There’s nothing quite like a bubbling pan of homemade baked manicotti fresh from the oven. Tender pasta shells stuffed with creamy ricotta, mozzarella, Parmesan, and Italian herbs are nestled into rich marinara sauce and baked until the cheese is perfectly melted and golden.
This classic baked manicotti recipe is one of those comforting Italian-American dinners that’s perfect for Sunday supper, Christmas dinner, or feeding a hungry family. If you love my Classic Lasagna Stuffed Shells or Homemade Bolognese Sauce, you’ll want to add this cheesy baked pasta to your dinner rotation.
More Baked Pasta Dishes You’ll Love
Why You’ll Love This Homemade Manicotti Recipe
Classic Italian-American manicotti is all about simple ingredients, a rich and creamy cheese filling, and plenty of homemade tomato sauce. It’s a comforting baked pasta dish that looks impressive but is surprisingly easy to prepare.
- Rich, creamy three-cheese filling: Ricotta, mozzarella, and Parmesan create a deliciously cheesy center.
- Perfect for making ahead: Assemble the manicotti a day in advance and refrigerate until you’re ready to bake.
- Great for holidays: An excellent choice for Italian Christmas dinner, Easter, or a traditional Sunday family meal.
- Freezer-friendly: Make an extra pan for an easy dinner another night.
- Easy to customize: Add spinach, Italian sausage, or ground beef to the filling.
What Is Manicotti?
Manicotti is a classic Italian-American baked pasta dish made with large, tube-shaped pasta shells filled with a savory cheese or meat mixture. The stuffed pasta is arranged in a baking dish with tomato sauce, topped with mozzarella and Parmesan, and baked until hot and bubbly.
The name manicotti means “little sleeves” in Italian, referring to the shape of the pasta.
Although similar to cannelloni, Italian-American manicotti is commonly prepared with dried, ridged pasta tubes. Traditional versions may also use thin homemade crepes, sometimes called crespelle, instead of pasta shells.
For this easy baked manicotti recipe, we’re using traditional pasta tubes and a creamy three-cheese ricotta filling.
Ingredients for Classic Baked Manicotti
You only need a handful of simple ingredients to make homemade cheese manicotti with marinara sauce.
For the Manicotti
- 1 package (8 ounces) manicotti pasta shells, approximately 14 shells
- 15 ounces whole milk ricotta cheese
- 2 cups shredded whole milk mozzarella cheese, divided
- ¾ cup freshly grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 2 cloves garlic, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 teaspoon sugar, optional
- 2 tablespoons chopped fresh basil
Garnishing
- Freshly grated Parmesan cheese
- Chopped fresh basil
- Fresh parsley
Ingredient tip: Whole milk ricotta makes a noticeably creamier, richer manicotti filling than part-skim ricotta. If your ricotta is particularly watery, drain it in a fine-mesh strainer before mixing the filling.
How to Make Classic Baked Manicotti
This easy homemade manicotti recipe comes together in a few simple steps. The key is to slightly undercook the pasta shells and use plenty of sauce to keep them tender while baking.
Step 1: Prepare the Homemade Marinara Sauce
Heat the olive oil in a large saucepan over medium heat.
Add the minced garlic and cook for approximately 30 seconds, stirring constantly until fragrant.
Pour in the crushed tomatoes and tomato sauce. Stir in the oregano, dried basil, salt, pepper, and optional sugar.
Bring the sauce to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally.
Stir in the fresh basil and remove from the heat.
For an even heartier Italian dinner, you can substitute my Homemade Bolognese Sauce for the marinara.
Step 2: Cook the Manicotti Pasta
Bring a large pot of generously salted water to a boil.
Add the manicotti shells and cook approximately 2–3 minutes less than the package instructions for al dente pasta.
The shells should be flexible enough to fill but still slightly firm because they’ll finish cooking in the oven.
Drain carefully and arrange the shells in a single layer on a lightly oiled baking sheet to prevent sticking.
Allow them to cool enough to handle.
Step 3: Make the Three-Cheese Ricotta Filling
In a large mixing bowl, combine:
- Whole milk ricotta cheese
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan
- Egg
- Fresh parsley
- Basil
- Italian seasoning
- Minced garlic
- Salt and black pepper
Stir everything together until the mixture is creamy and evenly combined.
