Name: Baked Manicotti
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 12 manicotti pasta shells; 15 ounces whole milk ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 1 large egg, lightly beaten; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 24 ounces marinara sauce; 2 tbsp chopped fresh parsley, for garnish

What Makes Baked Manicotti So Special

Feels like a warm hug, and that’s exactly what Baked Manicotti delivers. Imagine tender pasta shells stuffed with a creamy ricotta filling, smothered in rich marinara sauce, and topped with bubbling mozzarella and Parmesan cheese. It’s the kind of meal that brings everyone to the table, whether it’s a busy weeknight or a cozy Sunday dinner. Growing up in North Carolina, I learned that food doesn’t need to be fancy to be special—it just needs to be made with love, and this recipe is a perfect example of that.

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Baked Manicotti with creamy cheese filling and marinara sauce

One of my favorite things about this Baked Manicotti recipe is how forgiving it is. Whether you’re a beginner cook or just looking for a stress-free dinner, it’s hard to mess up. Plus, it’s a great way to use up pantry staples like pasta and marinara sauce. If you’re looking for more cheesy pasta inspiration, check out my Chili Cheese Pasta for another crowd-pleasing dish.

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Ingredients for Baked Manicotti

For the manicotti

Manicotti pasta shells – The classic choice here, but any large tube pasta will work in a pinch.
Whole milk ricotta cheese – Go for the good stuff—it makes all the difference in texture and flavor.

Mozzarella cheese – Freshly shredded melts better than pre-shredded, but use what you’ve got.
Parmesan cheese – Grate it yourself if you can for the best sharp, nutty flavor.

Egg – Just one to bind everything together—lightly beaten is the way to go.

For the seasoning

Dried basil – Fresh is great, but dried holds up better in the baking process.
Dried oregano – A must for that classic Italian flavor.

Garlic powder – Skip the fresh garlic here—powder blends in seamlessly.
Salt – Essential for balancing all those rich, cheesy flavors.
Black pepper – Freshly cracked adds a little warmth.

For the sauce & garnish

Marinara sauce – Homemade or store-bought, just pick one you love.

Fresh parsley – A bright, herby finish that makes it all pop.

Cook Time for Baked Manicotti

When it comes to timing, this Baked Manicotti recipe is a breeze. Prep takes about 25 minutes, which includes mixing the filling and stuffing the shells. Once everything’s assembled, it bakes for 50 minutes—40 minutes covered and 10 minutes uncovered to get that golden, bubbly cheese topping. In total, you’re looking at about 75 minutes from start to finish. If you’re planning ahead, you can prep the dish earlier in the day and pop it in the oven when you’re ready. For more quick and comforting dinner ideas, try my BBQ Steak Pasta.

How to Make Baked Manicotti

Step 1: Preheat and Prep

Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray and evenly spread 1 cup of marinara sauce across the bottom of the dish. This will prevent sticking and add flavor to the base.

Step 2: Mix the Filling

In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, 1 lightly beaten egg, 1 teaspoon each of dried basil and oregano, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Use a rubber spatula to mix until the ingredients are uniformly blended and smooth.

Mixing cheese filling for Baked Manicotti

Step 3: Fill the Shells

Transfer the cheese mixture into a piping bag or a resealable plastic bag. Snip off a small corner of the bag to create an opening. Gently pipe the mixture into each manicotti shell, filling them completely without overstuffing. Ensure the shells are evenly filled for consistent baking.

Step 4: Assemble the Dish

Place the filled manicotti shells in a single layer in the prepared baking dish. Pour the remaining marinara sauce evenly over the shells, using a spoon or spatula to spread the sauce and coat them thoroughly.

Assembling Baked Manicotti in a baking dish

Step 5: Add the Cheese Topping

Sprinkle the remaining 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese evenly over the top of the sauce-covered shells. Cover the dish tightly with aluminum foil to seal in moisture and prevent the cheese from browning too quickly.

Step 6: Bake and Serve

Bake the dish in the preheated oven for 40 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top. Garnish with 2 tablespoons of chopped fresh parsley before serving.

Finished Baked Manicotti with melted cheese and parsley garnish

Pro Tips & Tasty Tweaks

Here are a few of my favorite tips and tweaks to make this Baked Manicotti recipe even more delicious. Whether you’re looking to switch up the flavors or make it a little healthier, these ideas will help you customize the dish to your liking.

Flavor Swap: Swap out the ricotta for cottage cheese if you prefer a lighter texture. It’s just as creamy and adds a slight tanginess.
Diet Tweak: For a gluten-free version, use gluten-free manicotti shells. You can also try my Gluten-Free Bagels for another gluten-free option.
Prep Fix: If you don’t have a piping bag, use a ziplock bag with the corner snipped off or even a spoon to fill the shells.

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results. For more meal prep ideas, check out my Cowboy Casserole.

