Name: Manicotti Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 5 ½ ounces manicotti pasta; 1 pint part-skim ricotta cheese; 8 ounces shredded mozzarella cheese; ¾ cup grated Parmesan cheese (divided); 2 large eggs; 1 teaspoon dried parsley; Salt and ground black pepper to taste; 1 16-ounce jar spaghetti sauce

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

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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: Keep 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. Want to try homemade? This easy marinara sauce recipe is a great place to start.
Seasonings: A little parsley, salt, and pepper. Simple, but it works.

Can I Use Cottage Cheese Instead of Ricotta?

Absolutely! If you’re eyeing that ricotta container and realizing you’ve only got cottage cheese in the fridge, don’t stress. Cottage cheese totally works as a swap for ricotta in the filling. The texture’s a little different—slightly more curds and less creaminess—but honestly, once it’s tucked into those pasta tubes and smothered in sauce, it’s still rich and delicious. Some folks even prefer the lighter vibe cottage cheese brings. If you’re curious about how it really compares, this article from Martha Stewart breaks it down beautifully.

Pro tip: If you want things extra smooth, give your cottage cheese a quick blitz in the food processor before mixing it in. I’ve also played around with adjusting the sauce—sometimes adding a splash of water or an extra spoonful of tomato sauce if things seem too thick. Basically, don’t let a missing ingredient hold you back!

How to Make This Manicotti Recipe

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

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.

Pro tip: Want to make this step even easier (and less messy)? Scoop your creamy filling into a sandwich or zip-top bag, snip off one corner, and squeeze the filling into the shells just like you’re wielding a pastry bag. It’s surprisingly satisfying and keeps things neat—well, at least neater than my usual method.

If you’re adding spinach to the mix, make sure it’s thawed and drained really well before stirring it in with the cheeses. The drier, the better—no one likes soggy manicotti.

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.

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How to Make No-Boil Manicotti Recipe

Short on time or simply not in the mood to wrestle slippery manicotti shells into submission? Good news—you can totally skip pre-cooking the pasta! Here’s how I pull it off without sacrificing cheesy, saucy goodness:

Skip Boiling: Don’t bother with the big pot of water. Use manicotti shells straight from the box, uncooked.
Amp Up the Sauce: To make sure the shells get tender and dreamy, you’ll want plenty of spaghetti sauce. Go heavy—think fully submerged, like you’re sending the pasta on a sauce vacation.
Mix Up the Filling: Toss together your ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper (or jazz it up with a pinch of nutmeg and some spinach if you’re feeling fancy).
Generously Stuff the Shells: Fill the uncooked manicotti with your cheese blend. If your hands get messy, you’re doing it right, just like Nonna intended.
Arrange & Cover: Line up those stuffed beauties in your baking dish. Pour that glorious sauce all over so every inch is covered. (A dry noodle is a sad noodle.)
Seal the Deal: Cover the dish tightly with foil to create a little steam bath for the manicotti.
Bake Away: Pop it in a 400°F (205°C) oven for about 40 minutes. Remove the foil near the end, sprinkle with a shower of extra cheese, and bake until bubbly and golden on top.

This method is a weeknight lifesaver—and bonus, there’s no boiling water drama. Now, pour yourself a glass of Chianti and let the oven do the work.

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. Not sure how long homemade meals like this keep in the freezer? Here’s a freezer storage chart that I like to bookmark—it’s super handy.

Got Leftover Sauce or Filling? No Problem.

If you find yourself with extra marinara or cheese filling (it happens to the best of us), don’t let it go to waste! Grab any oven-ready lasagna noodles you have lurking in your pantry and layer them up with the leftover filling and sauce in a small baking dish. Voilà—impromptu lasagna! Bake it alongside your manicotti until bubbly and golden.

Plus, you get two cheesy Italian dinners for the effort of one. Leftover love at its finest.

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.

Reader-Approved Tweaks & Upgrades

Over the years, home cooks have shared their favorite ways to tweak this recipe—and honestly, some of them are too good not to pass along:

Spinach instead of parsley gives it a little green glow-up (and a bonus nutritional kick).
Worried about dry pasta? A splash of extra tomato sauce or ½ cup of water before baking keeps everything saucy and soft.
No ricotta? Cottage cheese steps in beautifully, especially if you’re aiming for something lighter.
Carnivore twist: Stir cooked ground Italian sausage into the filling or sauce for extra flavor.
Leftover magic: Use the extra marinara and filling to build a mini lasagna with oven-ready noodles. Double dinner, zero waste.

Got your own version? Share it! This is the kind of recipe that welcomes improvisation—and honestly, that’s half the fun.

What to Serve with Manicotti Recipe?

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. Some folks even use refrigerated egg roll wrappers for manicotti—no pre-cooking, no piping, and no burnt fingers. Just roll the filling inside like a burrito. If the wrappers seem a bit thin, layer two together for a sturdier “shell” and perfectly tender noodles.

Do I need to boil the manicotti noodles first?
No need! This recipe is designed so the noodles cook in the sauce as it bakes, saving you an extra step (and a pot to wash).

Can I assemble this dish and bake it later?
Definitely. You can assemble everything a day ahead, cover it tightly, and refrigerate. When you’re ready, bake as directed. If it’s chilled right out of the fridge, you may need to add a few extra minutes to the baking time.

What’s the best way to reheat manicotti if I make it in advance?
If you want to prepare manicotti for a special dinner or a weekend getaway, you can fully bake it ahead of time, let it cool, and then cover it tightly with foil. Reheat in a 350°F oven (still covered) for about 25–30 minutes, or until heated through. Remove the foil for the last 5 minutes to freshen up the top.

Any other pasta shapes I can use?
Besides manicotti shells and large pasta shells, crepes and egg roll wrappers both work beautifully. Feel free to get creative!

Help! My Manicotti Came Out Dry—What Can I Do?

Nobody wants dry manicotti—this dish should practically ooze comfort! If you found your pasta a bit parched after baking, here are a few tricks I’ve picked up (and tested, because yes, it happened to me too):

Add More Sauce or Water: Don’t be shy—generously cover those shells with extra sauce before baking, or stir in up to 1/2 cup of water or additional tomato sauce to keep everything nice and saucy.
Tweak the Cheese: Sometimes swapping ricotta with cottage cheese or reducing the mozzarella gives a creamier fill (and keeps things extra luscious).
Mix in Meat: Adding cooked Italian sausage, ground beef, or even turkey to the sauce can bring moisture and mega flavor.
Cover While Baking: Tent foil over your dish for the first 30 minutes to lock in moisture, then uncover for bubbly, golden cheese at the end.

Trust me, a little liquid love goes a long way toward perfectly creamy, dreamy manicotti.

P.S. Don’t miss the no-boil version—it’s a total weeknight game-changer!

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.

< Remember it later! >

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

< Remember it later! >

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

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