Olive Garden Four Cheese Manicotti

Olive Garden Four Cheese Manicotti

This Olive Garden Four Cheese Manicotti is stuffed with ricotta, mozzarella, provolone and parmesan, then baked in marinara until bubbly and golden.

Course Entrees

Cuisine Italian

Keyword baked pasta, cheese manicotti, cracker barrel copycat recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 506kcal

Author Wendie Williams

Ingredients

1 (8 ounce) box manicotti shells about 14 shells*
1 (32 ounce) ricotta cheese
1 ½ cups mozzarella shredded, divided
1 ½ cups provolone cheese shredded, divided
1 cups parmesan cheese shredded, divided
1 egg
1 Tablespoon Italian seasoning
1 teaspoon parsley dried
4 cloves garlic chopped
½ teaspoon kosher salt
1 (24 ounce) marinara sauce your favorite jarred sauce or fresh made

Instructions

Cook the manicotti shell as directed on the package for al dente pasta, about 7-8 minutes. Remove from the water and place on a lightly oiled cooking sheet. Spray each cooked manicotti shell with more olive oil or non-stick cooking spray and allow to cool for 10 minutes.
Preheat the oven to 400 degrees.
In a large bowl combine the ricotta cheese with 1 cup of shredded mozzarella, 1 cup shredded provolone, ½ cup shredded parmesan, the egg, Italian seasoning, parsley, garlic and salt. Mix this all together well. Fill a disposable piping bag with the cheese mixture and cut off about 1.5 inches from the end.
In a small mix the remaining ½ cup shredded mozzarella, ½ cup shredded provolone and ½ cup shredded parmesan together and set aside.
Lightly coat a 9”x13” baking dish with nonstick spray. Spread about 10 oz of the marinara in the bottom of the dish to evenly coat the bottom.
Fill each of the cooked manicotti with the ricotta cheese filling in the piping bag, and place them in the baking dish.
Pour another cup of marinara sauce down the middle of the filled manicotti. Top with the remaining cheese mixture. Cover with foil and bake at 400 degrees for about 20-25 minutes.
Remove the foil once baked and broil on high for about 3 minutes to lightly brown the cheese. Serve while warm with additional sauce and shredded parmesan cheese.

Notes

A standard 9x13-inch baking dish comfortably holds about 8–9 filled manicotti shells, while an 8-ounce box typically contains 13–14 shells. If you'd rather make just one casserole, cook about half of the pasta shells and reduce the cheese filling ingredients

This manicotti can be assembled up to 24 hours in advance. Cover tightly with foil and refrigerate. When you're ready to bake, remove the dish from the refrigerator while the oven preheats, then bake according to Step 7.

Refrigerate leftovers in an airtight container for up to 3 days after baking.

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