Name: Manicotti
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 10-12 manicotti noodles; 15 ounce ricotta cheese; 3 cups grated low-moisture mozzarella cheese (divided); 1 cup parmesan (divided); 2 tablespoons fresh parsley (chopped, plus more for garnish); 2 tablespoons fresh basil (chopped, plus more for garnish); 2 large eggs (beaten); ½ teaspoon black pepper; 1 24 ounce jar marinara sauce

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Italian is my go-to comfort food, and this classic manicotti recipe is one of my favorites! Tender noodles are stuffed with a rich, herby ricotta filling and baked to cheesy perfection. I’ve never heard a complaint from my kids, so I’d call this manicotti a crowd-pleaser! The recipe combines three cheeses, a savory sauce, and large noodles for a dish I just can’t get enough of.

baked manicotti with marinara and melted cheese in a white baking dish

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This is one of those classic Italian dishes that never gets old. Similar to my other stuffed pasta favorites like chicken stuffed shells and alfredo stuffed shells (yum), this cheese manicotti recipe is easy to make and it’s great for feeding any picky eaters. I love making this for meal prep and freezer stashes, so I can just grab it and throw it in the oven on busy weeknights.

What’s in this Manicotti Recipe?

Manicotti Noodles: Large tubular pasta that can be filled with the ricotta filling. If you can’t find manicotti you can use jumbo shells instead.
Cheese: Use a mixture of creamy ricotta cheese, salty Parmesan and rich mozzarella for a balanced flavor. You can use either whole milk or part skim ricotta, or mozzarella cheese in this recipe.
Fresh Herbs: Add fresh parsley and basil for a classic Italian flavoring, plus a hint of freshness.
Eggs: Eggs are used in the cheese filing to bind all the ingredients together.
Marinara Sauce: Use your favorite store-bought sauce or make your own homemade marinara sauce.

Ingredients for baked manicotti with labels.

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Tips for Success

Salt your pasta water. Make sure you season your pot of water with a heaping pinch of salt after it boils and before you add the noodles. Salt brings out the natural flavors of the pasta and enhances the overall dish.
Cook the manicotti shells just until they’re tender but still firm (al dente). This helps them hold their shape when filling and baking.
After cooking, rinse the noodles under cold water to stop the cooking process and make them easier to handle.
Broil to brown the cheese. Broil for the last 1-2 minutes uncovered, but remember when broiling to stay close because it can burn quickly.
This recipe is vegetarian but can be easily adapted to add meat. Cook and season ground pork, turkey or beef in a pan, then add the jar of marinara sauce. Or follow this crockpot bolognese recipe.

How to Store and Reheat

Store leftovers in the refrigerator by wrapping tightly with plastic wrap and storing for up to 3-4 days. Reheat the entire baking dish in a 350°F oven for 30 minutes or individual portions in the microwave for 3-4 minutes until warmed through.

You can freeze stuffed manicotti before or after baking. Freeze before baking by preparing the manicotti as usual, stuffing the shells and layering with sauce in a freezer-safe baking dish. Cover the dish with plastic wrap first, pressing it down to touch the surface to prevent freezer burn. Then cover with a layer of aluminum foil for extra protection. Freeze for up to 3 months.

When you’re ready to cook, thaw the manicotti in the fridge overnight. Thaw before baking and follow the usual baking instructions. If baking directly from frozen, cover and bake at 350°F (175°C) for about 1.5 hours, uncovering for the last 20-30 minutes to brown the cheese.

baked manicotti being served with wooden spoon from a white baking dish

Serving Suggestions

Manicotti is a filling, one-casserole dish meal. I love pairing it with a fresh green goddess salad or homemade caesar. And I always serve my pasta dishes with a warm baguette, crusty loaf, or cheesy bread.

How to Make Manicotti Step by Step

Cook the Manicotti: Preheat the oven to 350°F. Cook 10-12 manicotti noodles to al dente in salted boiling water, according to package instructions. Drain and rinse with cold water to prevent further cooking, then set aside.

Make the Ricotta Mixture: Add 15 oz ricotta cheese, 1 cup of grated mozzarella cheese, and ¾ cup of parmesan to a bowl. Add in 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 2 beaten large eggs, and ½ tsp of black pepper. Stir to combine, then add the filling mixture to a piping bag for easy filling.

ricotta and herbs in glass bowl with wooden spoon

Prep the Baking Dish: Use 1 cup of marinara sauce spread on the bottom of the baking dish to prevent noodles from sticking.

marinara sauce on bottom of white baking dish

Fill the Noodles: Fill each manicotti noodle with the ricotta mixture using the piping bag. Then, place each filled noodle in a single layer in the sauced baking dish.

filled manicotti lined up on top of marinara sauce in white baking dish

Assemble and Bake: Cover the filled noodles with the remaining marinara sauce and top with 2 more cups of shredded mozzarella and a ¼ cup parmesan cheese. Cover the baking dish with tin foil and place in the oven to bake for 20-30 minutes. Make sure the cheese is melted. Place under the broiler for 1-2 minutes to brown the cheese if desired.