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This manicotti is filled with 3 kinds of cheese and baked to absolute perfection! It’s comfort food at its finest that everyone will go crazy over! It’s definitely sure to please a large crowd!
The cheese combined with the noodles and savory sauce creates a mouthwatering flavor that you will want to remember! I have fallen in love with Italian food over the years and this one is no exception! Try a few more of my favorite Italian recipes such as Tuscan Shrimp, Creamy Sausage Tortellini Skillet and Creamy Tuscan Sausage Pasta!
Stuffed Manicotti Recipe
Manicotti is one of my all-time favorite Italian recipes to make! It is something that my kids devour up each time that I make it, which we all know is a WIN! It’s a very traditional Italian recipe that you will see often on the menu at a restaurant but it also happens to be very easy to make at home! You use large noodles that you stuff with flavor and ingredients which makes this recipe is a little different than your traditional pasta that is topped with sauce. You will love it!
If you love cheese, then this is the recipe for you! It uses 3 different kinds of cheeses, all of which will melt into the shell creating an amazing texture and taste. This recipe is actually really simple and quick which makes it an excellent recipe to be kept on the regular dinner meal rotation! The flavors are simple and classic and don’t have too many ingredients that my kids question. In fact, chop up your spinach really small and they will never even notice that healthy ingredient in there! Whether you are a beginner or an expert in the kitchen, this is definitely something for everyone to love!
Manicotti Shell Ingredients
Most of these ingredients are common ones that you will already have on hand! The best recipes are the ones that I don’t have to make an extra trip to the store for! See the recipe card below for a list of complete ingredients and measurements.
- Manicotti: Use this pasta or if you don’t have manicotti shells, try and use large jumbo shells instead!
- Cheeses: You will use ricotta, mozzarella, and parmesan cheese to make a mixture that tastes heavenly!
- Spinach: Baby spinach or regular spinach will work just fine!
- Italian seasoning: Use what you have in your pantry or put together some of this very savory and delicious Italian seasoning with the spices you already have on hand!
- Egg: The egg is used to hold all of the different cheeses together!
- Marinara sauce: You can use store-bought marinara sauce or try out this delicious homemade sauce.
How to Make Homemade Manicotti
Like I said before, quick and simple is the name of this game! It only takes a few minutes of mixing before you are ready to pop this into the oven and bake! The outcome is divine!
- Preheat and cook pasta: Preheat oven to 350 degrees. Cook the manicotti according to package directions and rinse in cold water.
- Mix: In a medium sized bowl combine one cup ricotta, mozzarella cheese, parmesan, spinach, Italian seasoning, and egg.
- Stuff: Fill up the shells with the cheese mixture. I find that using a piping back works the best.
- Add the sauce and bake: In a 9×13 inch pan add 1 cup of marinara sauce to the bottom. Line the manicotti in an even layer. Cover with remaining sauce and cheese. Bake the manicotti for 25-30 minutes or until cheese is melted and bubbly.
Tips for Perfect Manicotti Pasta
There are a few things I have learned over the years when it comes to cooking pasta! Here are a few things that I think will help you out with this recipe. You will become a pasta master in no time!
- Al Dente: Make sure to undercook your manicotti (leave it a tiny bit firm). Follow the instructions on your pasta packaging to cook to “Al Dente”. This makes it easier to stuff the shells and they will continue to get a bit softer as they are baking in the oven!
- Add salt to water: Make sure to season your water with a little bit of salt as you begin cooking the pasta! This will make a huge different in your flavor of the pasta. A flavor you will realize that you were missing if you have skipped this step before! Trust me, just try it!
How to Store the Best Manicotti
We all want to know how we can save time in the kitchen and this is a recipe that can do just that! Follow these instructions for making this ahead of time so that when it comes time for dinner, all you have to do is pop it in the oven! This is a fantastic dish to eat the next day! If you have leftovers, here is how you can keep them fresh and ready to eat all week!
- Refrigerate: If you want to make this ahead for later that day, you can make it up to 8 hours earlier. Follow the directions on the recipe card and make as usual. Once you have filled the shells and covered them with sauce, cover your casserole dish with foil and leave it in the fridge. When you are ready to cook it, take it out and bake as directed. You may need to add an extra 10-15 minutes of cooking time since you started with a chilled dish.
