This manicotti is the kind of dinner that turns a regular Tuesday into something worth setting the table for.
Tender pasta tubes get stuffed with a rich, garlicky three cheese filling, tucked into a baking dish with plenty of marinara, and baked until the top is golden and bubbling.
If you grew up thinking manicotti was only for restaurants, this recipe proves you can make it just as good, maybe better, right in your own kitchen.
It comes together with pantry staples, a box of pasta, and about an hour of your time.
I love serving this alongside my Spinach And Ricotta Stuffed Shells when I’m feeding a bigger crowd, since both dishes bake at the same temperature and share a lot of the same pantry staples.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 7 servings (14 manicotti) |
| Difficulty Level | Easy |
Why You’ll Love This Manicotti Recipe
This recipe takes all the flavor of a fancy Italian dinner and makes it completely doable on a weeknight.
It uses simple ingredients you can find at any grocery store.
The filling is rich without being heavy, and the marinara keeps every bite juicy instead of dry.
Another favorite for busy weeknights: Homemade Ravioli Recipe.
- Made with a creamy three cheese filling that stays soft after baking
- Can be assembled ahead of time and baked when you’re ready
- Freezer friendly, so you can stash a batch for later
- Feeds a crowd without requiring restaurant level skills
- Easy to customize with spinach, meat, or extra herbs
Ingredients
Every ingredient here plays a specific role in building the flavor and texture of the filling and sauce. B
elow is everything you’ll need to make this recipe from start to finish.
- 14 manicotti pasta shells (one 8 ounce box)
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, plus more for topping
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 3 cups marinara sauce, divided
For something similarly comforting, my Cottage Cheese Lasagna Recipe uses a lot of the same cheeses in a different shape.
Kitchen Equipment Needed
None of this equipment is unusual, so you likely already have most of it in your kitchen.
A few good tools do make the filling and assembly process much easier.
Read Also: Italian Marinara Sauce Recipe
- Large stockpot for boiling the pasta
- 9×13 inch baking dish
- Large mixing bowl
- Piping bag or a large zip top bag with the corner snipped off
- Box grater, if you’re grating your own parmesan
- Aluminum foil, for covering the dish while it bakes
Recommended Products for This Recipe
These are a few specific products I personally reach for when I make this dish.
They aren’t required, but each one solves a real pain point in this recipe.
I also used a few of these while developing my Crockpot Lasagna Recipe, since the cheese filling process is nearly identical.
1. Fresh Whole Milk Ricotta Cheese
A good quality, well drained whole milk ricotta makes a noticeable difference in how creamy and rich the filling turns out.
Skimping here is the number one reason manicotti filling ends up watery.
2. Ceramic 9×13 Baking Dish
A sturdy ceramic baking dish heats evenly, which helps the sauce bubble gently around the shells instead of scorching at the edges.
It also happens to look great going straight from the oven to the table.
3. Silicone Piping Bag Set
Piping the filling into each shell is so much faster and cleaner than using a spoon.
A reusable silicone piping bag also means you’re not tossing disposable bags every time you make this dish.
4. Imported Parmigiano Reggiano Wedge
Freshly grated Parmigiano Reggiano has a nuttier, sharper flavor than pre shredded parmesan, and it melts into the filling beautifully.
A block also lasts a long time in the fridge, so it’s worth having on hand.
Step-by-Step Instructions: How to Make Manicotti
Follow these steps in order and you’ll have a beautiful pan of manicotti ready for the oven in well under an hour.
Each step below is broken down so even a first time cook can follow along with confidence.
1. Boil the Pasta Shells
- Bring a large stockpot of generously salted water to a rolling boil.
- Add the 14 manicotti shells and stir gently right after adding them so they don’t stick together.
- Cook the shells for 1 to 2 minutes less than the package instructions suggest for al dente, since they’ll finish cooking in the oven.
- Drain the shells in a colander and rinse them under cool water to stop the cooking and make them easier to handle.
