sugar 14.3, Protein 28.6

Tips:

  • For a vegetarian filling, use a combination of cooked vegetables, such as spinach, mushrooms, and bell peppers.
  • To make the manicotti shells easier to fill, boil them for a few minutes until they are softened.
  • If you don't have a piping bag, you can use a zip-top bag with the corner cut off to fill the manicotti shells.
  • To prevent the manicotti from sticking together, brush them with a little oil before baking.
  • Serve the manicotti with your favorite tomato sauce or Alfredo sauce.

Conclusion:

Three-cheese stuffed manicotti is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With a combination of three cheeses, a flavorful filling, and a crispy breadcrumb topping, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting pasta dish to try, give three-cheese stuffed manicotti a try. You won't be disappointed!

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