Just like with our Spaghetti and Meatballs or Baked Ziti, there’s something so satisfying about perfectly cooked pasta in a flavorful tomato marinara sauce. Manicotti is one of those timeless classics that you’ll make on repeat. This post may contain affiliate links. Read my disclosure policy.
What is Manicotti?
Stuffed Manicotti (Pronounced: ma·nuh·kaa·tee) is similar to a traditional Italian dish called Cannelloni. In the Americanized adaptation, Manicotti shells are stuffed with a cheese filling, topped with marinara sauce, and baked. If you enjoy the classic flavors of Lasagna and Stuffed Shells, you will love this Italian-American Manicotti Recipe. It’s a quick and easy weeknight meal but also feels special enough for a holiday dinner. This Manicotti is also the perfect recipe when making and delivering a meal to friends or neighbors after having a baby or when someone is under the weather. Cheesy Italian comfort food makes everyone feel loved. Here are some of the reasons you’ll love it:
Easy to make Family-friendly recipe Make ahead and freezer-friendly Reheats well for leftovers Budget-friendly for feeding a big crowd Easy swaps and substitutions
Manicotti Recipe Video
Natasha shows you how simple it is to assemble and bake this cheese manicotti recipe. Be sure to see her tips on the easiest way to fill the pasta before baking.
Ingredients for Stuffed Manicotti
The ingredients for stuffed Manicotti feature Italian staples and three delicious cheeses. It’s a winning combination!
Manicotti shells – the pasta tubes are perfect for filling and the ridges grab the sauce for the perfect bite. Substitute shells, if needed. Marinara sauce – use our homemade marinara sauce or store-bought sauce. You’ll need 3-4 cups Heavy cream – an optional ingredient used to balance the marinara sauce Ricotta cheese – use whole milk ricotta so the filling isn’t too watery Mozzarella cheese – shredded 8oz block, divided for filling and topping Parmesan cheese – 1 cup grated cheese, divided Parsley – fresh is best, but you can use 1 1/2 tsp of dried parsley in a pinch Garlic – grated or pressed will be easier to distribute evenly in the filling Salt and pepper – don’t forget to salt the pasta water—it adds so much flavor to the pasta! Nutmeg – just 1/4 tsp brings out amazing flavor in the ricotta cheese. Trust me on this one!
How to Make the Best Manicotti
This dish looks complex and upscale—but I promise it’s so simple to make and comes together quickly in these easy steps:
Add protein – use meat sauce instead of marinara Add veggies – add chopped fresh or frozen spinach (but be sure to squeeze out any liquid), finely chopped mushrooms, sautéed onions, or roasted red bell peppers to the filling Add heat – add red pepper flakes to the filling Swap cheeses – replace some of the ricotta with cottage cheese, or use pecorino Romano instead of parmesan in the cheese mixture or over the top Switch sauces – use Béchamel, Alfredo, or Bolognese sauce
Boil salted water, add pasta and cook for about 5 minutes until barely tender. Drain and rinse with cold water to stop the cooking. Preheat oven to 400 degrees. Mix the heavy cream into the marinara sauce, then spread 1 cup of the sauce to cover the bottom of a 9×13 baking dish. Mix the eggs, ricotta, half the mozzarella, half the parmesan, parsley, garlic, 3/4 tsp of salt, 1/4 tsp of pepper, and nutmeg in a large mixing bowl. Fill a piping bag or gallon zip-top bag with the mixture, snip off a 3/4″ corner then fill the pasta tubes, and lay them in a single layer into the baking dish. Cover the pasta with the remaining sauce, and then sprinkle the remaining mozzarella and parmesan cheese on top. Bake covered with foil for 25 minutes, and then remove the foil and return to the oven for 10 more minutes. Garnish with parsley to serve.
What to Serve with Manicotti
This Italian-inspired dish is so satisfying and delicious and pairs well with fresh salads, roasted veggies, and crusty bread to soak up the sauce. Here are a few of our favorite sides (and don’t forget dessert):
Caesar Salad Garlic Bread Roasted Broccoli Cucumber and Tomato Salad Air Fryer Brussel Sprouts Tiramisu
How to Store Leftover Manicotti
To Refrigerate: leftovers keep covered in the fridge for 5 days Freezing: freeze leftovers in an airtight container for 3 months To Reheat: Thaw overnight in the fridge, and then heat at 350 in the oven until bubbly, or microwave individual servings covered with a paper towel in 30-second intervals until warmed through.
This baked stuffed Manicotti recipe has all the yummy Italian flavors and the cheesy, saucy goodness we love in an easy-to-master recipe. It’s a great weeknight meal, but impressive enough to serve at a holiday party. I know this will become one of your go-to dishes.
Prep up to 8 hours ahead: assemble, cover with a layer of parchment and then foil, and refrigerate until ready to bake, and then add 15 minutes to the cooking time Freeze up to 3 months ahead: assemble, cover with a layer of parchment and then foil, store in the freezer, and then thaw overnight in the fridge and bake according to the recipe instructions. Bake from frozen by putting the dish in the oven at 400 for 1.5 to 2 hours covered, and then 10 minutes uncovered or until bubbly.
More Top-Rated Pasta Recipes
Once you try this stuffed pasta recipe, we know you’ll also love these other fan-favorite pasta dishes:
Chicken and Mushroom Fettuccine Pierogi Recipe Chicken Tetrazzini Instant Pot Mac and Cheese Creamy Cajun Chicken Pasta Chicken Chow Mein Creamy Shrimp Pasta
PS. If you love pasta recipes, we have some new ones in our new Cookbook that haven’t been shared on the blog. Family favorites like Baked Mac and Cheese, Italian Style Lasagna, and my son’s Famous Alfredo sauce. You can order the Natasha’s Kitchen Cookbook here.
