This classic Manicotti is everything you love about Italian comfort food — creamy ricotta filling, tender pasta, and a rich, savory marinara sauce baked to bubbly perfection. It's hearty, satisfying, and perfect for a cozy weeknight dinner or a special family gathering. Plus, it's surprisingly simple to make and comes together in just over an hour!
Manicotti is one of those dishes that always delivers. Pasta + cheese + sauce = culinary magic. I have an entire repertoire of baked pasta recipes to prove it, and this manicotti is a standout. The ricotta mixture is light and creamy, the marinara sauce adds a zesty tang, and the melted mozzarella on top takes it to the next level. Best of all, it's a crowd-pleaser that everyone loves, from picky eaters to die-hard pasta fans. Serve it with garlic breadsticks and a fresh green salad for a meal that feels like a celebration!
Why You'll Love this Manicotti Recipe
- Easy to make. This manicotti recipe comes together in just a few simple steps. Start by filling the pasta shells with a creamy ricotta mixture, then layer them in a baking dish with marinara sauce. Top with plenty of cheese and bake until bubbly and golden. It’s an impressive dish that’s much easier to make than it looks!
- Rich and cheesy. The ricotta filling is light and fluffy, with just the right amount of parmesan for a nutty kick, while the melted mozzarella on top adds that irresistible stretch factor. Every bite is creamy, cheesy, and bursting with flavor.
- Perfect for gatherings. Whether you’re hosting a dinner party or making a family meal, this recipe is guaranteed to please a crowd. It’s hearty enough to feed 6-8 people, and any leftovers reheat beautifully for an easy next-day meal. Serve with a crisp green salad and some garlic bread for the ultimate Italian-inspired feast!
Ingredient Notes
To make this delicious Vegetarian Lasagna Soup, you will need the following ingredients (full measurements in recipe card below):
- Manicotti shells - these tubular pasta shells are perfect for stuffing. Be sure to cook them until al dente to prevent them from tearing while filling. If you can’t find manicotti, large pasta shells or cannelloni can work as substitutes.
- ricotta cheese - the creamy base of the filling. Use whole milk ricotta for the richest flavor and texture. If your ricotta is watery, drain it in a fine mesh sieve or cheesecloth for 10-15 minutes to avoid a runny filling.
- mozzarella cheese - adds melty, gooey goodness. For best results, shred your own mozzarella as it melts better than pre-shredded kinds.
- Parmesan cheese - adds a nutty, salty flavor to the filling. Freshly grated parmesan has the best taste and texture, but pre-grated works as well.
- egg - helps bind the ricotta mixture, giving it structure and a light, fluffy texture.
- parsley - finely chopped for a fresh herby flavor and as a colorful garnish. Fresh basil is works too, but is harder to find during the winter months.
- marinara sauce - we love using our homemade marinara sauce, but store-bought works just fine. or If using store-bought, opt for a high-quality marinara with minimal added sugar.
You will also need measuring cups and spoons, large pot or 4 quart Dutch oven, and mixing bowl.
How to Make the Best Manicotti
- Cook pasta shells. Bring a large pot of salted water to a boil over medium-high heat. Add Manicotti shells and cook until al dente, about 8-10 minutes (or according to package directions). Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
- Make cheese filling. In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.
- Assemble shells. In a large baking sheet, assemble the Manicotti by dividing the cheese mixture evenly and fill it inside manicotti shells until full. You can use a large piping bag for easy stuffing.
- Assemble dish. In a 10x15-inch casserole dish, spread 1 cup marinara sauce evenly on the bottom. Arrange the stuffed Manicotti shells evenly on top.
- Add toppings. Spread the remaining marinara sauce over and sprinkle the remaining 1 ½ cups mozzarella cheese on top.
- Bake. Bake (covered with foil) in a 350F preheated oven for 30-35 minutes. Remove the foil and bake uncovered for another 5-10 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn the oven to broil and broil on high for 1-2 minutes to get the crispy and brown cheesy crust.
- Rest. Let the Manicotti rest and cool for 10 minutes before serving.
- Serve. Serve with grated Parmesan and fresh parsley on top, if desired.
Recipe Variations
- Boost the filling with veggies. Want to add more nutrients to your manicotti? Mix in finely chopped spinach, sautéed mushrooms, or grated zucchini into the ricotta filling. These veggies blend seamlessly into the cheese mixture and add extra flavor and texture without overpowering the dish.
- Switch up the sauce. While classic marinara is always a hit, you can change things up with a creamy Alfredo sauce, a robust meat sauce, or even a spicy arrabbiata for an extra kick.
- Try a different cheese blend. While ricotta, mozzarella, and parmesan are traditional, you can swap or add cheeses like provolone, fontina, or asiago for a more complex flavor. If you're feeling adventurous, mix in a bit of blue cheese for a bold taste.
- Make it meaty. If you love a heartier dish, add cooked ground beef, Italian sausage, or shredded chicken to your filling. Alternatively, layer the meat between the sauce and stuffed shells for added richness.
- Create a baked pasta twist. If stuffing shells feels like too much work, deconstruct the dish. Use the same ingredients, layer them in a casserole dish, and bake it as a manicotti-inspired pasta bake. It's just as delicious with half the effort!
