Name: Cheese Manicotti Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 3 cups ricotta cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup shredded parmesan cheese; 1 egg, lightly beaten; 2 teaspoons parsley flakes; 1 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (8 ounce) package uncooked manicotti pasta; 24 ounces spaghetti sauce; 1/2 cup shredded mozzarella cheese (for topping)

If you’re craving a warm, cheesy, and utterly comforting Italian dinner, you’re in for a treat with this Cheese Manicotti Recipe. I’ve made it countless times, and every time it comes out perfectly tender, loaded with creamy ricotta filling, and bubbling with rich marinara sauce. You’ll find that it’s easier than you think—especially since it uses uncooked pasta shells—and the flavors will have your family asking for seconds. Let me walk you through how I make this fan-freaking-tastic dish, so you can enjoy it just as much as we do!

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Why You’ll Love This Recipe

No-Boil Pasta: Saves time and mess, and ensures perfectly tender manicotti every time.
Creamy Cheese Filling: The blend of ricotta, mozzarella, and parmesan creates a rich, dreamy texture.
Family Friendly Comfort: Everyone from kids to grandparents can’t get enough of this hearty Italian classic.
Simple Ingredients: Uses pantry staples and familiar flavors you likely have on hand.

The image shows three rolled pasta pieces placed side by side on a large white plate, each covered in a thick red tomato sauce and melted white cheese that is slightly browned. There is a sprinkle of finely grated white cheese and fresh green herbs evenly scattered over the pasta. In the background, there is a white bowl with green herbs and a tray with more pasta rolls visible on a dark surface, all set on a white marbled texture. To the right of the plate, there is a golden spoon and fork resting on the same dark surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheese Manicotti, cheese manicotti recipe, Italian cheese manicotti, baked cheese manicotti, cheesy manicotti pasta

Ingredients You’ll Need

Each ingredient in this Cheese Manicotti Recipe plays an important role—whether it’s the cheese trio that brings the creamy filling to life or the marinara sauce that ties everything together with a tangy, comforting hug. I always recommend using good-quality ricotta for the best texture, and freshly shredded mozzarella if you can—it melts so beautifully!

Flat lay of uncooked manicotti pasta tubes arranged neatly, a small white ceramic bowl with creamy ricotta cheese, a small white bowl filled with shredded mozzarella cheese, a small white bowl containing shredded parmesan cheese, a whole uncracked brown egg, a small white bowl with bright red spaghetti sauce, and a small white bowl with dried basil and parsley flakes sprinkled side by side, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheese Manicotti, cheese manicotti recipe, Italian cheese manicotti, baked cheese manicotti, cheesy manicotti pasta

Manicotti pasta: Uncooked shells make this recipe super easy, plus they soak up the sauce as they bake for tender pasta.
Spaghetti sauce: Choose your favorite jarred marinara or homemade sauce for that rich tomato flavor.
Ricotta cheese: Provides the creamy base of the filling; use whole milk ricotta for richness.
Mozzarella cheese: I divide it—some mixed into the filling, some on top for that perfect golden melt.
Parmesan cheese: Adds a sharp punch to the filling, enhancing the cheesy goodness.
Egg: Binds the filling so it holds nicely inside the pasta shells while baking.
Parsley flakes: Just the right hint of herbal freshness.
Dried basil: Adds classic Italian flavor that you’ll love.
Salt and pepper: Essential for balancing all those rich flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Cheese Manicotti Recipe is so versatile—it’s easy to tweak the filling or sauce depending on what you’re craving or what you have in the fridge. Once, I swapped half of the ricotta for cottage cheese for a lighter twist, and it was just as yummy! Feel free to get creative.

Vegetable boost: I like to mix sautéed spinach or mushrooms into the cheese filling—it adds moisture and nutrition without overpowering the flavors.
Spicy twist: Add red pepper flakes or a pinch of cayenne to the filling if you like a hint of heat; it wakes up the whole dish beautifully.
Herb variations: Swap dried basil for fresh basil or Italian seasoning for a slightly different herbal profile.
Gluten-free version: Use gluten-free manicotti shells or even rolled gluten-free lasagna noodles for a similar experience.

How to Make Cheese Manicotti Recipe

Step 1: Preheat and Mix the Cheeses

First things first, preheat your oven to 350°F. Then, grab a medium bowl and mix together the ricotta, 1 1/2 cups of mozzarella, parmesan, egg, parsley flakes, dried basil, salt, and pepper until everything feels nicely blended. I love using a wooden spoon for this—mix gently but thoroughly, so the egg is fully incorporated and the herbs evenly distributed.