- Freezer: Make as usual (but DON’T bake it!) and cover in an airtight container to be placed in the freezer. You can bake this frozen! Bake as directed, you will just need to add an additional 30 minutes to the cooking time!
Side Ideas to Make it a Meal!
Manicotti is a tried and true favorite! I love making it a complete meal and Italian food is an easy meal to add sides to because I fell like everything goes with it! My favorite is to try adding in some type of bread and a salad or two. This recipe is quick and easy so the sides should be too!
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The Best Manicotti EVER!
Ingredients
- 10 manicotti
- 16 ounce ricotta cheese
- 3 cups mozzarella cheese divided
- 1/2 cup parmesan
- 1 cup spinach chopped
- 1 Tablespoon Italian seasoning
- 1 large egg
- 1 16 ounce jar marinara sauce, or homemade sauce
Instructions
- Preheat oven to 350 degrees. Cook the manicotti according to package directions and rinse in cold water.
- In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg.
- Stuff the shells with the cheese mixture. I find that using a piping bag works the best.
- In a 9×13 inch, pan add 1 cup of marinara sauce to the bottom. Line the manicotti in an even layer. Cover with remaining sauce and cheese. Bake for 25-30 minutes or until cheese is melted and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You forgot to add the ricotta in the instructions in step 2.
Mix: In a medium sized bowl combine one cup mozzarella cheese, parmesan, spinach, Italian seasoning, and egg.
Thank you!
This recipe sounds great. Only problem I have is finding a good ricotta cheese. For more than 30 years I used Sierra part-skim, but they closed their doors during 2022. I’ve tried many store brands for lasagna but they seem to be pasty or runny. Can someone let me know what brands you use? And do I use while milk or part-skim ricotta??? Thanks.
I love, love, love Bel Gioioso whole milk ricotta. It’s delightful straight off a spoon. 👍🏻
I admit I’m Polish, love to cook, love this recipe, added a 1/4 cup of milk, an also a tablespoon of mayo, no one noticed the difference every one enjoyed. Pulled one over on the family again. 💛
This was the second time I made this recipe. The first time I cooked the manicotti first and it was great and this time I didn’t cook them before hand. I liked it better because the stuffing stayed in the manicotti better. The manicotti cooked just fine. I love this recipe!
Does the ricotta cheese go in the manicotti shells? In the instructions (2 Mix) it doesn’t say anything about adding the ricotta.
Hello! Yes, add in the ricotta in step 2!
Made this today for my family. Made part with just different cheeses as listed and part with chicken and spinach. Will be making again. Big hit with everyone!!
As anyone tried baking without precooking manicotti?
Easy and fantastic! I used pecorino and grated it instead of Parmesan… delish!!!❤️
Love it
So I actually came across this recipe because I had a brain fart and couldn’t remember what temp I needed the oven on (oops).
But the cheese mixture is very similar to mine, I just thought I’d recommend putting some cottage cheese in the mixture! It gives it a great texture, and makes a huge difference!
Also, if you have the time and patience, learning how to make your own sauce makes all your pasta dishes taste so much better ☺️
Do I use grated or shredded Parmesan cheese?
You can use any parmesan that you have on hand and it will turn out great!
Can these be made without precooking the shells?
I haven’t tried that before! I know that there are shells out there that are meant for that though. If you try it, let me know how it turns out!
I used the no cook shells and worked just fine.
I’ve made both manicotti and lasagna with regular pasta, not advertised as “no pre-cooking required” which in my opinions turns out gummy/doughy. It worked fine if allowing for extra cooking time, covered for part of it, and adding extra sauce to allow for the fact that it will cook down as it bakes..
Can you use frozen spinach in this?
I would thaw the spinach first and then drain any excess liquid from it before using it.
Awesome recipe!! Made an excellent birthday dinner tonight!
Ooh, that’s a great meal idea for a birthday!
I use Italian sausage in mine and some 2 cans diced tomato in the sauce too. Gives it a little more kick and consistency to the sauce. If I freeze it I will add an extra can of diced tomatoes as the sauce can be absorbed by the noodles.
Sounds delicious!
I was thinking about adding Italian sausage, sliced mushrooms and baby spinach? Anything I need to do special to add these ingredients?
The name says it all! Great recipes on this site. I incorporated some extra sharp white cheddar and diced pepperoni into the filling the second time I made these. AWESOME!!
Can you add ground turkey to this?
Yes, that will work too!