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A close-up shot of a white baking dish filled with baked Easy Manicotti, topped with red sauce and fresh parsley.
Reda

Easy Baked Manicotti

A comforting classic made simple! This Easy Baked Manicotti features tender pasta shells stuffed with a creamy three-cheese ricotta filling, smothered in rich marinara sauce, and baked to golden, bubbly perfection.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 648
Ingredients Equipment Method Notes

Ingredients
  

For the Filling & Pasta
  • 1 (8 ounce) box manicotti shells about 14 shells
  • 32 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 1 large egg lightly beaten
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
For Assembly
  • 32 oz marinara sauce a good quality jarred sauce works perfectly
  • 2 tbsp fresh basil chopped, for garnish (optional)

Equipment

  • 9x13-inch baking dish
  • Large Pot
  • Large Mixing Bowl
  • Piping bag or large zip-top bag
  • Colander

Method
 

Prepare Pasta and Filling
  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Cook the manicotti shells according to package directions until al dente (still firm to the bite). Be careful not to overcook them. Drain the shells carefully and rinse with cold water to stop the cooking process and prevent them from sticking together. Set them aside on a clean surface in a single layer.
  3. In a large mixing bowl, combine the ricotta cheese, 1.5 cups of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the beaten egg, chopped parsley, garlic powder, salt, and pepper. Mix until everything is well combined.
Assemble the Casserole
  1. Spread about 1 cup of the marinara sauce evenly over the bottom of a 9x13 inch baking dish. This will prevent the pasta from sticking.
  2. Transfer the cheese filling to a large piping bag or a large zip-top bag. If using a zip-top bag, snip off one of the bottom corners (about a 1/2-inch opening).
  3. Carefully hold one manicotti shell and pipe the cheese filling into it until it's full. Place the filled shell in the prepared baking dish. Repeat with the remaining shells, arranging them in a single layer.
  4. Pour the remaining marinara sauce over the top of the filled manicotti, ensuring they are all covered.
Bake and Serve
  1. Sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of Parmesan cheese evenly over the sauce.
  2. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  3. Remove the foil and continue to bake for another 10-15 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown.
  4. Let the manicotti rest for at least 10 minutes before serving. This helps it set and makes it easier to serve. Garnish with fresh basil, if desired.

Notes

Filling Tip: Using a piping bag or a zip-top bag makes filling the shells much cleaner and significantly faster than using a small spoon.
Make-Ahead: You can assemble the entire dish (up to the baking step), cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the covered baking time if baking straight from the fridge.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through.