Nutrition and Health Benefits

While Baked Manicotti is undeniably indulgent, it also packs some surprising nutritional perks. The ricotta and mozzarella provide a good dose of calcium and protein, while the marinara sauce adds lycopene from the tomatoes. Here’s a quick breakdown of what you’re getting in each serving:

Nutrient	Per Serving
Calories	420
Protein	22g
Calcium	35% DV

For a lighter twist, pair your manicotti with a crisp green salad or some healthy roasted vegetables. If you’re curious about balancing comfort food with nutrition, Ragu’s classic recipe offers great insights into traditional preparation methods.

A Lighter Version of Baked Manicotti

I know some folks are watching their calories but still crave that cheesy comfort. Here’s how my grandma used to lighten up her manicotti without sacrificing flavor:

Swap the cheeses: Use part-skim ricotta and reduced-fat mozzarella. You’ll still get that creamy texture with fewer calories.

Boost the veggies: Add sautéed spinach or mushrooms to the filling for extra nutrients and volume.
Try whole wheat shells: They add fiber and make the dish more filling. For more wholesome baking ideas, check out my cottage cheese bread.

These small tweaks can make a big difference, especially if you’re serving this regularly. For another lightened-up favorite, my stuffed chicken breasts are always a hit.

Thoughtful Tips for Special Diets

When my cousin was diagnosed as diabetic, I started paying closer attention to how we could enjoy our family recipes without the sugar spikes. Here’s what I’ve learned about making Baked Manicotti more blood sugar friendly:

Choose low-glycemic marinara: Look for sauces with no added sugar or make your own with fresh tomatoes.
Portion mindfully: Serve with a side of protein like grilled chicken to balance the meal.

Try almond flour: For a lower-carb version, some folks use crepes instead of pasta shells. My gluten-free bagels use a similar principle.

Remember, it’s all about balance. A small serving of the real deal sometimes satisfies better than a big portion of substitutes.

How to Serve Baked Manicotti

One of my favorite memories is serving this manicotti at my daughter’s graduation party. We paired it with garlic bread and a simple salad, and it was the first dish to disappear from the buffet. Here’s how I like to serve it for maximum comfort and flavor:

Baked Manicotti served with garlic bread and salad

Perfect pairings: Crusty dinner rolls are ideal for soaking up extra sauce, while a crisp white wine cuts through the richness. For heartier appetites, add some buttery biscuits on the side.

Presentation tip: Let the manicotti rest for 5 minutes after baking – this helps the filling set so you get clean slices. Garnish with extra parsley for a pop of color that makes the dish look as good as it tastes.

Mistakes to Avoid

After teaching my niece how to make baked manicotti last Thanksgiving, I realized even simple dishes have pitfalls. Here are the most common mistakes I’ve seen—and how to dodge them like a pro:

Overstuffing the shells: They’ll burst open during baking if packed too tight. Use a piping bag or small spoon to fill them just ¾ full.
Skipping the sauce layer: Always spread sauce in the baking dish first—it prevents sticking and adds moisture. My angel beef casserole taught me this trick years ago.
Using cold filling: Let your ricotta mixture come to room temperature—it spreads easier and bakes more evenly.

The biggest lesson? Don’t rush the assembly. Take your time like my Nonna used to—her manicotti never split because she treated each shell with care. For more foolproof techniques, Sangiorgio’s guide has brilliant step-by-step photos.

How to Store Baked Manicotti

When my neighbor brought over a tray of manicotti after my surgery, I learned it freezes beautifully. Here’s how to keep leftovers tasting fresh:

Storage Method	Duration
Refrigerated (covered)	3–4 days
Frozen (airtight container)	2 months

Reheating tip: Add a splash of water or broth before microwaving to revive the sauce. For freezer meals, I often pair manicotti with my cowboy casserole—both reheat like a dream.

Try This Baked Manicotti Yourself

There’s a reason this dish has graced my family’s table for three generations—it turns ordinary weeknights into something celebratory. I’ll never forget the first time my toddler helped me sprinkle cheese on top, her little hands shaking with excitement.

Whether you’re feeding a crowd or just craving comfort, baked manicotti delivers. For more soul-warming pasta ideas, try my BBQ steak pasta or chili cheese pasta next. But tonight? Let’s keep it classic.

Frequently Asked Questions

What temperature should I bake manicotti at?

375°F (190°C) is the sweet spot—hot enough to melt the cheese beautifully without drying out the pasta. If your oven runs hot, tent with foil during the last 10 minutes.

Do you have to boil manicotti before stuffing?

Not necessarily! The dry shells soften perfectly during baking if you use enough sauce. For extra insurance, soak them in hot water for 5 minutes first—just pat dry before filling.

What is the difference between stuffed shells and manicotti?

Manicotti uses large tubular pasta, while shells are, well, shell-shaped! The fillings are similar, but manicotti’s cylindrical shape makes it easier to slice neatly for serving.

What is the trick to filling manicotti?

A piping bag or ziplock with the corner snipped works wonders. No fancy tools? Use a small spoon and patience—the filling should glide in without force.

Don’t Miss This Fan Favorite

Every time I pull a bubbling tray of manicotti from the oven, I’m transported back to my grandmother’s kitchen—the scent of garlic and basil filling the air, the promise of shared stories over dinner. That’s the magic of this recipe: it feeds both body and soul.

Baked Manicotti