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Tasty Stuffed Cheese Tubes

Featured in: Make Fresh Pasta from Scratch

This homemade manicotti features a tasty mix of ricotta, mozzarella and parmesan cheese stuffed into pasta tubes and cooked in tomato sauce until hot and bubbly.

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Updated on Sat, 26 Apr 2025 14:27:20 GMT
A plate of cheesy cannelloni topped with marinara sauce and garnished with parsley. Pin it
A plate of cheesy cannelloni topped with marinara sauce and garnished with parsley. | cookingkitchn.com

Our Cherished Stuffed Pasta Creation

These cheese-filled manicotti tubes always take me back to those wonderful weekend meals at grandma's place. You've got three amazing Italian cheeses tucked inside soft pasta shells, all baked in marinara sauce - it's comfort food at its finest. I've made her old recipe a bit simpler through the years but kept all that incredible cheesy goodness that has everyone wanting more. You'll see how your kitchen starts smelling just like a real Italian eatery when you make this.

What Makes This Dish Foolproof

The mix of smooth ricotta, stretchy mozzarella and tangy parmesan works together for an amazing filling. You won't need any special ingredients - your local store has everything. It's great for big family get-togethers since it feeds many mouths. And guess what? You can get it ready beforehand and stick it in the oven right when your guests show up.

Grocery List Rundown

  • The Pasta: A single 8-ounce package of manicotti tubes, around 14 pieces. I usually buy a few extras because you'll often find broken ones in the box - happens all the time.
  • Your Cheese Selection: Go for whole milk ricotta, roughly 15 ounces - the full-fat version tastes way better. Pick up a 16-ounce block of mozzarella to grate yourself and 4 ounces of genuine Parmigiano-Reggiano for that wonderful nutty flavor you can't fake.
  • For The Sauce: Two 24-ounce containers of your go-to marinara or if you're making sauce from scratch, get those San Marzano tomatoes - they cost more but they're totally worth it.
  • Fresh Ingredients: Two big eggs at room temp and a bunch of fresh Italian parsley. If you're feeling fancy, grab some fresh basil too.
  • Basic Seasonings: Quality sea salt and freshly ground black pepper will do the trick. A little dried oregano or Italian herbs works too, but don't go overboard.

No-Fuss Instructions

Setting Up
Start a big pot of water boiling with plenty of salt. While it heats up, lay out a clean dish towel for your cooked pasta tubes. Turn your oven to 350°F and find your favorite baking dish - you'll need it shortly.
Boiling the Pasta
Drop your manicotti carefully into the bubbling water. Only cook them until they're slightly firm, about 7 minutes - they'll finish cooking later in the oven. Drain them thoroughly and place them on your towel to cool completely.
Whipping Up the Filling
In a big bowl, combine your ricotta, mozzarella and parmesan until they're all mixed up. Add the eggs one after another, then mix in your fresh herbs. Keep blending until you've got a smooth, creamy mixture. Put this yummy filling into a piping bag to make stuffing much easier.
Putting It Together
Pour some marinara sauce into your baking dish. Fill each pasta tube with your cheese mix, making sure they're full but not spilling over. Line them up in your dish, then pour more sauce over everything. Cover the dish tightly with aluminum foil.
Oven Magic
Put your dish in the hot oven and let it cook for about 25 minutes. Take off the foil, add extra cheese on top, and put it back in for 10 more minutes until it's bubbly and golden.
Do-Ahead Option
Want to make it earlier? Put everything together, cover it up and stick it in the fridge overnight. When you're ready to cook, just add another 10-15 minutes to your covered baking time. It'll taste just as amazing.

Tips For Perfect Results

Don't overcook your pasta - slightly firm works best for filling. A piping bag makes the stuffing job so much faster and cleaner. I sometimes throw in a bit of goat cheese for extra zip. After baking, let everything sit for about 10 minutes and you'll find it much easier to serve.

