Name: Baked Manicotti
Prep time: 20 min
Cook time: PT-490232H15M50S
Total time: 1 h
Cuisine: Italian-American
Ingredients: 12 manicotti pasta shells; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 tsp Italian seasoning; 2 tbsp chopped fresh parsley or basil; 1/2 tsp salt; 1/4 tsp black pepper; 3 cups marinara sauce; 1 tbsp olive oil (for boiling pasta)

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Why You’ll Love This Recipe

Baked Manicotti is both comforting and impressive. It looks elegant on the table but is surprisingly easy to make. The filling is creamy and cheesy, the marinara sauce adds a burst of savory tomato flavor, and the gooey melted cheese on top brings it all together. It’s a vegetarian-friendly dish that even meat-lovers will enjoy. Plus, you can assemble it in advance, making dinner time a breeze.

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
Egg
Garlic (minced)
Italian seasoning
Fresh parsley or basil (chopped)
Salt
Black pepper
Marinara sauce (store-bought or homemade)
Olive oil (for boiling pasta)

Directions

Preheat oven to 375°F (190°C).
Cook the manicotti shells in salted boiling water with a splash of olive oil until al dente. Drain and rinse with cold water to stop the cooking. Set aside.
In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan, egg, garlic, Italian seasoning, chopped parsley, salt, and pepper. Mix until smooth.
Spread a thin layer of marinara sauce in the bottom of a greased 9×13-inch baking dish.
Fill each manicotti shell with the cheese mixture using a spoon or piping bag.
Arrange the filled shells in the baking dish over the sauce.
Pour the remaining marinara sauce evenly over the top of the manicotti.
Sprinkle with the remaining mozzarella and a little extra Parmesan.
Cover with foil and bake for 25–30 minutes.
Uncover and bake for an additional 5–10 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with more fresh herbs if desired.

Servings and timing

This recipe serves 6 to 8 people.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour

Variations

Meaty: Add cooked ground beef or Italian sausage to the marinara sauce.
Spinach ricotta: Mix sautéed spinach into the cheese filling for added flavor and nutrients.
Three-cheese blend: Use a mix of mozzarella, provolone, and Parmesan.
Low-carb: Use large zucchini or eggplant slices instead of pasta shells.
Gluten-free: Use gluten-free manicotti shells or pasta alternatives.
Spicy: Add red pepper flakes to the filling or sauce.

Storage/Reheating

Let the manicotti cool before storing.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven covered with foil for 15–20 minutes or microwave individual portions for 1–2 minutes.
To freeze, assemble the dish but don’t bake. Cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

FAQs

Can I use no-boil manicotti shells?

Yes, but make sure to add extra sauce and bake a bit longer to ensure the shells cook through.

How do I fill manicotti shells without tearing them?

Use a piping bag or zip-top bag with the corner cut off to gently squeeze the filling into the cooked shells.

Can I make this dish ahead of time?

Yes, you can assemble it up to 24 hours ahead and refrigerate. Bake just before serving.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese is a great substitute. Drain it well and blend for a smoother texture if desired.

What sauce is best for manicotti?

Classic marinara is traditional, but you can also use a creamy Alfredo or meat sauce for variation.

Do I need to cover it while baking?

Yes, cover it for most of the baking time to prevent the pasta from drying out. Uncover at the end to brown the cheese.

Can I freeze baked manicotti?

Yes. Cool completely, then wrap and freeze. Reheat from frozen at 350°F for 45–60 minutes, covered.

How do I know when the manicotti is done?

The cheese should be melted and bubbly, and the pasta should be tender when pierced with a knife.

Can I add vegetables?

Absolutely. Finely chopped mushrooms, zucchini, or bell peppers can be added to the filling or sauce.

What’s a good side dish for manicotti?

Serve with a green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Baked Manicotti is a rich and comforting dish that brings traditional Italian flavors to your dinner table with ease. With its creamy cheese filling, savory sauce, and perfectly baked pasta, it’s a satisfying meal that’s sure to please a crowd. Whether you’re making it for a family dinner or preparing it ahead for guests, this classic dish never disappoints.

Baked Manicotti

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Baked Manicotti is a comforting Italian-American dish made with tender pasta shells filled with creamy ricotta cheese, topped with marinara sauce and melted mozzarella. It’s perfect for family dinners, meal prep, or entertaining guests.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Yield: 6 to 8 servings
Category: Main Dish
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
Cook manicotti shells in salted boiling water with olive oil until al dente. Drain and rinse with cold water.
In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, parsley, salt, and pepper. Mix until smooth.
Spread a thin layer of marinara sauce on the bottom of a greased 9×13-inch baking dish.
Fill each manicotti shell with the cheese mixture using a spoon or piping bag.
Place filled shells in the baking dish over the sauce.
Pour remaining marinara sauce evenly over the top.
Sprinkle with remaining mozzarella and extra Parmesan if desired.
Cover with foil and bake for 25–30 minutes.
Uncover and bake for an additional 5–10 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Use a piping bag for easier filling of the pasta shells.
Add sautéed spinach to the filling for extra nutrients.
Make ahead and refrigerate up to 24 hours before baking.
To freeze, assemble but don’t bake—cover tightly and freeze for up to 2 months.
Reheat leftovers in the oven or microwave as needed.

Nutrition

Serving Size: 2 manicotti shells
Calories: 390
Sugar: 5g
Sodium: 660mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 20g
Cholesterol: 75mg