Manicotti

There’s something comforting about a tray of baked pasta that bubbles with cheese, herbs, and a bright tomato sauce. This Manicotti recipe is the kind of dinner that feels cozy and special at once — perfect for weeknight family meals or a weekend gathering. Creamy ricotta and mozzarella meet fragrant basil and parsley, all nestled into pasta tubes and bathed in a classic marinara. The assembly takes a little time, but the payoff is a beautiful, fork-tender casserole that everyone will love.

Why this Manicotti works

This version balances three cheeses for both richness and meltability: ricotta for creaminess, mozzarella for stretch, and parmesan for savory depth. Fresh parsley and basil brighten the filling, while two eggs help bind everything so the cheesy filling holds its shape when the tubes are sliced. Using a ready-made marinara keeps the process approachable without sacrificing flavor; pick a high-quality jar for the best results. The steps are straightforward, and the final bake yields a golden, bubbling top and tender pasta beneath.

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

Equipment

• Large pot for boiling noodles
• Large mixing bowl
• Slotted spoon or tongs
• Piping bag or small spoon for filling noodles
• 9×13-inch baking dish (or similar size)
• Aluminum foil

Make-ahead and storage tips

You can assemble the Manicotti ahead of time and refrigerate, covered, for up to 24 hours before baking; add a few extra minutes to the baking time if it goes into the oven cold. Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the oven at 350°F (175°C) until warmed through, or microwave for a quicker option.

Step-by-step directions

1. Preheat and prep the baking dish. Preheat the oven to 350°F (175°C). Pour about 1 to 1 1/2 cups of the marinara sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer. This sauce cushion prevents the manicotti from sticking and adds moisture while baking.
2. Cook the manicotti noodles. Bring a large pot of salted water to a rolling boil. Add 10–12 manicotti noodles and cook them until they are just tender but still slightly firm (al dente), following the package timing closely to avoid overcooking. Drain the noodles carefully and rinse briefly under cool water to stop the cooking process and make them easier to handle. Lay the noodles flat on a lightly oiled sheet or tray so they don’t stick together while you prepare the filling.
3. Prepare the cheese filling. In a large bowl combine 15 ounces ricotta cheese, 2 cups of the grated low-moisture mozzarella (reserve 1 cup for topping), 1/2 cup of the parmesan (reserve 1/2 cup for topping), 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, the 2 beaten large eggs, and 1/2 teaspoon black pepper. Stir until the mixture is smooth and evenly combined. Taste and adjust the pepper or herbs if you like more brightness.
4. Fill the manicotti tubes. Transfer the ricotta mixture into a piping bag fitted with a wide tip, or use a resealable plastic bag with a corner snipped off, or simply use a small spoon. Hold a cooked manicotti noodle flat and carefully pipe or spoon filling into one end, pushing the filling all the way through to the other end so the tube is filled but not overstuffed. Repeat until all noodles are filled. If a noodle tears while filling, set it aside and use as a layer between tubes in the dish.
5. Arrange filled noodles in the baking dish. Place the filled manicotti tubes seam-side down in the dish over the layer of marinara sauce. Fit them snugly so they support each other and won’t roll during baking. If you have pieces of torn noodle, tuck them into gaps to hold the arrangement together.
6. Top with sauce and cheeses. Spoon the remaining marinara sauce evenly over the arranged manicotti, making sure each tube has some sauce on top. Sprinkle the reserved 1 cup grated low-moisture mozzarella and the reserved 1/2 cup parmesan evenly over the sauced tubes. This cheese layer will melt and brown to create the classic bubbling top.
7. Cover and bake. Cover the baking dish tightly with aluminum foil to trap steam and prevent the cheese from over-browning before the pasta and filling heat through. Bake in the preheated oven for 25–30 minutes, or until the filling is hot and the sauce is bubbling around the edges. If you prefer a more browned top, remove the foil for the last 5–7 minutes of baking.
8. Rest and garnish. Carefully remove the dish from the oven and let the Manicotti rest for 5–10 minutes. This short rest helps the filling set so slices hold together when served. Sprinkle the assembled dish with additional chopped fresh parsley and basil for a burst of color and freshness.
9. Serve. Use a spatula to transfer portions to plates. Pair with a simple green salad, some crusty bread, or roasted vegetables for a complete meal.

Variations and swaps

• Vegetable boost: Sauté chopped spinach, mushrooms, or zucchini and mix them into the ricotta filling, making sure any excess moisture is squeezed out before combining.
• Herb-forward: Add 1/2 teaspoon dried oregano or a pinch of red pepper flakes to the filling for extra warmth and aroma.
• Cheese switch-up: If you prefer a sharper flavor, swap 1/4 cup of the grated low-moisture mozzarella for provolone or fontina. Keep the total cheese amounts the same.
• Smaller portions: Use jumbo shells instead of manicotti tubes and adjust the filling method accordingly. Cooking time will be similar.

Troubleshooting

• Noodles tearing while filling: Make sure they’re cooked al dente and cooled briefly so they’re easier to handle. Use a spoon to lay torn pieces as support in the dish.
• Filling too runny: If you add cooked veggies, squeeze out excess moisture before adding them to the ricotta. The eggs and cheese should bind the filling, so keep the ingredient ratios as listed.
• Top browns too quickly: Keep the dish covered for most of the baking time and uncover only at the end to brown the cheese.

Serving suggestions

Serve this Manicotti with a crisp green salad dressed in a light vinaigrette to cut through the richness. Garlicky sautéed greens, roasted Brussels sprouts, or a simple bowl of steamed green beans are all lovely side options. A slice of crunchy bread or warm baguette is perfect for sopping up the extra sauce.

Final notes

This Manicotti recipe is designed to be reliable and approachable while delivering the classic flavors you crave from cheesy stuffed pasta. The method keeps the filling smooth, the noodles tender, and the top perfectly melty. With just a little prep, you’ll have a dish that looks impressive on the table and disappears even faster.

Enjoy this comforting bake with family and friends — it’s one of those timeless dishes that always feels like a celebration at the dinner table.