This Manicotti recipe is the ultimate make-ahead dish. It’s easy to assemble, can feed a crowd, and bakes beautifully with a gooey, cheesy finish. The ricotta filling is creamy and seasoned just right, while the tomato sauce adds tangy depth. Whether you’re serving it fresh from the oven or reheating leftovers, it delivers big flavor and comfort every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Manicotti pasta shells
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Large egg
Fresh parsley or basil
Salt and pepper
Marinara sauce
Olive oil (optional, for boiling pasta)
Directions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the manicotti shells in salted boiling water according to package instructions until al dente. Drain and let cool.
In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, chopped herbs, salt, and pepper. Mix until well blended.
Fill each manicotti shell with the cheese mixture using a spoon or piping bag.
Spread a layer of marinara sauce on the bottom of the baking dish. Arrange filled manicotti in a single layer over the sauce.
Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10–15 minutes, or until the cheese is bubbly and golden.
Let rest for 5–10 minutes before serving.
Servings and timing
Serves: 6 Prep time: 25 minutes Cook time: 40–45 minutes Total time: Approximately 1 hour 10 minutes
Variations
Add cooked ground beef or sausage to the cheese filling for a meaty twist.
Mix chopped spinach into the ricotta for added nutrition.
Use no-boil manicotti shells for a quicker prep.
Try different cheeses like fontina or provolone for extra flavor.
Top with fresh basil or red pepper flakes before serving for added zing.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes, or microwave individual portions until heated through. Manicotti can also be frozen before baking. Assemble as directed, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as instructed.
FAQs
Can I use no-boil manicotti shells?
Yes, just be sure to use enough sauce to keep them moist during baking.
How do I keep the shells from tearing?
Cook until just al dente, drain carefully, and handle gently when filling.
What’s the best way to fill manicotti?
Use a piping bag or a resealable plastic bag with the corner snipped off for easier filling.
Can I make manicotti ahead of time?
Yes, assemble the dish up to 1 day in advance, cover, and refrigerate until ready to bake.
Can I freeze baked manicotti?
Yes, cool completely, then wrap well and freeze. Reheat in the oven until warmed through.
What kind of sauce works best?
A classic marinara or tomato basil sauce pairs perfectly, but meat sauce can also be used.
Is there a substitute for ricotta?
Cottage cheese or a blend of cream cheese and ricotta can work in a pinch.
Can I make it vegetarian?
Absolutely—just stick to the cheese filling and a meatless sauce.
How do I prevent watery filling?
Drain excess liquid from ricotta and avoid overcooking the pasta.
What sides go well with manicotti?
Serve with a green salad, garlic bread, or roasted vegetables for a complete meal.
Conclusion
Manicotti is a beloved baked pasta dish that brings comfort, tradition, and cheesy goodness to the table. Whether you keep it classic with ricotta and marinara or add your own twist, it’s a meal that pleases every time. Perfect for special occasions or a cozy dinner at home, this dish is sure to become a favorite in your kitchen
Manicotti is a hearty Italian-American dish made with large pasta tubes stuffed with a creamy ricotta cheese filling, smothered in marinara sauce, and baked to cheesy perfection. It’s a comforting, crowd-pleasing favorite for any occasion.
Ingredients
12 manicotti pasta shells
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
2 tbsp chopped fresh parsley or basil
Salt and pepper to taste
3 cups marinara sauce
1 tbsp olive oil (optional, for boiling pasta)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook manicotti shells in salted boiling water until al dente. Drain and let cool.
In a large bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, egg, herbs, salt, and pepper until well combined.
Fill each shell with the cheese mixture using a spoon or piping bag.
Spread a layer of marinara sauce on the bottom of the baking dish.
Arrange filled manicotti in a single layer over the sauce.
Pour remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 10–15 minutes, until cheese is bubbly and golden.
Let rest for 5–10 minutes before serving.
Notes
Add cooked ground beef or sausage to the filling for a meatier version.Mix in chopped spinach for added nutrition.Use no-boil shells to save time, just add extra sauce.Try a blend of cheeses like fontina or provolone for more flavor.Top with fresh herbs or red pepper flakes for extra zing.