A close-up of three cheesy stuffed pasta rolls topped with marinara sauce and sprinkled with chopped parsley. Pin it
A close-up of three cheesy stuffed pasta rolls topped with marinara sauce and sprinkled with chopped parsley. | cookingkitchn.com

Storage Smarts

Got extras? They'll stay good in the fridge for up to 4 days. If you want to plan ahead, put it all together, wrap it well and freeze it for up to 2 months. When you're ready to eat, just bake it at 375°F for about an hour without thawing first.

Complete Dinner Ideas

We usually pair this with a fresh garden salad and some buttery garlic bread. The adults can enjoy a glass of red wine while everyone digs in. For special guests, I finish with a traditional tiramisu dessert. This dinner always brings happy faces around our table.

Frequently Asked Questions

→ Can I make this ahead?

Sure thing, you can put it all together up to a day before and keep it in the fridge until you're ready to bake.

→ Why let noodles dry?

They won't tear as easily when you fill them if they've had time to dry a bit.

→ What's the best way to fill shells?

Try using a pastry bag or just cut the corner off a ziplock bag for the cleanest, easiest way to stuff them.

→ Can I freeze this dish?

Absolutely! You can freeze it uncooked for up to 3 months. Just make sure to thaw it before you pop it in the oven.

→ Why cover while baking?

Covering keeps the top nice and moist while everything inside gets nice and hot.

Stuffed Cheese Tubes

Authentic Italian tubes stuffed with a creamy three-cheese blend and cooked in tasty tomato sauce.

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes
By: Sophia

Category: Homemade Noodles

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (8)

Dietary: Vegetarian

Ingredients

01 8 pasta tubes (manicotti).
02 24 ounces tomato sauce.
03 15 ounces soft cheese (ricotta).
04 2 cups shredded cheese, plus extra for topping.
05 1/2 cup grated Italian cheese.
06 2 large eggs.
07 2 tablespoons chopped fresh herbs.
08 1/2 teaspoon salt.
09 1/4 teaspoon ground pepper.

Instructions

Step 01

Get the manicotti tubes ready by boiling them till they're soft but still firm, don't let them get mushy.

Step 02

Carefully empty the water and place each tube separately on baking paper so they won't stick together.

Step 03

Let the pasta cool down totally before you start stuffing them, makes handling way easier.

Step 04

Turn your oven on to 350°F and grab a baking dish, giving it a quick spray of cooking oil.

Step 05

Put a small amount of tomato sauce across the bottom of your oiled dish.

Step 06

Mix up the soft cheese, shredded cheese, Italian cheese, eggs, herbs, salt and pepper in a big bowl till smooth.

Step 07

Put this cheese mix into a piping bag or a ziplock with the tip cut off to make stuffing easier.

Step 08

Squeeze the cheese blend into both ends of each pasta tube until they're totally packed.

Step 09

Put all your stuffed tubes next to each other in the dish with sauce.

Step 10

Dump the leftover tomato sauce over all the tubes, making sure you cover every bit of pasta.

Step 11

Wrap the dish completely with foil to keep all the moisture inside while it cooks.

Step 12

Stick it in the oven for 40 minutes so the filling gets hot all the way through.

Step 13

Take off the foil and sprinkle more shredded cheese on top if you want it cheesier.

Step 14

Pop it back in the oven without covering for 5-10 minutes till the cheese gets bubbly and a bit golden.

Step 15

Let it sit for 5 minutes then serve it up with some fresh herbs on top.

Notes

  1. You can make this ahead of time.
  2. Freezes well for later.
  3. Traditional dish from Italy.
  4. Packed with three types of cheese.

Tools You'll Need

  • Rectangular baking dish.
  • Piping bag.
  • Mixing bowl.
  • Kitchen foil.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk products (soft cheese, shredded cheese, Italian cheese).
  • Has eggs.
  • Contains wheat from the pasta tubes.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 25 g
  • Total Carbohydrate: 38 g
  • Protein: 28 g