Manicotti
There’s something about a pan of stuffed pasta that feels like a warm hug for the whole family. This Manicotti recipe is rich, creamy, and perfectly saucy—stacked with ricotta, mozzarella, parmesan, herbs, and a simple marinara that keeps things classic. Whether you’re cooking for a weeknight dinner or a cozy weekend gathering, this dish comes together with straightforward steps and dependable ingredients. It’s comforting without being fussy, and it reheats beautifully for leftovers.
Why this Manicotti works
This version leans on creamy ricotta and two kinds of cheese for depth, plus fresh parsley and basil for brightness. A jar of marinara keeps the sauce simple and reliable, while baking allows the cheeses to melt into an irresistibly gooey filling. The method is easy to follow: cook the pasta shells, make the filling, stuff, assemble, and bake. Small prep steps like grating part of the cheese and beating the eggs come together quickly, and the result is a satisfying, family-friendly meal.
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
Notes on ingredients
The ingredient list uses pantry-friendly items that are easy to find at most grocery stores. If you prefer a homemade touch, a simple tomato sauce could replace the jarred marinara. For an extra herb-forward version, increase the basil and parsley by a tablespoon each. This recipe uses low-moisture mozzarella so the filling stays creamy without releasing too much liquid in the oven. If you have whole-milk ricotta available, it will lend a richer texture to the filling.
Equipment
- Large pot for boiling pasta
- Large mixing bowl
- 9×13-inch baking dish (or similar size)
- Spoon or piping bag for filling noodles
- Grater for cheese
- Aluminum foil
Step-by-step instructions
Follow the directions below to make the recipe from the ingredient list. Each step is rewritten for clarity while keeping the same order as the original instructions and preserving ingredient amounts.
- Prepare the oven and sauce: Preheat your oven to 375°F (190°C). Pour about half of the 24 ounce jar of marinara sauce into the bottom of a 9×13-inch baking dish, spreading it into an even layer. This base will keep the manicotti from sticking and ensure every noodle bakes in sauce.
- Cook the manicotti noodles: Bring a large pot of salted water to a rolling boil. Add the 10–12 manicotti noodles and cook them until they are very al dente—slightly undercooked so they hold together when you handle them but can finish cooking in the oven. Exact times vary by brand, but usually 2–3 minutes less than the package’s recommended time is a good guide. Once cooked, drain the noodles and lay them flat on a lightly oiled baking sheet or clean towel to prevent sticking.
- Make the cheese filling: In a large mixing bowl combine the 15 ounce ricotta cheese, 2 cups of the grated low-moisture mozzarella (reserve 1 cup for topping), and 1/2 cup of the parmesan (reserve the remaining 1/2 cup for topping). Add the 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh basil. Pour in the 2 beaten large eggs and sprinkle the 1/2 teaspoon black pepper over the mixture. Stir everything together until the mixture is smooth and evenly combined. Taste the filling and adjust with a touch more pepper or herbs if desired.
- Fill the manicotti shells: Spoon the ricotta mixture into a piping bag or use a small spoon. Carefully fill each manicotti noodle with the cheese mixture, taking care not to overfill and crack the pasta. If any noodles tear, set them aside and use the filling to layer under the sauce instead. Continue until all 10–12 noodles are filled.
- Assemble in the baking dish: Arrange the filled noodles in a single layer over the marinara already spread in the baking dish. Pour the remaining marinara sauce over the arranged manicotti, covering each noodle evenly. Sprinkle the reserved 1 cup grated mozzarella and the reserved 1/2 cup parmesan evenly over the top of the sauced manicotti.
- Cover and bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese on top is melted and bubbly and the sauce is simmering at the edges. If you like a more browned top, you can broil for 1–2 minutes—just watch carefully to avoid burning.
- Rest and garnish: Remove the dish from the oven and let it rest for 5–10 minutes before serving. This helps the filling set slightly so slices hold their shape. Sprinkle the remaining chopped parsley and basil over the top as a fresh garnish.
