This easy cheese manicotti recipe is the ultimate comfort food. A quick homemade marinara, a rich and creamy cheese filling, and a golden bubbly top make this an all-time favorite.
This cheese manicotti is the kind of meal that fills your kitchen with irresistible aromas and serves as reliable comfort food for family dinners or casual entertaining. Tubes of pasta are filled with a creamy mixture of whole-milk ricotta, cottage cheese, shredded mozzarella and freshly grated Parmesan, nestled into a bright, garlicky marinara, then baked until the top is bubbling and lightly browned. The recipe is straightforward and forgiving — you can speed things up with a high-quality jarred sauce if needed. It reheats well, so leftovers make an easy next-day meal.
Why You’ll Love This Recipe
- Quick homemade sauce: The marinara simmers for about 15 minutes while you prepare the pasta and filling.
- Easy filling method: Use a zip-top bag to pipe the cheese mixture into the shells for fast, neat assembly.
- Make ahead or freeze: Assemble up to a day in advance or freeze the uncooked assembled dish for later baking.
Ingredients & Substitutions
- Manicotti shells: Use regular dried manicotti, not oven-ready, and buy a box that contains a few extra shells in case some break.
- Whole-milk ricotta: Gives the filling a rich, creamy texture; part-skim will work but is less luxurious.
- Cottage cheese: Adds body and protein to the filling; blend slightly if you prefer a smoother texture.
- Mozzarella: Some folded into the filling and some sprinkled on top; shredding from a block melts best.
- Parmesan: Freshly grated Parmesan brings salty, savory depth.
- Marinara basics: Crushed tomatoes, tomato sauce, olive oil, garlic, dried basil and a touch of sugar to balance acidity.
What’s the Best Cheese for Manicotti Filling?
A blend of cheeses is classic because each contributes something different: ricotta creates a creamy base, cottage cheese adds protein and texture, mozzarella gives stretch and melty goodness, and Parmesan contributes salty umami. For extra richness, add shredded provolone or fontina. Many recipes call for an egg to firm the filling, but this version relies on the mozzarella and Parmesan to bind the mixture while keeping the filling soft and creamy.
What’s the Best Sauce for Cheese Manicotti?
A simple, bright marinara is ideal: it balances the rich, cheesy filling without overpowering it. This recipe uses a quick stovetop marinara, but a good-quality jarred sauce works fine in a pinch — choose one you enjoy straight from the jar.
How to Make a Basic Marinara Sauce
Canned tomatoes are economical and make a terrific sauce. If you’re short on time, substitute about 24 ounces of a jarred marinara you like.
How to Make Cheese Manicotti
Tips for the Best Manicotti
- Use a bag to fill the shells: A zip-top bag with the corner cut off works as well as a piping bag and keeps the process tidy.
- Don’t overcook the shells: Slightly undercooked, pliable shells are easier to fill and will finish cooking in the oven.
- Spread shells out: Lay drained shells on a greased sheet or parchment so they won’t stick and tear when handled.
- Bake covered, then uncovered: Covering with foil for the first part of baking helps the pasta finish cooking; remove the foil for the last 10–15 minutes so the cheese can brown.
- Let it rest: A 5–10 minute rest after baking helps the filling set and makes serving easier.
Frequently Asked Questions
- Should you cook manicotti before stuffing it? Yes — for regular dried shells, boil them about 2 minutes less than package directions so they’re flexible but still firm.
- Can I put uncooked manicotti in the oven? Only if the package specifies oven-ready shells; otherwise par-cooking regular shells is more reliable and prevents toughness or breakage.
- Should manicotti be baked covered or uncovered? Bake covered for about 25 minutes, then uncover for 10–15 minutes to brown the cheese.
- How many manicotti per person? Plan 2 shells per person with sides or 3 for larger appetites. A standard recipe yielding 12 shells serves 4–6.
- Can I make manicotti ahead? Yes — assemble, cover tightly and refrigerate up to 24 hours. Allow it to sit at room temperature 20–30 minutes before baking and add a few minutes to baking time.
- Can I freeze manicotti? Yes — assemble in a freezer-safe dish, wrap well and freeze up to 2 months. Thaw overnight in the refrigerator before baking.
- How do I store and reheat leftovers? Refrigerate leftovers in an airtight container for up to 4 days. Reheat single portions in the microwave or rewarm the covered dish in a 350°F oven, adding a splash of sauce to keep it moist.
What to Serve with Manicotti
Because manicotti is rich and cheesy, pair it with lighter vegetables or a crisp salad to balance the meal. Steamed or sautéed green beans, broccolini, or a simple warm kale salad are all excellent options. A crisp green salad with a bright vinaigrette also provides a fresh contrast.
Description
This easy cheese manicotti recipe delivers comfort and flavor with a quick marinara and a creamy, cheesy filling. It’s simple enough for weeknights and impressive enough for guests.
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
For the Manicotti:
- 8 oz manicotti shells (about 12 shells)
- 1 cup (8 oz) whole-milk ricotta cheese
- 1 cup low-fat cottage cheese
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup freshly grated Parmesan
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Make the Homemade Marinara
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook 30–60 seconds, stirring, until fragrant — do not brown.
- Stir in crushed tomatoes, tomato sauce, dried basil, salt, black pepper and sugar.
- Bring to a gentle simmer, then reduce heat and simmer uncovered for 12–15 minutes, stirring occasionally. Adjust seasoning to taste.
Prepare the Manicotti
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook manicotti shells according to package directions but remove about 2 minutes early so shells remain pliable.
- Drain shells carefully and arrange in a single layer on a lightly greased baking sheet or parchment to prevent sticking.
- In a medium bowl, combine ricotta, cottage cheese, 1 cup mozzarella, Parmesan, dried basil, garlic powder, salt and pepper. Mix until smooth.
- Transfer the filling to a piping bag or zip-top bag and snip off a corner.
- Pipe the filling into both ends of each shell to fill them evenly.
Assemble and Bake
- Spread about 2 cups of marinara evenly in the bottom of a 9×13-inch baking dish or large cast-iron skillet.
- Arrange the filled manicotti in a single layer in the dish.
- Spoon about 1 cup of remaining marinara over and around the pasta, leaving some pasta showing. Reserve any extra sauce for serving.
- Sprinkle the remaining 1/2 cup mozzarella over the manicotti.
- Cover tightly with aluminum foil and bake for 25 minutes.
- Remove foil and bake 10–15 minutes more, until sauce is bubbling and cheese is lightly golden.
- Allow to rest 5–10 minutes before serving. Sprinkle additional grated Parmesan if desired.
Notes
- Cook shells just until pliable; undercooking helps prevent tearing and keeps the filling creamy.
- Pipe filling from both ends of the shell to ensure even distribution.
- A layer of marinara on the bottom prevents sticking so you don’t need to grease the dish heavily.
- Glass and ceramic dishes work well; glass may take a few extra minutes to heat through, so judge doneness by bubbling sauce and melted cheese rather than time alone.
- If short on time, substitute 24 ounces of a good-quality jarred marinara for the homemade sauce.
