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manicotti recipe

Easy Manicotti Recipe

This classic Italian manicotti recipe combines tender pasta tubes with a rich three-cheese filling. The result is comfort food that brings families together around the dinner table with its creamy ricotta, mozzarella, and parmesan blend.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian
Calories: 268
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 10 pieces manicotti shells or large jumbo shells as substitute
  • 1 tablespoon salt for pasta water
Cheese Filling
  • 16 ounces ricotta cheese
  • 3 cups mozzarella cheese divided (1 cup for filling, 2 cups for topping)
  • 1/2 cup parmesan cheese grated
  • 1 cup fresh spinach chopped fine
  • 1 tablespoon Italian seasoning
  • 1 large egg
Assembly
  • 16 ounces marinara sauce store-bought or homemade

Equipment

  • Large pot for boiling pasta
  • 9×13-inch baking dish
  • Medium mixing bowl
  • Piping bag or large spoon
  • Colander

Method
 

  1. Preheat oven to 350°F (175°C). Cook manicotti shells according to package directions until al dente (slightly firm to bite). Add salt to pasta water for flavor. Drain and rinse immediately in cold water to stop cooking process.
  2. In a medium bowl, combine ricotta cheese, 1 cup mozzarella, parmesan cheese, chopped spinach, Italian seasoning, and egg. Mix until well combined and smooth.
  3. Using a piping bag or large spoon, carefully stuff each manicotti shell with the cheese mixture. Fill completely but don't overstuff as mixture will expand during baking.
  4. Pour 1 cup of marinara sauce into bottom of 9x13 inch baking dish. Place stuffed shells in single layer over sauce.
  5. Cover shells with remaining marinara sauce and sprinkle with remaining 2 cups mozzarella cheese on top.
  6. Bake for 25-30 minutes until cheese is melted, bubbly, and golden brown on top. Let rest for 5 minutes before serving.

Notes

Make-Ahead Tips: Assemble dish up to 8 hours ahead, cover with foil, and refrigerate. Add 10-15 minutes to baking time if starting from cold.
Freezer Instructions: Freeze unbaked dish for up to 3 months. Bake directly from frozen, adding 30 minutes to cooking time.
Pro Tips: Don't overcook pasta shells - al dente is key for easy stuffing. Use piping bag for cleanest filling method. Season pasta water with salt for better flavor.
Storage: Refrigerate leftovers for up to 4 days. Reheat in 350°F oven covered with foil.