Triple Cheese Manicotti Bake

Embark on a culinary journey to create the most exquisite Three Cheese Manicotti, a beloved Italian-American classic that promises pure comfort with every forkful. This definitive recipe, crowned with a rich, homemade tomato sauce, is meticulously designed to be the only manicotti guide you’ll ever need. Whether your preference leans towards the delicate, melt-in-your-mouth texture of homemade crêpe “shells” or the convenient sturdiness of store-bought manicotti pasta, you’re guaranteed to achieve a sensational meal that will impress family and friends alike. This isn’t just a recipe; it’s an invitation to savor a dish where every component sings in harmony, creating an unforgettable dining experience.

The choice between crafting your own crêpes and using pre-made pasta shells offers a beautiful flexibility to suit any schedule or culinary ambition. For those who relish the art of cooking from scratch, the tender, ethereal quality of homemade crêpes provides an unparalleled casing, elevating the dish to an extraordinary level. However, we understand that time is often a precious commodity in today’s bustling world. Fear not, for even when convenience calls, high-quality boxed pasta shells transform effortlessly into the Best Manicotti Recipe you’ve ever tasted, proving that a truly magnificent meal is always within reach.

Why This Three Cheese Manicotti is an Absolute Must-Make

There are countless reasons why this particular Three Cheese Manicotti recipe stands out and deserves a cherished spot in your recipe collection. It’s more than just a meal; it’s an experience, a tradition, and a testament to the simple yet profound joy of Italian-American cuisine. Here’s why you absolutely must try your hand at this remarkable dish:

• A Legacy of Love, From Scratch or Simplified: My journey with this marvelous cheese manicotti began by making it entirely from scratch, a delightful labor of love deeply rooted in cherished childhood memories. Growing up, the kitchen was often filled with the aroma of crêpes as my mom and I would create them together. This experience made the process of crafting tender crêpe shells a familiar and enjoyable ritual, rather than a daunting task. The resulting exquisite and delicate casing for the rich three-cheese filling truly made every ounce of effort worthwhile, yielding a manicotti that was incredibly tender and unique.
• Uncompromising Flavor, Unmatched Convenience: While the homemade crêpe shells undeniably offer an unparalleled, tender texture that’s out of this world, we understand that modern life often demands efficiency. That’s why, in developing this updated recipe (which was originally shared in March 2011), we’ve also embraced the convenience of readily available store-bought manicotti shells. This means you can achieve an equally delicious and satisfying result without the extensive time commitment of making crêpes. Both options, whether the delicate crêpes or the robust pasta shells, lead to a remarkably delicious dish, allowing you to choose the path that best suits your schedule and preferences.
• The Perfect Harmony of Three Cheeses: At the heart of this manicotti lies its fabulous filling, a masterful blend of three distinct cheeses: creamy ricotta, gooey mozzarella, and sharp Parmesan. Each cheese plays a crucial role in creating a complex and incredibly satisfying flavor profile. The whole milk ricotta provides a wonderful lightness and creamy texture, acting as the perfect base. Mozzarella introduces that signature, irresistible gooey, stretchy cheese component that everyone loves in a baked pasta dish. Finally, freshly grated Parmesan infuses the filling with its characteristic sharp, nutty, and savory depth, tying all the flavors together beautifully. This trio ensures a balanced, rich, and deeply comforting experience in every bite.
• A True Comfort Food Classic: Beyond the individual ingredients and techniques, this Three Cheese Manicotti embodies the very essence of comfort food. It’s a dish that evokes warmth, nostalgia, and a sense of gathering. Baked to golden perfection with a bubbling homemade marinara, it’s the ultimate antidote to a long day, perfect for a family dinner, or impressive enough to serve to guests. Its rich flavors and hearty nature make it a year-round favorite.

