This classic cheese manicotti recipe is rich, flavorful, and always a crowd-pleaser! It’s simple to put together and perfect for making in advance.

cheese manicotti served in a casserole dish.

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If you love stuffed shells, baked rigatoni, and other cheesy baked pasta dishes, then meet your new favorite weeknight dinner: cheese manicotti! While manicotti is an Italian restaurant staple, it’s also incredibly easy to make at home, and it’s versatile enough that it works just as well for a weeknight as it does for a holiday dinner.

Manicotti is a type of Italian pasta that is typically filled with a cheesy ricotta mixture and then baked in tomato sauce with plenty of melty mozzarella cheese on top.

This dish is usually served as a main course, and it makes for a delicious and hearty meal that your whole family will love. (Yes, even picky eaters!)

serving of cheese manicotti sitting on a white round plate with a silver fork.

Cheese Manicotti Recipe

Although the list of ingredients is simple, manicotti is packed with flavor. The combination of seasoned ricotta cheese, marinara, and mozzarella is absolutely irresistible. (Make sure you use a high-quality marinara sauce—it makes all the difference!)

Plus, manicotti is a dish that can be made in advance, which is always a bonus. You can make the filling ahead of time, or just go ahead and assemble everything so it’s ready to pop in the oven. If you know someone who’s sick or you’re making some freezer meals for a mom-to-be, this cheese manicotti recipe will be your go-to!

This recipe can be easily doubled or tripled if you’re feeding a large crowd, too. Simply double or triple all of the ingredients, and bake the manicotti in a larger baking dish, if you have one, or multiple baking dishes if you don’t.

ingredients to make cheese manicotti.


See recipe card below this post for ingredient quantities and full instructions.

  • Manicotti noodles – Find these in the pasta section of your local grocery store.
  • Ricotta cheese – Use whole milk ricotta for the richest filling.
  • Parsley
  • Garlic powder
  • Egg – Here’s the best way to crack an egg!
  • Parmesan cheese
  • Marinara sauce – I like to splurge for Rao’s because I find it tastes the best.
  • Shredded mozzarella cheese – An Italian blend works, too.
  • Kosher salt & black pepper 


As written, you have a classic, can’t-go-wrong manicotti recipe. However, if you want to switch things up, break with tradition with the flavor variations below:

  • Add chopped frozen spinach to the ricotta filling to up the veggies in this recipe.
  • Or, stir in thinly sliced basil leaves. For even more basil flavor, add pesto to the filling.
  • Make it meaty by using a meat sauce instead of marinara, or cook crumbled Italian sausage or ground beef in a skillet, and add it to the marinara
steps to make cheese manicotti.

Quick Tip

Cooking the shells to al dente is important! It helps keep the noodles from tearing while cooking and prevents the manicotti from becoming too soft and mushy. Remember, the pasta will continue cooking while in the oven!

How to Make Manicotti

  1. Prepare: Preheat your oven to 350ºF, and lightly grease a 9×13 baking dish with cooking spray or oil.
  2. Prepare the manicotti shells: In a large pot of boiling salted water, cook the manicotti according to the package instructions until al dente. Drain in a colander, and rinse the shells with cold water. Toss them with a little olive oil to prevent them from sticking together.
  3. Make the Filling: Stir the ricotta, parsley, garlic powder, egg, and parmesan together in a large bowl. Season with salt and pepper. 
  4. Assemble: Spoon half of the marinara sauce onto the bottom of the prepared baking dish. Then, pipe the cheese mixture into each manicotti shell, and arrange them in a single layer over the marinara. Pour the remaining sauce over top of the pasta, followed by the shredded mozzarella.
  5. Bake: Place the baking dish in the oven, and bake for 35 minutes.

Quick Tip

Use a pastry bag to pipe the filling into the shells, or a zip-top bag with the corner snipped off if you don’t have a pastry bag. 

serving of cheese manicotti on a white plate cut in half to show the cross section.

