Manicotti With String Cheese Recipe

I recently made a fun and slightly unconventional version of manicotti that turned out to be a huge hit—Manicotti with String Cheese. I know it might sound a little quirky, but trust me, it worked beautifully. The string cheese melts down to a gooey, creamy texture inside the pasta shells, and paired with a rich marinara and bubbly mozzarella topping, it’s comfort food at its best.

This recipe is especially great when you're short on time or ingredients but still want something hearty and home-cooked. Plus, it's kid-approved and makes excellent leftovers!

Ingredients

• 1 box (8 oz) manicotti shells (about 14 shells)

• 14 string cheese sticks (mozzarella)

• 1 large egg

• 15 oz ricotta cheese

• ½ cup grated Parmesan cheese

• 2 cups shredded mozzarella (for topping)

• 1 jar (24 oz) marinara sauce (or homemade)

• 1 tsp Italian seasoning

• Salt and pepper to taste

• Fresh basil (optional, for garnish)

Kitchen Equipment Needed

• Large pot (for boiling pasta)

• Slotted spoon or tongs

• Mixing bowl

• 9x13 inch baking dish

• Aluminum foil

• Oven mitts

• Cheese grater (if using block cheese)

How to Make Manicotti With String Cheese?

1. Boil the Manicotti

   Bring a large pot of salted water to a boil. Cook the manicotti shells until just al dente—usually around 6-7 minutes. Be careful not to overcook them; they’ll cook more in the oven. Drain and let cool slightly.

2. Prepare the Cheese Filling

   Combine the ricotta cheese, egg, grated Parmesan, Italian seasoning, and a little salt and pepper in a mixing bowl. Stir until smooth.

3. Stuff the Shells

   Here’s the fun part: Take a cooked manicotti shell and gently stuff a string cheese stick inside. Then, using a small spoon or piping bag, fill in the sides with the ricotta mixture. Repeat with all shells.

4. Assemble the Dish

   Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of your baking dish. Arrange the stuffed manicotti in the dish in a single layer. Pour the remaining marinara sauce over the top and sprinkle with shredded mozzarella.

5. Bake

   Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10-12 minutes, or until the cheese is bubbly and golden.

6. Serve and Enjoy

   Let it rest for 5 minutes before serving. Garnish with fresh basil if you like!

How to Store Leftover?

Storage:
Let the manicotti cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.

Freezing:
You can freeze manicotti before or after baking. Wrap tightly with plastic wrap and foil. Freeze for up to 2 months.

Reheating:
Reheat in the oven at 350°F (175°C) covered with foil for 20–25 minutes, or microwave individual servings for about 2 minutes.

FAQs

Can I add meat to this recipe?

Yes! You can mix cooked ground beef or sausage into the ricotta mixture or layer it into the sauce.

Is string cheese really a good substitute for shredded mozzarella?

Surprisingly, yes. It melts smoothly and holds its shape just enough to provide a creamy bite inside the pasta.

Can I use gluten-free pasta?

Definitely. Just follow the package directions carefully to avoid overcooking.

Conclusion

I wasn’t sure how this manicotti with string cheese idea would pan out, but it ended up being one of my favorite quick pasta bakes. It’s super easy, affordable, and incredibly satisfying. If you’ve got a pack of string cheese sitting in your fridge and you're in the mood for Italian, give this a shot—you might be surprised at how much you love it!