The filling should be thick enough to hold its shape inside the manicotti shells.
My favorite trick: Transfer the ricotta mixture into a large piping bag or gallon-size zip-top bag. Snip off one corner and pipe the filling directly into the pasta shells. It’s much easier and less messy than trying to stuff them with a spoon.
Step 4: Assemble the Manicotti
Preheat your oven to 375°F.
Spread approximately 1½ cups of marinara sauce evenly over the bottom of a 9 × 13-inch baking dish.
Carefully fill each cooked manicotti shell with the ricotta mixture, piping from both ends if necessary.
Arrange the stuffed manicotti in a single layer over the sauce.
Spoon the remaining marinara evenly over the filled pasta, making sure the shells are well covered.
Sprinkle with the remaining ½ cup mozzarella and ¼ cup Parmesan.
Step 5: Bake Until Golden and Bubbly
Cover the baking dish tightly with aluminum foil, tenting it slightly so the cheese doesn’t stick.
Bake for 25 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden.
The center of the filling should reach 165°F.
For a slightly more golden cheese topping, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Step 6: Rest and Serve
Remove the baked manicotti from the oven and allow it to rest for approximately 10 minutes before serving.
This gives the creamy ricotta filling time to settle and makes the pasta easier to serve without falling apart.
Finish with freshly chopped basil, parsley, and an extra sprinkle of Parmesan cheese.
Serve hot with crusty Italian bread and a simple green salad.
Tips for Making the Best Baked Manicotti
A few simple tricks make the difference between good manicotti and a truly delicious homemade Italian pasta dinner.
Don’t overcook the pasta. Slightly undercooked manicotti shells are easier to fill without tearing and will finish cooking in the marinara sauce.
Use whole milk cheeses. Whole milk ricotta and mozzarella create a richer, creamier filling.
Drain watery ricotta. Excess moisture can make the cheese filling loose and watery after baking.
Use plenty of marinara. The sauce keeps the pasta moist and prevents the edges from drying out.
Shred your own mozzarella. Freshly shredded low-moisture mozzarella melts more smoothly than many packaged pre-shredded varieties.
Let the manicotti rest before serving. A 10-minute resting period helps the filling hold together when you lift each shell from the baking dish.
Delicious Manicotti Variations
One of the best things about homemade baked manicotti is how easily you can customize the filling.
Spinach and Ricotta Manicotti
Add 1 cup of cooked, finely chopped spinach to the cheese filling. Be sure to squeeze out as much moisture as possible before mixing it into the ricotta.
Italian Sausage Manicotti
Brown ½ pound of mild or hot Italian sausage, breaking it into small crumbles. Drain any excess grease and let it cool before mixing it into the cheese filling.
Ground Beef Manicotti
Add ½ pound of cooked, seasoned ground beef to the ricotta filling for a heartier baked pasta dinner.
Meat Sauce Manicotti
Replace the homemade marinara with a rich meat sauce, such as my Best Homemade Bolognese Sauce.
Four-Cheese Manicotti
Add ½ cup shredded provolone or fontina cheese to the ricotta mixture for an extra-rich baked manicotti.
What to Serve with Baked Manicotti
This cheesy baked manicotti is hearty enough to serve as the main course, but a few simple sides turn it into a complete Italian family dinner.
For a traditional Italian-American Sunday supper, serve it alongside my Italian Beef Braciole or a large pot of Italian Mushroom Stew with Pork and Sausage.
If you’re planning a holiday dinner, start with Baked Stuffed Artichokes with Pancetta and serve the manicotti with a crisp green salad, roasted broccoli, and warm garlic bread.
For a cozy Italian-inspired dinner menu, you can also pair smaller portions of manicotti with a bowl of Traditional Italian Pasta Fagioli.
