Classic Baked Manicotti Recipe with Ricotta and Marinara

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Baked Manicotti is a rich, comforting pasta dish that’s surprisingly simple to make at home. With creamy ricotta and gooey mozzarella tucked inside tender manicotti shells and baked in savory marinara, this recipe delivers restaurant-quality flavor in about an hour.

How to Make Manicotti

Making manicotti breaks down into three straightforward stages: prepare the ingredients, fill and assemble, then bake. Read the whole recipe before you begin so each step flows smoothly.

First, prepare your ingredients

Start by boiling the manicotti until just al dente so the shells hold their shape in the oven. Drain the pasta and let it cool enough to handle. While the pasta cooks, combine the filling: ricotta, most of the mozzarella, grated parmesan, eggs, and seasonings. Mix until smooth and well combined. For easier handling, you can spoon the filling into a large piping bag or a zip-top bag with a small corner cut off—this makes filling the tubes much quicker and neater.

Second, fill the manicotti and assemble

Grease a 9 x 13 baking dish and spread half of the marinara sauce on the bottom to prevent sticking. Gently pipe or spoon about 3 to 4 tablespoons of the cheese mixture into each manicotti shell, taking care not to tear them. Arrange the filled shells side by side in the baking dish. Pour the remaining sauce over the top and sprinkle with the remaining mozzarella. Covering the dish with foil is optional; leaving it uncovered encourages a slightly more browned cheese topping, while covering keeps the pasta more moist.

Third, bake

Preheat the oven to 350°F (175°C) and bake the assembled dish for about 40 minutes, until the sauce is bubbling and the cheese is melted and starting to brown. Let the manicotti rest for a few minutes before serving so it sets and is easier to portion.

What to Serve with Baked Manicotti

This dish pairs well with a simple green salad or a tray of steamed vegetables to add freshness and balance the rich cheese. Garlic bread or a crusty loaf is a classic accompaniment if you want more carbs. For dessert, something light—like fresh berries or a small scoop of vanilla gelato—complements the meal nicely.

Baked Manicotti

Ingredients

• 15 oz ricotta cheese
• 1 ¾ cup mozzarella cheese, divided
• ¾ cup parmesan cheese, grated
• 2 eggs
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 24 oz marinara sauce
• 6 oz manicotti pasta (uncooked shells)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the manicotti shells according to package directions until just al dente. Drain and set aside to cool slightly so they are manageable.
3. In a medium bowl, combine the ricotta, 1 cup of the mozzarella, parmesan, eggs, Italian seasoning, salt, and pepper. Stir until smooth and evenly mixed. Transfer the mixture into a piping bag or a zip-top bag and cut a small corner off for easy filling.
4. Grease a 9 x 13 baking dish with nonstick spray. Spread half of the marinara sauce over the bottom of the dish.
5. Pipe about 3–4 tablespoons of the cheese filling into each manicotti shell and place them side-by-side in the baking dish.
6. Pour the remaining marinara sauce evenly over the filled shells and sprinkle with the remaining mozzarella cheese.
7. Bake for 40 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Allow to rest for 5 minutes before serving.

Tips & Variations

• To prevent torn shells, handle the manicotti gently and pipe the filling slowly.
• For a meatier version, sauté ground beef or Italian sausage, mix with the marinara, and layer some meat sauce in the dish.
• Swap part of the ricotta for cottage cheese if you prefer a lighter texture, or add fresh chopped spinach to the filling for extra color and nutrients.
• Cover with foil for the first 25–30 minutes of baking if you want extra moisture; remove for the final bake time to brown the cheese.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until warmed through, or cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through. This recipe can also be assembled ahead and kept refrigerated for a day before baking, or frozen before baking for longer storage—thaw overnight in the refrigerator before baking as directed.

Nutrition

Nutrition information is an approximation:

If you try this recipe, let us know how it turned out in the comments below—your feedback helps others make the dish their own.