Manicotti Recipe

This classic manicotti recipe features tender pasta rolled with a rich ricotta, mozzarella, and Parmesan filling, baked in marinara sauce until bubbly and golden. Perfect for a comforting family dinner, holiday gathering, or special occasion, this Italian pasta dish is easy to prepare, freezer-friendly, and always a crowd favorite. Serve with garlic bread and a fresh salad for a complete Italian-style meal.

Ingredients

For the Pasta & Sauce

• 3 cups marinara sauce*
• 16 no-boil lasagna noodles*

Cheese Filling

• 3 cups ricotta cheese
• 2 cups freshly grated Parmesan cheese (divided)
• 8 ounces shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (or 2 ½ teaspoons dried parsley)
• ¼ cup fresh basil, chopped (or 1 teaspoon dried basil)

*Homemade or store-bought marinara sauce works perfectly.

---

Instructions

1. Make the Sauce

Prepare or warm the marinara sauce and set aside.

2. Prepare the Cheese Filling

In a medium bowl, mix together ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, parsley, and basil. Set aside.

3. Soften the Noodles

Pour about 1 inch of boiling water into a large casserole dish. Add the no-boil noodles, a few at a time, and let them soak until pliable, about 5 minutes. Gently separate noodles with a fork if needed to prevent sticking. Remove and arrange in a single layer on a plate.

4. Assemble the Manicotti

Spread 1 ½ cups marinara sauce evenly over the bottom of a 9×13-inch baking dish. Place one softened noodle on a flat surface. Spread about ¼ cup of cheese filling along the short edge, then roll up tightly into a tube shape. Arrange in the baking dish seam side down. Continue until all 16 noodles are filled and placed in the dish.

5. Bake

Pour the remaining sauce evenly over the filled noodles. Cover the dish with aluminum foil and bake at 375°F (190°C) for 40 minutes, until bubbly. Remove the foil, sprinkle with the remaining 1 cup Parmesan, and bake for another 5–7 minutes until the cheese is golden and melted. Let rest for 10–15 minutes before serving.

---

Tips

• Use freshly grated cheese for the best flavor and texture.
• Don’t overfill the noodles—about ¼ cup filling per roll works best.
• Let the manicotti rest after baking so the filling sets and is easier to serve.

---

Variations and Substitutions

• Protein boost: Add cooked Italian sausage, ground beef, or turkey to the cheese filling.
• Vegetarian twist: Mix in sautéed spinach, mushrooms, or zucchini with the ricotta.
• Cheese options: Substitute part of the ricotta with cottage cheese for a lighter filling.
• Sauce variety: Swap marinara for a creamy Alfredo or pink sauce for a different flavor profile.

---

FAQs

Can I make manicotti ahead of time?
Yes, you can assemble it a day in advance. Cover tightly and refrigerate. Bake as directed, adding 10 extra minutes to the cooking time.

Can I freeze manicotti?
Absolutely. Assemble but don’t bake. Wrap tightly in foil and freeze up to 3 months. Thaw overnight in the fridge before baking.

What if I don’t have no-boil noodles?
You can use traditional lasagna noodles. Just cook them until al dente, drain, and proceed with the recipe.

---

Serving Suggestions

• Pair with a crisp green salad and garlic bread for a complete meal.
• Serve alongside roasted vegetables for extra freshness.
• A glass of red wine like Chianti or Merlot pairs beautifully with the cheesy, tomato-rich flavors.

---

Why You’ll Love This Recipe

This manicotti recipe is creamy, cheesy, and full of classic Italian flavors. It’s easy enough for a weeknight dinner yet impressive enough to serve for guests. With make-ahead and freezer-friendly options, it’s a versatile dish that’s sure to become a family favorite.