- Lay the shells out in a single layer on a baking sheet or clean kitchen towel so they don’t stick to each other while you make the filling.
2. Make the Cheese Filling
- Preheat your oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups of the mozzarella cheese, and the parmesan cheese.
- Add the 2 eggs, minced garlic, chopped parsley, chopped basil, Italian seasoning, salt, pepper, and nutmeg.
- Stir everything together until the mixture is smooth and evenly combined, with no streaks of egg remaining.
- Cover the bowl and refrigerate the filling for 10 minutes if your kitchen is warm, since a slightly chilled filling is easier to pipe.
3. Fill the Manicotti Shells
- Spoon the cheese filling into a piping bag or a large zip top bag with one corner snipped off.
- Pipe the filling into one end of a cooked shell, then turn the shell around and pipe from the other end to fill it completely.
- Repeat with the remaining shells until all 14 are filled and set aside on a plate or tray.
- Work gently, since boiled pasta tears more easily than you might expect.
4. Assemble the Baking Dish
- Spread 1 cup of the marinara sauce evenly across the bottom of your 9×13 inch baking dish.
- Arrange the filled manicotti shells in a single layer over the sauce, seam side down.
- Pour the remaining 2 cups of marinara sauce evenly over the top of the shells, making sure each one is covered.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the top, along with a little extra parmesan if you’d like.
5. Bake the Manicotti
- Cover the baking dish tightly with aluminum foil to keep the shells from drying out.
- Bake for 25 minutes covered, then remove the foil.
- Bake uncovered for an additional 10 to 15 minutes, until the cheese is melted and just starting to turn golden in spots.
- The sauce should be bubbling gently around the edges of the dish when it’s done.
6. Rest and Garnish
- Let the manicotti rest for 5 to 10 minutes before serving so the filling has time to set slightly.
- Sprinkle with a little extra chopped parsley or basil right before serving for a fresh finish.
- Serve 2 manicotti per person as a main course.
You might also enjoy: Italian Meatballs Recipe
Tips for The Best Manicotti
A few small habits make the difference between good manicotti and great manicotti. Keep these tips in mind as you cook.
I use the same piping technique when I make my Spinach Ricotta Pasta Recipe, so it’s worth practicing once and reusing it often.
- Slightly undercook the pasta shells so they don’t turn mushy in the oven
- Drain excess liquid from the ricotta before mixing if it looks watery
- Chill the filling briefly so it pipes more easily and holds its shape
- Cover the dish while baking to trap steam and keep the pasta tender
- Let the dish rest before slicing so the filling doesn’t spill out
Serving Suggestions
Manicotti is rich and filling on its own, but a few simple sides round out the meal nicely. Here are some of my go to pairings.
For seafood lovers, this also pairs nicely with Garlic Butter Shrimp Pasta for a bigger Italian spread.
- A simple green salad with a light vinaigrette to cut the richness
- Garlic bread or crusty Italian bread for soaking up extra sauce
- Roasted broccoli or green beans for a vegetable side
- A glass of light red wine, like Chianti, for the adults at the table
- Extra grated parmesan and red pepper flakes on the side
Variations of Manicotti
This recipe is easy to adapt once you’ve made it a time or two. Here are some of the most popular ways to switch it up.
For something with even more texture, try my Baked Spaghetti With Ricotta Cheese next.
- Spinach manicotti: stir 1 cup of chopped, cooked, and well drained spinach into the filling
- Meaty manicotti: brown 1/2 pound of ground beef or Italian sausage and mix it into the filling or layer it into the sauce
- Four cheese manicotti: add 4 ounces of softened cream cheese to the filling for an extra creamy texture
- Spicy manicotti: use a spicy arrabbiata sauce in place of marinara, or add red pepper flakes to the filling
- Vodka sauce manicotti: swap the marinara for a creamy vodka sauce for a richer finish
Storage and Reheating
Manicotti stores and reheats beautifully, which makes it a great make ahead dinner. Here’s how to keep leftovers tasting fresh.
