Manicotti Recipe: Easy Cheese-Stuffed Pasta in 60 Minutes

Manicotti is Italian tube pasta stuffed with ricotta cheese, baked with marinara sauce, and mozzarella. This recipe uses dry shells filled with a four-cheese mixture, topped with meat or marinara sauce, and baked at 375°F for 45 minutes until bubbling.

What Is Manicotti?

Manicotti comes from the Italian word for “sleeve” or “little muff.” These large tube-shaped pasta shells measure about 4 inches long and 1 inch wide, designed specifically for stuffing with cheese or meat fillings.

The main difference between manicotti and cannelloni is the pasta itself. Manicotti uses ridged tubes you buy pre-formed, while cannelloni traditionally uses fresh pasta sheets rolled around filling. In the U.S., most home cooks use the dried manicotti shells you find in grocery stores.

This dish works well for meal prep because you can assemble it up to 24 hours before baking. The pasta softens in the sauce while it sits, which means less work when dinner time arrives.

Ingredients You Need

For the Shells:

• 1 box (8 ounces) manicotti shells (about 14 shells)
• Barilla and De Cecco are reliable brands that hold up during baking

For the Filling:

• 16 ounces whole milk ricotta cheese
• 2 cups shredded mozzarella (divided)
• 1 cup grated Parmesan cheese (divided)
• 1 cup shredded asiago cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce:

• 24 ounces marinara sauce (about 3 cups)
• Optional: 1 pound Italian sausage or ground beef

Ricotta provides the creamy base, while Parmesan adds sharpness, and mozzarella gives you that stretchy, melted texture. Asiago brings a nutty, slightly tangy note that makes the filling more interesting.

How to Make Manicotti

Prepare the Filling

Mix ricotta, egg, Italian seasoning, salt, pepper, 1½ cups mozzarella, ¾ cup Parmesan, and all the asiago in a large bowl. The egg binds everything together and prevents the filling from becoming grainy when it bakes.

Your mixture should be thick but spreadable. If it seems too stiff, add a tablespoon of milk. Too loose? Add 2 tablespoons of extra Parmesan.

Fill the Shells

You have two options here: no-boil or boiled. The no-boil method is faster but requires dry shells and enough sauce to hydrate the pasta during baking. The boiled method gives you softer shells that are easier to fill, but adds 15 minutes to your prep time.

For No-Boil Method: Use your fingers or a small spoon to push filling into each dry shell from both ends. Work over a cutting board to catch any cheese that falls out. Fill each shell, but don’t pack it so tight that the shell cracks.

For Boiled Method: Cook shells in salted boiling water for 4-5 minutes until slightly softened but still firm. Drain and run under cold water. Pat dry with paper towels. Use a piping bag or zip-top bag with the corner cut off to fill each shell.

A zip-top bag works better than a piping bag for most home cooks. Fill the bag, squeeze the filling toward one corner, snip off the tip, and pipe directly into each shell.

Assemble and Bake

Preheat your oven to 375°F. Spread 1 cup of marinara on the bottom of a 9×13-inch baking dish. This sauce layer prevents the bottom shells from sticking and provides moisture for no-boil pasta.

If you’re using meat sauce, brown your sausage or ground beef in a skillet first. Drain excess fat, then stir in the marinara and simmer for 5 minutes.

Arrange stuffed shells in a single layer in the dish. Pour remaining sauce over the top, making sure each shell is covered. Exposed pasta will dry out and turn hard during baking.

Sprinkle reserved mozzarella and Parmesan over the sauce. Cover tightly with aluminum foil.

Bake covered for 35 minutes. Remove foil and bake another 10 minutes until cheese browns and sauce bubbles at the edges. Let it stand 5 minutes before serving so the filling sets up.

No-Boil vs Boiled Shells: Which Method Works Better?

The no-boil method saves time and reduces dishes. Your shells will be slightly firmer, similar to al dente pasta. This works fine as long as you use enough sauce and seal the pan tightly with foil.

Boiled shells give you more control. They’re easier to fill without breaking and come out more tender after baking. Choose this method if you’re new to making manicotti or prefer softer pasta.

