Cheese Stuffed Manicotti

Ingredients

• 227 g (8 oz; about 14 shells)manicotti shells
• 425 g (15 oz)ricotta cheese
• 200 g (2 cups)shredded mozzarella cheese
• 100 g (1 cup)grated Parmesan cheese
• 1 largeegg
• 1 teaspoondried parsley
• 1/4 teaspoonsalt
• 1/4 teaspoonblack pepper
• 600 ml (2 1/2 cups)marinara sauce
• 25 g (1/4 cup)grated Pecorino Romano

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Cook the pasta

   Cook the manicotti shells according to the packet instructions until al dente. Drain and rinse with cold water to stop them sticking together, then set aside.

3. 3

   Mix the filling

   In a large bowl, combine the ricotta, 150 g (1 1/2 cups) of the mozzarella, 75 g (3/4 cup) of the Parmesan, the egg, parsley, salt and pepper. Stir until evenly combined.

4. 4

   Fill the shells

   Carefully fill each cooked shell with the cheese mixture using a spoon, piping bag or a small plastic bag with one corner snipped off.

5. 5

   Arrange the manicotti

   Spread about 240 ml (1 cup) of marinara sauce over the base of a 23 x 33 cm (9 x 13-inch) baking dish. Arrange the filled shells in a single layer.

6. 6

   Add the toppings

   Pour the remaining 360 ml (1 1/2 cups) of marinara over the shells so they are covered. Scatter over the remaining 50 g (1/2 cup) of mozzarella and 25 g (1/4 cup) of Parmesan. Add the grated Pecorino Romano too, if desired.

7. 7

   Bake until bubbling

   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbling.

8. 8

   Rest and serve

   Take the dish out of the oven and leave it to rest for 5 minutes before serving. Add extra parsley as a garnish if desired.

What is cheese-stuffed manicotti?

Manicotti is an Italian-American baked pasta dish made with large tubes filled with cheese and covered in tomato sauce. Its name refers to the sleeves or tubes of pasta that hold the filling.

This version combines ricotta with mozzarella and Parmesan, then bakes the filled shells beneath marinara. The sauce protects the pasta as it heats, while the cheese on top turns melted and golden-edged.

Nutrition and macros by portion

The nutrition label shows one serving as written: 494 calories, 31g protein, 37g carbs, 25g fat.

The manicotti shells and marinara provide most of the carbohydrates, while ricotta, mozzarella, Parmesan, Pecorino and egg contribute protein. The cheeses also account for much of the fat; serve a moderate portion with vegetables or salad for a more balanced plate.

The cheese filling

Ricotta: its soft, mild texture forms the base of the filling and is easy to mix with the egg and seasonings.

Mozzarella and Parmesan: mozzarella adds a stretchy quality, while Parmesan brings a savoury, salty note. Keeping some of both for the topping gives the dish a cheesy finish as well as a filled centre.

Cook the shells carefully

Al dente pasta: follow the packet timing and stop cooking while the shells still hold their shape. They will soften further in the oven.

Cold rinse: rinsing after draining helps prevent the tubes sticking together and makes them easier to handle while filling.

Filling without tearing

A piping bag or a plastic bag with a snipped corner makes it easier to push the mixture through the tubes. A small spoon works too; fill gently and avoid forcing the mixture if a shell catches.

Arrange each filled shell seam-side down if it has a visible opening or split. Keeping the tubes in one layer helps them heat evenly.

Sauce and baking cues

Sauce coverage: spread sauce under the shells and cover their tops so the pasta does not dry out in the oven. Keep the extra mozzarella and Parmesan on top for the final layer.

Uncovered finish: bake covered for 25 minutes, then uncover for 10–15 minutes. The dish is ready when the cheese has melted and the sauce is bubbling around the pasta.

Resting and serving

Let the baked manicotti stand for 5 minutes before serving. This brief rest helps the filling settle and makes the tubes easier to lift from the dish.

Serve with a crisp green salad or steamed vegetables to balance the rich cheese and pasta. Crusty bread is useful for scooping up any remaining marinara.

Recipe notes & tips

• Cook a couple of extra shells in case any split while draining or filling.
• Let the shells cool enough to handle before stuffing them.
• Use a piping bag for a tidy, quick way to fill the tubes.
• Make sure the sauce reaches over the shells so exposed pasta does not dry out.
• Check the dish after 10 minutes uncovered and take it out once the cheese is bubbling.
• Rest the bake for the full 5 minutes before serving.

Variations

• Add spinach: stir well-drained chopped spinach into the cheese filling.
• Use fresh herbs: replace the dried parsley with finely chopped fresh parsley.
• Make it spicier: add chilli flakes to the marinara sauce.
• Change the sauce: use a tomato and basil marinara for a fragrant variation.
• Add a crisp top: finish briefly under the grill, watching closely so the cheese does not burn.

Common mistakes to avoid

• Overcooking the shells: they can split during filling; cook only until al dente.
• Skipping the rinse: warm shells may stick together; rinse them with cold water after draining.
• Forcing the filling: pushing too hard can tear a tube; fill gently with a spoon or piping bag.
• Leaving pasta uncovered: exposed areas can dry out; spread sauce over the shells.
• Serving straight from the oven: the filling may spill out; let the dish rest for 5 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat covered in an oven at 175°C until hot throughout, or microwave individual portions; add a little marinara if the pasta seems dry.

Frequently asked questions