Manicotti

Italian is my go-to comfort food, and this classic manicotti recipe is one of my favorites! Tender noodles are stuffed with a rich, herby ricotta filling and baked to cheesy perfection. I’ve never heard a complaint from my kids, so I’d call this manicotti a crowd-pleaser! The recipe combines three cheeses, a savory sauce, and large noodles for a dish I just can’t get enough of.

This is one of those classic Italian dishes that never gets old. Similar to my other stuffed pasta favorites like chicken stuffed shells and alfredo stuffed shells (yum), this cheese manicotti recipe is easy to make and it’s great for feeding any picky eaters. I love making this for meal prep and freezer stashes, so I can just grab it and throw it in the oven on busy weeknights.

Tips for Beginners

This recipe is vegetarian but can be easily adapted to add meat. Cook and season ground pork, turkey or beef in a pan, then add the jar of marinara sauce. Or follow this crockpot bolognese recipe.
Use your favorite store-bought marinara sauce or make your own homemade marinara sauce.

Manicotti

This classic manicotti recipe, featuring tender noodles stuffed with a rich, herby ricotta filling, three cheeses, and a savory sauce, is a crowd-pleasing Italian comfort dish baked to cheesy perfection.

Course pasta

Cuisine Italian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 721kcal

Author Laurel Perry

Equipment

1 baking dish

Ingredients

10-12 manicotti noodles*
15 ounce ricotta cheese
3 cups grated low-moisture mozzarella cheese divided
1 cup parmesan divided
2 tablespoons fresh parsley chopped, plus more for garnish
2 tablespoons fresh basil chopped, plus more for garnish
2 large eggs beaten
½ teaspoon black pepper
1 24 ounce jar marinara sauce

Instructions

Preheat the oven to 350°F.
Season your pot of water with a heaping pinch of salt after it boils and before you add the noodles. Cook the manicotti al dente according to package directions, drain and rinse in cold water.

10-12 manicotti noodles*
In a medium bowl, stir together the ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, parsley, basil, eggs and black pepper. Transfer the mixture to a piping bag for easy filling.

15 ounce ricotta cheese, 3 cups grated low-moisture mozzarella cheese, 1 cup parmesan, 2 tablespoons fresh parsley, 2 tablespoons fresh basil, 2 large eggs, ½ teaspoon black pepper
Spread 1 cup of the sauce in the bottom of a 9×13 inch baking dish.

1 24 ounce jar marinara sauce
Fill a manicotti shell and line it up in the baking dish. Repeat until all the filling is used.
Top with the remaining sauce, mozzarella, and parmesan cheese. Cover and bake for 20-30 minutes or until the cheese is melted. Broil for the last 1-2 minutes to brown the cheese if desired.
Remove from the oven and let cool for 10 minutes before garnishing with more fresh parsley and basil. Serve.

Notes

*Large tubular pasta that can be filled with the ricotta filling. If you can’t find manicotti you can use jumbo shells instead.

Nutrition

How to Make Manicotti Step by Step

Ingredients for baked manicotti with labels.

Gather all ingredients together.

Cook the Manicotti: Preheat the oven to 350°F. Cook 10-12 manicotti noodles to al dente in salted boiling water, according to package instructions. Drain and rinse with cold water to prevent further cooking, then set aside.

ricotta and herbs in glass bowl with wooden spoon

Make the Ricotta Mixture: Add 15 oz ricotta cheese, 1 cup of grated mozzarella cheese, and ¾ cup of parmesan to a bowl. Add in 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 2 beaten large eggs, and ½ tsp of black pepper. Stir to combine, then add the filling mixture to a piping bag for easy filling.

marinara sauce on bottom of white baking dish

Prep the Baking Dish: Use 1 cup of marinara sauce spread on the bottom of the baking dish to prevent noodles from sticking.

filled manicotti lined up on top of marinara sauce in white baking dish

Fill the Noodles: Fill each manicotti noodle with the ricotta mixture using the piping bag. Then, place each filled noodle in a single layer in the sauced baking dish.

manicotti in white baking dish topped with marinara and shredded cheese

Assemble and Bake: Cover the filled noodles with the remaining marinara sauce and top with 2 more cups of shredded mozzarella and a ¼ cup Parmesan cheese. Cover the baking dish with tin foil and place in the oven to bake for 20-30 minutes. Make sure the cheese is melted. Place under the broiler for 1-2 minutes to brown the cheese if desired.

baked manicotti with belted cheese and herbs in white baking dish

Cool and Serve: Take the baked manicotti out of the oven and set aside to cool for 10 minutes. Garnish with more fresh herbs, serve, and enjoy!

How to Store and Reheat

Store leftovers in the refrigerator by wrapping tightly with plastic wrap and storing for up to 3-4 days. Reheat the entire baking dish in a 350°F oven for 30 minutes or individual portions in the microwave for 3-4 minutes until warmed through.

You can freeze stuffed manicotti before or after baking. Freeze before baking by preparing the manicotti as usual, stuffing the shells and layering with sauce in a freezer-safe baking dish. Cover the dish with plastic wrap first, pressing it down to touch the surface to prevent freezer burn. Then cover with a layer of aluminum foil for extra protection. Freeze for up to 3 months.

When you’re ready to cook, thaw the manicotti in the fridge overnight. Thaw before baking and follow the usual baking instructions. If baking directly from frozen, cover and bake at 350°F (175°C) for about 1.5 hours, uncovering for the last 20-30 minutes to brown the cheese.

baked manicotti being served with wooden spoon from a white baking dish

Serving Suggestions

Manicotti is a filling, one-casserole dish meal. I love pairing it with a fresh green goddess salad or homemade caesar. And I always serve my pasta dishes with a warm baguette, crusty loaf, or cheesy bread.