Easy Homestyle Four Cheese Manicotti Recipe
When you need a hearty meal that can feed the family without a lot of fuss, this Easy Baked Cheese Manicotti is one of those recipes worth keeping handy. Tender manicotti shells are filled with a creamy four-cheese mixture, covered with tomato sauce, and baked until hot and bubbly.
Servings: 14 pieces
Calories: 226kcal
As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
- 8 Ounces Manicotti Pasta uncooked, my box had 14 manicotti noodles
- 48 Ounces Tomato Sauce jarred pasta sauce
Cheese Filling
- 15 Ounces Ricotta Cheese 1 container
- 2 Cups Mozzarella Cheese Shredded
- 1 Cup Provolone Cheese Shredded
- ¼ Cup Parmesan Cheese Shredded
- 2 Large Eggs
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
Instructions
How to Make Easy Baked Cheese Manicotti
- Start by cooking the manicotti shells in boiling water until they are just slightly undercooked. About 6 minutes. They will continue cooking in the oven, so there is no need to cook them completely at this stage. Drain the pasta and set it aside until you are ready to fill the shells.8 Ounces Manicotti Pasta
- While the pasta is cooking, mix the ricotta, mozzarella, provolone, Parmesan, eggs, parsley, salt, and pepper in a large bowl. This makes a thick, cheesy filling that is easy to spoon into the manicotti shells.15 Ounces Ricotta Cheese, 2 Cups Mozzarella Cheese, 1 Cup Provolone Cheese, ¼ Cup Parmesan Cheese, 2 Large Eggs, 1 Teaspoon Dried Parsley, ½ Teaspoon Salt, ½ Teaspoon Black Pepper
- Spread about a quarter of the tomato sauce in the bottom of a prepared 9 x 13-inch baking dish. This keeps the pasta from sticking to the bottom of the pan. Carefully fill each manicotti shell with the cheese mixture and arrange them in a single layer over the sauce.48 Ounces Tomato Sauce
- Pour the remaining sauce over the top, making sure the manicotti is well covered. Covering the pasta with sauce helps keep it from drying out while it bakes.
- Bake at 375°F for about 40 minutes, or until the manicotti is hot and bubbly.
Notes
Recipe Tips
- Don't overcook the pasta. Cook the manicotti just until slightly underdone so it doesn't become too soft while baking.
- Don't overfill the shells. You may have just enough filling for all the manicotti, a little leftover, or occasionally come up slightly short. How much filling each shell holds can vary, so I try not to pack them too full.
- Use a teaspoon to fill the manicotti. I spoon the filling into one side of the shell, then turn it around and fill the other side. It works well and saves me from having to fill a piping bag or plastic storage bag.
- Have a little extra cheese on hand. If I happen to run out of the ricotta filling with one shell left, I simply tuck some Parmesan and mozzarella inside that shell instead. The kids actually really like finding one of these cheese-filled shells in the pan, so I keep track of where I tucked it!
- Let the shells cool enough to handle. This makes filling them much easier.
- Cover the pasta completely with sauce. This helps keep the manicotti moist as it bakes.
- Make a double batch. If you have the freezer space, prepare one for dinner and freeze another for a busy day.
Nutrition
Calories: 226kcal | Carbohydrates: 19g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 793mg | Potassium: 393mg | Fiber: 2g | Sugar: 4g | Vitamin A: 751IU | Vitamin C: 7mg | Calcium: 285mg | Iron: 1mg