Manicotti

This manicotti recipe turns large pasta tubes, a creamy cheese filling, and marinara sauce into a cozy oven-baked dinner. It has the comforting flavors of cheese lasagna, but the individual pasta shells make it easy to portion and serve. The recipe is vegetarian as written and can be adapted with cooked meat or extra vegetables.

Table of Contents

Ingredients for This Manicotti Recipe

These quantities make six servings. For easier filling, have the cooked noodles, cheese mixture, and sauce ready before assembling the dish.

10 manicotti noodles
15 ounces ricotta
16 ounces mozzarella, divided
½ cup Parmesan, divided
5 basil leaves, chopped
2 teaspoons Italian seasoning
1 egg
24 ounces marinara sauce

Reserve about one-third of the mozzarella and Parmesan, along with some of the basil, for the topping. This keeps the cheese mixture balanced and gives the finished pasta a flavorful top layer.

How to Make This Manicotti Recipe

Cook the manicotti noodles according to the package directions, stopping at al dente. Slightly firm noodles are easier to fill and will continue cooking in the oven.
In a medium bowl, combine the ricotta, about two-thirds of the mozzarella, and about two-thirds of the Parmesan. Stir in the egg, Italian seasoning, and most of the chopped basil.
Drain the pasta and rinse it with cold water so the noodles are easier to handle. Fill each noodle with the cheese mixture using a piping bag.
Spread a thin layer of marinara sauce across the bottom of a rectangular baking dish. Arrange the filled noodles in the dish, then cover them with the remaining sauce, reserved cheeses, and basil.
Bake at 350°F (177°C) for 25–30 minutes, until the sauce bubbles around the edges. Let the dish settle briefly, then serve warm.

Practical tip: Avoid overfilling the noodles, since a little space at the ends helps prevent the filling from squeezing out as you arrange them.

Helpful Tips and Variations

Cook extra noodles: Make one or two more than you expect to use. Manicotti can tear while being filled, and spare noodles help keep the portions consistent.
Use a simple piping bag substitute: A gallon-size resealable plastic bag works if you do not have a piping bag. Add the filling and snip off one bottom corner.
Add meat if desired: Cook ground beef or sausage first, then mix it into the marinara before assembling the dish. Make sure the meat is fully cooked before baking.
Add vegetables: Chopped vegetables can be included in the filling or sauce. Cook vegetables with excess moisture first so the baked dish does not become watery.

For the best texture, handle the noodles gently after draining and keep the baking dish covered with sauce. If preparing ingredients in advance, refrigerate them promptly and assemble the dish shortly before baking.

Recipe Details

Yield: 6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Serving and Nutrition

Serve the manicotti warm as a main course. A simple salad or cooked vegetables can round out the meal without competing with the rich cheese filling. The nutrition figures below are estimates per serving and may vary depending on the specific ingredients and brands used.

Calories: 521
Fat: 30 g (46% DV); saturated fat: 18 g (113% DV); trans fat: 0.003 g
Polyunsaturated fat: 1 g; monounsaturated fat: 9 g
Cholesterol: 129 mg (43% DV); sodium: 1217 mg (53% DV)
Potassium: 555 mg (16% DV)
Carbohydrates: 31 g (10% DV); fiber: 3 g (13% DV); sugar: 6 g (7% DV)
Protein: 34 g (68% DV)
Vitamin A: 1451 IU (29% DV); vitamin C: 8 mg (10% DV)
Calcium: 664 mg (66% DV); iron: 2 mg (11% DV)

Percent Daily Values are based on a 2,000-calorie diet. Nutrition information is automatically calculated and should be treated as an estimate; ingredient choices and portion sizes can change the values.

Conclusion

This manicotti recipe is a straightforward way to make a satisfying baked pasta dinner with familiar ingredients. Cook the noodles just to al dente, reserve some cheese for the top, and bake until the marinara is bubbling. Those small steps help the filled pasta hold its shape and finish tender.