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.
Find it online: https://www.firsthomelovelife.com/classic-baked-manicotti/