How to Store Leftover Manicotti

Leftover cheese manicotti can be stored in the refrigerator for up to 3 days; transfer leftovers to an airtight storage container or cover the baking dish with foil. Simply reheat in the microwave or an oven heated to 350ºF when you’re ready to eat.

Serving Suggestions

With all that cheese, manicotti is quite filling on its own! I like serving it with homemade garlic bread and a simple side salad. Other vegetable sides that go well with manicotti are roasted broccoli, roasted asparagus, and air fryer Brussels sprouts.


Are cannelloni and manicotti the same thing?

Cannelloni and manicotti are very similar, with the main difference being the shape of the pasta. Both types of pasta are long tubes that are meant to be filled and then baked. However, cannelloni are slightly larger and have smooth sides, while manicotti have ridges on the outside.

What is the difference between manicotti and stuffed shells?

Manicotti and stuffed shells are both Italian dishes that consist of pasta filled with a mixture, usually cheese, and then baked. The main difference is the shape of the pasta. Manicotti are long tubes, while stuffed shells are large shells. Stuffed shells also typically have a little bit more filling than manicotti recipes.

What is the best way to stuff manicotti shells?

I find the easiest way to stuff manicotti shells is to use a large piping bag or a ziplock bag with the corner snipped off. Simply fill the bag with your filling mixture. Then, pipe it into each shell. You can also use a spoon, but it might be a little more messy.

Can manicotti be frozen?

Yes, manicotti can be frozen! Simply place the manicotti in a freezer-safe container, and freeze the dish for up to 3 months. This can be either before or after baking! When you’re ready to eat, thaw overnight in the fridge, and then bake in the oven at 350ºF If the manicotti was already baked, it can also be reheated in the microwave.

More Favorite Pasta Dishes

Cheese manicotti in a baking dish.


This classic cheese manicotti recipe is rich, flavorful, and always a crowd-pleaser! It’s simple to put together and perfect for making in advance.
5 from 2 votes
Course: Dinner
Cuisine: Italian
Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


  • 9×13 baking dish
  • Large pot
  • Colander
  • Mixing bowls
  • Piping bag
  • Measuring cups
  • measuring spoons
  • Rubber spatula


  • 1 (8-ounce) box manicotti noodles
  • 1 (15-ounce) container ricotta cheese
  • 3 tablespoons parsley finely chopped
  • 1 teaspoon garlic powder
  • 1 large egg lightly beaten
  • ½ cup parmesan cheese grated
  • Kosher salt & black pepper to taste
  • 1 (24-ounce) jar marinara sauce
  • 2 cups shredded mozzarella


  • Preheat the oven to 350F. Lightly grease a 9×13 baking dish.
  • In a large pot of boiling salted water, cook the manicotti according to the instructions until al dente. Drain in a colander and cool under cold running water. Toss with a little olive oil to prevent them from sticking together. Set aside.
    1 (8-ounce) box manicotti noodles
  • In a mixing bowl, add the ricotta, parsley, garlic powder, egg, and parmesan. Stir with a spatula to combine. Season with salt and pepper.
    1 (15-ounce) container ricotta cheese, 3 tablespoons parsley, 1 teaspoon garlic powder, 1 large egg, ½ cup parmesan cheese, Kosher salt & black pepper to taste
  • Add half the marinara sauce to the bottom of the prepared baking dish. Pipe the cheese mixture into each manicotti shell and place into the baking dish. Repeat with all shells. Add the remaining sauce over top of the pasta. Sprinkle the top with mozzarella.
    1 (24-ounce) jar marinara sauce, 2 cups shredded mozzarella
  • Bake for 35 minutes or until hot throughout and the cheese is melted.


Serving: 1serving | Calories: 336kcal | Carbohydrates: 29g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 74mg | Sodium: 734mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 999IU | Vitamin C: 8mg | Calcium: 349mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Recipe land says:

    5 stars
    Very nice and easy steps to follow
    Thanks for sharing

  2. Boxed pasta? This isn’t a recipe for manicotti. Anyone can mix ricotta and egg with cheeses and stuff pasta.

5 from 2 votes (1 rating without comment)

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