Manicotti Recipe

Imagine a bubbling casserole dish coming out of your oven, filled with tender pasta shells stuffed with luscious cheese, herbs, and garlic, all smothered in marinara and a snowy blanket of mozzarella. Manicotti is one of those Italian-American comfort dishes that instantly makes any dinner feel like a celebration, and I’m absolutely delighted to guide you through every colorful, cheesy step. Perfect for family gatherings, dinner parties, or even a cozy weeknight, this manicotti recipe is the kind you’ll crave again and again.

Ingredients You’ll Need

There’s something magical about how just a handful of simple, everyday ingredients come together to make manicotti so irresistible. Each component plays its part, adding creaminess, tang, gooey stretch, or a pop of color to the finished dish.

• Manicotti shells: Tender pasta tubes ready to be filled with cheesy goodness; cook a couple extra in case any break while boiling.
• Ricotta cheese (15 oz): The creamy base that makes the filling smooth and lush.
• Parmesan cheese (3/4 cup, grated): Brings a nutty, salty kick to brighten the filling.
• Mozzarella cheese (3 1/2 cups, shredded and divided): Melts perfectly, giving that quintessential gooey cheese pull on top and throughout.
• Cream cheese (5 tablespoons, softened): Adds rich tang and helps hold the filling together.
• Eggs (2): Bind all the cheeses, ensuring the filling stays creamy but not runny.
• Garlic (3 cloves): Infuses the cheese mixture with gentle, aromatic warmth.
• Marinara sauce (24 oz): Luscious tomato base that keeps the manicotti moist and flavorful as it bakes.
• Dried parsley (1 teaspoon): Brightens the filling and plays well with the Italian herbs.
• Dried oregano (1 teaspoon): Adds a classic pizza-parlor note that everyone loves.
• Dried basil (1/2 teaspoon): Rounds out the herby Italian essence.
• Salt (1/2 teaspoon): Essential for bringing out all the flavors in the filling.
• Pepper (1/4 teaspoon): Gives just a touch of mellow heat to balance the creamy cheeses.

How to Make Manicotti

Step 1: Prepare and Preheat

Start by getting your oven nice and hot—set it to 375 degrees. This ensures that once it all comes together, the manicotti will bake evenly, the insides will warm through, and the cheese will get that crave-worthy, golden finish.

Step 2: Cheese Prep Party

Set aside 1 1/2 cups of mozzarella for topping—that melty, bubbly cheese layer is key! Then, in a roomy bowl, mix together the ricotta, Parmesan, mozzarella (hold back that reserved cup and a half!), cream cheese, eggs, three cloves of minced garlic, and all your seasonings. Give it a gentle but thorough stir and stash it in the fridge for a few minutes while you work on the pasta.

Step 3: Cook the Manicotti Shells

Boil the manicotti shells in well-salted water, timing it 1–2 minutes less than al dente. The shells will finish cooking in the oven, so they should hold together when you fill them but not be underdone. Drain them in a colander, then run cold water over them so you can handle them without burning your fingers.

Step 4: Sauce the Baking Dish

Pour half of your favorite marinara sauce onto the bottom of a 9 x 13 inch casserole dish. This sauce layer keeps the manicotti moist and prevents sticking, while infusing each bite with rich tomato flavor as it bakes.

Step 5: Fill the Shells

Now the fun part! Use a spoon or, for extra neatness, a piping bag to squeeze that creamy cheese mixture into each manicotti shell. Don’t worry if a little cheese peeks out—those toasty, cheesy bits on the ends are a real treat. Lay the filled shells in a single layer over the sauce in your baking dish.

Step 6: Top and Cover

Spoon the remaining marinara evenly over the stuffed manicotti shells, then scatter the reserved mozzarella all over the top. Cover the dish tightly with foil so everything steams together and the insides become perfectly creamy.

Step 7: Bake and Broil

Pop your dish into the oven and bake, covered, for 25 minutes. Then, remove the foil and bake for another 10 minutes to finish melting the cheese. If you love bubbly browned cheese, broil at 425 degrees for just one minute at the end, but keep a close eye so it doesn’t scorch. Now, all that’s left is to garnish, serve, and savor!

How to Serve Manicotti

Garnishes

A scatter of fresh chopped parsley not only adds a bright pop of color but also echoes the herby flavors inside. For extra flair, sprinkle with a little more freshly grated Parmesan or a delicate grind of black pepper. A drizzle of good olive oil on top just before serving takes it over the top!

Side Dishes

Manicotti is deliciously rich, so pair it with a crisp green salad tossed in vinaigrette to cut through the creaminess. And of course, you can never go wrong with a warm basket of garlic bread, either classic or jazzed up with gooey cheese—the perfect mop for any extra sauce!

Creative Ways to Present

If you want to switch things up, try arranging the manicotti shells side by side for clean slices when serving, or stack them snugly and scatter extra herbs on top for a rustic look. For special occasions, plate each portion individually with a swoosh of extra marinara and a sprig of basil for a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

Manicotti leftovers keep beautifully! Cool the dish to room temperature, then transfer portions to airtight containers. Stored in the refrigerator, they’ll stay fresh and delicious for up to four days—perfect for easy lunches or a second dinner.

Freezing

Want to make manicotti ahead? Assemble the whole dish but don’t bake it, then wrap tightly and freeze for up to 2 months. Or freeze baked leftovers the same way. To serve, thaw overnight in the fridge and bake as directed, adding an extra 10-15 minutes if starting from cold.

Reheating

To revive leftover manicotti, place it in a baking dish with a splash of extra marinara, cover with foil, and warm in a 350-degree oven for 20-25 minutes until hot. For a quick single serving, the microwave works fine too—just use a microwave-safe dish and cover with a damp paper towel.

FAQs

Can I add meat to the manicotti filling?

Absolutely! If you want to add a savory twist, brown some ground beef or Italian sausage, then let it cool and mix it into the cheese filling before stuffing the shells. This makes the dish even heartier and adds great flavor.

What’s the best way to keep the shells from tearing?

Be sure to undercook them slightly during boiling, rinse them in cold water to stop cooking, and handle gently while filling. A piping bag can really help minimize handling and makes stuffing the manicotti shells a breeze!

Can I use fresh pasta instead of dried manicotti shells?

Yes! Sheets of fresh pasta can be cut and filled, then rolled up to mimic the classic shape. The dish will be extra tender and will need less baking time—just until heated through and the cheese is melty.

Is it possible to make this manicotti recipe gluten-free?

Certainly! Swap the regular manicotti shells for a good quality gluten-free version, or use thin slices of roasted zucchini or eggplant as a veggie-forward, gluten-free alternative to the pasta.

Can I prepare manicotti in advance for a party?

Absolutely! Assemble the dish up to a day in advance, cover and refrigerate, then simply bake when your guests arrive. It’s an ideal make-ahead main that only gets better as the flavors meld.

Final Thoughts

If you’re ready for creamy, cheesy, pasta-filled bliss, this manicotti is your next kitchen adventure. Trust me, whether you’re serving it for family, friends, or just treating yourself, it’s bound to become a beloved classic in your homemade repertoire. Give it a try and get ready for big smiles and empty plates!

Print