Manicotti
This manicotti recipe features manicotti pasta shells stuffed with a rich and creamy cheese filling, topped with marinara sauce and then baked until hot and bubbly.
Manicotti are large tubular pasta shells that are perfect for stuffing and then baking. The Italian word manicotti translates to “large sleeves,” and there is plenty of room in those “sleeves” for lots of herby, cheesy filling! In this classic manicotti recipe the pasta tubes are stuffed with a mixture of creamy ricotta, melty mozzarella and salty, nutty Parmesan. If you’d like to add spinach (like in these Stuffed Shells) or meat to the filling, see my tips below.
I love to serve these manicotti with buttery Garlic Bread and a big Italian Salad. It’s a delicious, belly-warming meal that hits the spot when you’re craving comfort food.
Manicotti Recipe Ingredients
You need only a few simple ingredients to make the best manicotti! Find the printable recipe with ingredient amounts below.
- Manicotti Shells: Look for them with all of the dried pastas in your grocery store.
- Ricotta Cheese: Makes the filling creamy. Both full fat and part skim will work.
- Mozzarella Cheese: The mozzarella is used in the cheese filling and also on top of the pasta bake.
- Parmesan Cheese: It’s sharp, nutty flavor can’t be beat.
- Egg: Helps to bind the cheese filling together.
- Fresh Parsley: For a pop of fresh, herby flavor.
- Seasonings: You’ll need Italian seasoning, dried basil and black pepper. You don’t need to add any salt to the filling mixture because the cheeses bring enough salty flavor.
- Marinara Sauce: To pour over the top of the stuffed pasta before baking. You can use a jar of your favorite store-bought sauce or make this Marinara Sauce recipe.
How to Make Manicotti
Boil manicotti. Salt the cooking water to flavor the pasta as it cooks. Then drain and rinse with cold water and lay the manicotti on a sheet of parchment paper until you’re ready to fill them. (If you leave them stacked in the colander the ones at the bottom tend to flatten.)
Make cheese filling. In a large mixing bowl, combine the ricotta, 1 ½ cups of mozzarella, ½ cup of Parmesan, the egg, fresh parsley, Italian seasoning, dried basil and pepper. Stir everything together.
Fill manicotti. Spread 1 cup of sauce in the bottom of the baking dish. Use a piping bag, a large zip-top bag with the corner cut off, or a spoon to fill each manicotti shell with the cheese mixture. Then place the manicotti in the baking dish.
Top with sauce and cheese. Pour the rest of the marinara over the top and sprinkle on the remaining mozzarella and Parmesan.
Bake, covered with foil, for 30 minutes. Then uncover and bake for 10 more minutes, until hot and bubbly.
Recipe Tips
- Boil a few extra manicotti shells in case some break.
- Boil the pasta for 2 minutes less than the al dente time listed on the package. Overcooking it may lead to the manicotti breaking. Don’t worry, the pasta will continue to soften in the oven.
- To be efficient with your time, prep the cheese filling while the water comes to a boil/while the pasta cooks.
How to Add Sausage, Ground Beef or Spinach
- Add meat: Brown 1 pound of ground beef or Italian sausage in a skillet, crumbling it as it cooks. Drain off excess grease. Let cool slightly, then mix the cooked meat with the cheeses and stuff into manicotti. You may be able to fill a few extra manicotti shells if adding meat.
- Add spinach: Heat 2 teaspoons olive oil in a skillet over medium heat. Add 3 ounces (about 3 cups loosely packed) chopped fresh spinach and cook until wilted. Squeeze out all excess moisture and then stir into the cheese filling.
A Perfect Meal for Making Ahead
You can assemble manicotti in advance and then either refrigerate or freeze them before baking.
- Make Ahead: Assemble the manicotti, cover the baking dish, and refrigerate for up to 1 day before baking. You may have to add 5-10 minutes to the covered bake time if baking manicotti cold from the fridge.
- To Freeze: Assemble the manicotti. Once completely cool, wrap the baking dish tightly. Freeze for up to 2 months (before baking). When you’re ready to cook the manicotti, thaw in the refrigerator overnight, then bake as directed in the recipe, adding 5-10 minutes to the covered bake time.
More Pasta Recipes
You might also enjoy these pasta recipes:
Manicotti
Ingredients
- 12 manicotti shells*
- 15 ounces ricotta cheese
- 2 ½ cups shredded mozzarella cheese, 10 ounces, divided
- ¾ cup grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 24 ounces marinara sauce
- chopped fresh parsley or basil, for serving, if desired
Instructions
- Preheat oven to 350° F.
- Bring a large pot of salted water to a boil. Once boiling, add the manicotti and cook for 2 minutes less than the al dente cook time listed on the package. Drain and rinse with cold water. Then transfer to a sheet of parchment paper until you're ready to fill them (otherwise the manicotti in the bottom of the colander tend to flatten).
- Meanwhile, in a large bowl, combine the ricotta, 1 ½ cups (6 ounces) of mozzarella, ½ cup of Parmesan, the egg, fresh parsley, Italian seasoning, dried basil and pepper. Stir until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Use a piping bag, a large zip-top bag with the corner cut off, or a spoon to fill each manicotti shell with the cheese mixture. Place the filled manicotti in the baking dish.
- Pour the remaining marinara sauce over the manicotti in the baking dish. Sprinkle with the remaining 1 cup (4 ounces) mozzarella and the remaining ¼ cup Parmesan cheese.
- Cover the dish with foil (first spray the underside of the foil with cooking spray to prevent it from sticking to the cheese). Bake, covered, for 30 minutes. Then uncover and bake 10 minutes more until manicotti is hot and bubbly. Let rest for 5-10 minutes before serving. Serve garnished with chopped fresh parsley or basil, as desired.
Notes
- I usually buy an 8 ounce box of manicotti which contains 14 pasta tubes and cook them all, just in case a few break.
- To add spinach: Heat 2 teaspoons olive oil in a skillet over medium heat. Add 3 ounces (about 3 cups loosely packed) chopped fresh spinach and cook until wilted. Squeeze out all excess moisture and then stir into the cheese filling.
- To add meat: Brown 1 pound of ground beef or Italian sausage in a skillet, crumbling it as it cooks. Let cool slightly, then mix the cooked meat with the cheeses and stuff into manicotti. You may be able to fill a few extra manicotti shells if adding meat.
- Make Ahead: Assemble the manicotti, cover the baking dish, and refrigerate for up to 1 day before baking. You may have to add 5-10 minutes to the covered bake time if baking manicotti cold from the fridge.
- To Freeze: Assemble the manicotti. Once completely cool, wrap the baking dish tightly. Freeze for up to 2 months (before baking). When you’re ready to cook the manicotti, thaw in the refrigerator overnight, then bake as directed in the recipe, adding 5-10 minutes to the covered bake time.
I’m a little confused by the directions. You call for 1 and half cups of mozz and in parenthesis list 6 oz. 1 and half cups is actually 12 oz though. 1 cup = 8 oz
Hi John,
It is a bit confusing because ounces can refer to a weight measurement (as in this recipe) or it can refer to a liquid volume measurement (this is what you are thinking of when you say 1 cup equals 8 ounces). The weight of 1 cup measure of shredded mozzarella is 4 ounces, so for this recipe you can measure 6 ounces of mozzarella by weight using a kitchen scale, or you can use a measuring cup to measure out 1 1/2 cups of shredded cheese. I hope that helps to clarify.
Thank you very much! I appreciate the quick response. I am making this for Christmas day. I’ll let you know how it turns out. Happy Holidays to you and your family!
Thanks again for this recipe! Manicotti came out great! Everyone in the family loved it!