Baked Manicotti with Ricotta and Mozzarella
This classic baked manicotti recipe features tender pasta shells stuffed with creamy ricotta, mozzarella, Parmesan, garlic, and Italian herbs, then baked in a rich, chunky homemade marinara sauce until hot and bubbly. A comforting Italian-American dinner perfect for Sunday suppers, holidays, and family gatherings.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: BAKED
- Cuisine: ITALIAN | AMERICAN
Ingredients
For the Manicotti Filling
- 1 package (8 ounces) manicotti pasta shells, approximately 14 shells
- 15 ounces whole milk ricotta cheese
- 2 cups shredded low-moisture mozzarella cheese, divided
- ¾ cup freshly grated Parmesan cheese, divided
- 1 large egg
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Homemade Marinara Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar, optional
- 2 tablespoons fresh basil, chopped
For Garnishing
- Freshly grated Parmesan cheese
- Thinly sliced fresh basil
- Chopped fresh parsley
Instructions
1. Prepare the marinara sauce. Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté for approximately 30 seconds until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, dried basil, salt, pepper, and optional sugar. Simmer uncovered for 15–20 minutes, stirring occasionally. Stir in fresh basil and remove from heat.
2. Cook the manicotti shells. Bring a large pot of salted water to a boil. Add manicotti shells and cook for 2–3 minutes less than the package directions for al dente. Drain carefully and arrange in a single layer on a lightly oiled baking sheet to cool.
3. Prepare the ricotta filling. In a large mixing bowl, combine ricotta cheese, 1½ cups mozzarella, ½ cup Parmesan, egg, parsley, fresh basil, Italian seasoning, minced garlic, salt, and pepper. Mix until creamy and evenly combined.
4. Fill the manicotti. Transfer the cheese mixture to a large piping bag or gallon-size zip-top bag with one corner snipped off. Carefully pipe the ricotta filling into both ends of each manicotti shell until generously filled.
5. Prepare the baking dish. Preheat oven to 375°F. Spread approximately 1½ cups of homemade marinara sauce across the bottom of a 9 × 13-inch baking dish.
6. Assemble the manicotti. Arrange the filled manicotti shells in a single layer over the marinara sauce. Spoon the remaining sauce over the pasta, making sure the shells are well covered. Sprinkle with the remaining ½ cup mozzarella and ¼ cup Parmesan.
7. Bake covered. Cover the baking dish with aluminum foil, tenting it slightly to prevent the cheese from sticking. Bake for 25 minutes.
8. Finish baking. Remove the foil and bake for an additional 10–15 minutes, until the marinara sauce is bubbling, the cheese is melted, and the center of the filling reaches 165°F.
9. Rest and garnish. Remove from the oven and allow the manicotti to rest for 10 minutes. Finish with freshly grated Parmesan, thinly sliced fresh basil, and chopped parsley.
10. Serve. Serve warm with additional marinara sauce, garlic bread, or a fresh Italian salad.
Notes
- For the creamiest filling: Use whole milk ricotta and low-moisture mozzarella. If your ricotta contains excess liquid, drain it before mixing.
- For chunky marinara: Use good-quality crushed tomatoes with a coarse texture. Avoid blending the sauce so the tomatoes retain their rustic consistency.
- Don’t overcook the pasta: Slightly undercooked manicotti shells are easier to fill and finish cooking in the oven.
- Easy filling method: A piping bag makes filling manicotti shells much easier than using a spoon.
- Make ahead: Assemble the manicotti up to 24 hours in advance. Cover tightly and refrigerate until ready to bake. Add approximately 10–15 minutes to the covered baking time if baking directly from the refrigerator.
- Freezer instructions: Assemble the manicotti in a freezer-safe dish, cover tightly, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before baking.
- Variations: Add cooked Italian sausage, ground beef, or well-drained chopped spinach to the ricotta filling.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered with additional marinara sauce until heated through to 165°F.
Can You Make Manicotti Ahead of Time?
Absolutely! In fact, baked manicotti is one of my favorite make-ahead Italian dinners because you can assemble everything in advance and simply bake it when you’re ready.
Prepare the manicotti according to the recipe, but don’t bake it.
Cover the assembled dish tightly with foil and refrigerate for up to 24 hours.
When ready to serve, remove the dish from the refrigerator while the oven preheats, keeping it out for no longer than 30 minutes.
Bake covered at 375°F, adding approximately 10–15 minutes to the covered baking time if the manicotti is still cold.
