Why You’ll Love This Recipe

Easy Stuffed Manicotti is a comforting and satisfying Italian-American classic featuring large pasta tubes filled with a rich, cheesy mixture and baked in savory marinara sauce. This dish is ideal for family dinners, gatherings, or make-ahead meals. With minimal prep and crowd-pleasing flavors, it’s a hearty favorite that looks impressive but is easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

manicotti pasta shellsricotta cheeseeggmozzarella cheese (shredded)parmesan cheese (grated)garlic (minced)parsley (chopped)italian seasoningmarinara sauceolive oilsaltpepper

directions

Preheat your oven to 375°F (190°C).

Cook manicotti shells according to package instructions until al dente. Drain and rinse with cool water to stop cooking.

In a large mixing bowl, combine ricotta cheese, egg, half of the mozzarella, parmesan cheese, garlic, parsley, Italian seasoning, salt, and pepper. Mix until well combined.

Carefully fill each cooked manicotti shell with the cheese mixture using a piping bag or spoon.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Place the stuffed manicotti in a single layer over the sauce.

Pour the remaining marinara sauce evenly over the top of the shells.

Sprinkle the remaining mozzarella cheese over the manicotti.

Cover the dish with foil and bake for 25 minutes.

Remove foil and bake for another 10-15 minutes, or until cheese is bubbly and golden.

Allow to rest for 5 minutes before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 20 minutesCooking time: 35-40 minutesTotal time: 55-60 minutes

Variations

Add cooked ground beef or Italian sausage to the cheese mixture for a meatier version.

Use spinach or sautéed mushrooms in the filling for a veggie boost.

Try different cheeses like fontina or provolone for extra richness.

Swap marinara for a creamy Alfredo or blush sauce for a different flavor profile.

Top with fresh basil or a drizzle of pesto before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave or bake covered in the oven at 350°F (175°C) until heated through.For longer storage, freeze the assembled uncooked manicotti for up to 2 months. Bake from frozen, adding 10-15 minutes to baking time.

FAQs

Can I make this ahead of time?

Yes, you can assemble the manicotti up to a day in advance and refrigerate until ready to bake.

What if I can’t find manicotti shells?

You can substitute large pasta tubes like cannelloni or use cooked lasagna sheets rolled up around the filling.

Do I need to cook the shells before stuffing?

It’s recommended for ease, but some no-boil manicotti options are available—just adjust baking time accordingly.

Can I freeze cooked stuffed manicotti?

Yes, cooked manicotti can be frozen in a freezer-safe container for up to 2 months. Thaw before reheating.

Can I add vegetables to the sauce?

Absolutely, diced zucchini, spinach, or bell peppers work well in the sauce or filling.

How do I prevent shells from tearing?

Be gentle while filling and avoid overcooking the pasta. Using a piping bag makes stuffing easier.

What sauce is best for manicotti?

Classic marinara is traditional, but you can also try creamy tomato or Alfredo for a twist.

Can I use cottage cheese instead of ricotta?

Yes, just blend it for a smoother texture similar to ricotta.

Do I need to cover it while baking?

Yes, covering keeps it moist and prevents the cheese from browning too quickly. Uncover at the end for a golden top.

Can I double the recipe?

Yes, simply use a larger baking dish or two pans and double the ingredients.

Conclusion

Easy Stuffed Manicotti is a satisfying, family-friendly meal that’s perfect for weeknights or special occasions. With a cheesy filling, rich tomato sauce, and gooey melted topping, it’s comfort food at its finest. Customize it to your taste and enjoy a warm, delicious dish that brings people together around the table.