Manicotti is a classic Italian-American comfort dish known for its large pasta tubes generously stuffed with rich, creamy fillings and baked in savory sauce.
Often served at family gatherings, holidays, or Sunday dinners, manicotti delivers big flavor with simple, familiar ingredients.
Manicotti Recipe
Manicotti consists of wide pasta tubes filled with a creamy cheese mixture—most commonly ricotta—layered with marinara sauce, and baked until bubbly and golden.
The name “manicotti” means “little sleeves” in Italian, describing the shape of the pasta that holds the flavorful filling.
While traditionally vegetarian, manicotti can easily be adapted with meats, vegetables, or different sauces.
Ingredients
For the manicotti filling
- Manicotti pasta shells
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Egg
- Fresh parsley or basil, finely chopped
- Garlic, minced
- Salt and black pepper
For assembly
- Marinara sauce (homemade or store-bought)
- Extra mozzarella cheese for topping
- Olive oil
Instructions
1. Preparing the Manicotti Shells
Begin by boiling the manicotti pasta in well-salted water until just al dente. It’s important not to overcook the shells, as they will continue to soften in the oven.
Once cooked, drain the pasta and gently rinse with cool water to stop the cooking process.
Lay the shells flat on a lightly oiled tray to prevent sticking while you prepare the filling.
2. Making the Cheese Filling
In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, and fresh herbs.
Season the mixture with salt and black pepper.
Stir until smooth and well blended. The egg helps bind the filling, giving it a creamy yet structured texture once baked.
3. Filling the Pasta Shells
Using a spoon or piping bag, carefully fill each manicotti shell with the cheese mixture. Take your time to avoid tearing the pasta.
Fill the shells evenly so every bite is rich and flavorful.
4. Assembling the Dish
Spread a generous layer of marinara sauce across the bottom of a baking dish. Arrange the filled manicotti shells in a single layer over the sauce.
Spoon additional marinara sauce over the top, ensuring all shells are well covered. Sprinkle extra mozzarella cheese evenly on top.
5. Baking the Manicotti
Cover the baking dish with foil and bake in a preheated oven until the sauce is bubbling and the cheese is melted.
Remove the foil during the last few minutes to allow the top to become lightly golden.
Let the manicotti rest briefly before serving to help the layers set.
Different Variations
- Meat-Filled Manicotti: Add cooked ground beef, Italian sausage, or shredded chicken to the cheese mixture for a heartier version.
- Spinach and Cheese Manicotti: Mix sautéed spinach into the ricotta filling for added color and nutrition.
- White Sauce Manicotti: Replace marinara with a creamy béchamel or Alfredo sauce for a richer flavor profile.
- Vegan Manicotti: Use plant-based ricotta, dairy-free cheese, and skip the egg for a vegan-friendly option.
Tips for Perfect Manicotti
To achieve the best results, avoid overfilling the shells, as this can cause them to split during baking.
Using a piping bag or zip-top bag with the corner snipped off makes filling much easier and cleaner. Also, ensuring the pasta is well coated with sauce prevents it from drying out in the oven.
Serving and Storage Suggestions
Manicotti pairs beautifully with garlic bread, a fresh green salad, or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator and reheat well the next day.
This dish also freezes beautifully, making it a great make-ahead meal for busy weeks or special occasions.
Conclusion
Manicotti is a timeless baked pasta dish that combines simplicity, comfort, and rich Italian-inspired flavors.
With its creamy filling, tender pasta, and savory sauce, it’s a recipe that never fails to impress.
Whether you stick to the classic cheese version or experiment with creative variations, manicotti is a satisfying dish that belongs in every home cook’s recipe collection.