How to Serve
This Manicotti is delicious served on its own, or paired with some of my favorite pasta sides including:
- Simple Italian Salad
- Pull Apart Garlic Bread
- Oven Roasted Vegetables
- Garlic Knots
- Tomato Burrata Salad
- Tomato Basil Soup
For more recipes, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Cook the shells to al dente. Manicotti shells should be slightly undercooked before stuffing, as they will continue to soften in the oven. Boil them just until al dente to prevent them from becoming too mushy after baking.
- Use a piping bag for the filling. Filling manicotti shells can be tricky, but a piping bag or even a large zip-top bag with the corner snipped off makes the job so much easier. It helps you evenly distribute the cheese mixture without tearing the pasta.
- Layer sauce generously. Make sure to spread a layer of marinara sauce on the bottom of the baking dish before adding the stuffed shells. This keeps the pasta from sticking and ensures every bite is packed with flavor.
- Let it rest before serving. Allowing the baked manicotti to sit for 5-10 minutes after removing it from the oven will help the layers set, making it easier to serve and enhancing the flavors.
Storing and Freezing Instructions
How to Store
To store leftover manicotti, let the dish cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days. If you have any unused filling, you can store it separately in a sealed container in the fridge to use for a fresh batch later. Use within 3 days.
How to Reheat
For best results, reheat manicotti in the oven. Place the portion you want to serve in an oven-safe dish, cover with foil, and bake at 350°F until warmed through, about 20-25 minutes. You can also reheat in the microwave for quicker results, but the pasta may soften further
How to Freeze
To freeze, assemble the dish without baking, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Place in the freezer and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding 10-15 extra minutes to account for the colder start. Alternatively, you can freeze individual portions for easy reheating later.
FAQ
Yes, manicotti is an excellent make-ahead dish! Assemble it up to 24 hours in advance, cover tightly, and refrigerate until you're ready to bake. Just add a few extra minutes to the bake time if the dish is cold from the fridge. This makes it perfect for entertaining or busy weeknights.
The classic manicotti filling uses a blend of ricotta, mozzarella, and Parmesan cheese for a creamy, melty, and flavorful filling. For a more indulgent dish, you can add mascarpone for extra richness. If you'd like a slightly tangy flavor, mix in a little goat cheese or cream cheese.
Absolutely! Substitute the regular manicotti shells with gluten-free pasta shells or even thinly sliced zucchini or eggplant for a veggie-based alternative. See our Eggplant Rollatini recipe. Be sure to also check that your marinara sauce and any other packaged ingredients are labeled gluten-free.
More Baked Pasta Recipes
- Spinach and Ricotta Pasta Bake
- Baked Feta Pasta
- Pasta Bake with Sausage (Baked Ziti)
- Baked Mediterranean Pasta
- Baked Ravioli
- Vegetable Pasta Bake
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Recipe
Manicotti
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This classic Manicotti is everything you love about Italian comfort food — creamy ricotta filling, tender pasta, and a rich, savory marinara sauce baked to bubbly perfection. It's hearty, satisfying, and perfect for a cozy weeknight dinner or a special family gathering. Plus, it's surprisingly simple to make and comes together in just over an hour!
Ingredients
- 8 ounces Manicotti shells, uncooked
- 15 ounces ricotta cheese
- 2 ½ cups mozzarella cheese, divided
- ¼ cup Parmesan cheese
- 1 egg, beaten
- ¼ cup fresh parsley, chopped
- 4 cups marinara sauce, homemade or store bought
Instructions
- Preheat oven to 350 F.
- Bring a large pot of salted water to a boil over medium-high heat. Add Manicotti shells and cook until al dente, about 8-10 minutes (or according to package directions). Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
- In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.
- In a large baking sheet, assemble the Manicotti by dividing the cheese mixture evenly and fill it inside manicotti shells until full. You can use a large piping bag for easy stuffing.
- In a 10x15-inch casserole dish, spread 1 cup marinara sauce evenly on the bottom. Arrange the stuffed Manicotti shells evenly on top.
- Spread the remaining marinara sauce over and sprinkle the remaining 1 ½ cups mozzarella cheese on top.
- Bake (covered with foil) for 30-35 minutes. Remove the foil and bake uncovered for another 5-10 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn the oven to broil and broil on high for 1-2 minutes to get the crispy and brown cheesy crust.
- Let the Manicotti rest and cool for 10 minutes before serving.
- Serve with grated Parmesan and fresh parsley on top, if desired.
Notes
How to store: To store leftover manicotti, let the dish cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days. If you have any unused filling, you can store it separately in a sealed container in the fridge to use for a fresh batch later. Use within 3 days.
How to reheat: For best results, reheat manicotti in the oven. Place the portion you want to serve in an oven-safe dish, cover with foil, and bake at 350°F until warmed through, about 20-25 minutes. You can also reheat in the microwave for quicker results, but the pasta may soften further
How to freeze: To freeze, assemble the dish without baking, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Place in the freezer and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding 10-15 extra minutes to account for the colder start. Alternatively, you can freeze individual portions for easy reheating later.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Pasta
- Method: Baked
- Cuisine: Italian
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