Manicotti Recipe
Classic cheese manicotti filled with creamy ricotta, mozzarella and Parmesan, then baked in marinara sauce until bubbling and golden.
Contains: Milk · Egg · Wheat
This recipe contains milk, egg and wheat. Cheese formulations vary; if you need the dish to be strictly vegetarian, check the ricotta, mozzarella and Parmesan labels for animal rennet.
WHY IT WORKS
Why This Recipe Works
01
Creamy Cheese Filling
Ricotta, mozzarella, Parmesan and egg make a creamy filling that stays rich and cohesive as the manicotti bakes.
02
Undercook the Pasta
Cooking the shells only until pliable keeps them firm enough to fill and lets them finish cooking in the marinara sauce.
03
Cover, Then Uncover
A covered bake heats the filling gently; uncovering at the end lets the mozzarella melt and lightly brown.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Pasta
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- Cheese Filling
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Tools
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- Sauce
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Method
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Heat the oven to 375°F. Spread 1 US cup of the marinara sauce evenly over the bottom of a 13 by 9-inch baking dish.
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Bring a large pot of salted water to a boil. Add the manicotti shells and cook for about 5 to 6 minutes, just until pliable but still firm. Drain, rinse briefly under cool water and separate the shells so they do not stick together.
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In a medium bowl, mix the ricotta, 1 1/2 US cups mozzarella, 1/4 US cup Parmesan, egg, parsley, garlic, salt and black pepper until evenly combined.
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Transfer the filling to a piping bag or large zip-top bag and snip off one corner. Pipe the filling into both ends of each manicotti shell until filled, handling the pasta gently to avoid tearing.
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Arrange the filled shells in a single layer over the sauce. Spoon the remaining 2 US cups marinara sauce over the manicotti, then sprinkle with the remaining 1 US cup mozzarella and 1/4 US cup Parmesan.
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Cover the baking dish tightly with foil and bake for 25 minutes.
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Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling and the cheese is fully melted and lightly browned in spots.
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Remove from the oven and let the manicotti rest for 10 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The manicotti is ready when the sauce is bubbling around the edges, the cheese is fully melted and the filling is hot throughout.
Make Ahead
Assemble the manicotti completely, cover the baking dish and refrigerate it for up to 24 hours before baking. Keep it chilled until needed; because the dish starts cold, allow a few extra minutes during the covered baking stage if necessary.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace12 dried manicotti shells
With12 dried gluten-free manicotti shells
Replace12 dried manicotti shells
With12 dried gluten-free manicotti shells
Use the same weight or count of a gluten-free equivalent and follow its package cooking time.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Whole-milk ricotta gives the filling a creamier texture, while low-moisture mozzarella melts without adding too much liquid. A fairly thick marinara sauce helps the filled shells stay neatly coated rather than swimming in sauce.
Useful Substitutions
Part-skim ricotta can replace whole-milk ricotta for a slightly lighter filling. Pecorino Romano can replace the Parmesan in the same quantity, although it is saltier, so reduce the added salt if needed.
INGREDIENT QUALITY
Quality Note
Cook the manicotti only until pliable so the shells stay firm enough to fill without tearing and can finish cooking in the sauce. A thicker marinara sauce also coats the pasta more evenly than a watery sauce.
SPEND LESS
Cost-Saving Tip
Store-brand ricotta, mozzarella and marinara work well here. Compare the price per ounce on larger cheese packs, and freeze any extra shredded mozzarella in a tightly sealed bag for another cooked dish.
COOKING TIPS
Tips
Cook Until Just Pliable
Boil the manicotti only until the shells bend without cracking. They will continue cooking in the sauce, and firmer shells are easier to fill.
Use a Bag to Fill
A piping bag or large zip-top bag with one corner snipped off makes it easier to fill both ends of each shell without tearing the pasta.
Keep the Pasta Covered
Spoon sauce over the full length of the filled shells before baking so exposed pasta does not dry out or become tough in the oven.
Rest Before Serving
Let the baking dish stand for 10 minutes after it comes out of the oven. The filling firms slightly and the manicotti is easier to serve neatly.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover manicotti within 2 hours in a covered container and use it within 3 to 4 days.
Freezing
Once fully cooled, freeze individual manicotti portions in airtight containers for up to about 3 months. Thaw overnight in the refrigerator before reheating for the most even texture.
Reheat in the Oven
Cover the manicotti and warm at 350°F until heated through and the center reaches 165°F. Add a spoonful of marinara before reheating if the pasta looks dry.
Reheat in the Microwave
Cover a portion and microwave in short intervals until hot throughout and the center reaches 165°F. Add a little marinara before heating if needed to keep the pasta moist.
ESTIMATED PER SERVING
Nutrition
2 filled manicotti
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Manicotti FAQs
What is manicotti?
Manicotti are large pasta tubes designed to be filled and baked. This version uses a creamy cheese filling, marinara sauce and a melted mozzarella topping.
Should I cook manicotti shells before filling them?
Yes. Cook the shells only until they are pliable but still firmer than fully cooked pasta. They finish cooking in the sauce and are less likely to tear while you fill them.
What is the easiest way to fill manicotti?
Let the shells cool enough to handle, then pipe the ricotta mixture into both ends with a piping bag or a large zip-top bag with one corner snipped off.
Can I assemble manicotti ahead of time?
Yes. Assemble the dish, cover it and refrigerate it for up to 24 hours before baking. A chilled dish may need a few extra minutes in the covered stage to heat through.
Can I freeze cooked manicotti?
Yes. Cool it completely, portion it into airtight containers and freeze for up to about 3 months. Thaw overnight in the refrigerator before reheating.
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