Stuffed Plantains (Canoas de Platanos)

Three cheese manicotti is a beloved classic baked pasta dish featuring large pasta tubes filled with a dreamy, creamy blend of three cheeses and baked in a simple tomato sauce. This meal brings comfort with every bite—oozing melted cheese, tender pasta, and a beautifully browned top. In this recipe, I’ll guide you through making the filling, stuffing the pasta, and baking it to bubbly perfection.

When you make three cheese manicotti, you’re in for a cozy, make-ahead-friendly pasta bake that’s all about tubes of pasta stuffed with a luscious mix of ricotta, mozzarella, and Parmesan cheeses, topped with a straightforward marinara sauce, and baked just right. It’s a true crowd-pleaser — gooey cheese pulls, tender pasta shells, and a fuss-free assemble-and-bake recipe that’s perfect for weeknight dinners, feeding the family, or even casual get-togethers.

This recipe breaks down every step for you: from mixing a perfectly seasoned cheese filling, handling and filling your manicotti (or jumbo shells or cannelloni, which work just as well), to layering it all in a dish with sauce and baking it till it’s bubbling and golden. I also share easy ways to add veggies or cooked meat, plus tips on draining ricotta cheese, avoiding cracked pasta shells, and making this dish ahead or freezing it for busy days.

What Makes Them Special

The magic of three cheese manicotti lies in its rich, comforting flavors—much like a Creamy Mushroom Mozzarella Bake—with hardly any hassle. The filling is creamy and perfectly balanced, while the simple prep and bake method make it a go-to for busy families or when company drops by—think a Creamy Mushroom Chicken one-pan dinner for that same low-effort payoff. What’s more, this recipe is super adaptable: you can easily add meats or veggies to suit your taste. It also holds up well in the fridge and freezes beautifully, so leftovers or make-ahead meals are a breeze.

Ingredients You’ll Need

• Manicotti tubes (or jumbo pasta shells or cannelloni) — about 10–12 tubes
• Ricotta cheese (whole milk works best for creaminess)
• Shredded mozzarella cheese (plus some extra for sprinkling on top)
• Grated Parmesan cheese
• 1 egg (helps bind the filling)
• Fresh parsley or basil, chopped for freshness
• Garlic (minced) or garlic powder for a flavor boost
• Salt and freshly ground black pepper to taste
• Your favorite marinara or tomato sauce
• Olive oil or butter (optional, handy if you want to sauté any add-ins)
• Optional extras: well-drained cooked spinach, cooked Italian sausage or ground beef, sautéed mushrooms, or a pinch of nutmeg in the cheese mix

Step-by-Step Preparation and Baking

1. Preheat oven to 350–375°F (175–190°C) and spread a light layer of marinara sauce on the bottom of the baking dish.
2. Boil manicotti tubes in salted water until al dente per package directions.
3. Drain pasta, rinse briefly with cold water to stop cooking, and lay tubes out on a clean towel to dry.
4. If using cooked add-ins (sausage, mushrooms, spinach, etc.), sauté them in olive oil or butter until cooked; drain and cool, squeezing out excess moisture from spinach.
5. If ricotta is watery, drain through a fine sieve or wrap in a kitchen towel and press gently to remove excess moisture.
6. In a bowl, mix ricotta, shredded mozzarella, grated Parmesan, the egg, chopped parsley or basil, minced garlic (or garlic powder), and salt and pepper until combined; fold in cooled add-ins if using and taste to adjust seasoning.
7. Fill each manicotti tube with the cheese mixture using a small spoon, piping bag, or a resealable bag with a snipped corner, taking care not to overfill or split the pasta.
8. Place filled tubes seam-side down in the prepared baking dish.
9. Pour marinara sauce evenly over the filled manicotti so each piece is coated.
10. Sprinkle additional shredded mozzarella and grated Parmesan evenly over the top.
11. Cover the dish tightly with foil and bake for 25–35 minutes until hot and bubbly.

