Best Easy Manicotti

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

5 from 1 vote

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.

Prep Time25

Cook Time45

Total Time1 10

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Servings: manicotti shells

Author: Grace Vallo

Equipment

9x13" baking dish

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

Instructions

Preheat oven to 350℉. In a medium bowl, mix together ricotta, 1 cup mozzarella, ¾ cup parmesan, egg, parsley, nutmeg, and salt and pepper until uniform and creamy.
Bring a large pot of water to a gentle boil and boil shells for 8 minutes. Drain and lay shells in a single layer on a large, lightly greased or nonstick foiled-lined baking sheet.
Spread ½ cup marinara evenly on the bottom of a 9x13” baking dish.
Use a teaspoon or piping bag to gently stuff shells with ricotta mixture. Stuff them full but don’t jam filling aggressively into shells to prevent splitting. Place stuffed manicotti shells in a single layer in coated baking dish. 14 shells will fit but it’ll be tight! It’s okay if they are touching and squeezed in!
Pour remaining marinara over the top of the shells, using the back of a spoon to help coat evenly.
Sprinkle the remaining ¾ cup mozzarella and ½ cup parmesan evenly over the top.
Cover baking dish tightly with foil, and bake for 25 minutes. Remove foil, and bake for another 10-15 minutes until edges are bubbly and cheese is fully melted.
Let stand for 5 minutes before digging in as-is or garnished with more parmesan cheese and parsley!

Video

Notes

Or you can make your own Homemade Tomato Sauce easily with this recipe in just 20 minutes!
You can use part-skim ricotta and shredded mozzarella cheese but full-fat will yield the most creamy, cheesy result!
Adding a pinch of nutmeg is a classic Italian technique that adds warm, rich flavor. I like ⅛ teaspoon but you can use even less or none at all if preferred.

Nutrition