Remove the foil and continue baking until the cheese is melted and the filling reaches 165°F.
How to Freeze Homemade Manicotti
Manicotti is an excellent freezer meal, making it especially convenient for busy weeknights and holiday entertaining.
To freeze before baking:
Assemble the manicotti in a freezer-safe baking dish and allow the sauce to cool completely.
Cover tightly with a layer of plastic wrap followed by aluminum foil, or use a freezer-safe lid.
Freeze for up to 3 months for best quality.
Thaw overnight in the refrigerator before baking. Remove any plastic wrap, cover with foil, and bake until thoroughly heated through.
To freeze after baking:
Allow the baked manicotti to cool, then refrigerate promptly.
Transfer individual portions into airtight freezer-safe containers and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat covered with a little additional marinara sauce to prevent drying out.
How to Store and Reheat Leftover Manicotti
Store leftover baked manicotti in an airtight container in the refrigerator for up to 3–4 days.
To reheat in the oven, place the manicotti in a baking dish with a few tablespoons of marinara sauce. Cover with foil and warm at 350°F until heated through to 165°F.
For individual portions, microwave in a covered microwave-safe dish in short intervals until hot throughout.
Frequently Asked Questions About Baked Manicotti
Do you have to boil manicotti shells before stuffing them?
For this classic baked manicotti recipe, yes. Partially boiling the pasta makes the shells flexible enough to fill without cracking. Some no-boil manicotti recipes use uncooked shells, but they require additional sauce and a different baking method.
What is the easiest way to fill manicotti shells?
A piping bag or gallon-size zip-top bag with the corner snipped off is the easiest way to fill manicotti. Pipe the ricotta filling into each end of the shell until completely filled.
What is the difference between manicotti and stuffed shells?
Manicotti uses large tube-shaped pasta, while stuffed shells use jumbo shell-shaped pasta. Both are commonly filled with ricotta and baked in tomato sauce with mozzarella and Parmesan.
Should manicotti be covered when baking?
Yes. Covering the manicotti during the first part of baking helps prevent the pasta from drying out and allows the filling to heat evenly. Remove the foil near the end so the cheese can become bubbly and golden.
Why is my manicotti filling watery?
Watery manicotti filling is usually caused by excess moisture in the ricotta or added vegetables. Drain watery ricotta and thoroughly squeeze moisture from cooked spinach before adding it to the filling.
Can I use cottage cheese instead of ricotta?
Yes. Small-curd cottage cheese can replace ricotta in manicotti, although the texture and flavor will be slightly different. For a smoother filling, blend the cottage cheese before mixing it with the remaining ingredients.
Is manicotti a good Christmas dinner recipe?
Absolutely. Baked manicotti is a popular Italian-American holiday dinner because it’s comforting, easy to prepare ahead, and feeds a crowd. It works especially well as part of a Christmas dinner menu alongside roasted meats, Italian appetizers, and fresh salads.
More Italian Dinner Recipes You’ll Love
If you love classic Italian-American comfort food, here are a few more homemade recipes to try:
- Classic Lasagna Stuffed Shells — Cheesy baked pasta shells with all the flavors of homemade lasagna.
- The Best Chicken Riggies — A Central New York favorite with chicken, rigatoni, and creamy tomato-pepper sauce.
- Homemade Bolognese Sauce — A rich, slow-simmered meat sauce perfect for pasta.
- Italian Penicillin Soup — A cozy Italian pastina soup with egg.
- Traditional Pasta Fagioli — A hearty Italian soup made with pasta, beans, and tomatoes.
- Italian Beef Braciole — Tender stuffed beef rolls simmered in tomato sauce.
Final Thoughts
This classic baked manicotti with ricotta and mozzarella is everything I love about a homemade Italian dinner: simple ingredients, plenty of cheese, rich tomato sauce, and a bubbling casserole dish straight from the oven.
Whether you’re making it for a cozy Sunday dinner or adding it to your Christmas dinner menu, it’s the kind of recipe everyone looks forward to. And if you’re planning a larger Italian feast, pair it with my Italian Beef Braciole or Classic Lasagna Stuffed Shells for a comforting, family-style meal.
