By Laurel Perry
Published Apr 14, 2025
Italian is my go-to comfort food, and this classic manicotti recipe is one of my favorites! Tender noodles are stuffed with a rich, herby ricotta filling and baked to cheesy perfection. I’ve never heard a complaint from my kids, so I’d call this manicotti a crowd-pleaser! The recipe combines three cheeses, a savory sauce, and large noodles for a dish I just can’t get enough of.
This is one of those classic Italian dishes that never gets old. Similar to my other stuffed pasta favorites like chicken stuffed shells and alfredo stuffed shells (yum), this cheese manicotti recipe is easy to make and it’s great for feeding any picky eaters. I love making this for meal prep and freezer stashes , so I can just grab it and throw it in the oven on busy weeknights.
Tips for Beginners
- This recipe is vegetarian but can be easily adapted to add meat. Cook and season ground pork, turkey or beef in a pan, then add the jar of marinara sauce. Or follow this crockpot bolognese recipe .
- Use your favorite store-bought marinara sauce or make your own homemade marinara sauce .
- Use store-bought ricotta or make your own super creamy homemade ricotta .
Ingredients1x2x3x
- ▢ 10-12 manicotti noodles*
- ▢ 15 ounce ricotta cheese
- ▢ 3 cups grated low-moisture mozzarella cheese divided
- ▢ 1 cup parmesan divided
- ▢ 2 tablespoons fresh parsley chopped, plus more for garnish
- ▢ 2 tablespoons fresh basil chopped, plus more for garnish
- ▢ 2 large eggs beaten
- ▢ ½ teaspoon black pepper
- ▢ 1 24 ounce jar marinara sauce
Video
Instructions
- Preheat the oven to 350 °F.
- Season your pot of water with a heaping pinch of salt after it boils and before you add the noodles. Cook the manicotti al dente according to package directions, drain and rinse in cold water. 10-12 manicotti noodles*
- In a medium bowl, stir together the ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, parsley, basil, eggs and black pepper. Transfer the mixture to a piping bag for easy filling. 15 ounce ricotta cheese, 3 cups grated low-moisture mozzarella cheese, 1 cup parmesan, 2 tablespoons fresh parsley, 2 tablespoons fresh basil, 2 large eggs, ½ teaspoon black pepper
- Spread 1 cup of the sauce in the bottom of a 9×13 inch baking dish. 1 24 ounce jar marinara sauce
- Fill a manicotti shell and line it up in the baking dish. Repeat until all the filling is used.
- Top with the remaining sauce, mozzarella, and parmesan cheese. Cover and bake for 20-30 minutes or until the cheese is melted. Broil for the last 1-2 minutes to brown the cheese if desired.
- Remove from the oven and let cool for 10 minutes before garnishing with more fresh parsley and basil. Serve.
Equipment
- 1 baking dish
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Manicotti Step by Step
Gather all ingredients together.
Cook the Manicotti: Preheat the oven to 350°F. Cook 10-12 manicotti noodles to al dente in salted boiling water, according to package instructions. Drain and rinse with cold water to prevent further cooking, then set aside.
Make the Ricotta Mixture: Add 15 oz ricotta cheese, 1 cup of grated mozzarella cheese, and ¾ cup of parmesan to a bowl. Add in 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 2 beaten large eggs, and ½ tsp of black pepper. Stir to combine, then add the filling mixture to a piping bag for easy filling.
Prep the Baking Dish: Use 1 cup of marinara sauce spread on the bottom of the baking dish to prevent noodles from sticking.
Fill the Noodles: Fill each manicotti noodle with the ricotta mixture using the piping bag. Then, place each filled noodle in a single layer in the sauced baking dish.
Assemble and Bake: Cover the filled noodles with the remaining marinara sauce and top with 2 more cups of shredded mozzarella and a ¼ cup Parmesan cheese. Cover the baking dish with tin foil and place in the oven to bake for 20-30 minutes. Make sure the cheese is melted. Place under the broiler for 1-2 minutes to brown the cheese if desired.
Cool and Serve: Take the baked manicotti out of the oven and set aside to cool for 10 minutes. Garnish with more fresh herbs, serve, and enjoy!
How to Store and Reheat
Store leftovers in the refrigerator by wrapping tightly with plastic wrap and storing for up to 3-4 days. Reheat the entire baking dish in a 350°F oven for 30 minutes or individual portions in the microwave for 3-4 minutes until warmed through.
You can freeze stuffed manicotti before or after baking. Freeze before baking by preparing the manicotti as usual, stuffing the shells and layering with sauce in a freezer-safe baking dish. Cover the dish with plastic wrap first, pressing it down to touch the surface to prevent freezer burn. Then cover with a layer of aluminum foil for extra protection. Freeze for up to 3 months.
When you’re ready to cook, thaw the manicotti in the fridge overnight. Thaw before baking and follow the usual baking instructions. If baking directly from frozen, cover and bake at 350°F (175°C) for about 1.5 hours, uncovering for the last 20-30 minutes to brown the cheese.
Serving Suggestions
Manicotti is a filling, one-casserole dish meal. I love pairing it with a fresh green goddess salad or homemade caesar . And I always serve my pasta dishes with a warm baguette, crusty loaf, or cheesy bread .
More Pasta Recipes We Love
Caprese Pasta Bake (Oven-baked Caprese Casserole)
Baked Parmesan Pasta
Baked Feta Pasta Recipe
Baked Ziti without Ricotta
Manicotti
Equipment
- 1 baking dish
Ingredients
- 10-12 manicotti noodles*
- 15 ounce ricotta cheese
- 3 cups grated low-moisture mozzarella cheese divided
- 1 cup parmesan divided
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 2 tablespoons fresh basil chopped, plus more for garnish
- 2 large eggs beaten
- ½ teaspoon black pepper
- 1 24 ounce jar marinara sauce
Instructions
- Preheat the oven to 350 °F.
- Season your pot of water with a heaping pinch of salt after it boils and before you add the noodles. Cook the manicotti al dente according to package directions, drain and rinse in cold water. 10-12 manicotti noodles*
- In a medium bowl, stir together the ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, parsley, basil, eggs and black pepper. Transfer the mixture to a piping bag for easy filling. 15 ounce ricotta cheese, 3 cups grated low-moisture mozzarella cheese, 1 cup parmesan, 2 tablespoons fresh parsley, 2 tablespoons fresh basil, 2 large eggs, ½ teaspoon black pepper
- Spread 1 cup of the sauce in the bottom of a 9x13 inch baking dish. 1 24 ounce jar marinara sauce
- Fill a manicotti shell and line it up in the baking dish. Repeat until all the filling is used.
- Top with the remaining sauce, mozzarella, and parmesan cheese. Cover and bake for 20-30 minutes or until the cheese is melted. Broil for the last 1-2 minutes to brown the cheese if desired.
- Remove from the oven and let cool for 10 minutes before garnishing with more fresh parsley and basil. Serve.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
