The Best Cheese Manicotti

Recipe by Nadezhjda
READY IN: 1hr 5mins


  • 1
    (14 count) box manicotti
  • 1
    jar marinara sauce (Bertolli’s Burgundy Wine is the best)
  • 1
    (30 ounce) container ricotta cheese
  • 3
    cups mozzarella cheese (more if you like a lot of cheese)
  • 14
    cup shredded parmesan cheese (not grated)
  • italian seasoning
  • salt and pepper (optional)
  • minced garlic (optional)


  • Cook the manicotti shells according to the directions on the box.
  • Drain in colander and set aside to dry.
  • Mix all the ricotta, 2 cups mozzarella, and 1/4 cup parmesan in a bowl.
  • Add an extra handful of mozzarella and a little more parmesan if you like it cheesier.
  • I like a lot of flavor in my manicotti so I just keep adding the basil and Italian seasoning until I think it’s enough.
  • If you don’t like a lot of seasoning, just put 1 tsp.
  • of each in.
  • If not, just keep adding until it's seasoned to your taste.
  • You can also add a dash of salt and pepper if you like or a little bit of garlic.
  • Preheat oven to 350.
  • Once the shells are drained and the cheese is mixed together, begin stuffing the shells.
  • Be careful because they have a tendency to split.
  • Pour about half of the marinara sauce in the bottom of the baking dish and spread evenly before you place the shells in the dish.
  • Once all the shells arranged in the baking dish, pour the remainder of the marinara sauce on top.
  • Then add any leftover cheese on top of the sauce.
  • Sprinkle with basil and Italian seasoning.
  • Cover with aluminum foil.
  • Bake for about 30 minutes.