Manicotti Shells
There’s something deeply comforting about a tray of bubbling baked pasta stuffed with creamy cheese and bright herbs. These Manicotti Shells are a weeknight-friendly, crowd-pleasing version that feels indulgent without being fussy. With a ricotta- and mozzarella-forward filling, fragrant basil and parsley, a touch of Italian seasoning, and a simple marinara blanket, this dish comes together in predictable steps and rewards you with golden, saucy perfection.
Why you’ll love this version
This rendition focuses on balance: ricotta keeps the filling light and creamy, mozzarella gives pull and melt, and Parmesan brings a nutty, savory note. Fresh herbs lift the mixture so it never tastes one-dimensional. Because you’re using 12 manicotti tubes and measured amounts, the assembly is tidy and portion-controlled—ideal for serving families or for easy leftovers.
Ingredients
- 12 manicotti tubes
- 2 teaspoons olive oil
- 2 1/2 cups whole-milk ricotta cheese, drained
- 1 cup part-skim mozzarella cheese, plus extra for topping
- 2/3 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh basil, chopped, plus more for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 3/4 cups marinara sauce
Prep and tools
Before you begin, preheat your oven to 375°F (190°C). Have a 9×13-inch baking dish ready, a medium bowl for the filling, a spoon or small offset spatula for filling the shells, and a large pot for boiling the manicotti if you choose the par-cook method. A slotted spoon or tongs will help transfer pasta. If you prefer to avoid pre-boiling, you can use oven-ready manicotti tubes; the directions below assume standard manicotti tubes that benefit from brief par-cooking.
Filling the shells (step-by-step)
Use these clear steps to make the filling smooth and easy to pipe into your manicotti tubes.
- Heat the olive oil in a small skillet over medium heat for about 30 seconds, just enough to warm it and release a subtle fragrance. Remove the skillet from the heat and let it cool slightly; you’re not aiming to cook anything further with the oil, only to use its flavor.
- In a medium bowl, combine 2 1/2 cups drained whole-milk ricotta cheese, 1 cup part-skim mozzarella cheese, 2/3 cup freshly grated Parmesan cheese, and 1 teaspoon Italian seasoning. Mix gently until the cheeses are evenly incorporated.
- Add 1/3 cup chopped fresh parsley and 1/3 cup chopped fresh basil to the cheese mixture. Fold the herbs in so they’re distributed through the filling without overworking the texture.
- Season with kosher salt and freshly ground black pepper to taste. Start conservatively with salt—Parmesan adds saltiness—then adjust after tasting a small amount on a spoon.
- If the filling feels very thick and hard to pipe, loosen it with a teaspoon or two of the marinara sauce, stirring until it reaches a soft, scoopable consistency.
Preparing the manicotti tubes
These directions assume standard dry manicotti that benefit from brief boiling. Follow these steps for successfully prepared shells that won’t break while stuffing.
- Bring a large pot of salted water to a gentle boil. Add the 12 manicotti tubes carefully to the water and cook for about 6 to 7 minutes—just until they soften but remain slightly undercooked. You want them pliable enough to handle without falling apart. Times vary by brand; check a single tube for doneness.
- Use a slotted spoon to transfer the tubes to a baking sheet lined with a kitchen towel or paper towels. Arrange them in a single layer and let them cool slightly so they’re safe to handle but still warm.
Assembling the dish
Take care while filling and arranging the tubes so the final bake looks neat and cooks evenly.
- Pour about 1 to 1 1/4 cups of the 2 3/4 cups marinara sauce into the bottom of a 9×13-inch baking dish, spreading it into an even layer. This base prevents sticking and creates a saucy bed for the tubes.
- Transfer the cheese filling into a large piping bag fitted with a wide tip, or use a zip-top bag with a corner snipped off. If you don’t have a bag, a small spoon or offset spatula works; fill each tube gently to avoid tearing. Using a piping method is faster and cleaner.
- Working one tube at a time, gently fill each manicotti with the cheese-herb mixture and place it into the baking dish over the sauce. Arrange the 12 tubes in a single layer so each sits snugly next to the others.
- Once all the tubes are in the dish, spoon the remaining marinara sauce over the top so the shells are mostly covered. Aim for an even coating; you should use about 1 1/2 to 1 3/4 cups of sauce on top, depending on how saucy you like the final bake.
- Sprinkle the filled dish with extra part-skim mozzarella cheese and, if desired, a light additional dusting of Parmesan. This promotes even browning and a satisfying cheesy top.
