Indulge in the rich and comforting flavors of classic Italian cuisine with this manicotti recipe. Perfect for a family dinner or a special occasion, these stuffed pasta shells are filled with a creamy cheese mixture and baked to perfection in a savory marinara sauce. The combination of ricotta, mozzarella, and parmesan creates a delightful harmony of textures and tastes that will leave everyone craving for more.
While most of the ingredients in this recipe are common pantry staples, you might need to pick up a few items from the supermarket. Manicotti shells are a specific type of pasta that you may not have on hand. Additionally, ricotta cheese and mozzarella cheese are essential for the filling, and parmesan cheese adds a nice touch of sharpness. Fresh parsley is also recommended for the best flavor.

Ingredients For Manicotti Recipe
Manicotti shells: Tubular pasta used for stuffing with cheese and other fillings.
Ricotta cheese: A creamy, mild cheese that forms the base of the filling.
Mozzarella cheese: Shredded cheese that adds a gooey, melty texture.
Parmesan cheese: Grated cheese that provides a sharp, nutty flavor.
Egg: Helps bind the cheese mixture together.
Marinara sauce: Tomato-based sauce used to coat the pasta and add moisture.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of spice and depth to the filling.
Parsley: Fresh herb that adds a pop of color and freshness.
Technique Tip for This Recipe
When filling the manicotti shells, use a piping bag or a resealable plastic bag with the corner snipped off. This makes it easier to evenly distribute the cheese mixture without breaking the delicate pasta.
Suggested Side Dishes
Alternative Ingredients
manicotti shells - Substitute with cannelloni tubes: Cannelloni tubes are similar in shape and size to manicotti shells and can be stuffed in the same manner.
manicotti shells - Substitute with lasagna noodles: Cook lasagna noodles and roll them around the filling for a similar effect.
ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.
ricotta cheese - Substitute with cream cheese: Cream cheese provides a rich, creamy texture that works well in stuffed pasta dishes.
mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a similar mild flavor to mozzarella.
mozzarella cheese - Substitute with fontina cheese: Fontina is a good melting cheese with a slightly nutty flavor.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and a sharp, salty flavor.
parmesan cheese - Substitute with asiago cheese: Asiago can be grated and has a similar flavor profile to parmesan.
large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for binding.
large egg - Substitute with silken tofu: Use ¼ cup of blended silken tofu to replace one egg, which helps with binding and adds creaminess.
marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base and flavor profile to marinara.
marinara sauce - Substitute with pesto sauce: Pesto offers a different but complementary flavor, especially if you enjoy basil.
salt - Substitute with soy sauce: Soy sauce can add a salty flavor with an umami boost.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often used in lighter-colored dishes.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor profile, so use sparingly.
fresh parsley - Substitute with dried parsley: Use 1 teaspoon of dried parsley for every tablespoon of fresh parsley.
fresh parsley - Substitute with fresh basil: Fresh basil provides a different but complementary flavor, adding a fresh, aromatic touch.
Other Alternative Recipes
How to Store or Freeze This Dish
- Allow the manicotti to cool completely before storing. This prevents condensation, which can make the dish soggy.
- For short-term storage, transfer the manicotti to an airtight container. Refrigerate for up to 3-4 days.
- If you plan to freeze your manicotti, first place the filled and sauced shells on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
- Once frozen, transfer the manicotti to a freezer-safe container or heavy-duty freezer bag. Label with the date and contents.
- For best quality, consume frozen manicotti within 2-3 months.
- To reheat refrigerated manicotti, preheat your oven to 350°F (175°C). Place the manicotti in an oven-safe dish, cover with foil, and bake for 20-25 minutes, or until heated through.
- To reheat frozen manicotti, preheat your oven to 350°F (175°C). Place the frozen manicotti in an oven-safe dish, cover with foil, and bake for 45-50 minutes. Remove the foil during the last 10 minutes to allow the cheese to become bubbly and golden.
- For a quicker reheating option, you can microwave individual portions. Place a serving of manicotti on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-5 minutes, or until heated through.
How to Reheat Leftovers
- Preheat your oven to 350°F (175°C). Place the manicotti in an oven-safe dish and cover it with aluminum foil. Bake for 20-25 minutes or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.
- For a quicker method, use the microwave. Place the manicotti on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
- If you have an air fryer, preheat it to 350°F (175°C). Place the manicotti in the basket and heat for 5-7 minutes, checking halfway through to ensure it's warming evenly.
- For stovetop reheating, place the manicotti in a skillet with a lid. Add a splash of water or marinara sauce to keep it moist. Cover and heat on low for 10-15 minutes, stirring occasionally to prevent sticking.
- To retain moisture and flavor, consider adding a bit of extra marinara sauce or a sprinkle of mozzarella cheese before reheating by any method.
Best Tools for This Recipe
Oven: Used to bake the manicotti until bubbly and golden.
Large pot: Used to cook the manicotti shells according to package instructions.
Colander: Used to drain the manicotti shells after cooking.
Mixing bowl: Used to combine the ricotta, mozzarella, parmesan, egg, salt, pepper, and parsley.
Spoon: Used to mix the cheese filling and to fill each manicotti shell.
Baking dish: Used to arrange the filled manicotti shells and bake them with marinara sauce and cheese.
Measuring cups: Used to measure out the ricotta, mozzarella, parmesan, and marinara sauce.
Measuring spoons: Used to measure the salt and pepper.
Knife: Used to chop the fresh parsley.
Cutting board: Used as a surface to chop the parsley.
How to Save Time on Making This Dish
Prepare the filling: Mix the ricotta, mozzarella, parmesan, egg, salt, pepper, and parsley while the manicotti shells are cooking to save time.
Use a piping bag: Fill the manicotti shells quickly and neatly by using a piping bag or a resealable plastic bag with the corner snipped off.
Pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.
Store-bought marinara: Use a good-quality store-bought marinara sauce to save time on making your own sauce.
Assemble ahead: Assemble the manicotti the night before and refrigerate. Just pop it in the oven when ready to bake.

Manicotti Recipe
Ingredients
Main Ingredients
- 8 pieces Manicotti shells
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 large Egg
- 2 cups Marinara sauce
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoon Fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C).
- Cook manicotti shells according to package instructions. Drain and set aside.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, salt, pepper, and parsley.
- Fill each manicotti shell with the cheese mixture.
- Spread 1 cup marinara sauce on the bottom of a baking dish. Arrange filled shells in the dish. Top with remaining marinara sauce and mozzarella cheese.
- Bake for 30-35 minutes, or until bubbly and golden.
- Let stand for 5 minutes before serving.
Nutritional Value
Keywords
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