Creamy, cheesy stuffed pasta baked in a rich tomato sauce is one of the most comforting Italian-style meals you can make at home. Manicotti features large pasta tubes filled with a smooth ricotta mixture, layered with savory tomato sauce, and topped with melted cheese. It’s hearty, satisfying, and perfect for family dinners or special gatherings.
Why You’ll Love This Recipe
Comforting and hearty baked pasta dish
Creamy ricotta filling with flavorful herbs and cheese
Perfect for family dinners or weekend meals
Easy to prepare ahead of time
Bakes into a golden, bubbly casserole everyone loves
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 manicotti pasta tubes
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 cups marinara sauce
1 tablespoon olive oil
Directions
Preheat your oven to 375°F (190°C).
Cook the manicotti pasta in salted boiling water according to package instructions until al dente. Drain carefully and set aside to cool.
In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Spoon the cheese mixture into a piping bag or a zip-top bag with the corner cut off. Carefully fill each manicotti tube with the ricotta mixture.
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
Arrange the filled manicotti tubes in a single layer in the baking dish.
Pour the remaining marinara sauce over the pasta, making sure all tubes are covered.
Sprinkle the remaining ½ cup mozzarella cheese evenly over the top.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
Let the manicotti rest for 5 minutes before serving.
Spinach manicotti
Add 1 cup of finely chopped cooked spinach to the ricotta filling for a nutritious twist.
Chicken manicotti
Mix 1 cup of shredded cooked chicken into the ricotta filling for extra protein.
Three-cheese manicotti
Add ½ cup of shredded provolone or fontina cheese to the filling for richer flavor.
White sauce manicotti
Replace the marinara sauce with creamy béchamel sauce for a different but equally delicious version.
Vegetable manicotti
Add finely diced sautéed mushrooms, zucchini, or bell peppers to the cheese filling.
Storage/Reheating
Refrigeration
Store leftover manicotti in an airtight container in the refrigerator for up to 4 days.
Freezing
You can freeze manicotti before or after baking. Wrap the dish tightly with foil and freeze for up to 3 months.
Reheating
Reheat in a 350°F (175°C) oven for about 20 minutes or until heated through. Individual portions can also be reheated in the microwave for 2–3 minutes.
FAQs
What is manicotti?
Manicotti is a classic Italian-style pasta dish made with large pasta tubes stuffed with a creamy filling, usually ricotta cheese, and baked in tomato sauce.
Can I use store-bought marinara sauce?
Yes. A good quality marinara sauce works perfectly and saves preparation time.
Can I make manicotti ahead of time?
Yes. You can assemble the dish up to 24 hours in advance and keep it covered in the refrigerator before baking.
Do I have to cook the pasta before stuffing it?
Yes. Cooking the pasta until al dente makes it easier to stuff and ensures it bakes properly.
What is the easiest way to fill manicotti?
Using a piping bag or a plastic bag with the corner cut off makes filling the tubes much easier and less messy.
Can I freeze manicotti?
Yes. It freezes well either before baking or after baking.
Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese can be used as a substitute, although ricotta gives a smoother and richer texture.
How do I keep manicotti from breaking?
Cook the pasta just until al dente and handle it gently when stuffing to prevent tearing.
What can I serve with manicotti?
It pairs well with garlic bread, green salad, roasted vegetables, or a light soup.
Can I make this recipe vegetarian?
Yes. This recipe is already vegetarian when made with cheese filling and marinara sauce.
Conclusion
Manicotti is a comforting baked pasta dish that combines tender pasta tubes with a creamy cheese filling and rich tomato sauce. It’s simple to prepare yet impressive enough for gatherings or family dinners. With its warm flavors and melty cheese topping, this classic recipe is sure to become a favorite in your kitchen.
Classic baked manicotti pasta stuffed with a creamy ricotta cheese filling, topped with marinara sauce and melted mozzarella for a comforting Italian-style dinner.
Total Time:1 hour
Yield:4–6 servings
Ingredients
12 manicotti pasta tubes
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 cups marinara sauce
1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti pasta in salted boiling water according to package instructions until al dente. Drain carefully and allow the pasta to cool.
In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, parsley, garlic powder, salt, and black pepper. Mix until smooth.
Spoon the cheese mixture into a piping bag or zip-top bag with the corner cut off and carefully fill each manicotti tube.
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
Arrange the filled manicotti tubes in a single layer in the baking dish.
Pour the remaining marinara sauce evenly over the pasta.
Sprinkle the remaining ½ cup mozzarella cheese over the top.
Cover with foil and bake for 25 minutes.
Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbly.
Allow the manicotti to rest for 5 minutes before serving.
Notes
Use a piping bag or plastic bag with the corner cut off for easier filling.
Cook pasta just until al dente to prevent tearing while stuffing.
Add chopped cooked spinach to the ricotta mixture for extra flavor.
This dish can be assembled up to 24 hours ahead and refrigerated before baking.
Let the dish rest before serving to help it hold its shape.
