Stuffed Manicotti Recipe (with Video)

Stuffed Manicotti Recipe: Who doesn’t love a classic Italian comfort dish? If you’re a fan of cheesy, saucy pasta meals, this stuffed manicotti recipe will hit the spot. Manicotti, which literally means “little sleeves” in Italian, is a delicious pasta shell traditionally filled with a rich mixture of cheeses, herbs, and sometimes meat, then baked until bubbling in a sea of tomato sauce.

This isn’t just another pasta recipe—it’s a warm hug on a plate. Whether you’re planning a cozy family dinner, a meal prep for the week, or a dish to impress at a potluck, stuffed manicotti checks all the boxes. The best part? It looks fancy, but it’s surprisingly simple to make once you get the hang of it.

In this guide, I’ll walk you through every step, from selecting your ingredients to pulling that golden, bubbly tray out of the oven. It’s not just a recipe—it’s a foolproof roadmap to mouthwatering success. Ready to stuff some pasta?

Ingredients You’ll Need

Before diving into the cooking process, let’s talk about what you’ll need. Good ingredients are the secret behind great flavor, so take the time to gather everything fresh and flavorful.

For the Manicotti Pasta:

12 manicotti shells (dried or fresh if available)
Salted water (for boiling)

For the Cheese Filling:

2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg (lightly beaten)
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
Salt and pepper to taste
Optional: a pinch of nutmeg for depth

For the Sauce:

2 cups marinara sauce (store-bought or homemade)
1 clove garlic, minced
1 teaspoon Italian seasoning
Olive oil (for sautéing)

Topping:

½ cup shredded mozzarella
¼ cup grated Parmesan

You can also add some optional extras depending on your preference. Want it meaty? Add browned ground beef or Italian sausage to the sauce or filling. Love spinach? Mix some into the cheese filling for a nutrient boost.

Kitchen Tools Required

Having the right kitchen tools will make your cooking experience smoother and more enjoyable. You don’t need fancy gadgets—just the basics will do the trick.

Essentials:

Large pot (for boiling pasta)
Slotted spoon or tongs (to handle cooked pasta)
Mixing bowl (for cheese filling)
Spoon or piping bag (for stuffing the shells)
9×13 inch baking dish
Foil (for covering during baking)

Optional but Helpful:

Pastry piping bag or large resealable bag (to neatly stuff the shells)
Silicone spatula (for smooth mixing)
Cheese grater (if you’re grating fresh Parmesan)

These tools are pretty standard in most kitchens. If you’re lacking a piping bag, a zip-top bag with a corner cut off works just as well. The key is to make the stuffing process as mess-free as possible.

Preparing the Manicotti Pasta

Cooking the pasta might seem like a no-brainer, but there’s a little trick to making it perfect for stuffing without tearing or sticking.

Step-by-Step Pasta Prep:

Boil a large pot of water. Add a generous pinch of salt—this flavors the pasta from the inside out.
Add the manicotti shells. Stir gently so they don’t stick together.
Cook just until al dente. Usually, this is 6–7 minutes. You want them firm enough to hold their shape.
Drain and rinse with cool water. This stops the cooking and makes handling easier.
Lay out on a towel or lightly oiled tray. Don’t stack them—this prevents them from sticking and tearing.

Pro Tip: If you want to skip boiling, look for “no-boil” manicotti shells. Some recipes allow stuffing these directly, but they’ll need extra sauce and baking time to fully soften.

Making the Cheese Filling

Now to the heart of this dish—the creamy, savory cheese filling. It’s simple but packed with flavor and texture. The combination of ricotta, mozzarella, and Parmesan gives the perfect balance of smooth, gooey, and sharp.

Mixing the Filling:

Start with ricotta. Use whole milk ricotta for richness. Drain any excess liquid to avoid a watery filling.
Add shredded mozzarella and Parmesan. The mozzarella adds that stretchy melt factor, while the Parmesan brings in bold flavor.
Crack in one egg. This helps bind everything together.
Season well. A pinch of salt, pepper, and a sprinkle of parsley go a long way. Nutmeg is optional but adds a nice warmth.
Mix until smooth. Use a spatula to ensure everything is well combined.