Essential Recipe Tips for Manicotti Perfection

Crafting the perfect Three Cheese Manicotti is an art, but with these essential tips, you’ll achieve delicious results every time. Pay close attention to these details, and your manicotti will be the star of any meal:

• Mastering the “Al Dente” Pasta: Whether you’re making your crêpes or boiling store-bought manicotti tubes, aim for an “al dente” texture. This Italian term, meaning “to the tooth,” is crucial for perfect pasta. It means the pasta should be cooked just enough to be firm, offering a slight, pleasant resistance when bitten into, rather than being soft or mushy. Many quality pasta brands, like De Cecco, now conveniently provide both a standard cooking time and an “al dente” time on their packaging. For crêpes, this means cooking them until just set and slightly golden at the edges, keeping them pliable for rolling.
• PRO-Tip: The Secret to Flavorful Pasta: If you opt to pre-cook your pasta shells, it’s absolutely vital to ensure the cooking water is generously salted. The water should taste distinctly like seawater. This step is non-negotiable, as it’s the only opportunity to season the pasta itself, preventing it from tasting bland once cooked and sauced. Unsalted pasta can detract significantly from the overall flavor of your manicotti.
• The Heart of the Dish: Your Sauce Choice: While the recipe includes instructions for a magnificent homemade tomato sauce that truly elevates this dish, we understand that time constraints can be a factor. If you’re short on time, don’t hesitate to use your favorite high-quality jarred marinara sauce. Look for one with good, natural ingredients to ensure a delicious foundation for your manicotti.
• PRO-Tip: Sauce Consistency for Uncooked Pasta: If you choose to use uncooked pasta shells directly in this recipe (a fantastic time-saver!), it’s paramount that your tomato sauce is sufficiently “saucy” or liquid enough. The uncooked pasta shells will absorb a significant amount of liquid from the sauce during baking to become tender. A thick, dry sauce won’t provide enough moisture, resulting in hard or undercooked pasta. You might need to add a little extra water or broth to your sauce if using uncooked shells.
• PRO-Tip: Preventing Mushy Pre-Cooked Pasta: Conversely, if you decide to pre-cook your pasta shells (even al dente), be careful not to overcook them. Remember that they will continue to absorb some liquid from the tomato sauce during the baking process. Overcooked pasta before baking will turn mushy and lose its desired texture once it’s baked in the sauce. Aim for slightly less cooked than you might for a regular pasta dish if you’re going to bake it later.
• Effortless Filling with a Piping Bag: For a clean, efficient, and evenly distributed cheese filling, utilize a pastry bag with a large open tip or a large Ziploc bag with one corner snipped off. This method allows you to neatly pipe the cheese mixture into the delicate crêpes or hollow pasta shells, minimizing mess and ensuring each manicotti is perfectly stuffed.
• Creative Customization: Additions to Your Filling: Feel free to personalize your manicotti by adding cooked sausage or spinach to the cheese mixture. If using spinach, we recommend buying frozen chopped spinach, thawing it thoroughly, and then squeezing it very dry to remove excess moisture. This prevents the filling from becoming watery. Cooked ground beef or chicken can also be a delicious addition.
• Ensuring Even Baking and Golden Perfection: To prevent the cheese topping from becoming overly crusty or burning before the pasta is cooked through, always cover your baking dish tightly with aluminum foil for the initial baking period. This traps steam and ensures the manicotti cooks evenly. For a beautiful golden-brown and bubbly cheese crust, remove the foil during the last 10-15 minutes of baking.
• Make Ahead and Freezing Solutions: Manicotti is an excellent dish for meal prep or feeding a crowd. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. For longer storage, manicotti freezes beautifully! Assemble the dish in a freezer-safe pan, wrap it well in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding an extra 15-20 minutes to the baking time to compensate for the chilled dish.

Frequently Asked Questions About Three Cheese Manicotti

Here are some common questions about manicotti to help you understand and master this delightful Italian-American dish:

The Three Cheese Manicotti Recipe: Your Guide to Comfort Food Excellence

This comprehensive recipe will guide you through crafting the most exquisite Three Cheese Manicotti, ensuring a truly memorable Italian-American classic. Whether you opt for the tender elegance of homemade crêpes or the straightforward convenience of store-bought pasta shells, the result will be a deeply satisfying and impressive dish. Let’s gather our ingredients and embark on this delicious and rewarding culinary journey.

The Recipe:

Three Cheese Manicotti Recipe

Prep Time
1 hour

Cook Time
1 hour 5 minutes

Total Time
2 hours 5 minutes

Yield
24 manicotti (approximately 12 servings)

This outstanding three cheese manicotti recipe offers two delicious paths to a memorable meal. Whether you savor the delicate texture of homemade crêpes or prefer the convenience of store-bought pasta shells, you’re about to create a truly comforting and impressive Italian-American dish.

