Easy Cheesy Baked Manicotti

There is something incredibly comforting about pulling a bubbling dish of cheesy manicotti from the oven. This recipe makes it achievable for any home cook to enjoy perfectly stuffed, creamy pasta shells without a lot of fuss or specialty ingredients.

When I first made this cheesy manicotti for my book club, it was gone before the night was over. Now it makes an appearance at our family birthdays and even picky eaters always ask for seconds.

Ingredients

• Manicotti tubes: this is the classic pasta shape for holding in lots of filling look for smooth tubes with no cracks for easy stuffing
• Marinara sauce or spaghetti sauce: use your favorite flavor for a base that ties the dish together choose a sauce with minimal sugar and lots of tomato flavor
• Ricotta cheese: gives the filling its signature creamy texture select whole milk ricotta for the richest result check the date for freshness
• Mozzarella cheese: brings melty stretchiness to every bite shred it yourself for best melt and flavor
• Parmesan cheese: adds aged salty depth to the filling always grate fresh if possible for sharp flavor
• Large eggs: help bind the cheese mixture into a cohesive creamy filling use eggs labeled grade A for quality
• Fresh chopped parsley: brings bright color and herby freshness pick bunches with vibrant green leaves avoid wilted stems
• Salt: enhances all the flavors in the filling be sure to taste and adjust as needed
• Black pepper: adds a subtle backbone of warmth and balances the creamy filling grind your own for best flavor

Step-by-Step Instructions

Cook the Manicotti:

Boil the manicotti according to package directions in salted water stir gently to prevent sticking Cook until just al dente and drain then place the tubes on parchment paper so they dry and cool without sticking together or tearing

Prep the Baking Dish:

Set your oven to 350 degrees Fahrenheit While it preheats spray a nine by thirteen inch baking dish with nonstick spray for easy cleanup and spread a thin layer of your chosen marinara along the bottom This creates a moisture barrier and extra flavor

Make the Cheese Filling:

In a large bowl thoroughly mix the ricotta mozzarella Parmesan eggs parsley salt and black pepper Stir until everything is evenly combined and the mixture is smooth and creamy with no streaks of egg

Fill the Manicotti:

Gently spoon or pipe the cheese mixture into the cooled manicotti tubes Start packing filling from one end then turn and fill the opposite side so the pasta is evenly stuffed but not breaking Tip work slowly and support the tube with your free hand to avoid tearing

Assemble in the Baking Dish:

Nestle the stuffed manicotti tubes into the sauced baking dish in a single layer Once all tubes are arranged pour the remaining sauce over the top distributing it so every piece is covered to prevent dryness during baking

Bake Covered:

Cover the dish tightly with aluminum foil and bake for forty minutes This steams the pasta and lets the cheese filling set

Finish and Serve:

Remove the foil sprinkle on extra mozzarella if you love a golden cheesy topping and bake uncovered another five to ten minutes The cheese should be fully melted and lightly browned Serve right away sprinkled with more fresh parsley for color

Save it

Ricotta is my absolute favorite ingredient here because it transforms the filling into the perfect cloudlike pillow between the pasta. My daughter always sneaks a spoonful while I mix it and now she insists on being my taste tester every time we cook manicotti together. That simple act is one of our sweetest kitchen traditions.

Storage Tips

Cheesy manicotti holds up wonderfully for leftovers. Once cooled cover and refrigerate for up to three days. Reheat individual portions in the microwave or reheat the covered baking dish in the oven until hot. You can even freeze manicotti before baking just assemble and wrap well to bake directly from frozen adding a few extra minutes to the cook time.

Ingredient Substitutions

If you cannot find manicotti tubes try jumbo pasta shells which hold filling nicely. Cottage cheese whipped smooth with a fork can replace ricotta if needed though the flavor will be milder. Feel free to swap in spinach or finely chopped cooked veggies to add a green boost to your filling. For a sharper flavor use pecorino in place of Parmesan.

Serving Suggestions

Serve cheesy manicotti with a crisp green salad and a few slices of crusty bread to mop up the sauce. This dish makes a wonderful centerpiece when paired with roasted vegetables or a garlicky sautéed spinach. It is also perfect for sharing at gatherings because you can easily double or triple the recipe and bake in multiple pans.

Cultural Context

Manicotti has roots in classic Italian Sunday suppers but this easy version was born from Italian American kitchens. Rich cheese fillings stuffed into pasta shells and topped with tomato sauce became a staple at potlucks and family events. In Italy you might find manicotti with spinach artichokes or seasoned meats so feel free to personalize yours.

Save it

This manicotti never fails to bring smiles and second helpings at our table make it your own and enjoy every extra cheesy bite.

Common Questions

→ How do you easily fill manicotti with cheese?

Use a spoon, your hands, or a pastry bag to fill cooled manicotti tubes, gently smoothing cheese to both ends.

→ Can other cheeses be added to the filling?

Yes, feel free to experiment with provolone, fontina, or asiago for extra flavor in the cheese mixture.

→ Is fresh parsley necessary for the filling?

Fresh parsley boosts flavor and color but can be swapped for dried parsley or omitted if desired.

→ How can you prevent manicotti from tearing?

Cook pasta just to al dente, drain carefully, and cool thoroughly before stuffing to help prevent tears.

→ Can this dish be assembled ahead of time?

Yes, assemble everything up to the baking step, cover, and refrigerate for up to 24 hours before cooking.