Baked Cheese Manicotti

This baked cheese manicotti is classic comfort food: large pasta tubes filled with a creamy ricotta, mozzarella and parmesan mixture, tucked into marinara sauce and baked until bubbly with a golden layer of melted cheese on top. It looks impressive on the table, but the steps are simple, and it is a perfect make-ahead dinner for busy weeknights, Sunday suppers or feeding a crowd.

Why You’ll Like This Baked Cheese Manicotti

Every bite has tender pasta, a soft and creamy three-cheese filling and plenty of rich tomato sauce. The filling is seasoned with garlic, parsley and Italian seasoning, so it tastes full of flavor without any meat. One baking dish feeds the whole family.

• Classic and cozy: creamy cheese filling baked in tomato sauce.
• Meatless: a satisfying vegetarian main dish.
• Make-ahead friendly: assemble it a day early or freeze it for later.
• Easy to fill: pipe or spoon the filling, whichever you prefer.

Ingredients for Baked Cheese Manicotti

For the Pasta and Sauce

• 14 manicotti shells (one 8 oz box)
• 24 oz marinara sauce, divided

For the Cheese Filling

• 15 oz ricotta cheese
• 2 cups shredded mozzarella, divided (1 cup for the filling, 1 cup for the top)
• 3/4 cup grated parmesan, divided
• 1 large egg
• 2 tbsp chopped fresh parsley, plus more for garnish
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

You will need a large pot, a 9×13-inch baking dish, a mixing bowl, aluminum foil, and a large zip-top bag or a small spoon. Serves 6 to 7.

Ingredient Notes

The ricotta: Whole-milk ricotta gives the creamiest filling. If it looks watery, drain it in a fine sieve for 15 minutes so the filling stays thick.

The egg: The egg binds the cheese so the filling sets as it bakes instead of oozing out of the shells.

The shells: Boxes usually hold 14 shells. Cook a few extra if you can, since one or two may tear while boiling.

The marinara: Use your favorite jarred sauce or homemade marinara. A smooth or lightly chunky sauce works best.

How to Make Baked Cheese Manicotti

Step by Step

1. Preheat and prep. Heat the oven to 375°F. Spread about 1 cup of marinara evenly over the bottom of a 9×13-inch baking dish.
2. Boil the shells. Cook the manicotti shells in a large pot of salted water for about 2 minutes less than the package directions, so they are flexible but still firm. Drain gently, rinse with cool water, and lay them in a single layer on an oiled baking sheet so they do not stick together.
3. Make the filling. In a mixing bowl, stir together the ricotta, 1 cup mozzarella, 1/2 cup parmesan, egg, parsley, garlic, Italian seasoning, salt and pepper until smooth and well combined.
4. Fill the shells. Spoon the filling into a large zip-top bag, snip off one corner to make a hole about 3/4 inch wide, and pipe the filling into each shell from both ends. Or use a small spoon to push the filling in, holding the shell open with your fingers.
5. Arrange. Lay the filled shells in a single row over the sauce in the baking dish. Pour the remaining marinara over the top, making sure each shell is covered so the pasta stays soft.
6. Bake covered. Cover the dish tightly with foil and bake for 30 minutes.
7. Add the cheese and bake uncovered. Remove the foil, sprinkle on the remaining 1 cup mozzarella and 1/4 cup parmesan, and bake uncovered for 10 to 15 minutes more, until the cheese is melted, bubbly and lightly golden.
8. Rest and serve. Let the manicotti rest for 10 minutes so the filling sets. Garnish with fresh parsley and serve.

Tips for the Best Cheese Manicotti

Piping Bag or Spoon?

Piping with a zip-top bag is the fastest and cleanest way to fill the shells, and it fills them evenly from end to end. A small spoon works too and gives you more control with delicate shells. Both turn out delicious, so use whichever feels easier.

Undercook the Pasta

The shells keep cooking in the oven. Pulling them early keeps them from tearing while you fill them and from turning mushy as they bake.

Cover the Shells with Sauce

Any exposed pasta can dry out and turn hard. Make sure the sauce reaches every shell before baking.

Do Not Skip the Rest

Ten minutes out of the oven lets the cheese filling firm up, so each manicotti holds its shape when served.

Variations

• Spinach manicotti: stir 1 cup thawed, well-squeezed chopped spinach into the filling.
• Meat sauce: brown 1 lb ground beef or Italian sausage and stir it into the marinara.
• Creamy rosé: mix 1/2 cup heavy cream into the marinara for a pink sauce.
• Extra cheesy: add 1/2 cup shredded provolone to the filling or topping.
• Herby: add chopped fresh basil to the filling and on top before serving.
• No-boil method: fill uncooked shells, add 1 extra cup of sauce thinned with 1/2 cup water, and bake covered for 50 minutes before uncovering.

Storage

Refrigerator: Store leftovers covered or in an airtight container for up to 4 days.

Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, or warm the dish covered with foil at 350°F for about 20 minutes, adding a splash of sauce if it looks dry.

Freezer: Assemble the manicotti without the top layer of cheese, wrap the dish tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10 to 15 minutes to the covered time.

Make-ahead: Assemble up to 24 hours in advance, cover and refrigerate. Let it sit out for 20 minutes before baking.

Frequently Asked Questions

How do I keep manicotti shells from tearing?

Boil them gently for less time than the package says, stir carefully, and lay them flat on an oiled tray right after draining.

What is the easiest way to fill manicotti?

A zip-top bag with the corner snipped off works like a piping bag and fills each shell in seconds. A small spoon is a good option if you prefer more control.

Can I use cottage cheese instead of ricotta?

Yes. Small-curd cottage cheese works well. Drain it first, or blend it briefly for a smoother filling.

What should I serve with cheese manicotti?

Garlic bread, a crisp green salad, roasted broccoli or green beans all pair nicely with this rich baked pasta.