Classic Baked Manicotti with Ricotta and Marinara

This baked manicotti is comforting, simple to prepare, and full of melty, cheesy goodness. Large pasta tubes are filled with a creamy ricotta mixture, topped with tomato sauce and mozzarella, then baked until bubbling and lightly browned.

It looks like a dish from a cozy Italian restaurant, but it’s easy to make at home—especially with a few time-saving tricks. There’s no need to pre-boil the manicotti shells, and a good jarred marinara keeps the recipe quick without sacrificing flavor.

This baked cheese manicotti is rich, saucy, and crowd-pleasing—perfect for weeknights and also nice enough for guests. Serve it with a simple salad or garlic bread for a complete meal that even picky eaters tend to love.

Ingredients for Baked Cheese Manicotti

Notes and substitutions: use whole-milk ricotta for creamier filling, shred fresh mozzarella and Parmesan for the best melt, and choose your favorite jarred tomato sauce if you don’t want to make sauce from scratch. Full measurements and instructions are in the recipe card below.

• Manicotti – One 8-ounce box of large pasta tubes. Keep the plastic trays from the box to hold shells while you fill them.
• Cheeses – About 2 cups ricotta, 16 ounces fresh mozzarella (shredded and divided), and 1 cup freshly shredded Parmesan. Shred your own for best melting.
• Large eggs – Two eggs to help bind the filling.
• Garlic and Italian seasoning – Fresh minced garlic plus 1 teaspoon Italian seasoning for flavor.
• Pasta sauce – 24 ounces tomato basil or your preferred jarred sauce. Use a favorite brand or homemade sauce if you prefer.
• Water – 1/2 cup to thin the sauce slightly and generate steam for the pasta while baking.

How to Make Baked Manicotti

Overview with step-by-step instructions. The printable recipe below includes exact times and yields.

Step 1: Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish. Set aside the plastic trays from the manicotti box to hold shells while you work.

Step 2: In a large bowl, combine the ricotta, most of the mozzarella (reserve 1½ cups for topping), Parmesan, eggs, minced garlic, and Italian seasoning. Mix until smooth and well combined.

Step 3: Transfer the cheese filling to a piping bag or a zip-top bag with the corner snipped off. Gently pipe the filling into each manicotti shell, filling them evenly but carefully to avoid tearing. Place the filled shells back into the plastic trays or on a lined sheet to keep them from rolling.

Step 4: In a saucepan, heat the tomato sauce with 1/2 cup water over medium-high heat until it comes to a simmer. Pour half of the hot sauce into the bottom of the prepared baking dish in an even layer.

Step 5: Arrange the stuffed manicotti in a single layer over the sauce. Pour the remaining sauce evenly over the noodles so they are well coated and won’t dry out during baking.

Step 6: Cover the dish tightly with foil and bake for 40–45 minutes, or until the pasta is tender and heated through. Remove the foil, sprinkle the reserved mozzarella over the top, and place the dish under the broiler for 2–3 minutes until the cheese is melted and bubbly. Let rest for 5 minutes before serving.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat servings in the microwave or in a 350°F oven until heated through.

Serving Suggestions

Pair this manicotti with a crisp green salad and garlic bread for a classic Italian-style dinner. A light dessert complements this rich, cheesy main.

More Hearty Pasta Recipes

• Crockpot Garlic Parmesan Chicken Pasta
• Pizza Pasta Casserole
• Beef Enchilada Pasta
• Taco Pasta
• Chicken Alfredo Casserole