Storage tips like these also work well for my Spinach Tomato Tortellini Recipe.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze baked or unbaked manicotti in a freezer safe dish for up to 2 months
- Thaw frozen manicotti overnight in the refrigerator before reheating
- Reheat in a 350 degree oven, covered with foil, for 20 to 25 minutes until warmed through
- Individual portions can be reheated in the microwave in 1 to 2 minute intervals
Nutritional Facts
These values are approximate and calculated per serving, based on 2 manicotti per person.
Actual numbers will vary depending on the specific brands and portion sizes you use.
- Calories: approximately 410 per serving
- Protein: approximately 24 grams
- Carbohydrates: approximately 34 grams
- Fat: approximately 19 grams
- Sodium: approximately 780 milligrams
- Calcium: approximately 30 percent of daily value
For a leaner protein option, my Italian Turkey Meatballs Recipe makes a nice addition to the meal.
Health Benefits of Key Ingredients
Beyond being delicious, several of the ingredients in this recipe bring real nutritional value to the table.
Here’s a quick look at what they offer.
My Marinara Sauce post goes into more detail on the tomato based sauce used here.
- Ricotta and mozzarella cheese provide calcium and protein that support strong bones
- Eggs contribute additional protein and help bind the filling together
- Garlic contains compounds linked to immune support and heart health
- Tomatoes in the marinara sauce are a good source of lycopene, an antioxidant
- Fresh parsley and basil add small amounts of vitamins A and K
FAQs About Manicotti
If you’re a fan of layered baked pasta, my San Giorgio Lasagna Recipe answers a lot of similar questions.
1. What is the difference between manicotti and stuffed shells?
Manicotti uses smooth pasta tubes that are filled from both ends, while stuffed shells use large ridged pasta shells that are filled from one open side.
Both dishes use a similar cheese filling and tomato sauce, so the main difference comes down to the shape of the pasta.
2. Can I make manicotti ahead of time?
Yes, you can assemble the entire dish up to a day in advance and store it covered in the refrigerator before baking.
Add about 10 extra minutes to the covered baking time if you’re starting from cold.
3. Why did my manicotti filling turn out watery?
This usually happens when the ricotta cheese hasn’t been drained well enough before mixing.
Let the ricotta sit in a fine mesh strainer for 15 to 20 minutes before using it to remove excess liquid.
4. Can I use no boil manicotti shells?
Yes, but you’ll need to add extra sauce and liquid to the dish, since no boil shells absorb moisture as they bake.
Cover the dish tightly and check for doneness a few minutes earlier than the recipe suggests.
5. What can I substitute for ricotta cheese?
Cottage cheese blended until smooth makes a good substitute and has a similar texture once baked.
Mascarpone can also work for an even richer, creamier filling.
Manicotti
Ingredients
- 14 manicotti pasta shells one 8 ounce box
- 15 ounces whole milk ricotta cheese 425g, well drained
- 2 cups shredded mozzarella cheese divided, 226g
- 1/2 cup grated parmesan cheese plus more for topping, 50g
- 2 large eggs
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh basil chopped, or 1 teaspoon dried
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 3 cups marinara sauce divided, 720g
- extra grated parmesan for serving
- red pepper flakes for serving
- fresh parsley or basil chopped, for garnish
Equipment
- Large stockpot for boiling the pasta
- 9×13-inch baking dish ceramic preferred for even heating
- Large mixing bowl
- Piping bag or large zip top bag or a large zip top bag with the corner snipped off
- Box grater (optional) if grating your own parmesan
- Aluminum foil for covering the dish while it bakes
- Colander for draining pasta
- Baking sheet or clean kitchen towel for laying out cooked shells
Method
- Bring a large stockpot of generously salted water to a rolling boil. Add the 14 manicotti shells and stir gently right after adding them so they don’t stick together.