Sauce and Cheese Variations

• Marinara: The lightest option. Use a quality jarred sauce like Rao’s or Victoria, or make your own with crushed tomatoes, garlic, and basil. This lets the cheese filling be the star.
• Meat Sauce: Brown 1 pound of Italian sausage (sweet or hot) or ground beef. Remove excess fat, add marinara, and simmer 10 minutes. The meat adds protein and makes this a complete meal.
• Bechamel: Mix 3 tablespoons butter, 3 tablespoons flour, and 2 cups milk. Cook until thick. This French-style white sauce makes the dish richer and creamier. Use half bechamel and half marinara for the best of both.

Cheese Swaps:

• No asiago? Use all Parmesan or add fontina.
• Want a stronger flavor? Replace half the mozzarella with provolone.
• Lighter version? Use part-skim ricotta and reduce mozzarella to 1 cup total.

Storage and Make-Ahead Tips

• Refrigerator: Assemble the dish, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5 minutes to the covered baking time since it starts cold.
• Freezer Before Baking: Wrap the assembled dish tightly in plastic wrap, then aluminum foil. Freeze up to 3 months. Thaw overnight in the fridge before baking as directed.
• Freezer After Baking: Cool completely, portion into airtight containers, and freeze up to 2 months. Reheat individual portions in the microwave for 3-4 minutes.
• Reheating Tip: Add a splash of water or extra sauce before reheating to prevent the pasta from drying out. Cover with a damp paper towel if microwaving.

Troubleshooting Common Problems

• Shells crack when filling: Dry shells are brittle. Handle them gently and fill from both ends to distribute pressure. If several cracks, boil the remaining shells for 2 minutes to soften them.
• Filling leaks during baking: You overfilled the shells or didn’t cover them with enough sauce. Leave ¼ inch of space at each shell opening and make sure the sauce covers all exposed pasta.
• Pasta comes out dry: Not enough sauce, or the foil didn’t seal properly. Use at least 3 cups of sauce total and crimp the foil tightly around the pan edges. The trapped steam cooks no-boil pasta.
• Cheese doesn’t melt properly: You used pre-shredded cheese with anti-caking additives. Shred your own from blocks for better melting. Also, make sure you bake long enough—the center should reach 165°F.

Serving Suggestions

One 8-ounce box makes 14 shells. Plan on 2-3 shells per person for a main course with sides, or 3-4 shells if this is your only dish.

Side Pairings:

• Caesar salad with romaine and homemade croutons
• Garlic bread or focaccia for soaking up extra sauce
• Roasted vegetables like zucchini, bell peppers, or broccolini

Wine Recommendations: Pair with medium-bodied Italian reds. Chianti works with marinara, while Sangiovese handles meat sauce. For white wine drinkers, a Pinot Grigio cuts through the cheese richness.

Full Recipe

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 6-7 (14 shells)

Ingredients

Filling:

• 16 oz whole milk ricotta cheese
• 2 cups shredded mozzarella, divided
• 1 cup grated Parmesan, divided
• 1 cup shredded asiago cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1 tbsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

Pasta & Sauce:

• 1 box (8 oz) manicotti shells
• 24 oz marinara sauce
• Optional: 1 lb Italian sausage or ground beef

Instructions

1. Preheat oven to 375°F.
2. If using meat sauce, brown sausage or beef in a skillet over medium heat. Drain fat, add marinara, and simmer 5 minutes. Set aside.
3. Mix ricotta, egg, Italian seasoning, salt, pepper, parsley, 1½ cups mozzarella, ¾ cup Parmesan, and all asiago in a bowl until combined.
4. Spread 1 cup of sauce in the bottom of a 9×13-inch baking dish.
5. Fill each dry shell with cheese mixture using your fingers, a small spoon, or a zip-top bag with the corner cut off. Arrange in a single layer in the dish.
6. Pour remaining sauce over shells, covering all pasta. Sprinkle the remaining mozzarella and Parmesan on top.
7. Cover tightly with foil. Bake 35 minutes covered, then 10 minutes uncovered until cheese browns and sauce bubbles.
8. Let stand 5 minutes before serving.

Notes

• For boiled shells: Cook 4-5 minutes in salted water until slightly softened. Cool before filling.
• Make ahead: Assemble up to 24 hours before baking. Add 5 minutes to the covered baking time.
• Freeze: Wrap tightly and freeze up to 3 months before baking. Thaw overnight in the fridge.

Nutrition Per Serving (approximate): 520 calories, 28g protein, 42g carbs, 26g fat