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Ingredients

For the Homemade Crêpe Batter (Optional – use 2 boxes manicotti shells for convenience):

• 9 large eggs
• 1 ½ cups whole milk
• A generous pinch of fine sea salt
• Approximately 1 cup (½ + ⅓ cups) all-purpose flour

For the Rich Homemade Tomato Sauce:

• 2 tablespoons extra virgin olive oil
• 1 ½ cups finely chopped yellow onion
• 4 large cloves garlic, minced
• 2 (28-ounce) cans high-quality plum tomatoes, pureed until smooth in a blender
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• About ½ cup water (or vegetable broth, for desired consistency)
• 1 teaspoon dried rosemary
• 2 teaspoons dried basil
• Salt, freshly ground black pepper, and a pinch of sugar (to taste)

For the Indulgent Three Cheese Filling:

• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• ½ cup whole milk
• Salt, freshly ground black pepper, and fresh grated nutmeg (to taste)
• 2 pounds whole milk ricotta cheese, drained if watery
• 2+ cups freshly grated Parmesan cheese, plus extra for serving
• 1+ cup coarsely grated whole milk mozzarella cheese, plus extra for topping
• 2 large eggs, lightly beaten

Instructions

1. Prepare Crêpe Batter (if using homemade shells): In a blender, combine all crêpe ingredients (eggs, milk, salt, flour). Blend until smooth, stopping to scrape down the sides as needed. Transfer the batter to a bowl, cover, and refrigerate for at least 2 hours. This crucial resting period allows the flour to fully hydrate and absorb the liquid, resulting in wonderfully tender and pliable crêpes. If you’re using pre-packaged manicotti shells, you can skip this step.
2. Craft the Homemade Tomato Sauce: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and sauté gently until it becomes soft and translucent, typically 5-8 minutes, taking care not to let it brown. Stir in the minced garlic and cook for an additional 2 minutes until it becomes fragrant. Pour in the pureed plum tomatoes, tomato sauce, and tomato paste. Add water (or broth) as needed to achieve your desired sauce consistency, noting that if using uncooked pasta shells, a slightly thinner sauce is preferable. Season with dried rosemary, basil, salt, pepper, and a pinch of sugar to balance the acidity. Reduce the heat to low and let the sauce simmer, uncovered, for 30-40 minutes, stirring occasionally, until it thickens slightly and the flavors have fully melded. Set aside to cool before assembly.
3. Make the Velvety White Sauce for Filling: In a medium saucepan, melt the butter over low heat. Add the flour and whisk continuously for 2 minutes to create a smooth roux. Gradually whisk in the milk, a small amount at a time, ensuring that no lumps form. Increase the heat to medium-low and bring the mixture to a gentle boil, stirring constantly until it thickens. Reduce the heat to low and simmer, stirring, for 10 minutes. Season generously with salt, pepper, and fresh grated nutmeg. Remove from heat and allow it to cool slightly before combining with the cheeses.
4. Prepare the Indulgent Three Cheese Filling: In a large mixing bowl, combine the cooled white sauce with the whole milk ricotta cheese, freshly grated Parmesan cheese, and coarsely grated mozzarella cheese. Stir thoroughly until all ingredients are well combined and the filling is uniform. Taste and adjust the seasoning with additional salt, pepper, or nutmeg if desired. Finally, gently fold in the lightly beaten eggs. The eggs act as a crucial binder, helping the cheese filling maintain its structure during baking.

