Three Cheese Manicotti

    1 hour 10 mins

    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.

    294 people made this

    Serves: 7 

    • 1 (230g) package manicotti pasta
    • 450g ricotta cheese
    • 180g shredded mozzarella cheese, divided
    • 180g shredded Monterey Jack cheese
    • 2 tablespoons sour cream
    • 1/3 cup (30g) dried bread crumbs, seasoned
    • 1/4 cup chopped fresh parsley
    • salt and pepper to taste
    • 2 cups (500ml) spaghetti sauce

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    2. 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.
    3. Meanwhile, in a large bowl, combine ricotta cheese, 110g mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
    4. In a 24x34cm (9 x 13 inch) baking tray, spray tray with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
    5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
    6. Bake in preheated oven uncovered for 40 minutes; serve.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (243)


    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!!!!!  -  17 Jan 2002  (Review from Allrecipes US | Canada)


    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.)  -  24 Feb 2007  (Review from Allrecipes US | Canada)


    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!  -  23 Aug 2002  (Review from Allrecipes US | Canada)