Why I’ll Love This Recipe
I enjoy this recipe because it’s rich, cheesy, and incredibly satisfying. I can prepare it ahead of time, making dinner much easier on busy days. The creamy ricotta filling pairs perfectly with the savory tomato sauce, while the melted mozzarella creates a delicious golden topping. I also like how easy it is to customize with vegetables, herbs, or meat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- manicotti shells
- ricotta cheese
- mozzarella cheese, shredded
- grated Parmesan cheese
- egg
- fresh parsley, chopped
- garlic powder or minced garlic
- Italian seasoning
- salt
- black pepper
- marinara sauce
Directions
- I preheat the oven to 350°F (175°C).
- I cook the manicotti shells according to the package directions until just al dente, then drain and let them cool slightly.
- I combine the ricotta, mozzarella, Parmesan, egg, parsley, garlic, Italian seasoning, salt, and pepper in a large bowl.
- I spread a thin layer of marinara sauce over the bottom of a baking dish.
- I carefully fill each manicotti shell with the cheese mixture using a spoon or piping bag.
- I arrange the stuffed shells in the prepared baking dish.
- I pour the remaining marinara sauce over the top and sprinkle with extra mozzarella cheese.
- I cover the dish with foil and bake for about 30 minutes.
- I uncover the dish and bake for another 10 to 15 minutes until the cheese is melted and lightly golden.
- I let the manicotti rest for about 10 minutes before serving.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- I add cooked spinach to the ricotta mixture for extra flavor and nutrition.
- I mix cooked Italian sausage or ground beef into the filling for a heartier meal.
- I use cottage cheese instead of ricotta for a lighter version.
- I swap the marinara for Alfredo sauce to create a creamy white manicotti.
- I include fresh basil, oregano, or spinach in the filling for a fresh twist.
Storage/Reheating
I store leftover manicotti in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. When I’m ready to enjoy it again, I thaw it overnight in the refrigerator if frozen and reheat it in a 350°F oven until heated through. I can also microwave individual servings in short intervals until warm.
FAQs
Can I make manicotti ahead of time?
I can assemble the entire dish up to 24 hours in advance and keep it refrigerated until I’m ready to bake it.
Do I have to cook the manicotti shells first?
I usually cook them until they’re just al dente, although some recipes allow oven-ready preparation with additional sauce.
What’s the easiest way to fill manicotti shells?
I find that using a piping bag or a zip-top bag with the corner cut off makes filling the shells much easier and less messy.
Can I freeze manicotti?
Yes. I freeze it either before or after baking in a tightly wrapped baking dish or airtight container for up to 3 months.
What should I serve with manicotti?
I like serving it with garlic bread, a crisp green salad, roasted vegetables, or steamed broccoli for a complete meal.
Conclusion
I always enjoy making this manicotti recipe because it’s comforting, simple to prepare, and packed with creamy, cheesy goodness. Whether I serve it for a weeknight family dinner or a holiday gathering, it never fails to impress. With its make-ahead convenience and easy customization options, this recipe is one I return to again and again.
PrintManicotti Recipe
Manicotti is a comforting Italian-inspired baked pasta dish featuring tender pasta tubes stuffed with a creamy ricotta cheese filling, topped with marinara sauce and melted mozzarella. It’s a hearty, family-friendly meal that’s perfect for weeknight dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 manicotti shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder or 2 cloves minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the manicotti shells according to the package directions until just al dente. Drain and allow them to cool slightly.
- In a large bowl, combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, parsley, garlic, Italian seasoning, salt, and black pepper until well mixed.
- Spread a thin layer of marinara sauce over the bottom of a baking dish.
- Fill each manicotti shell with the cheese mixture using a spoon or piping bag.
- Arrange the filled shells in the prepared baking dish.
- Pour the remaining marinara sauce evenly over the manicotti and sprinkle with the remaining mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is melted and lightly golden.
- Let the manicotti rest for 10 minutes before serving.
Notes
- Add cooked spinach to the ricotta filling for extra flavor and nutrition.
- Mix cooked Italian sausage or ground beef into the filling for a heartier version.
- Substitute cottage cheese for ricotta if preferred.
- Use Alfredo sauce instead of marinara for a creamy variation.
- Assemble the dish up to 24 hours in advance and refrigerate until ready to bake.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat in a 350°F (175°C) oven or microwave until heated through.
Nutrition
- Serving Size: 2 manicotti
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 95 mg