Optional Add-Ins:

Chopped spinach (thawed and drained)
Crumbled cooked sausage or bacon
Sun-dried tomatoes or roasted peppers

Once your filling is ready, it should be thick enough to hold its shape. Transfer it to a piping bag or zip-top bag to make stuffing easier. If you’re using a spoon, take your time and be gentle—no one wants broken shells.

Stuffing the Manicotti Shells

Here comes the fun part—stuffing those beautiful pasta tubes! If your shells are cooked just right and your filling is nice and thick, this step will be a breeze. It’s all about precision and a little bit of patience.

How to Stuff Without the Mess:

Use a piping bag or zip-top bag. Fill the bag with your cheese mixture and snip off a corner (about ½ inch wide).
Hold a manicotti shell gently. Don’t squeeze or bend it—just cradle it in your hand.
Pipe from both ends. Insert the piping bag into one end of the shell, fill halfway, then flip and fill from the other side.
Don’t overstuff. It’s tempting, but too much filling can cause the shell to split during baking.

If you’re using a spoon:

Hold the shell upright and gently scoop filling into it. You might need a butter knife to help push it through.

Stuffed manicotti should feel slightly firm and full. If the filling is spilling out, you’ve gone too far. Lay each stuffed shell gently into your prepared baking dish as you go.

Layering the Baking Dish

Once your manicotti shells are stuffed and ready to go, it’s time to assemble your masterpiece. This step ensures your dish comes out bubbling, golden, and evenly cooked.

Building Your Manicotti Bake:

Spread a thin layer of sauce on the bottom of your baking dish. This prevents the shells from sticking.
Lay the stuffed shells in a single layer. Arrange them snugly but not overlapping.
Top with more sauce. Spoon sauce over each shell generously, covering them fully. This is crucial to keep them moist and cook evenly.
Sprinkle shredded mozzarella and Parmesan on top. Don’t skimp—it creates that delicious, cheesy crust.
Cover with foil. This traps steam and prevents the cheese from burning before the shells are heated through.

Tip: If you’re baking ahead of time, stop here. Cover the dish tightly and refrigerate up to 24 hours. When ready, just pop it into the oven.

Baking to Perfection

Baking is where the magic happens. Everything you’ve prepared—pasta, filling, and sauce—comes together in a glorious, gooey, bubbly harmony.

Baking Instructions:

Preheat your oven to 375°F (190°C).
Place your covered dish on the center rack.
Bake covered for 25 minutes.
Remove the foil and bake for another 10–15 minutes, or until the cheese on top is golden brown and bubbly.
Let it rest for 5–10 minutes. This helps the filling firm up and makes serving easier.

Want a crispy topping? Switch to broil for the last 2–3 minutes. Keep a close eye on it—cheese burns quickly!

Your house will smell incredible by now, and the dish will look even better. A sprinkle of fresh basil or parsley on top right before serving adds that final touch of flavor and color.

Serving Suggestions

Stuffed manicotti is a meal on its own, but pairing it with the right sides can turn it into a complete Italian feast. Think balance—something fresh, crunchy, or even a little tangy to cut through the richness of the cheese.

Perfect Pairings:

Garlic Bread or Breadsticks: Perfect for scooping up extra sauce.
Simple Green Salad: A mix of arugula, cherry tomatoes, and balsamic vinaigrette works wonders.
Roasted Vegetables: Try zucchini, bell peppers, or asparagus.
A Glass of Red Wine: A medium-bodied red like Chianti or Merlot complements the dish beautifully.

If you’re hosting, this is a great dish to serve family-style. Just place the baking dish in the center of the table and let everyone dig in.

Storage and Reheating Tips

Leftovers? No problem—stuffed manicotti stores and reheats beautifully. In fact, some say it’s even better the next day once the flavors have melded.

To Store:

Refrigerate: Place leftovers in an airtight container and store for up to 4 days.
Freeze: Wrap tightly in foil and then plastic wrap. Freeze up to 3 months. For best results, freeze before baking.

To Reheat:

Oven: Cover with foil and bake at 350°F for 20–25 minutes until heated through.
Microwave: Place a serving on a microwave-safe plate, cover loosely, and heat for 2–3 minutes.