- Serve: Portion the manicotti onto plates, spooning extra sauce from the baking dish over each serving if desired. This pairs beautifully with a simple green salad, garlic bread, or roasted vegetables.
Troubleshooting tips
- If noodles crack when filling: Use a spoon to nestle torn pieces under a layer of sauce and spoon more of the filling over intact shells. That way nothing goes to waste.
- If filling seems runny: Make sure you used the specified amounts. If the mixture is still loose, chilling it briefly in the refrigerator will firm it enough to pipe or spoon without oozing.
- If the top browns too quickly: Tent the dish with foil partway through baking and remove it at the end for the final melt.
- Leftovers: Store cooled leftovers in an airtight container for up to 3–4 days and reheat covered in the oven at 350°F until warmed through.
Variations and swaps
Here are a few ways to adapt the recipe while keeping the same core idea:
- Vegetable boost: Fold 1–1 1/2 cups of finely chopped, roasted vegetables (spinach, zucchini, or mushrooms) into the cheese mixture before filling for added texture and nutrients.
- Meaty option: Brown and season 1/2 pound of ground beef or lamb and mix it into the marinara before assembling for a heartier bake. Drain excess fat and cool slightly first.
- Herb-forward: Increase the basil or parsley by a tablespoon each for a fresher, greener profile in the filling.
- Cheese swap: Substitute up to half of the ricotta with cottage cheese (well-drained) for a lighter texture, while keeping the same total volumes.
Serving suggestions
Manicotti is a hearty main course best matched with lighter sides. A peppery arugula salad with lemon vinaigrette or a simple romaine salad with vinaigrette helps balance the richness. Serve crusty bread or garlic bread on the side to mop up extra sauce. For a simple beverage pairing, iced tea, sparkling water with lemon, or a light red wine are all excellent complements.
Make-ahead and storage
You can assemble the manicotti a day ahead. Cover the baking dish tightly and keep it refrigerated; add an extra 5–10 minutes to the covered baking time if baking straight from chilled. To freeze, assemble manicotti in a freezer-safe dish, do not bake, cover tightly, and freeze for up to 2 months. Bake covered from frozen at 375°F for 45–60 minutes, or until bubbly and heated through, removing the foil for the final 10–15 minutes.
Final notes
This Manicotti recipe delivers comforting, familiar flavors with minimal fuss. The balance of ricotta, melting mozzarella, sharp parmesan, and fresh herbs creates a filling that’s creamy without being greasy. The jarred marinara keeps the process efficient but doesn’t compromise flavor—especially when baked until bubbly and golden. Whether it becomes a weekday favorite or your go-to for guests, this dish is dependable, delicious, and delightfully cheesy.
Happy cooking — savor every cheesy bite!
Manicotti
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil, add the manicotti noodles, and cook until al dente according to package directions; drain and rinse with cold water to stop cooking.
- In a medium mixing bowl, combine ricotta, 1 cup of the grated mozzarella, ¾ cup of the grated Parmesan, chopped parsley, chopped basil, beaten eggs, and black pepper; stir until evenly mixed.
- Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- Transfer the cheese filling to a piping bag or use a spoon, then carefully fill each manicotti shell and place them seam-side down in the prepared baking dish in a single layer.
- Pour the remaining marinara sauce over the filled manicotti, then sprinkle with the remaining mozzarella and Parmesan.
- Cover the dish and bake for 20–30 minutes, until heated through and the cheeses are melted; uncover and broil 1–2 minutes if you want the top browned.
- Remove from the oven and let rest for 10 minutes, then garnish with additional chopped parsley and basil and serve.
Notes
- Use large tubular pasta labeled manicotti; jumbo shells can substitute.
- Cook noodles al dente so they hold shape when filled.
- Chill filling slightly if it seems too loose before piping.
- Cover while baking to prevent the top from drying.
- Broil 1–2 minutes at the end for a golden top if desired.
