Homemade Stuffed Manicotti
There’s something so comforting about a tray of baked pasta — bubbling cheese, a fragrant tomato sauce, and tender tubes filled with a creamy ricotta mixture. This Homemade Stuffed Manicotti recipe takes a little extra time and patience, but the payoff is huge: elegant-looking pasta that tastes restaurant-level right from your own oven. The sheet of pasta is thin and delicate, folded into manicotti tubes, filled with a savory ricotta and mozzarella blend, then baked in a blanket of marinara and melted cheese. It’s perfect for weekend dinners, a celebratory meal, or batch-making for the freezer.
Before we get into the how-to, note that I keep the ingredient list simple and straightforward. You’ll use pantry staples like all-purpose flour and eggs to make the pasta sheet, dairy-forward filling ingredients such as whole-milk ricotta and two kinds of mozzarella, and a handful of fresh herbs and cheeses to lift the flavors. A few small tips along the way will help you roll the pasta and assemble the dish with confidence.
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 2 tablespoon unsalted butter, melted
- Canola oil (for pan)
- 1 cup ricotta, whole milk
- 1 cup mozzarella, fresh, chopped
- 1/2 cup smoked mozzarella, shredded
- 3/4 cup Pecorino Romano cheese, grated, divided
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoon basil, fresh, chopped
- 1 tablespoon parsley, fresh, chopped
- 1 large egg, lightly beaten
- 2 tablespoon parsley, fresh, chopped, for garnish
- 2 to 3 cups marinara sauce
- 2 tablespoon unsalted butter, room temperature
Why this Homemade Stuffed Manicotti works
This dish is about balance: a silky pasta sheet, a rich and seasoned cheese filling, and bright, slightly acidic marinara to cut through the richness. The combination of fresh mozzarella, smoked mozzarella, ricotta, and Pecorino Romano creates depth without needing any meat. A bit of basil and parsley adds brightness, while the egg and melted butter in the pasta keep the shells tender and pliable for rolling.
What you’ll need
- Mixing bowls
- Whisk and fork
- Skillet (nonstick recommended)
- Sheet pan or large plate
- Baking dish (9×13-inch works well)
- Spoon or small scoop for filling
- Small pastry brush (optional)
Prep and timing
Total time depends on how comfortable you are with rolling pasta sheets. Plan for about 25–35 minutes active time plus 25–30 minutes baking. You can prepare the filling ahead and keep it chilled, which speeds up assembly.
Step-by-step directions
The following directions are rewritten into clear, step-by-step instructions that follow the ingredient list and keep the original order of tasks. Read each step before starting so you can work confidently and keep ingredients within reach.
- Make the pasta batter: In a medium bowl, combine 1 cup all-purpose flour, 1/4 teaspoon Kosher salt, and 1/4 teaspoon black pepper. Whisk briefly to distribute the salt and pepper through the flour.
- Add the wet ingredients: In a separate bowl or large measuring cup, whisk together 4 large eggs, 3/4 cup whole milk, 3/4 cup heavy cream, and 2 tablespoon unsalted butter (melted). Pour the egg-and-dairy mixture into the flour mixture and whisk until smooth and lump-free. The batter should be pourable but not watery.
- Cook very thin pasta sheets: Heat a nonstick skillet over medium heat and brush lightly with canola oil. Pour a small amount of the batter into the pan and quickly tilt the pan to spread the batter into a thin, even sheet (similar to making a crepe). Cook until the underside is set and lightly golden, about 1 to 2 minutes, then flip and cook the other side briefly, about 30–60 seconds. Transfer the cooked sheet to a plate. Repeat with the remaining batter, stacking the sheets between sheets of parchment or wax paper to prevent sticking. You should have multiple thin pasta sheets suitable for cutting and rolling.
- Prepare the cheese filling: In a large mixing bowl, combine 1 cup ricotta (whole milk), 1 cup mozzarella (fresh, chopped), 1/2 cup smoked mozzarella (shredded), and 1/2 of the Pecorino Romano (3/8 cup — note: keep 3/4 cup total and we will use the rest later). Add 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. Add 2 tablespoon basil (fresh, chopped) and 1 tablespoon parsley (fresh, chopped). Stir until the cheeses and herbs are evenly combined.
- Bind the filling: Add 1 large egg (lightly beaten) to the cheese mixture and fold gently until the filling is cohesive and scoopable. The egg will help the filling set during baking and make it easier to handle when stuffing the pasta.
- Cut pasta sheets into rectangles: On a clean work surface, cut each pasta sheet into long rectangular pieces roughly sized to create manicotti tubes when rolled. Aim for rectangles about 3 by 4 inches; adjust slightly larger or smaller depending on how thick your sheets are. If sheets are fragile, work gently and stack them as you cut.
- Shape the tubes: If you have store-bought manicotti tubes, skip this step. Otherwise, shape tubes by rolling each rectangular pasta sheet into a tight tube. One useful method: place a small offset spatula or the handle of a wooden spoon at one short end of the rectangle, spoon a portion of filling along the edge, then roll the pasta around the filling to form a tube. Alternatively, roll empty tubes first and fill them using a small spoon or piping bag. Lightly brush the seam with a bit of beaten egg or melted butter to help it seal if needed.
- Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Spread 1 to 1 1/2 cups marinara sauce evenly across the bottom of a 9×13-inch baking dish. The sauce layer prevents sticking and adds flavor beneath the manicotti.
- Fill and arrange the manicotti: Spoon or pipe the ricotta-mozzarella filling into each pasta tube, filling but not overstuffing so the pasta remains intact. Arrange the filled tubes snugly in the prepared baking dish on top of the marinara, seam-side down. If you made many tubes, fit them in close together in one layer; they’ll expand slightly as they bake.
