Best Easy Manicotti

Name: Best Easy Manicotti
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 3 cups good-quality marinara sauce (standard 24-ounce jar); 8- ounce box manicotti shells (~14 shells); 2 cups ricotta cheese; 1 ¾ cups shredded mozzarella cheese; 1 ¼ cups grated Parmigiano Reggiano cheese (or regular parmesan cheese); 1 large egg; 1 tablespoon fresh Italian parsley (finely chopped); ⅛ teaspoon ground nutmeg (optional but recommended); Salt and pepper (to taste)

Grace Vallo

5 from 1 vote

Mar 31, 2026

Jump to Recipe

Al dente pasta stuffed with a creamy three-cheese filling and baked in marinara sauce with extra melted cheese, makes this classic manicotti recipe the ultimate Italian-American comfort food, perfect for easy weeknight dinners and festive family gatherings.

Manicotti in a baking dish and one on a plate next to parm block

I can’t say that I’m Italian myself, but whenever I make this manicotti, my Italian husband might just have a few too many shells. And when I say a few, I mean a lot.

It’s creamy from ricotta, it’s cheesy from mozzarella and parmesan, and the pasta itself is tender and never gummy or overcooked.

Topped with marinara, it’s like my Easy Lasagna Recipe or Eggplant Parmesan Recipe but with even LESS work. Make it ahead for big gatherings like Easter dinner, or for weeknight dinner and have yummy leftovers. Buon appetito!

Why You’ll Love This Manicotti Recipe

Three-cheese filling: ricotta, mozzarella, and parmesan make for the perfect creamy, flavorful filling.
No mushy, overcooked pasta here: al-dente, tender shells are a must!
No-stress recipe: we’re using good-quality jarred marinara, unless you want to make your own Homemade Tomato Sauce!
Make ahead dream: they’re so good even reheated.
Vegetarian: it’s meat-freeunless you want to ball out and add sausage or ground beef (no judgment).

Ingredients

You only need a handful of ingredients to make the best manicotti! Here they are:

Marinara sauce – good-quality jarred marinara works great!
Manicotti shells – manicotti tubes are commonly found right in the pasta aisle of your grocery store. I like Barilla brand (this is not an ad!).
Ricotta cheese – ricotta cheese creates a creamy, authentic Italian filling for manicotti.
Shredded mozzarella cheese – shredded mozzarella adds a stringy, cheesy touch to the filling and a melty, gooey top.
Parmigiano Reggiano or regular parmesan cheese – parmesan cheese adds flavor to the filling and the top of your manicotti.
Large egg – an egg helps bind the filling together so the manicotti filling sets well when baked.
Fresh Italian parsley – to brighten things up, add some freshly chopped parsley!
Ground nutmeg (optional but recommended) – a classic addition, a sprinkle of nutmeg in the filling adds a homey, warm touch without being overpowering.

How to Make Manicotti

You don’t need a million steps to make the best manicotti! Here’s what to do. This is an outline; for the full recipe, see the recipe card below.

Ricotta filling mixture mixed together in bowl with spoon

Step 1: Preheat oven to 350℉. Mix together ricotta, 1 cup mozzarella, ¾ cup parmesan, egg, parsley, nutmeg, and salt and pepper.

Step 2: Boil shells for 8 minutes. Drain and lay shells in a single layer on a lightly greased or nonstick foiled-lined baking sheet.

Step 3: Spread ½ cup marinara evenly on the bottom of a 9×13” baking dish.

Step 4: Use a teaspoon or piping bag to gently stuff shells with ricotta mixture. Place stuffed manicotti shells in single layer in baking dish.

Step 5: Pour remaining marinara over the top of the shells, coating evenly.

Assembled manicotti in baking dish right before baking

Step 6: Sprinkle the remaining ¾ cup mozzarella and ½ cup parmesan over the top.

Step 7: Cover baking dish tightly with foil, and bake for 25 minutes. Remove foil, and bake for another 10-15 minutes.

Manicotti in baking fish next to parm block with grater

Step 8: Let stand for 5 minutes before digging in!

My Pro Tip

Tips for the Best Manicotti

Don’t overcook the pasta: parboil them as directed in the recipe card below.
Don’t leave out the egg: it’ll bind the filling together so it doesn’t run.
Gently spoon or pipe filling: don’t overstuff or aggressively fill the shells to prevent splitting.
Use your favorite marinara: great jarred sauce = great manicotti!

Variations

I’m obsessed with this classic version, but if you’re looking to change things up, try adding:

Spinach: thaw and squeeze dry chopped, frozen spinach
Garlic and onion: sauté with a tiny bit of olive oil and add into the filling
Meat: and cooked ground beef, crumbled sausage, or chopped chicken
Sauce: instead of marinara, use Alfredo sauce from my Fettuccine Alfredo Recipe or Vodka Sauce

Storage and Make Ahead

Make ahead: fully assemble manicotti up to 12 hours ahead. Remove from fridge 1 hour before ready to bake. Bake as normal!
Freeze: fully assemble manicotti in a freezer-safe 9×13” baking dish. Cover tightly with foil and then plastic wrap, and freeze for up to 3 months. Thaw overnight and bake as normal.
Storing leftovers: store in the fridge for up to 4 days, reheating (covered) in a 350℉ oven until hot; or microwave slices in a jiffy.

Manicotti cut open on a plate with fork and baking dish in background

Serving Suggestions

I can’t lie that my favorite way to serve manicotti is with Garlic Bread, Pull Apart Bread, or Yeast Rolls to soak up all that extra goodness! I also like to serve it with a Chicken Caesar Salad, simple Italian Salad, or Antipasto Salad for a fresh pop!