Baked Manicotti

Ingredients

• 1 batchsimple marinara sauce, or 1 jar prepared marinara sauce
• 454 g (1 lb)whole-milk ricotta cheese
• 227 g (8 oz), dividedshredded mozzarella cheese
• about 33 g (⅓ cup)freshly grated Parmesan cheese
• 1egg
• about 11 g (3 tbsp)chopped parsley
• 5 g (1 tsp)salt
• about 1 g (¼ tsp)pepper
• 1 box, about 14 shellsmanicotti noodles

Instructions

1. 1

   Mix the filling

   Preheat the oven to 175°C (350°F). In a large bowl, combine the ricotta, egg, half the mozzarella, Parmesan, parsley, salt and pepper. Spoon the mixture into a large resealable bag and snip off one corner wide enough to pipe the filling into the pasta.

2. 2

   Fill the shells

   Spread half the marinara sauce in a 33 × 23 cm (13 × 9-inch) baking dish. Pipe the ricotta mixture into each end of a manicotti shell until it is full, then place it in the dish. Repeat with the remaining shells.

3. 3

   Bake and rest

   Pour the remaining marinara over the shells and scatter the remaining mozzarella on top. Bake for 40 minutes, then leave to rest for 10 minutes before serving.

What is baked manicotti?

Manicotti is a baked pasta dish made with large tubes filled with cheese and covered in sauce. It is associated with Italian-American cooking, where stuffed pasta is often baked until tender and bubbling.

This version combines ricotta, mozzarella and Parmesan with parsley and pepper. The marinara cooks around the shells, while the extra mozzarella gives the top a savoury, melted finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 43g protein, 66g carbs, 39g fat.

Most of the carbohydrates come from the manicotti pasta and marinara, while the ricotta, mozzarella and Parmesan provide much of the fat and protein. Serve a portion with salad or vegetables to add freshness and balance the plate.

Choosing the pasta and sauce

Manicotti shells: Use the amount in the box, around 14 shells, and handle them gently so they do not split. If the box directions call for cooking the pasta first, follow them; the supplied method does not specify a separate boiling step.

Marinara: A batch of homemade sauce or a jar of prepared marinara works here. Choose a sauce you enjoy on its own, since it flavours both the pasta and the filling.

Make a smooth filling

Ricotta mixture: Stir the cheeses, egg, parsley, salt and pepper until evenly combined. The egg helps bind the filling as it bakes, while the parsley and pepper add a fresh, gently piquant note.

Piping bag: A resealable bag with a corner snipped off is a simple way to get the filling into the tubes. Keep the opening large enough for the mixture to pass through without forcing it.

Filling the shells neatly

Fill from both ends: Pipe into one end, then the other, until the centre is filled too. Set each filled shell into the sauce-lined dish as you go, taking care not to squeeze hard enough to crack it.

Even spacing: Arrange the shells in a single layer so the sauce can surround them. If the dish is crowded, use a second baking dish rather than piling the shells up.

How to tell it is ready

Baking: The recipe gives a 40-minute bake at 175°C (350°F). Look for sauce bubbling around the edges and melted mozzarella across the top.

Resting: Leave the dish to stand for 10 minutes after baking. This gives the filling and sauce a little time to settle, making the shells easier to serve.

Serving ideas

Fresh side: Serve the manicotti with a green salad or steamed vegetables to add freshness alongside the rich cheese filling.

To finish: A little extra chopped parsley is an easy garnish. Bread is also a good choice for scooping up any marinara left on the plate.

Recipe notes & tips

• Use a baking dish that holds the shells in one layer.
• Mix the filling thoroughly so the seasoning is distributed throughout.
• Snip a small corner from the bag first; enlarge it only if the mixture does not pipe easily.
• Fill the tubes from both ends to help avoid an empty centre.
• Let the baked dish rest for the full 10 minutes before serving.

Variations

• Add spinach: Stir well-drained chopped spinach into the ricotta mixture.
• Use fresh herbs: Replace some or all of the parsley with chopped basil.
• Add chilli: Mix a pinch of chilli flakes into the cheese filling for extra heat.
• Try a cheese blend: Replace some of the mozzarella with provolone.
• Make it meatier: Serve with cooked Italian sausage alongside or mixed into the marinara.

Common mistakes to avoid

• Overfilling the bag: A very full bag is harder to control; pipe in batches if needed.
• Forcing the filling: Pushing too hard can split the shells; use a wider opening and pipe gently.
• Leaving pasta uncovered: Spread sauce over the shells so they are covered before baking.
• Crowding the dish: A piled-up layer cooks unevenly; use another dish if the shells do not fit in one layer.
• Skipping the rest: Cutting in immediately can make the filling spill out; wait 10 minutes before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered oven-safe dish at 175°C until hot throughout, or warm individual portions in the microwave.

Frequently asked questions