(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 manicotti pasta shells 2 cups ricotta cheese 1 1/2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 1 large egg 2 cups marinara sauce 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon dried Italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley, chopped
Directions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the manicotti shells according to package directions until al dente. Drain and let cool slightly.
In a skillet over medium heat, warm olive oil and sauté garlic for about 30 seconds until fragrant. Remove from heat.
In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg, sautéed garlic, Italian seasoning, salt, pepper, and parsley. Mix until well blended.
Spread 1 cup of marinara sauce evenly over the bottom of a baking dish.
Carefully fill each cooked manicotti shell with the ricotta mixture using a spoon or piping bag.
Arrange the filled shells in the baking dish in a single layer.
Pour the remaining marinara sauce over the top.
Sprinkle with the remaining mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Add cooked ground beef or Italian sausage to the ricotta mixture for a meat-filled version.
Mix in chopped spinach for added flavor and nutrition.
Use a blend of ricotta and cottage cheese for a lighter filling.
Substitute with gluten-free manicotti shells if needed.
Top with fresh basil before serving for extra freshness.
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 (175°C) oven for about 15–20 minutes, or microwave individual portions until heated through.
Manicotti freezes well. Assemble the dish without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
FAQs
Can I use oven-ready manicotti shells?
Yes, oven-ready shells can be used. Add a little extra sauce to ensure they cook properly in the oven.
How do I make filling the shells easier?
Using a piping bag or a resealable plastic bag with the corner cut off makes filling much easier and less messy.
Can I prepare manicotti ahead of time?
Yes, assemble the dish up to 24 hours in advance and refrigerate until ready to bake.
What sauce works best?
Classic marinara sauce is traditional, but you can also use meat sauce or Alfredo sauce.
Why are my shells tearing?
Overcooking the pasta can cause tearing. Cook just until al dente and handle gently.
Can I make it without egg?
Yes, you can omit the egg, though it helps bind the filling together.
What cheese can I substitute for ricotta?
Cottage cheese or mascarpone can be used as alternatives.
Can I bake it uncovered the entire time?
Covering during the first part of baking prevents the top from drying out.
How do I know when it’s done?
The sauce should be bubbling and the cheese fully melted and lightly golden.
Is manicotti vegetarian?
The basic ricotta-filled version is vegetarian. Ensure your marinara sauce contains no meat if serving vegetarians.
Conclusion
Manicotti is a timeless baked pasta dish that combines creamy cheese filling with rich tomato sauce for a truly comforting meal. Whether served for a special gathering or a cozy family dinner, it’s a recipe that brings warmth and satisfaction to the table.
Manicotti is a classic Italian-American baked pasta dish made with tender manicotti shells stuffed with creamy ricotta cheese, topped with rich marinara sauce, and baked until bubbly and golden. This easy manicotti recipe is perfect for family dinners, holidays, and make-ahead meals that deliver comforting, cheesy flavor in every bite.
Author:Catherine
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:4–6 servings
Category:Main Dish
Method:Baking
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
12 manicotti pasta shells
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
2 cups marinara sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook manicotti shells until al dente according to package instructions. Drain and cool slightly.
In a skillet over medium heat, warm olive oil and sauté garlic for about 30 seconds until fragrant. Remove from heat.
In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, sautéed garlic, Italian seasoning, salt, pepper, and parsley. Mix well.
Spread 1 cup marinara sauce evenly over the bottom of a baking dish.
Fill each manicotti shell with the ricotta mixture using a spoon or piping bag.
Arrange filled shells in a single layer in the baking dish.
Pour remaining marinara sauce over the top.
Sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving.
Notes
Add cooked ground beef or Italian sausage for a meat-filled version.Mix in chopped spinach for added nutrition.Use part ricotta and part cottage cheese for a lighter filling.Substitute gluten-free manicotti if needed.Assemble up to 24 hours ahead and refrigerate before baking.Freeze unbaked manicotti for up to 3 months.