- Top with sauce and cheese: Pour the remaining 1/2 to 1 1/2 cups marinara sauce over the arranged manicotti so each tube gets a light coating. Sprinkle the remaining Pecorino Romano (the remaining half of the 3/4 cup) and all of the shredded smoked mozzarella evenly over the top. Dot with the 2 tablespoon unsalted butter (room temperature) in small pieces so it melts into the sauce as it bakes.
- Cover and bake: Cover the baking dish loosely with aluminum foil (or use an oven-safe lid) and bake in the preheated 375°F oven for about 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 to 10 minutes until the cheese is bubbly and slightly golden and the filling is set. Total bake time should be around 25–30 minutes.
- Rest and garnish: Remove the dish from the oven and let the manicotti rest for 5 to 10 minutes so the filling firms and the sauce settles. Sprinkle 2 tablespoon parsley (fresh, chopped) over the top as a garnish and serve warm.
Serving tips
Serve each portion with a generous spoonful of the marinara from the pan. A crisp green salad and a loaf of crusty bread are perfect partners for soaking up any extra sauce. If you like a touch of heat, add red pepper flakes to the marinara, or finish plates with a drizzle of extra-virgin olive oil and a few torn basil leaves.
Make-ahead and storage
To prepare in advance, assemble the manicotti in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, place assembled but unbaked manicotti in a freezer-safe container, freeze until solid, then wrap tightly with foil and store for up to 2 months. When ready to bake from frozen, allow the dish to thaw overnight in the refrigerator and bake as directed, adding an extra 10–15 minutes if needed.
Variations and swaps
- Greens: Stir a cup of cooked, squeezed-dry spinach or chopped sautéed Swiss chard into the cheese filling for added color and nutrition.
- Vegetable boost: Add finely sautéed mushrooms, zucchini, or roasted red peppers into the filling for extra texture and flavor.
- Cheese adjustments: Swap smoked mozzarella for regular shredded mozzarella if you prefer less smoky flavor. You can also increase Pecorino Romano if you want a sharper bite.
Troubleshooting
- Sheets tearing while rolling: Make sure pasta sheets are thin but not brittle. Work gently and use a small amount of beaten egg or melted butter to seal seams.
- Filling too loose: If your filling feels runny, add a tablespoon or two more Pecorino Romano or refrigerate the mixture for 15–20 minutes to firm slightly before stuffing.
- Dry edges after baking: Keep the dish covered for the majority of the bake time to prevent excess drying, and ensure a good layer of sauce under and over the manicotti.
Final thoughts
This Homemade Stuffed Manicotti recipe rewards the little extra effort with big flavor and an impressive presentation. It’s rich, comforting, and customizable — a dish that becomes even better when shared. Whether you’re making it for a cozy family dinner or to bring to a potluck, these filled pasta tubes deliver an unforgettable cheesy experience.
Enjoy this comforting tray of stuffed manicotti alongside a simple salad and a glass of your favorite non-alcoholic beverage. Once you’ve mastered the technique of making the thin pasta sheets and rolling the tubes, this will become a go-to special-occasion recipe that’s surprisingly achievable in a home kitchen.
Homemade Stuffed Manicotti
Ingredients
Equipment
Method
- Prepare or warm the marinara sauce and set aside.
- In a large bowl, whisk together the flour, 1/4 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
- In a separate bowl, whisk the 4 eggs, 3/4 cup whole milk, and 3/4 cup heavy cream until combined.
- Gradually add half of the egg mixture into the flour mixture while whisking vigorously until smooth, then whisk in the remaining egg mixture until completely smooth.
- Cover the batter and refrigerate for at least 30 minutes (or up to 12 hours).
- Strain the chilled batter through a fine-mesh sieve into a bowl and stir in 2 tablespoons melted unsalted butter.
- Heat an 8–9 inch non-stick skillet over medium and lightly oil it. Pour about 1/4 cup batter into the pan and swirl to form a thin crêpe.
- Cook the crêpe 1–3 minutes until set and lightly browned on the bottom, flip carefully, and cook another minute. Transfer to a plate and separate crêpes with parchment; repeat until batter is used. Let cool completely.
- In a large bowl, combine ricotta, chopped fresh mozzarella, shredded smoked mozzarella, 3 tablespoons grated Pecorino Romano, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
- Stir in 2 tablespoons chopped basil and 1 tablespoon chopped parsley, then gently fold in the lightly beaten egg until smooth. Cover and refrigerate 30 minutes or overnight.
- Preheat the oven to 375°F (190°C). Spread 1–2 cups marinara across the bottom of a 9x13 inch baking dish.
- Working one crêpe at a time, place about 3 tablespoons filling on the lower third of a crêpe, roll into a tube, and arrange seam-side down in the baking dish on top of the marinara. Repeat with remaining crêpes and filling.
- Smear the softened 2 tablespoons butter over the tops of the rolled crêpes and sprinkle a few tablespoons of the remaining grated Pecorino Romano over them.
- Bake on the middle rack 12–15 minutes until cheese is melted and bubbly; optionally broil briefly to brown edges, watching carefully to avoid burning.
- Warm any remaining marinara while baking. Remove the manicotti from the oven, let rest 10 minutes, garnish with 2 tablespoons chopped parsley, and serve with warmed marinara.
Notes
- See the referenced video for visual guidance.
- Marinara can be made up to 5 days ahead and kept refrigerated.
- Crêpes and filling can be made up to 24 hours ahead, refrigerated covered.
- If you can't find smoked mozzarella, use all fresh mozzarella.
- The dish can be assembled up to 4 hours before baking.
- Leftovers keep refrigerated up to 5 days or frozen about 1 month.
