We may earn a commission when you click on the affiliate links in this post.
This delicious Cheese Manicotti is a no-boil, comfort food favorite loaded with creamy ricotta, mozzarella, and parmesan in rich marinara sauce. A family dinner everyone will love!
Table of Contents
Easy, Cheesy, and Yummy
I’m excited to share my ultimate Cheese Manicotti recipe—a true cheese lover’s dream dinner that has become a staple in my home. Every time I make it, my kids beg for seconds because, let’s face it, cheese is our family’s best friend! This dish is perfect for a cozy weeknight or a special gathering, and best of all, it’s super simple since you don’t need to pre-cook the pasta shells.
Why You’ll Love This Recipe
I’m a huge fan of this recipe because it’s incredibly easy and delivers big on flavor every time. Here’s why you’ll fall in love with it too:
- No-Boil Convenience: Skip the pre-cooking step and save time without compromising taste.
- Family-Friendly: The rich, cheesy filling is a hit with kids and adults alike.
- Versatile: Customize with extra veggies or your favorite meat if you’re craving a heartier dish.
- Perfect Comfort Food: With every bite, you’ll feel like you’re enjoying a warm, cheesy hug.
- Great for Meal Prep: Make it ahead, freeze it, or store leftovers for a quick dinner later on.
What Is Manicotti?
Manicotti means “little sleeve” in Italian, and it refers to long, tubular pasta shells typically filled with a rich, creamy mixture of cheeses. Traditionally, manicotti was made from crepes rolled with meat and cheese, but the pasta version has become a beloved classic. In my version, I focus on a luscious blend of ricotta, mozzarella, and parmesan, all smothered in a hearty marinara sauce.
Ingredients You’ll Need for the Manicotti
I love that this recipe uses everyday ingredients you can easily find at your local grocery store. Here’s what you need:
Pasta & Sauce:
- 1 package of uncooked manicotti pasta shells
- 1 jar (or a homemade batch) of your favorite spaghetti or marinara sauce
Cheeses & Binder:
- Ricotta cheese
- Fresh mozzarella cheese, shredded (I always shred mine from a block for extra meltiness)
- Grated parmesan cheese
- 1 large egg (I like to beat it separately for an even mix)
Seasonings:
- Dried basil
- Parsley flakes
- Salt and pepper
How to Make Cheese Manicotti
1. Preheat & Prep
I start by preheating my oven to 375°F. Then, I spread about ½ cup of spaghetti sauce on the bottom of a 9×13-inch baking pan. This not only infuses extra flavor but also prevents the manicotti from sticking during baking.
2. Make the Cheesy Filling
In a mixing bowl, I combine the ricotta, mozzarella, and parmesan cheeses. I add the beaten egg along with basil, parsley flakes, salt, and pepper. The egg works as a binder, ensuring that the filling stays perfectly cohesive when nestled inside the pasta shells.
3. Fill the Pasta Shells
This is my favorite part! I fill the manicotti shells using a large spoon or a Ziplock bag with a small corner snipped off (a pastry bag works wonderfully, too). I carefully pipe the cheese mixture into each shell until it’s about halfway full—then flip the shell and fill the other side. Once done, I line the filled shells in the prepared baking pan.
4. Sauce & Bake
I generously pour the remaining spaghetti sauce over the filled shells, ensuring each one is well-coated. Cover the pan with aluminum foil (sealing the edges to lock in moisture) and bake for 55 minutes. Then, I remove the foil, sprinkle extra shredded mozzarella on top, and bake for another 5 minutes until the cheese is melted and bubbly.
Make It a Freezer Meal
I love this recipe so much that I often double it. One pan goes right on the dinner table, and the other gets frozen for a busy night or shared with a friend. If you’re planning to freeze your manicotti:
- Cover the baking dish tightly with foil.
- Use a marker to label it with baking instructions.
- To reheat, thaw it overnight in the refrigerator, then bake at 375°F for about 35 minutes (keeping the foil on). Uncover, add a little extra mozzarella, and bake for an additional 5 minutes until the cheese is perfectly melted.
Extra Tips for Perfect Cheese Manicotti
- For a Meaty Twist: If you’re in the mood for something heartier, feel free to add browned Italian sausage, ground beef, or turkey to the cheese filling.
- Cheese Matters: I always choose to hand-shred my mozzarella because it melts beautifully and tastes much richer than pre-shredded varieties.
- Serve It Right: Pair your Cheese Manicotti with a crisp green or Caesar salad, and serve it alongside garlic bread, French bread, or even some homemade bread twists for a complete, satisfying meal.
Questions About Cheese Manicotti
Absolutely! This dish is perfect for meal prepping. You can even double the recipe and freeze one pan for a busy night or to share with a friend.
My no-boil method saves you time, and the blend of ricotta, mozzarella, and parmesan creates an irresistibly creamy filling that everyone loves.
Definitely! If you’re in the mood for a heartier dish, try adding browned Italian sausage, ground beef, or even sautéed vegetables like spinach or mushrooms.
