Easy Manicotti Recipe: Perfect Stuffed Pasta

Manicotti is a classic Italian-American dish that’s perfect for family dinners, special occasions, or a comforting weeknight meal. But making it from scratch doesn’t have to be complicated. In this guide, we’ll share an easy manicotti recipe that delivers rich flavors, creamy cheese filling, and perfectly tender pasta without the stress. Whether you’re a seasoned cook or trying manicotti for the first time, this step-by-step guide ensures you’ll serve a crowd-pleasing dish every time.

What is Manicotti?

Manicotti are large, tube-shaped pasta shells traditionally stuffed with a savory filling, usually ricotta cheese, spinach, and herbs, then baked in a tomato or cream-based sauce. While the dish has Italian roots, the version most popular in the U.S. is an Italian-American creation that emphasizes hearty, cheesy fillings.

• Pronunciation: MAN-i-kot-ee
  
• Cooking time: Approximately 45–60 minutes
  
• Serving size: Typically 2–3 shells per person
  

According to the National Pasta Association, Americans consume an average of 20 pounds of pasta per year per person, and stuffed pasta dishes like manicotti remain a favorite for their comfort-food appeal.

Ingredients for Easy Manicotti

For this easy recipe for manicotti, you’ll need simple, accessible ingredients:

For the filling:

• 2 cups ricotta cheese
  
• 1 cup shredded mozzarella cheese
  
• 1/2 cup grated Parmesan cheese
  
• 1 egg
  
• 2 tablespoons chopped fresh parsley
  
• 1 teaspoon garlic powder
  
• Salt and pepper to taste
  

For the pasta:

• 12 manicotti shells (no boil or regular)
  

For the sauce:

• 3 cups marinara or tomato sauce
  
• 1/2 teaspoon Italian seasoning
  
• Optional: fresh basil for garnish
  

Pro tip: Using no boil manicotti shells saves time and simplifies the process, especially if you’re short on prep time.

How to Cook Manicotti: Step-by-Step

Here’s a professional approach to making stuffed manicotti that’s simple and stress-free.

1: Prepare the Filling

1. In a large mixing bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper.
   
2. Mix thoroughly until smooth and creamy.
   

2: Stuff the Shells

1. If using regular manicotti, cook shells according to package instructions until al dente. Drain and cool slightly.
   
2. Use a piping bag or small spoon to fill each shell generously with the cheese mixture.
   

3: Assemble the Dish

1. Preheat your oven to 350°F (175°C).
   
2. Spread a thin layer of marinara sauce in the bottom of a 9×13 baking dish.
   
3. Place stuffed shells on top of the sauce in a single layer.
   
4. Pour remaining sauce evenly over the shells and sprinkle extra mozzarella on top.
   

4: Bake and Serve

1. Cover the dish with foil and bake for 25 minutes.
   
2. Remove foil and bake an additional 10–15 minutes until the cheese is bubbly and lightly golden.
   
3. Garnish with fresh basil and serve hot.
   

Chef’s Tip: Avoid overfilling the shells to prevent breaking during baking.

No Boil vs. Regular Manicotti Shells

• No boil manicotti: Saves time, reduces prep steps, and is ideal for beginner cooks.
  
• Regular manicotti: Offers slightly firmer texture but requires pre-cooking.
  

Either option works well for this easy recipe, so choose based on convenience and preference.

What to Serve with Manicotti

Pairing manicotti with complementary sides elevates the meal experience:

• Garlic bread or focaccia: Classic Italian pairing for soaking up sauce
  
• Simple salad: Arugula or Caesar salad balances richness
  
• Steamed or roasted vegetables: Broccoli, zucchini, or green beans
  
• Red or white wine: Pinot Noir or Chardonnay enhances flavors
  

Serving these sides not only rounds out the meal but also boosts nutritional balance.

Tips for a Perfect Easy Manicotti

1. Use fresh herbs: Parsley, basil, and oregano add authentic flavor.
   
2. Don’t skip the egg: Helps bind the filling for smooth, easy stuffing.
   
3. Cover with foil initially: Prevents the pasta from drying out while baking.
   
4. Cheese variations: Add provolone or fontina for richer flavor.
   
5. Prepare ahead: Manicotti can be assembled a day in advance and baked before serving.
   

Nutritional Facts (Per Serving)

Based on a serving of 2 shells with sauce:

• Calories: 380–420 kcal
  
• Protein: 18g
  
• Fat: 20g
  
• Carbohydrates: 35g
  
• Fiber: 3g
  

Source: USDA FoodData Central

Conclusion

This easy manicotti recipe proves that delicious, cheesy, stuffed pasta doesn’t have to be complicated. With simple ingredients, minimal prep, and a few professional tips, you can create a dish that’s both comforting and impressive. Serve it with garlic bread, a fresh salad, and your favorite wine for a complete meal that will have everyone asking for seconds.

Ready to try this recipe tonight? Give it a shot and let the creamy, cheesy goodness do the talking.

FAQs

Q1: Can I freeze manicotti before baking?
Yes! Assemble uncooked stuffed shells, cover tightly with foil, and freeze for up to 2 months. Bake directly from frozen, adding extra 10–15 minutes to cooking time.

Q2: Can I make manicotti gluten-free?
Absolutely! Use gluten-free pasta shells and ensure your sauce is gluten-free. The filling remains the same.

Q3: How long does manicotti last in the fridge?
Store in an airtight container for 3–4 days. Reheat in the oven covered with foil to prevent drying.

Q4: Can I use spinach or meat in the filling?
Yes! Sautéed spinach or cooked ground beef/turkey can be mixed with the cheese filling for variety.

Q5: What cheese is best for manicotti?
Traditional filling uses ricotta, mozzarella, and Parmesan. Optional additions include provolone, fontina, or feta for unique flavors.