If frozen, thaw overnight in the refrigerator before reheating.

Tips and Tricks for Perfect Manicotti

Even the simplest recipes can go sideways without the right know-how. Whether it’s your first time making stuffed manicotti or you’re a seasoned home cook, these tips will help you nail it every time.

Avoid Common Mistakes:

Don’t overcook the shells. Slightly undercooked pasta is less likely to tear and will finish cooking in the oven.
Drain ricotta well. Too much moisture leads to a watery filling. If it looks runny, strain it through cheesecloth.
Use enough sauce. Dry manicotti is a no-go. Cover every shell well to prevent hard edges.
Let it rest after baking. This helps the cheese filling firm up and makes slicing and serving much cleaner.

Bonus Tips:

Mix cheeses strategically. Don’t rely solely on mozzarella—use a blend for the best texture and flavor.
Herbs make a difference. Fresh basil, parsley, or thyme add brightness and lift the dish.
Try flavored ricotta. Add roasted garlic, lemon zest, or chili flakes for a fun twist.

Making Ahead:

Stuffed manicotti is ideal for meal prep or entertaining. Assemble a day ahead and refrigerate. Bake just before serving for the best texture and flavor. You can even freeze it unbaked—just add 10–15 minutes to your bake time if going straight from freezer to oven.

Variations to Try

The beauty of manicotti is how customizable it is. Whether you’re going vegetarian, meat-lover, or gluten-free, there’s a version out there for you.

Popular Variations:

Spinach and Ricotta Manicotti: Classic vegetarian option that adds color and nutrients.
Meat-Stuffed Manicotti: Mix cooked ground beef, sausage, or turkey into the cheese filling for a heartier bite.
Seafood Manicotti: Combine ricotta with crab meat or shrimp for a coastal twist.
Gluten-Free Manicotti: Use gluten-free pasta shells or make crepe-style manicotti with rice flour.
Pesto Alfredo Manicotti: Swap tomato sauce with creamy Alfredo and a swirl of pesto for a gourmet touch.

Low-Carb Option:

Instead of pasta shells, use large zucchini slices or eggplant. Roast them slightly and then roll up the filling inside. It’s lighter, but still packs all the flavor.

Get creative! Don’t be afraid to experiment with ingredients you love or happen to have on hand. This is the kind of dish that rewards personal flair.

Nutritional Information

Here’s a rough breakdown of the nutrition in a classic stuffed manicotti recipe. Keep in mind this can vary based on your ingredients and portion sizes.

Nutrient	Amount per Serving
Calories	~350–400 kcal
Protein	18–22 g
Carbohydrates	30–35 g
Fat	20–25 g
Fiber	2–4 g
Sodium	600–800 mg

Want to make it lighter? Use part-skim cheeses, go light on the mozzarella topping, and pack your filling with veggies. For extra protein, add shredded chicken or lentils to the mix.

FAQs about Stuffed Manicotti Recipe

1. Can I use no-boil manicotti shells?

Yes, you can! Just make sure to add extra sauce so the shells have enough moisture to soften during baking.

2. What can I use instead of ricotta cheese?

You can substitute cottage cheese, mascarpone, or even a tofu-based blend for a dairy-free option.

3. How do I keep the shells from tearing?

Undercook the shells slightly and handle them gently. Cooling them on an oiled tray also helps prevent sticking and tearing.

4. Can I freeze stuffed manicotti?

Absolutely! Freeze before or after baking. Just wrap it tightly and label it. Reheat straight from the freezer or thaw overnight for best results.

5. How long can I store leftovers?

Leftover manicotti can be refrigerated for up to 4 days or frozen for up to 3 months.

Conclusion

And there you have it—your ultimate guide to making delicious, cheesy, satisfying stuffed manicotti. It’s one of those meals that brings people together, sparks smiles, and makes everyone ask for seconds. From weeknight dinners to special occasions, this recipe delivers every single time.

Whether you stick to the classic version or put your own spin on it, stuffed manicotti is a dish that never goes out of style. Once you try it, you’ll see why it’s a staple in so many kitchens.

So roll up your sleeves, get that oven preheated, and let’s get stuffing!