Cheese Manicotti Recipe: Easy, Creamy & Professional Guide

Cheese manicotti is the kind of dish that feels like a warm embrace, rich, comforting, and expertly layered. Whether you’re preparing manicotti with string cheese for a fun twist, or sticking to a classic ricotta cheese manicotti, this recipe delivers. In this post, we’ll walk you through a refined yet approachable cheese manicotti recipe, explore creative variations (such as string cheese stuffed manicotti or manicotti with cheese sticks), and touch on culinary context: what exactly is cheese manicotti, why it works so well, and how to elevate it for a professional audience. By the end, you’ll have both the technical know-how and the inspiration to make this Italian-American favorite shine.

What Is Cheese Manicotti?

Definition and Origins

• Manicotti (plural of manicotto, Italian for “muff” or “sleeve”) refers to large tubular pasta designed for stuffing.
  
• It’s traditionally filled with ricotta cheese (sometimes mixed with herbs or meat) and baked in tomato sauce.
  
• Manicotti, in many ways, is the Italian-American counterpart to cannelloni, though cannelloni is often made with pasta sheets rolled around the filling, while manicotti uses extruded tubes.
  

Why Cheese Manicotti Is a Classic Favorite

Nutritional and Culinary Appeal

• Cheese manicotti offers a balance of creamy textures (from ricotta and/or string cheese) and savory depth (from tomato sauce and seasonings), making it both indulgent and satisfying.
  
• From a professional standpoint, it’s also scalable: whether you’re cooking for a family dinner or a small catered event, manicotti adapts well.
  

Pasta in Global Context

• Pasta remains one of the world’s most consumed staple foods. In 2023, global pasta production reached nearly 17 million tons, highlighting the enduring popularity of dishes like manicotti.
  
• According to the International Pasta Organization, Italians consume over 23 kg of pasta per person per year, while Americans average about 9 kg annually. (Food Business News)
  
• This widespread consumption underscores the universal appeal of pasta-based comfort dishes, especially in Italian-American cuisine.
  

Cheese Consumption Trends

• Cheese is similarly central to many culinary traditions: in the U.S., the average person consumed about 38 pounds (~17 kg) of cheese in 2022.
  
• The global demand for cheese continues to grow, with increasing interest in both traditional and artisanal cheese dishes — making a cheese-rich meal like manicotti especially relevant.
  

Professional-Level Cheese Manicotti Recipe

Here’s a detailed and refined recipe, suited for a professional kitchen or a home cook who appreciates structure, technique, and flavor.

Ingredients

• Manicotti shells: ~12 tubes (about 8 oz / 225 g)
  
• Ricotta cheese: 15 oz (425 g) — the traditional base for filling
  
• Mozzarella / String Cheese: 8 oz (225 g), shredded or cut into sticks (for string cheese manicotti variation)
  
• Parmesan cheese: ½ cup, grated
  
• Egg: 1 large (helps bind the filling, particularly helpful for structure)
  
• Fresh herbs: ¼ cup chopped parsley + optional basil
  
• Seasonings: 1 teaspoon Italian seasoning, salt & freshly ground black pepper
  
• Tomato sauce: ~3 cups (homemade or store-bought)
  
• Olive oil: for greasing and drizzling
  
• Optional: garlic (minced), onion (finely diced), nutmeg (just a pinch, for ricotta depth)
  

Equipment & Techniques

• Large pot for boiling pasta
  
• Mixing bowl
  
• Pastry bag or piping tool (or a zip-top bag with a corner snipped) — helps with neat filling
  
• Baking dish (approx. 9×13 in)
  
• Aluminum foil
  

Step-by-Step Instructions

1. Pre-cook the Manicotti
   
   • Bring a large pot of salted water to a boil.
     
   • Add the manicotti shells and cook al dente (usually 6–8 minutes, but follow package instructions). Parboiling helps maintain structure during stuffing and baking.
     
2. Prepare the Cheese Filling
   
   • In a mixing bowl, combine ricotta cheese, shredded mozzarella (or string cheese), Parmesan, egg, chopped herbs, and seasonings.
     
   • If you want a “manicotti with string cheese” twist, cut some of the mozzarella into thin sticks and fold them into the mixture or reserve them to insert individually into each shell for string cheese stuffed manicotti.
     
   • Mix until smooth but still slightly textured (over-mixing can make it runny).
     
3. Stuff the Manicotti Tubes
   
   • Drain the shells and let them cool slightly to handle.
     
   • Use a pastry bag or a zip-top bag (corner cut) to pipe the cheese mixture into each manicotti tube. If you’re doing string cheese stuffed manicotti, insert a cheese stick into the center before filling.
     
   • Be careful not to overfill — too much filling can cause the pasta to burst during baking.
     
4. Assemble the Dish
   
   • Preheat the oven to 180 °C (around 350 °F).
     
   • Spread a thin layer of tomato sauce on the bottom of your baking dish.
     
   • Arrange the stuffed manicotti in a single layer.
     
   • Cover with the remaining tomato sauce, then drizzle a little olive oil on top.
     
   • (Optional) Sprinkle extra mozzarella or Parmesan on top for a cheesy crust.
     
