Can I make manicotti ahead of time?

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.

What type of cheese is best for the filling?

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.

Can I make manicotti gluten-free?

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.

Manicotti

Name: Manicotti
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
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

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

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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 1/2 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