This Baked Manicotti is the ultimate Italian comfort food, featuring tender manicotti shells filled with a rich, creamy cheese mixture and layered with savory marinara sauce. The pasta is baked until bubbling and golden, with plenty of melted mozzarella and Parmesan creating an irresistible cheesy topping.
Perfect for family dinners, Sunday meals, holidays, or whenever you’re craving a hearty baked pasta dish, this recipe delivers a satisfying combination of tender pasta, flavorful sauce, creamy filling, and beautifully browned cheese in every bite.
Why You’ll Love This Recipe
- Rich and cheesy with a creamy filling and golden melted topping.
- Hearty marinara sauce adds deep tomato flavor throughout the dish.
- Easy to assemble and perfect for feeding the whole family.
- Excellent make-ahead dinner for busy evenings or gatherings.
- Bakes into a bubbling, restaurant-style pasta casserole with crispy golden cheese on top.
Ingredients
For the Manicotti
- 12 manicotti pasta shells
- 15 oz ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 1/2 lb ground beef
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
For the Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
- Bring a large pot of salted water to a boil. Cook the manicotti shells according to the package directions until just al dente. Drain carefully and allow them to cool slightly.
- Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned and fully cooked. Add garlic and Italian seasoning, then cook for another minute.
- Pour in the marinara sauce and stir to combine. Simmer for 5–7 minutes, then season with salt and black pepper as needed.
- In a large bowl, combine ricotta, 1 1/2 cups mozzarella, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and black pepper. Mix until creamy and well combined.
- Carefully fill each manicotti shell with the cheese mixture. A piping bag or resealable bag with the corner cut off makes filling the shells much easier.
- Spread a thin layer of meat marinara sauce across the bottom of the baking dish.
- Arrange the filled manicotti in a single layer over the sauce.
- Spoon the remaining marinara sauce evenly over the manicotti, making sure the pasta is well covered.
- Sprinkle the remaining mozzarella and Parmesan over the top.
- Cover the dish loosely with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
- Let the manicotti rest for 5–10 minutes before serving. Finish with fresh parsley.
Serving Suggestions
Serve the baked manicotti with warm garlic bread, a crisp green salad, roasted vegetables, or steamed broccoli. A simple Caesar salad also pairs beautifully with the rich tomato sauce and creamy cheese filling.
Pro Tips
- Do not overcook the manicotti shells because they will continue cooking in the oven.
- Allow the shells to cool slightly before filling so they are easier to handle.
- Use a piping bag or zip-top bag for quick and clean filling.
- Cover the pasta generously with sauce to prevent the exposed shells from drying out.
- For an especially golden top, leave the dish uncovered during the final 10–15 minutes.
- Let the casserole rest before serving so the filling has time to set.
Storage & Reheating
Store leftover manicotti in an airtight container in the refrigerator for up to 4 days.
To reheat, place individual portions in a microwave-safe dish and heat until warmed through. For larger portions, cover the baking dish with foil and reheat at 350°F (175°C) until hot.
The assembled, unbaked manicotti can also be refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if starting directly from the refrigerator.
Nutrition (Approximate Per Serving)
Calories: 520
Protein: 28g
Carbohydrates: 47g
Fat: 25g