Restaurant-Style Three Cheese Manicotti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta tubes stuffed with a mixture of ricotta, mozzarella, and Pecorino Romano, baked in marinara sauce and garnished with fresh basil. It's comforting, elegant, and can be made ahead or frozen.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 oz manicotti (about 14 manicotti shells (1 package))
- 24 oz (2½ cups) ricotta cheese
- 12 oz (3 cups) mozzarella cheese (shredded, divided)
- ¾ cup Pecorino Romano (or Parmigiano Reggiano, grated)
- 2 large eggs
- 2 cloves garlic (grated or minced)
- 2 Tbsp chopped fresh basil
- 1 tsp dried Italian seasoning
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp ground nutmeg
- 24 oz (3 cups) marinara sauce
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1651mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 679mg
- Calcium
- 1010mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.