To Assemble Your Manicotti:

5. Prepare Baking Dishes: Spread a thin, even layer of your cooled homemade tomato sauce across the bottom of two 9″ x 13″ baking dishes. This foundational layer prevents the manicotti from sticking and ensures they remain moist during baking.
6. For Homemade Crêpe Shells (Steps 6 & 7): Lightly brush a 9-inch crêpe pan, non-stick skillet, or well-seasoned cast iron skillet with butter. Heat over medium heat. Stir your rested crêpe batter thoroughly (the flour often settles at the bottom). Pour approximately ¼ cup of batter into the hot pan, tilting and swirling the pan quickly to coat the bottom evenly and thinly. Cook for about 1-2 minutes until the edges begin to brown and the batter sets, forming tiny bubbles on the surface; do not flip. Carefully loosen the edges with a thin spatula and slide the crêpe out, soft side up, onto a clean work surface. (Note: The very first crêpe often acts as a test; don’t worry if it’s not perfect.)
7. Fill and Roll Crêpes: While the next crêpe cooks, place about ¼ cup of the cheese filling in a neat sausage shape across the bottom third of the cooked crêpe. Gently roll the crêpe up tightly, similar to an enchilada. Place the rolled manicotti, seam-side down, into your prepared baking dish. Continue making and filling crêpes, stirring the batter frequently and brushing the pan with butter as needed, until all the filling is used. You should aim to fill both baking pans. Once arranged, spoon a thin layer of tomato sauce over each manicotti and sprinkle generously with your reserved extra mozzarella and Parmesan cheese for a bubbly, golden top.
8. For Store-Bought Pasta Shells (Alternative Filling Method): If using dried manicotti shells, bring a large pot of generously salted water to a rolling boil. Cook the manicotti shells until they are al dente, following the package instructions carefully (they should still have a slight bite). Drain immediately and rinse briefly with cold water to halt the cooking process and prevent them from sticking together. Once cool enough to comfortably handle, use a pastry bag with a large open tip or a large sturdy Ziploc bag with a corner snipped off to pipe the cheese filling into each shell. Be cautious not to overstuff, as the shells will expand slightly during baking. Arrange the filled shells seam-side down in your prepared baking dishes. Top with sauce and extra cheese as described in step 7.
9. Prepare for Baking or Freezing: At this stage, you have the flexibility to bake immediately or prepare for future enjoyment. To freeze, individually wrap each filled manicotti tightly in plastic wrap, then stack them in an airtight freezer-safe container or wrap the entire baking dish securely with plastic wrap followed by aluminum foil. Freeze any remaining tomato sauce separately. When ready to bake from frozen, transfer the dish to the refrigerator to thaw completely overnight.
10. Bake the Manicotti: Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake for 25-35 minutes, or until the manicotti is thoroughly heated through, the sauce is bubbling around the edges, and the cheese is melted. If baking from a thawed state, you might need to add an extra 10-15 minutes to the total baking time. For a beautifully golden-brown and bubbly cheese topping, remove the foil for the last 5-10 minutes of baking.
11. Serve and Enjoy: Once baked, carefully remove the manicotti from the oven and let it rest for a few minutes. This allows the dish to set, making it easier to serve without falling apart. Reheat any reserved sauce if necessary. Serve hot, garnished with fresh basil leaves for a pop of color and flavor, and an additional sprinkle of grated Parmesan cheese.

Chef’s Notes

This heartwarming recipe is a treasured classic, originally inspired by my dear foodie friend, Joe. His touch in this recipe brings a timeless flavor that we’re excited to share with you, making it a perfect example of true comfort food.

Recommended Kitchen Tools for Success

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• 10-inch Non-Stick Crepe Pan
• Heat-Resistant Silicone Spatula
• Durable 9×13 Ceramic Baking Dish

Nutrition Information:

Yield:

12 servings

Serving Size:

2 manicotti

Approximate Amount Per Serving:
Calories: 440Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 229mgSodium: 638mgCarbohydrates: 32gFiber: 4gSugar: 10gProtein: 25g

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Explore More Pasta Perfection from Our Kitchen

If you’ve enjoyed this comforting Three Cheese Manicotti, you’ll be delighted to discover other fantastic pasta dishes from our collection. Each recipe is crafted with the same dedication to flavor and ease, ensuring delicious results for your next meal:

• Zesty Mexican Chicken Manicotti: A flavorful twist on the classic, featuring vibrant Mexican-inspired spices and tender chicken.
• Savory Spinach Stuffed Pasta Shells: Another hearty and cheesy baked pasta dish, perfect for vegetable lovers.
• Classic Spaghetti with Rich Meat Sauce: A timeless favorite, showcasing a deeply flavorful, slow-simmered meat sauce.
• Discover even more of my Best Pasta Recipes here, ranging from quick weeknight meals to impressive weekend feasts!