READY IN ABOUT 1¼ hrs

Three Cheese Manicotti

Read Reviews (197)

"A delicious baked pasta recipe with a blend of three creamy cheeses. I experimented with different ingredients for the cheese filling and found this delicious blend." — Kelly Shawn Stewart

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
Bake in preheated oven uncovered for 40 minutes; serve.

Kitchen-Friendly View

PREP 25 mins
COOK 40 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 12, 2003

This is really good, but you can cut down on cooking time by not cooking the manicotti, stuff them "raw", so to speak. Add a cup of water to your spag. sauce....heating it in the microwave before you are ready to bake your pasta.....pour over your manicotti before baking...cover and bake!!!!!

—DOREENBUCH

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Most Helpful Critical Review

Oct 04, 2011

It was good; not sure about the sour cream, just found a weird aftertaste. Not really sure why there was breadcrumbs in the mixture and lack of egg. The fact it was different made me want to try it, but think I will stick with the age old traditional cheeserecipe. Hubby seemed to like it though.

—chef tara

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257 Ratings

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Feb 24, 2007

This dish would garner more compliments if just a little care went into the sauce. Chop up some onions, and saute them in olive oil for a couple of minutes on high heat, throw in minced garlic for another minute. Add some fresh basil for one more minute, and top with shredded or julienned carrot. Stir in your saute with the sauce before adding to the pan of pasta; you'll add more volume, more flavor, and the dish will look even nicer. Plain "spaghetti sauce" reminds me of a cafeteria, and should be avoided! (Bonus: throw on a very small portion of grated asiago on the dish in the last ten minutes, and finish off uncovered. The cheese will brown slightly.)

—Doppio Sous

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Jul 23, 2003

Very good! Based on previous complaints of this dish being bland, I used 1/4 cup fresh, shredded spinach (instead of parsely) added 1/2 tsp garlic salt and 1/2 tsp garlic powder to the cheese mix. Very tasty turnout! My only complaint is filling the pasta...very messy and somewhat time consuming. Overall, good and will make again!

—DREGINEK

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Jan 12, 2007

Very very good, When I made my sauce I added ground beef, which I brown with basil, fresh garlic, Italian seasoning, season salt and freshly ground black pepper, I also added some wine to my sauce and a little sugar. I did not have any monterey cheese so I used Parma instead I also did not add the bread crumbs to my cheese mixture. I only boiled my shells for 5min as they would cook more in the oven, did'nt want my dish to taste over cooked. I stuffed my shells, poured my sauce over then I covered and baked, with the last ten mins of bake time I removed the cover and top with lots of mozzarella the baked uncovered ten min more. Yummy!!!.

—griller3

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Sep 20, 2005

We had this last night and loved it. Thanks to the advice of others I only cooked the manicotti for 4 minutes making it much easier to handle while stuffing...it cooks up great this way. Per others as well, I added 1/4 tsp. garlic powder and 1/4 c. fresh chopped basil. This is a keeper!

—itzjust_me

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Nov 08, 2004

Wow! I've never made any kind of stuffed pasta before tonight, but this was fairly simple and so delicious! The sour cream really helps make the cheese mixture creamy instead of grainy, like ricotta can be sometimes. I didn't have any Monterey Jack, so I just used an Italian cheese blend. I also added garlic, per some other suggestions, and just snipped a corner off a plastic bag to stuff the shells. Thanks for a great recipe! It will go into the "rotation."

—SEPIERCE

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Dec 24, 2004

I loved these! I didn't cook the noodles first, which made them much easier to stuff. I jused leftover spaghetti sauce, added just a little water to the sauce and a little to the bottom of the glass dish. Everything turned out great and it was so simple!

—MARAH

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Nutrition

Calories
439 kcal
22%

Carbohydrates
38.3 g
12%

Cholesterol
63 mg
21%

Fat
20.8 g
32%

Fiber
2.8 g
11%

Protein
25.1 g
50%

Sodium
790 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Three Cheese Manicotti

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 439
Calories from Fat: 187

% Daily Value *
Total Fat 20.8g 32 %
Saturated Fat 11.9g 60 %
Cholesterol 63mg 21 %
Sodium 790mg 32 %
Potassium 483mg 14 %
Total Carbohydrates 38.3g 12 %
Dietary Fiber 2.8g 11 %
Protein 25.1g 50 %
Sugars 6.5g
Vitamin A 22 %
Vitamin C 16 %
Calcium 65 %
Iron 25 %
** Thiamin 8 %
Niacin 63 %
Vitamin B6 12 %
Magnesium 20 %
Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.