Cheese-Stuffed Manicotti with Marinara

Tender manicotti shells stuffed with a creamy ricotta, mozzarella, and Parmesan filling, baked in marinara sauce until bubbly and golden.

This baked manicotti is a comforting, cheesy pasta dish that's perfect for a family dinner or a casual gathering. The shells are boiled just until al dente, then stuffed with a rich, herby cheese mixture and smothered in marinara and mozzarella before baking.

It's a straightforward recipe that delivers impressive results—creamy, savory, and satisfying. Serve it with a simple green salad and crusty bread for a complete meal.

Ingredients

Servings 6

Converted amounts are rounded.

Method

  1. Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Cook the manicotti shells just until al dente, about 6–7 minutes. Drain and lay them on a parchment-lined baking sheet to prevent sticking.
  2. In a large bowl, whisk the eggs. Add the ricotta, ½ cup of the mozzarella, Parmesan, garlic, basil, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
  3. Transfer the ricotta mixture to a piping bag or a large zip-top bag with the corner cut. Pipe the filling into each manicotti shell.
  4. Spread about 1 cup of the marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the stuffed manicotti in a single layer. Pour the remaining sauce evenly over the shells and sprinkle with the remaining 1 cup of mozzarella.
  5. Cover with foil and bake for 35 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted and bubbly.
  6. Let rest for 5 minutes, then garnish with extra fresh basil and serve warm.

💡 Tips

  • To make filling easier, use a piping bag with a large round tip or a zip-top bag with the corner snipped off.
  • If the shells break while boiling, don't worry—just fill them gently and place them seam-side down in the dish.
  • For a richer flavor, use fresh basil and grate your own Parmesan instead of pre-grated.

Inspired by a recipe from FeelGoodFoodie

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