Three-Cheese Manicotti with Italian Sausage Marinara

Three Cheese Manicotti with Italian Sausage Marinara is a classic, comforting baked pasta that’s saucy, cheesy and absolutely satisfying. Jumbo manicotti tubes are filled with a blend of ricotta, mozzarella and parmesan, then baked in a rich marinara made with Italian sausage and a splash of red wine for depth.

For a full Italian-style meal, serve this manicotti with garlicky bread and a crisp green salad—perfect for family dinners or when you want a special, cozy meal.

I’m completely in love with this Three Cheese Manicotti recipe. It brings together everything I crave in a baked pasta: a creamy cheese filling, a robust meat sauce, and a golden, bubbly top. It’s hearty enough for a weekend meal but straightforward enough for a special weeknight dinner. You can easily double the recipe and freeze one pan for later—an excellent time saver.

The marinara simmers with onions, garlic and Italian sausage and gets a subtle lift from red wine and tomato paste. The filling is a simple, flavorful mix of ricotta, shredded mozzarella and grated parmesan with fresh basil and dried herbs for balance. The final bake melts the cheeses together and lets the sauce infuse the pasta for a comforting, well-rounded dish.

What is manicotti?

Manicotti—literally “little sleeve”—refers to large tube-shaped pasta that’s traditionally filled and baked. In Italian-American cooking, manicotti are commonly stuffed with cheeses, or with a meat-and-cheese mixture, topped with sauce and baked until bubbly. The tubes act like individual portions that serve well on plates or family-style from a casserole.

Ingredients you’ll need

• Olive oil
• Onion, diced
• Garlic cloves, minced
• Italian sausage (loose or ground; mild or hot)
• Red wine (cabernet sauvignon or pinot noir work well)
• Tomato paste
• Canned petite diced tomatoes
• Canned tomato sauce
• Italian seasoning (use a blend of oregano, basil, thyme; homemade or store-bought)
• Ricotta cheese
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Fresh basil, chopped
• Dried parsley
• Dried oregano
• Manicotti shells (about 14 shells from an 8-ounce box; large pasta shells can substitute)

Step by step instructions

1. Make the Italian sausage marinara.
   • Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, 3–4 minutes. Add minced garlic and cook for another minute.
   • Add the Italian sausage and cook until browned and cooked through, breaking it up with a spatula.
   • Stir in red wine and allow it to reduce slightly. Add tomato paste, diced tomatoes, tomato sauce and Italian seasoning. Season to taste with salt and pepper.
   • Reduce heat to low, cover and simmer 20–30 minutes to let the flavors meld.
2. Prepare the three-cheese filling and manicotti shells.
   • Bring a large pot of salted water to a boil. Add manicotti shells and cook 4–5 minutes until just al dente; do not overcook, or they may tear. Drain and lay shells in a single layer on a cutting board to cool slightly.
   • In a bowl, combine ricotta, 1 cup of shredded mozzarella, grated parmesan, chopped fresh basil, dried parsley and oregano. Mix until smooth and well combined.
   • Fill the shells with the cheese mixture—use a small spoon or pipe the filling from a zip-top bag with a cut corner for neater results.
3. Assemble and bake.
   • Preheat oven to 350°F (175°C).
   • Spread half of the sausage marinara across the bottom of a 9×13-inch baking dish. Arrange the filled manicotti in a single layer over the sauce.
   • Pour the remaining sauce over the stuffed shells and sprinkle the top with the remaining mozzarella.
   • Bake uncovered for 20–25 minutes until heated through and the cheese is melted and bubbly. Let rest a few minutes before serving.

Frequently asked questions

• Do you cook manicotti shells before stuffing them? Yes. Cook them briefly until al dente, then drain and cool in a single layer so they don’t stick or tear when filling.
• How long do leftovers last? Store leftovers covered in the refrigerator for up to 5 days. Reheat in a 350°F oven for 15 minutes or in the microwave for a couple of minutes until hot.
• Can you freeze manicotti? Yes. Assemble the dish and freeze before baking in an airtight container for up to 6 months. To bake from frozen, thaw in the refrigerator 24 hours then bake at 350°F for 25–30 minutes.
• Can I make this in advance? Absolutely. Assemble the manicotti up to 24 hours in advance, cover tightly and refrigerate. You can also prepare the sauce and filling separately up to 3 days ahead.

How to make the recipe vegetarian

To make a vegetarian version, omit the Italian sausage and bulk up the marinara with vegetables such as diced zucchini, bell pepper or finely chopped cauliflower. Use a vegetarian parmesan-style cheese in place of traditional parmesan if you want to avoid animal rennet. The rest of the recipe remains the same.

What to serve with it

Pair this manicotti with simple sides that complement the rich cheese and tomato flavors:

• Roasted garlic or parmesan broccolini or green vegetables that can roast alongside the dish.
• Fresh tomato and basil bruschetta as a bright starter.
• Crusty rosemary focaccia or garlic bread for mopping up extra marinara.
• A light, crisp Italian-style salad with vinaigrette to balance the richness of the pasta.

More pasta recipes to try

• Pasta Boscaiola
• Vegetarian Lasagna
• Slow Cooker Beef Ragu
• Roasted Tomato Bolognese Sauce
• Caprese Pasta
• Buffalo Chicken Cheesy Pasta