Ricotta, mozzarella, Parmesan, eggs, parsley, manicotti pasta, and spaghetti sauce come together to create this irresistible Manicotti Recipe.

You know those recipes that just grab you by the heartstrings and refuse to let go? That’s how this Manicotti Recipe has always felt for me. It’s comfort food in its purest form—cheesy, saucy, and so ridiculously satisfying you almost feel guilty for loving it as much as you do. But, like, not guilty enough to stop yourself from having seconds. Or thirds.

I swear, every time I make this, I’m thrown right back to those chaotic Sunday dinners growing up. My mom would be bustling around the kitchen, apron tied tight like she was getting ready for battle. The clanging of pots and pans, the smell of tomato sauce simmering away—just pure magic.

But the best part? The stuffing process. She’d hand me a spoon and let me help fill those finicky little pasta tubes, knowing full well I’d make a total mess of it. I’d squeeze cheese filling all over the place, more on the counter than in the pasta, and somehow, she’d just laugh and call me her little kitchen disaster.

Now, when I make this Manicotti Recipe myself, I’m a little better at keeping the cheese where it’s supposed to go (most of the time). But, honestly? Those messy, slightly imperfect versions from my childhood somehow tasted better. Funny how that works, huh?

Why You’ll Love This Manicotti Recipe?

So, why is this Manicotti Recipe the ultimate comfort food? Let me break it down for you:

Cheese Overload: Ricotta, mozzarella, and Parmesan. It’s like a cheese trifecta of deliciousness. And if you’re a cheese fiend like me, that’s basically heaven.
Simple Ingredients, Big Flavor: We’re not reinventing the wheel here. It’s all about using basic ingredients and letting them do their thing. Nothing fancy, but wow, does it hit the spot.
Perfect for Meal Prep: Whether you’re making it for a cozy dinner or prepping ahead for the week, it holds up like a champ. And honestly, it tastes even better as leftovers.
Totally Customizable: Want to add meat? Go for it. Prefer spinach? Toss it in. Think Alfredo sauce would be killer instead of marinara? You do you.

Ingredient Notes:

Every good Manicotti Recipe starts with the right ingredients. And yeah, you can totally play around with things, but this combo is my tried-and-true.

Manicotti Pasta: The base of it all. Boil it just to al dente so it doesn’t fall apart when you’re trying to stuff it. Been there, cursed at that.
Ricotta Cheese: Smooth, creamy, and the perfect base for the filling. Go full-fat if you’re feeling indulgent.
Mozzarella Cheese: Because if there’s not a cheese pull moment, is it even worth making?
Parmesan Cheese: Adds that salty, nutty kick. Plus, it makes you feel a little fancier.
Eggs: Keeps the filling from becoming a cheese puddle. Crucial.
Spaghetti Sauce: Whether you’re making your own or going with a jar, just pick something you love.
Seasonings: A little parsley, salt, and pepper. Simple, but it works.

How To Make Manicotti?

Step 1: Cook the Pasta

Boil manicotti shells in salted water until al dente—about 10 to 12 minutes. Drain and rinse with cold water to make handling a little less infuriating.

Step 2: Mix the Filling

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In a large bowl, stir together ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper. You want it creamy and smooth, but don’t overdo it.

Step 3: Prep the Baking Dish

Preheat your oven to 350°F (175°C). Spread about 1/2 cup of spaghetti sauce across the bottom of an 11×17-inch baking dish.

Step 4: Stuff the Manicotti

This is where the fun—or frustration—begins. Using a spoon, piping bag, or just your fingers (if you’re impatient like me), stuff each manicotti shell with the cheese mixture. Lay them over the sauce.

Step 5: Add More Sauce & Cheese

Pour the remaining sauce over the stuffed shells and sprinkle with the rest of the Parmesan. Because if you’re not drowning it in cheese, what’s even the point?

Step 6: Bake Until Bubbly & Perfect

Bake for about 45 minutes. You’re looking for bubbly, golden perfection. The kind that makes your mouth water the second you open the oven.

Storage Options:

Leftovers? Store them in an airtight container in the fridge for up to 4 days. Or, freeze the whole dish before baking and just add about 15 minutes to the cooking time when you’re ready to indulge.

Variations and Substitutions:

Meat Lovers: Add cooked ground beef or sausage to the cheese filling.
Veggie Delight: Try adding spinach, mushrooms, or even roasted bell peppers.
Different Sauces: Alfredo, pesto, or even a spicy marinara if you’re feeling bold.

What to Serve with Manicotti?

Garlic Bread – Because double carbs are always a good idea.
Caesar Salad – Crisp, fresh, and a little tangy. Perfect balance.
A Glass of Red Wine – Because why not? Chianti, Merlot, whatever you love.

Frequently Asked Questions:

Can I make this Manicotti Recipe ahead of time?
Absolutely. Prep it all, cover tightly, and refrigerate for up to 24 hours before baking.

What if I can’t find manicotti shells?
Try using large pasta shells or even crepes. It’s all about getting that cheesy goodness inside.

Can I freeze it unbaked?
Yep! Just wrap it tightly and freeze. When you’re ready to bake, just add 15 minutes to the cooking time.

And there you have it! My Manicotti Recipe that’s just as much about the memories as it is the cheese. If you try this recipe, let me know how it turns out. And if you make a total mess of your kitchen in the process? Welcome to the club.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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