This Easy Cheesy Manicotti has cheesy goodness in every bite! Each manicotti shell is stuffed with a tasty mix of Ricotta, Mozzarella, and Parmesan cheese.
If you love cheese – this is the recipe for you! There is cheesy goodness in every bite of this Easy Cheesy Manicotti. What makes this manicotti so easy? You don’t have to boil the manicotti noodles before baking! This really simplifies the process of making manicotti, and this is why it is a go-to meal when I don’t have a lot of time to spend preparing dinner. This is also an easy meal to freeze and bake later. I often double the recipe and prepare two 9×13 pans. I bake one pan for dinner that night and freeze the other pan for another time. This dish freezes very well. If you are planning on using this for a freezer meal, follow the instructions for making the manicotti below. Once the dish is covered with foil, use a marker to write the baking instructions on top of the foil so you will remember the correct baking temperature and how long to bake it, then place it in the freezer. Thaw the manicotti 24 hours in the fridge before you want to bake it. Leaving the foil on the pan, bake at 375 degrees for 35 minutes. You don’t have to bake it as long because the shells will be soft from thawing in the refrigerator. Uncover, add 1/2 cup mozzarella cheese, and return to the oven for 5 more minutes or until the cheese melts. This manicotti is delicious with our Homemade Canned Spaghetti Sauce or with your favorite jar of spaghetti sauce from the grocery store. I recommend serving this Easy Cheesy Manicotti with a crisp green salad and Our Version of The Pizza Factory’s Breadtwists.
Easy Cheesy Manicotti
- 1 8 oz package manicotti uncooked
- 24 oz jar spaghetti sauce or 3 cups homemade spaghetti sauce divided
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/2 cup shredded parmesan cheese
- 1 egg lightly beaten
- 2 tsp parsley flakes
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat oven to 375 degrees.
- Spread 1/2 cup of spaghetti sauce evenly on the bottom of a 9x13 pan.
- In a medium-sized bowl mix ricotta cheese, 1 1/2 cups of mozzarella cheese, parmesan cheese, egg, and spices until well blended.
- Spoon the cheese mixture into a Ziplock plastic bag. Clip one corner of the bottom of the bag, about 1/2 inch. Pipe the cheese filling into the uncooked manicotti shells. Start on one end of the manicotti shell until about 1/2 full, then pipe the mixture into the other side filling the shell.
- Place the filled manicotti shells in the 9x13 pan.
- Pour remaining spaghetti sauce over the manicotti shells. Make sure every shell is covered with sauce.
- Cover with foil and bake in the oven for 55 minutes.
- Remove the pan from the oven and take off the foil.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the shells and bake for 5 more minutes, or until cheese is melted.
- See instructions for freezing in the description above.
Tammy says
could you substitute cottage cheese for the ricotta?
Charlie says
Hi Tammy:
You could substitute, but you would want to drain the cottage cheese some. In my opinion though the ricotta is so much better!
In Italy ricotta is considered a cottage cheese. Gives a much creamier texture.
Charlie says
Morning Girls!
This sounds so delicious and I will surely be making it.
Haven’t had manicotti in years!
Kayla Bowen says
Can you boil the manicotti shells first???
Favorite Family Recipes says
Yes, of course! Not boiling them just saves a little extra time. Thanks for asking!
Alexandra Garcia says
how many people does this feed?
Favorite Family Recipes says
It should make about 6 servings (about 2 manicotti each)
Hope this helps!