12. Remove the foil for the last 5–10 minutes of baking if you want the cheese to brown and bubble.

13. Let the baked manicotti rest for 5–10 minutes to set before serving.

Kitchen Tips for Best Results

• Cook the pasta just until al dente so it stays sturdy while filling and baking. Overcooked pasta can fall apart, and nobody wants that mess!
• If your ricotta feels really watery, drain it through a fine sieve or wrap it in a kitchen towel and press gently. This makes your filling firmer and less runny.
• The egg is your binding hero in this recipe. For a lighter touch, you can skip it or just use a bit of beaten egg white to help the cheeses set without weighing it down.
• Using a piping bag or a sturdy plastic bag to fill your manicotti is a total game-changer — it speeds up the process and keeps things neat.
• Don’t forget to spread some sauce on the bottom of your baking dish. It prevents sticking and keeps the pasta moist and delicious during baking.
• Keep the baking dish covered while cooking to lock in moisture. Then remove the cover near the end to let the cheese brown up nicely — a technique you’ll also see in our Broccoli Cheese Casserole recipe.

Flavor Variations and Add-Ins

• Vegetarian twist: Stir in well-drained cooked spinach, sautéed mushrooms, or roasted veggies right into the cheese mixture for extra flavor and nutrition. For a bright citrus-garlic kick on the plantains themselves, take cues from Cuban Mojo Roasted Plantains.
• Meat-lovers: Add cooked Italian sausage, ground beef, or shredded chicken either mixed into the filling or layered into the sauce for a heartier bake.
• Cheese swaps: Try fontina, provolone, asiago, or pecorino cheeses to shake up the flavor profile while keeping that cheesy comfort. Or, if you prefer aromatic spices over extra dairy, the Caribbean Plantain Curry shows how curry aromatics complement sweet plantains.
• Béchamel style: For a creamier version, drizzle béchamel sauce over the manicotti or replace some marinara with it for a rich twist on this classic.
• Gluten-free: Use gluten-free manicotti tubes, jumbo shells, or cannelloni, and pair with your favorite gluten-free pasta brand to make this dish friendly for all diets.

Storage and Make-Ahead Tips

• In the fridge: Wrap up leftover manicotti tightly in an airtight container and enjoy within 3–4 days for best flavor and texture.
• Freezing tips: You can freeze three cheese manicotti either before or after baking. Wrap tightly with plastic wrap and foil or use a freezer-safe container, and it should last 2–3 months easily.
• To reheat: If frozen, thaw overnight in the fridge. Then heat covered in a 350°F (175°C) oven until warmed through—about 20–30 minutes. Individual pieces reheat nicely in the microwave, too.
• Make-ahead magic: Assemble your manicotti a day ahead, cover it tightly, and keep it in the fridge until ready to bake. If frozen while unbaked, add a bit of extra time to the baking when cooking from frozen.

Answers to Common Questions

• Can I use no-boil manicotti or jumbo shells?

  Yes! Some brands offer no-boil pasta designed for stuffing and baking—just follow their instructions. Jumbo shells or cannelloni can swap in for manicotti tubes without any issues.

• How do I keep the filling from being watery?

  Drain your ricotta well, squeeze moisture from spinach if using, and make sure any cooked add-ins aren’t too wet. Also, keep extra sauce under the pasta instead of pouring too much over the filling itself.

• Can I make this dairy-free?

  Absolutely, there are dairy-free ricotta and shredded cheese options that work for this recipe. The texture and flavor will be a bit different, but the process stays the same.

• How do I prevent the shells from breaking while filling?

  Handle the pasta gently and fill slowly, stopping before you feel the tube is overstuffed or stretched. Using a piping bag helps loosen the pressure on the pasta so it stays intact.

• Can I freeze individual portions?

  Definitely! Portion your manicotti into oven-safe containers and freeze. Reheat from frozen in the oven, covered, adding extra time until warmed through.