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Easy manicotti recipe baked with ricotta cheese, marinara sauce, and melted mozzarella.
Sonia Khan

Easy Manicotti Recipe (Cheesy, Baked & Perfect for Dinner)

This easy manicotti recipe is a classic baked Italian pasta dish filled with a creamy ricotta cheese mixture, topped with rich marinara sauce, and baked until golden and bubbly. Perfect for family dinners, meal prep, or cozy comfort food nights, this stuffed manicotti recipe is simple, customizable, and beginner-friendly.
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Prep Time 20 minutes
Cook Time 35 minutes
resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, italian-american
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 12 manicotti shells
For the Filling:
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
For the Sauce:
  • 2-3 cups marinara sauce
  • 1 clove garlic optional
  • 1 tbsp olive oil optional
Optional Add-ins:
  • 1 cup cooked spinach
  • 1 cup cooked ground beef or sausage
  • Cottage cheese as ricotta substitute

Equipment

  • Large pot (for boiling pasta)
  • Piping bag or ziplock bag (for stuffing)
  • 9x13-inch baking dish
  • Aluminum foil (for baking cover)
  • Mixing bowl
  • Spoon or spatula

Method
 

  1. Cook manicotti shells according to package instructions until al dente. Drain and let cool slightly.
  2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, pepper, and Italian seasoning until smooth.
  3. Fill each shell carefully using a piping bag or spoon.
  4. Spread marinara sauce at the bottom of a baking dish.
  5. Place stuffed manicotti in the dish and cover with remaining sauce.
  6. Sprinkle extra mozzarella and Parmesan on top.
  7. Cover with foil and bake at 375°F (190°C) for 25-30 minutes.
  8. Remove foil and bake for another 10 minutes until bubbly.
  9. Let rest for 5-10 minutes before serving.

Notes

  • Don’t overcook pasta or it may tear while stuffing
  • Always use enough sauce to prevent dryness
  • Let it rest before serving for better structure
  • Can be made ahead and refrigerated or frozen