- Cook the shells for 1 to 2 minutes less than the package instructions suggest for al dente, since they’ll finish cooking in the oven. Drain and rinse under cool water, then lay out in a single layer on a baking sheet or clean kitchen towel.
- Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups of the mozzarella cheese, and the parmesan cheese.
- Add the 2 eggs, minced garlic, chopped parsley, chopped basil, Italian seasoning, salt, pepper, and nutmeg. Stir everything together until the mixture is smooth and evenly combined, with no streaks of egg remaining.
- Cover the bowl and refrigerate the filling for 10 minutes if your kitchen is warm, since a slightly chilled filling is easier to pipe.
- Spoon the cheese filling into a piping bag or a large zip top bag with one corner snipped off. Pipe the filling into one end of a cooked shell, then turn the shell around and pipe from the other end to fill it completely.
- Repeat with the remaining shells until all 14 are filled and set aside on a plate or tray. Work gently, since boiled pasta tears more easily than you might expect.
- Spread 1 cup of the marinara sauce evenly across the bottom of your 9×13 inch baking dish. Arrange the filled manicotti shells in a single layer over the sauce, seam side down.
- Pour the remaining 2 cups of marinara sauce evenly over the top of the shells, making sure each one is covered. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top, along with a little extra parmesan if you’d like.
- Cover the baking dish tightly with aluminum foil to keep the shells from drying out. Bake for 25 minutes covered, then remove the foil.
- Bake uncovered for an additional 10 to 15 minutes, until the cheese is melted and just starting to turn golden in spots. The sauce should be bubbling gently around the edges of the dish when it’s done.
- Let the manicotti rest for 5 to 10 minutes before serving so the filling has time to set slightly. Sprinkle with a little extra chopped parsley or basil right before serving for a fresh finish.
Nutrition
Notes
- Slightly undercook the pasta shells so they don’t turn mushy in the oven.
- Drain excess liquid from the ricotta before mixing if it looks watery. Let it sit in a fine mesh strainer for 15 to 20 minutes.
- Chill the filling briefly so it pipes more easily and holds its shape.
- Cover the dish while baking to trap steam and keep the pasta tender.
- Let the dish rest before slicing so the filling doesn’t spill out.
- Make ahead: Assemble the entire dish up to a day in advance and store covered in the refrigerator. Add about 10 extra minutes to the covered baking time if starting from cold.
- Freezer friendly: Freeze baked or unbaked manicotti in a freezer safe dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350 degree oven, covered with foil, for 20 to 25 minutes.
- Spinach manicotti: Stir 1 cup of chopped, cooked, and well drained spinach into the filling.
- Meaty manicotti: Brown 1/2 pound of ground beef or Italian sausage and mix it into the filling or layer it into the sauce.
- Four cheese manicotti: Add 4 ounces of softened cream cheese to the filling for an extra creamy texture.
- Spicy manicotti: Use a spicy arrabbiata sauce in place of marinara, or add red pepper flakes to the filling.
- Vodka sauce manicotti: Swap the marinara for a creamy vodka sauce for a richer finish.
- Ricotta substitute: Cottage cheese blended until smooth makes a good substitute. Mascarpone can also work for an even richer filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This manicotti is proof that a truly comforting Italian dinner doesn’t have to be complicated.
A little time spent filling the shells pays off in a dish that tastes like it came from a cozy neighborhood trattoria.
I hope this becomes a regular in your dinner rotation, whether it’s for a Sunday family meal or a dish you bring to share.
If you make this recipe, I’d love to hear how it turned out. Leave a comment below with your rating, or share a photo here with me.
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- Air Fryer Toasted Ravioli Recipe
- Crockpot Baked Ziti Recipe
- Italian Easter Pie Recipe
- Italian Wedding Soup Recipe
- Italian Sausage Tortellini Recipe