Baking
- Cover the baking dish loosely with foil to prevent the cheese from drying out during the first part of baking.
- Bake in the preheated oven at 375°F (190°C) for 25 minutes covered. This timing allows the sauce to simmer and the filling to heat through without the top over-browning.
- After 25 minutes, remove the foil and bake for an additional 10 to 12 minutes, or until the cheese on top is bubbly and lightly golden.
- Remove the dish from the oven and let it rest for 5 to 10 minutes to set. This makes serving easier and prevents the filling from spilling out when you cut portions.
Serving and garnishes
Garnish the baked Manicotti Shells with additional chopped basil and a grind of fresh black pepper. Serve hot with a crisp green salad, garlic bread, or roasted vegetables for a complete meal. Leftovers store well covered in the refrigerator for up to 3 days; reheat gently in the oven or in individual portions in the microwave.
Tips for success
- If you prefer no-boil convenience, substitute oven-ready manicotti tubes and skip the par-cooking step. Increase the sauce under and over the tubes slightly so they soften fully during baking.
- Drain the ricotta well before assembling to avoid a watery filling. Place it in a fine-mesh sieve over a bowl for 15–30 minutes if needed.
- Reserve a small bowl of extra marinara to serve on the side for those who like more sauce per serving.
- Fresh herbs make a noticeable difference; chop them just before mixing for the brightest flavor.
Variations
Want to tweak the profile? Fold in a handful of finely chopped, cooked spinach to the filling for added greens, or stir in a pinch of crushed red pepper for heat. Swap part-skim mozzarella for a higher-fat variety if you prefer a silkier melt. If you’d like a meat element, add 8 ounces of thoroughly cooked and crumbled mild-flavored ground protein mixed into the marinara before layering the tubes.
Complete recipe summary
Follow this compact run-through when you’re ready to cook:
- Preheat oven to 375°F (190°C).
- Cook 12 manicotti tubes in boiling salted water for 6–7 minutes until pliable. Drain and cool on a towel.
- Warm 2 teaspoons olive oil briefly and let cool.
- In a medium bowl, mix 2 1/2 cups drained whole-milk ricotta cheese, 1 cup part-skim mozzarella cheese, 2/3 cup freshly grated Parmesan cheese, and 1 teaspoon Italian seasoning.
- Add 1/3 cup chopped fresh parsley and 1/3 cup chopped fresh basil; season with kosher salt and freshly ground black pepper to taste. Thin with a little marinara if needed.
- Spoon about 1 to 1 1/4 cups of 2 3/4 cups marinara sauce into the bottom of a 9×13-inch baking dish.
- Fill each manicotti tube with the cheese mixture and arrange the 12 tubes in the dish.
- Pour remaining marinara over the tubes, sprinkle extra mozzarella on top, and cover the dish with foil.
- Bake covered for 25 minutes, then uncover and bake 10–12 minutes more until bubbly and golden.
- Let rest 5–10 minutes, garnish with extra basil, and serve.
Final thoughts
These Manicotti Shells are reliably satisfying: creamy interior, herby brightness, and that essential melted-cheese reward. The recipe scales well—double it for a larger crowd or halve it for a smaller household. With straightforward ingredients and clear steps, you’ll find this becomes a dependable favorite on your rotation when you crave comfortable, oven-baked pasta.
Manicotti Shells
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the manicotti tubes and cook until al dente, about 6–8 minutes; drain in a colander and rinse briefly with cool water.
- Toss the drained tubes with 2 teaspoons olive oil to prevent sticking and set aside to cool slightly.
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine 2 1/2 cups drained ricotta, 1 cup shredded mozzarella, 2/3 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/3 cup chopped parsley, 1/3 cup chopped basil, and salt and pepper to taste until well blended.
- Fill each manicotti tube with the cheese mixture using a piping bag or a spoon.
- Spread 1 1/4 cups of marinara sauce across the bottom of a 9×13-inch baking dish. Arrange the filled manicotti over the sauce, then spoon the remaining marinara evenly over the tops. Sprinkle additional mozzarella on top as desired.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for 10 more minutes, until the cheese is bubbly and lightly browned.
- Let the baked manicotti rest a few minutes, garnish with additional basil, and serve.
Notes
- Drain the ricotta well to avoid a watery filling.
- Use a piping bag for neater, faster filling.
- Leftover filled tubes can be chilled before baking if needed.