Yes, you can easily adapt this dish by using gluten-free manicotti shells. Just ensure that your spaghetti sauce and seasonings are also gluten-free to maintain the perfect balance of flavors.
Absolutely! If you like a little heat, consider adding red pepper flakes to the cheese mixture or using a spicy marinara sauce. This simple change can elevate the flavor profile without overwhelming the dish.
Storing Leftovers
If you have any leftovers (which is hard to believe because this dish always gets devoured!), you can store them easily:
- In the Fridge: Place your leftovers in an airtight container and keep them in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions—just cover them to retain moisture.
- For Freezing: As mentioned earlier, this recipe freezes beautifully. Cover tightly with foil, label with the baking instructions, and store in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and bake as directed.
Cheese Manicotti
Ingredients
- 1 (8 ounce) package manicotti pasta uncooked
- 24 ounces spaghetti sauce or 3 cups homemade spaghetti sauce – divided
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/2 cup shredded parmesan cheese
- 1 egg lightly beaten
- 2 teaspoon parsley flakes
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350 degrees. In a medium-sized bowl mix ricotta cheese, 1 ½ cups of mozzarella cheese, parmesan cheese, egg, and spices until well blended.
- Spread ½ cup of spaghetti sauce evenly on the bottom of a 9×13 pan.
- Spoon the cheese mixture into a Ziploc plastic bag. Clip one corner of the bottom of the bag, about ½ inch. Pipe the cheese filling into the uncooked manicotti shells. Start on one end of the manicotti shell until about ½ full, then pipe the mixture into the other side filling the shell.
- Place the filled manicotti shells in the 9×13 pan.
- Pour remaining spaghetti sauce over the manicotti shells. Make sure every shell is covered with sauce. Cover with foil and bake in the oven for 55 minutes.
- Remove the pan from the oven and take off the foil. Sprinkle the remaining ½ cup of mozzarella cheese over the shells and bake for 5 more minutes, or until cheese is melted.
Video
Nutrition Information
This Cheese Manicotti isn’t just a meal—it’s a warm, cheesy hug on a plate that brings joy to every dinner table. I love how simple it is to make yet how incredibly satisfying it tastes. Whether you’re cooking for your family, prepping for a busy week, or sharing a meal with friends, this recipe is sure to become a cherished favorite in your kitchen. Let me know in the comments below if you try it!
Happy cooking and enjoy every cheesy bite!
Really excellent and easy! Definitely making again (and again and again!).
Can I use frozen spinach and omit Parmesan cheese from these?
Yes, you can. Make sure you thaw, drain, and dry the frozen spinach well before adding it to the cheese mixture. Thanks for asking!
heavens I hope I am not overlooking it but when it’s telling me to heat the oven up and I cannot for the life of me find what temperature the oven should be on!
Sorry it wasn’t more clear. In the first step it says to heat your oven to 350 degrees.
This recipe is simple and easy to follow it was delicious beautiful and tasty
My son does not like marinara sauce. Is there a way to make this without putting sauce on them to bake?
You could cook the noodles in water and then stuff them with the cheese filling and just put some cheese on top and heat it in the oven until the cheese melts. It might be a bit fiddly but I think it will work!
Makes my Christmas cooking much easier!
Very easy steps to follow
Thanks for sharing
If you don’t boils shells before baking will it taste starchy?
No, we haven’t had that issue with these Manicotti!
I use both cottage cheese and ricotta, hamburger,rice ,cheeses mix all together fill,I also put sauce into the mix,cover with sauce n bake yummy.thks for tip on no boil❤️💯🌼😁
This is so tasty and went over well with the family! Love how easy it was to make and put together!
This was such a delicious dinner! A total keeper!
My daughter made two batches of this easy cheesy manicotti. She gifted one batch to her grandparents. This is an easy delicious recipe our whole family will be enjoying again and again!
Do I cook and then freeze? Or can I freeze before?
I freeze before cooking!
I like a bit of protein with my meal, could I add some cooked ground beef to this recipe. By the way, I was referred to your site by Six Sisters. I’ve been on your site all afternoon looking for recipes I can cook and then freeze. Have you ever thought of doing some freezer type meals or meals for 1 or 2?
So many yummy looking recipes here!
Check out our freezer meals post here: https://www.favfamilyrecipes.com/food-storage-tips-make-ahead-freezer-meals/
Thanks for visiting our site! We hope you love our recipes as much as our families do!
This is my go-to manicotti recipe!!!! It’s so easy and DELICIOUS! Oh and it’s even better the next day!!!!! If I know we’re going to have this after church, I make it Saturday night and throw it in the oven after church!! It’s perfect and even kid approved!!
how many people does this feed?
It should make about 8 servings
Hope this helps!
Can you boil the manicotti shells first???
Yes, of course! Not boiling them just saves a little extra time. Thanks for asking!
Morning Girls!
This sounds so delicious and I will surely be making it.
Haven’t had manicotti in years!
Hi Tammy:
You could substitute, but you would want to drain the cottage cheese some. In my opinion though the ricotta is so much better!
In Italy ricotta is considered a cottage cheese. Gives a much creamier texture.
could you substitute cottage cheese for the ricotta?