5. Bake
   
   • Cover with aluminum foil and bake for about 25–30 minutes.
     
   • Uncover and bake for another 10 minutes (or until the cheese is bubbly and slightly golden).
     
   • Let it rest for 5-10 minutes before serving — this helps the cheesy filling set and makes slicing or plating cleaner.
     
6. Garnish & Serve
   
   • Garnish with fresh parsley or basil.
     
   • Serve with a side salad or garlic bread for a balanced meal.
     

Variations & Creative Twists

Here are some specialized versions of the basic cheese manicotti recipe, using your secondary keywords:

• String Cheese Manicotti / Manicotti with String Cheese: Use string cheese sticks for a stringier, more playful filling. You can embed these sticks centrally in each shell.
  
• String Cheese Stuffed Manicotti: Go full “cheese stick” by placing an entire string cheese piece in every shell, then surround it with ricotta mixture.
  
• Ricotta Cheese Manicotti: Stick with the classic — rich ricotta mixed with egg and herbs.
  
• Manicotti with Cheese Sticks: For extra cheesiness and fun texture, lay cheese sticks over the top instead of or in addition to shredded cheese.
  
• Crespelle (crepe) Manicotti: A more traditional or gourmet variation — use thin Italian crepes (crespelle) instead of pasta tubes to wrap the filling. This approach is common in some Italian-American interpretations. (Wikipedia)
  

Tips for Professional and Efficient Execution

1. Batch Preparation
   
   • Cook manicotti tubes, prepare filling, and stuff ahead of time — you can refrigerate the unbaked dish for up to a day before baking.
     
2. Maintain Structural Integrity
   
   • If shells are tearing during stuffing, reduce boiling time or let them cool slightly so you can handle them more gently.
     
   • Use egg in the filling to help bind the cheeses and keep the filling from leaking during baking.
     
3. Sauce Quality Matters
   
   • A high-quality tomato sauce — homemade or premium jarred — elevates the entire dish. Consider using San Marzano tomatoes or adding aromatics like garlic and onion.
     
4. Control Moisture
   
   • If your ricotta is very wet, drain it (e.g., via cheesecloth) before mixing. Excess moisture can weaken the filling and affect the final texture.
     
5. Scaling for Catering
   
   • Double or triple the recipe easily. Use hotel pans for baking, and assemble manicotti in rows for consistent presentation.
     
   • Cover with foil for transport; finish baking or reheat on-site.
     

Why This Recipe Meets Professional Standards

• Scalability: The components — pasta tubes, cheese mixture, sauce — can be scaled up or down.
  
• Texture Control: Parboiling and binding with egg help preserve shape and consistency.
  
• Flavor Depth: The combination of ricotta, mozzarella/string cheese, Parmesan, herbs, and tomato sauce hits layers of richness, creaminess, acidity, and aromatic freshness.
  
• Efficiency: You can prep layers in advance; the dish reheats well and holds its structure.
  
• Adaptability: Variations like string cheese stuffed manicotti or crespelle manicotti provide creative flexibility for different dining contexts.
  

Nutritional and Market Insight (for a Professional Audience)

• Cheese demand: With global cheese production nearing 22 million metric tons in 2022, and the U.S. accounting for a large share, incorporating cheese-forward dishes like manicotti aligns with current consumer trends.
  
• Pasta popularity: Pasta remains a growth category globally, with increasing consumption and export rates. Italian pasta exports reached 2.4 million tons in 2024, with significant global demand.
  
• Operational advantage: For foodservice or catering businesses, pasta-based baked dishes such as manicotti offer cost efficiency, ease of prep, and crowd-pleasing appeal.
  

Conclusion

Cheese manicotti may feel like nostalgia on a plate, but with a professional-level approach, it becomes a refined yet comforting signature dish. Whether you’re making classic ricotta cheese manicotti or experimenting with string cheese stuffed manicotti or manicotti with cheese sticks, the key lies in balancing structure, flavor, and technique. By carefully preparing the tubes, binding the filling, and baking to perfection, you can deliver a cheesy, elegant, and scalable dish that resonates with both home cooks and professional settings alike.

Would you like a printable menu-ready version of this recipe or wine-pairing ideas to go with it?

Frequently Asked Questions (FAQs)

Q1: What is cheese manicotti exactly?
A: It’s baked pasta — large tube-shaped manicotti shells — filled mostly with cheese (traditionally ricotta), then covered in tomato sauce and baked.

Q2: Can I use string cheese in manicotti?
A: Yes! You can shred it into the ricotta mixture for a gooey texture, or insert individual string cheese sticks inside each shell for “string cheese stuffed manicotti.”

Q3: What if my manicotti shells keep bursting when I stuff them?
A: Try parboiling them slightly less, let them cool before filling, or reduce the filling moisture. Use a piping bag for more control.

Q4: Can I make manicotti ahead of time?
A: Absolutely. You can assemble it, cover with foil, and refrigerate for up to a day before baking.

Q5: Is manicotti the same as cannelloni?
A: They are similar stuffed pasta dishes, but manicotti typically uses extruded tubes, while cannelloni may use sheets of pasta rolled around the filling.