Classic Baked Manicotti
Tender pasta tubes are filled with creamy ricotta, mozzarella, and Parmesan, then baked in a simple tomato sauce until bubbling. It is a cozy Italian-American dinner that feels special but uses everyday ingredients.
Total
85 min
Servings
6 servings, about 2 manicotti each
Level
Medium
Manicotti is a baked pasta dish made with large tubes of pasta stuffed with a creamy cheese filling. The name means “little sleeves” in Italian, which makes sense once you start filling the pasta shells.
This version keeps the filling classic: ricotta, mozzarella, Parmesan, egg, and herbs. The egg helps the filling set as it bakes, so the manicotti slice neatly instead of spilling everywhere.
You can use the quick tomato sauce here or swap in your favorite marinara to save time. Either way, give the baked dish a short rest before serving so the cheese settles and the sauce thickens slightly.
01What you'll need
Ingredients
18 items · 6 servings, about 2 manicotti each
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- 1 teaspoon sugar, optional, if the tomatoes taste sharp
- 1/4 cup chopped fresh basil, plus more for serving
- 12 dried manicotti shells, plus a few extra in case some tear
- 1 container (15 ounces) whole-milk ricotta cheese
- 2 cups shredded low-moisture mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground nutmeg, optional
- Nonstick cooking spray or a little olive oil, for the baking dish
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the center of the oven and heat to 375°F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray or a thin layer of olive oil.
2. Make the sauce
Warm the olive oil in a medium saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the tomato paste, oregano, and red pepper flakes, if using, and cook for 1 minute. Add the crushed tomatoes, salt, pepper, and sugar, if needed. Simmer for 15 minutes, stirring now and then. Stir in the basil.
3. Cook the pasta
Bring a large pot of well-salted water to a boil. Add the manicotti shells and cook for 2 minutes less than the package directions. They should be flexible but still firm. Drain, then rinse briefly with cool water so they are easy to handle. Lay them in a single layer on a clean towel.
4. Mix the filling
In a large bowl, stir together the ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, parsley, nutmeg if using, and a few grinds of black pepper. Mix until smooth and evenly combined.
5. Fill the shells
Spoon the ricotta mixture into a large zip-top bag or piping bag. Cut a 1/2-inch opening from one corner. Pipe filling into each manicotti shell from both ends until full. Work gently so the pasta does not split.
6. Assemble the dish
Spread about 1 cup of sauce over the bottom of the prepared baking dish. Arrange the filled manicotti in a single layer. Spoon the remaining sauce over the top, covering the pasta so it does not dry out.
7. Add cheese and bake covered
Sprinkle the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan over the sauce. Cover the dish tightly with foil. Bake for 30 minutes, until the sauce is bubbling around the edges.
8. Brown and rest
Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and lightly browned in spots. Let the manicotti rest for 10 minutes before serving. Scatter with extra basil if you like.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the manicotti up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes to the covered baking time if baking straight from the fridge.
- Storage: Refrigerate leftovers in an airtight container within 2 hours of baking. They keep well for up to 4 days. Reheat covered in a 350°F oven or in the microwave until steaming hot.
- Freezing: Freeze assembled, unbaked manicotti for up to 2 months. Wrap the dish tightly in plastic wrap and foil. Thaw overnight in the fridge before baking, or bake from frozen covered at 375°F until hot in the center, then uncover to brown.
- Shell swap: If manicotti tubes are hard to find, use jumbo pasta shells and spoon the filling inside. The baking time stays about the same.
- Sauce shortcut: Use about 4 cups of your favorite marinara instead of making the quick sauce. Warm it first if you want the dish to bake a little faster.
- Prevent watery filling: If your ricotta looks very wet, drain it in a fine-mesh strainer for 15 to 30 minutes before mixing. This helps the filling stay creamy instead of loose.
Cook's note
Manicotti shells can tear, even when cooked carefully. Boil a few extra shells so you have backups. Slight tears are fine once the pasta is covered with sauce and cheese.
04Frequently asked
Questions & answers
Do I have to boil manicotti before filling it?
For this recipe, yes. Boiling the shells until just flexible makes them easier to fill and helps the texture stay tender. Some no-boil manicotti recipes use extra sauce and a longer bake, but the filling and liquid amounts are different.
What is the easiest way to fill manicotti shells?
Use a large zip-top bag like a piping bag. Fill the bag with the ricotta mixture, snip off one corner, and squeeze the filling into both ends of each shell. A small spoon also works, but it is slower.
Can I add meat to this manicotti?
Yes. Brown 1/2 pound of Italian sausage or ground beef, drain off extra fat, and stir it into the tomato sauce. You can also add a small amount of cooked, cooled meat to the cheese filling, but do not overfill the shells.
Why did my manicotti split?
The shells may have been overcooked or handled while too hot. Cook them until just firm, rinse with cool water, and lay them flat so they do not stick together. Keep a few extra shells on hand.
Can I use cottage cheese instead of ricotta?
Yes, but the texture will be different. For a smoother filling, blend the cottage cheese briefly or mash it well before mixing with the egg, mozzarella, and Parmesan.
05Keep cooking
You might also like
DinnerClassic Meat Lasagna
This cozy lasagna layers a rich meat sauce, tender pasta, creamy ricotta, and plenty of melted mozzarella. It takes a little time, but the steps are simple and the pan feeds a hungry table.
DinnerBaked Ziti Pasta with Marinara and Three Cheeses
This cozy ziti pasta is saucy, cheesy, and simple enough for a weeknight. It has all the comfort of lasagna, with less layering and less fuss.
DinnerChicken Parmesan
Crisp breaded chicken cutlets meet marinara sauce and melted mozzarella in this classic Italian-American dinner. It is cozy enough for Sunday but simple enough for a weeknight if you work in steps.
DinnerChicken Parm
Crisp breaded chicken cutlets, bright marinara, and melted mozzarella make this classic chicken parm a cozy dinner that still feels special. Serve it with pasta, salad, or a hunk of bread for swiping through the sauce.