Manicotti
Published Nov 26, 2025
Classic manicotti stuffed with ricotta, mozzarella, Parmesan, basil, and garlic baked under marinara sauce until bubbly and golden.
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I love this manicotti recipe!
I used to think manicotti was a complicated dish, but once I tried making it at home, I realized it’s really just a big pasta tube you get to fill with cheese, and I was instantly on board. This manicotti recipe is simple! Ricotta, mozzarella, Parmesan, basil, and garlic piped into the shells and baked under marinara until everything is melty and browned on top. I like that it slices cleanly, holds together better than lasagna, and reheats really well, which is always a win in my house. It’s one of those dinners where the leftovers never last long.
Happy Cooking!
– Yumna
Manicotti Ingredients
- Manicotti pasta: For classic manicotti, there’s no substitute! If you can’t find manicotti, cannelloni is the next closest shape, but it doesn’t have the same ridged texture.
- Cheese: Ricotta, mozzarella, and Parmesan.
- Marinara sauce: Make homemade marinara sauce or buy your favorite at the store.
- Eggs: I recommend using room temperature eggs; they mix more easily.
- Garlic: Here’s a quick tutorial on how to mince garlic. If you’re out of fresh garlic, substitute with ½ teaspoon of garlic powder per clove.
- Spices and seasonings: Fresh basil, Italian seasoning, salt, and pepper.
How to Make Manicotti
Manicotti Recipe
Ingredients
- 1 (8-ounce) box manicotti pasta about 14 tubes
- 2 large eggs
- 2 (15-ounce) containers ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese
- 2 garlic cloves minced
- 2 tablespoons chopped fresh basil plus extra for garnish
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce divided
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook manicotti shells just until al dente, about 6–7 minutes. Drain and lay them on a parchment-lined baking sheet to prevent sticking.
- In a large bowl, whisk the eggs. Add the ricotta, ½ cup mozzarella, Parmesan, garlic, basil, Italian seasoning, salt and pepper. Mix until smooth and creamy.
- Transfer the ricotta mixture to a piping bag or a large zip-top bag with the corner cut. Then, pipe filling into each manicotti shell.
- Spread about 1 cup of marinara sauce on the bottom of a 9"x13" baking dish. Arrange the stuffed manicotti in a single layer. Pour the remaining sauce evenly over the shells and sprinkle with the remaining 1 cup of mozzarella.
- Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes, then garnish with extra fresh basil and serve warm.
Equipment
Notes
- My Top Tip: Boil the pasta only to al dente. The manicotti should still be a little firm. If they’re fully cooked, they’ll get mushy and split when you try to fill them. They’ll finish cooking in the oven.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350ºF until warmed through.
- Freezing: Wrap the baking dish in a layer of plastic wrap, followed by a layer of foil. Or, place the manicotti in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350ºF until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add protein. Before piping the ricotta mixture into the shells, fold in some browned ground beef or shredded chicken.
- Add vegetables. Fold some finely chopped spinach, diced artichoke hearts, or sautéed mushrooms into the mixture.
- Whip the ricotta first. Blend it with a splash of cream and whip until silky for an extra creamy stuffed manicotti recipe.
Recipe Tips
- Boil the pasta only to al dente. The manicotti should still be a little firm. If they’re fully cooked, they’ll get mushy and split when you try to fill them. They’ll finish cooking in the oven.
- Don’t overfill the tubes. If they’re stuffed too full, they could burst or leak while baking.
- Coat the bottom of the baking dish with a thin layer of sauce. Don’t forget this step! If the pan is dry, the pasta will stick and overbrown.
- Let the baked manicotti rest. Let it sit for 5 minutes out of the oven so the filling settles and the pasta firms up.
Serving Ideas
- Bread: Garlic Cheese Bread, French Bread Dinner Rolls, Garlic Knots
- Salad: Fresh Garden Salad, Classic Caesar Salad, Simple Green Salad
- Vegetables: Air Fryer Broccoli, Oven Roasted Carrots, Baked Asparagus
FAQs
You may have overstuffed the tubes. Next time, use a little less filling.
You probably overcooked the pasta. Only cook it until al dente, because it will finish cooking in the oven.
You probably didn’t add enough sauce to your baking dish before adding the manicotti. This helps create a barrier between the pasta and the bottom of the baking dish so it won’t stick.