Step 2: Prepare Your Baking Dish

Spread about half a cup of your spaghetti sauce evenly over the bottom of a 9×13-inch baking dish. This helps prevent the manicotti from sticking and ensures every bite has saucy goodness.

Step 3: Fill the Manicotti Shells

This part feels a little fancy but is so easy once you get going. Spoon the cheese mixture into a resealable plastic bag, snip a half-inch corner off the bottom, and gently pipe the filling into each uncooked manicotti shell. Fill from both ends until the shell is about half full—this method helps avoid overfilling and mess. I remember the first time I tried to fill with a spoon, and it got everywhere, so trust me on this piping trick!

Step 4: Assemble and Bake

Place each filled shell in your prepared baking dish. Once all the shells are snug in the dish, pour the remaining spaghetti sauce on top, making sure every shell gets covered. Cover tightly with foil and bake for 55 minutes. The uncooked pasta soaks up the sauce and cooks perfectly during this time.

Step 5: Add the Final Cheese Layer

After the 55 minutes, take the dish out and remove the foil. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top, then pop it back in the oven uncovered for 5 more minutes, just until that cheese melts into a bubbly, golden blanket. This last step gives the dish a lovely finishing touch that’s hard to resist.

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Pro Tips for Making Cheese Manicotti Recipe

Fill with a piping bag: Using a plastic bag for filling manicotti shells truly cuts down mess and speeds up prep time.
Don’t skip the sauce layer: Spreading sauce on the bottom prevents sticking and keeps pasta shells moist as they bake.
Cover tightly with foil: This traps moisture and makes sure the pasta cooks through without drying out.
Add cheese last: Waiting to add mozzarella on top until the final minutes gives you melty, golden perfection without burning.

How to Serve Cheese Manicotti Recipe

Three rolled pasta tubes filled with white ricotta cheese and topped with red tomato sauce and melted white cheese, sprinkled with green chopped parsley, sit on a white plate. A gold fork holds one pasta tube showing the filled inside. The plate rests on a white marbled surface with a white bowl of grated cheese, fresh green basil leaves, and a white bowl of chopped green parsley nearby. A gold spoon lies beside the plate. photo taken with an iphone --ar 2:3 --v 7 - Cheese Manicotti, cheese manicotti recipe, Italian cheese manicotti, baked cheese manicotti, cheesy manicotti pasta

Garnishes

I usually sprinkle fresh chopped parsley or basil over the top just before serving—it adds a pop of color and a fresh, herbal aroma that complements the rich cheese beautifully. Sometimes, I grate a little extra parmesan on top for good measure because, well, can you ever have too much cheese?

Side Dishes

My go-to sides for this Cheese Manicotti Recipe are simple and fresh—a crisp green salad with a light vinaigrette, some roasted garlic asparagus, or sautéed zucchini. These brighten up the meal and balance the richness of the manicotti perfectly.

Creative Ways to Present

For special occasions, I’ve served cheese manicotti as individual portions in small ramekins—just one or two shells per dish, topped with extra sauce and cheese. It makes for a charming presentation and fun plating. Another time, I sprinkled some toasted pine nuts on top for a nutty crunch that surprised and delighted my guests!

Make Ahead and Storage

Storing Leftovers

I always cool leftovers to room temperature, then store them in an airtight container in the fridge. Reheating the next day is just as delicious—sometimes even better as the flavors meld overnight. Portions reheat well for up to 3 days.

Freezing

This recipe freezes beautifully if you want to prep ahead. I assemble the manicotti in the baking dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When you’re ready to bake, thaw overnight in the fridge and bake as directed, adding a little extra baking time as needed.

Reheating

To reheat leftovers, I cover the dish with foil and warm in a 350°F oven for about 20 minutes, or until heated through. This keeps the pasta moist and the cheese gooey without drying out the dish like a microwave might.

FAQs

Can I use cooked manicotti shells instead of uncooked?

Absolutely! If you prefer, you can boil the manicotti shells according to package instructions before filling. Just make sure to handle them gently to avoid tearing, and cool them slightly so they’re easier to fill. However, this recipe is designed so you can use uncooked shells straight from the box, saving time and reducing cleanup.
Can I substitute the ricotta cheese?

If you don’t have ricotta on hand, cottage cheese is a decent alternative and gives a slightly different texture but still creamy. Some people blend cottage cheese in a food processor to achieve a smoother consistency similar to ricotta. Keep in mind the flavor and texture will change somewhat.
What type of spaghetti sauce works best?

I recommend a good quality marinara with simple ingredients—tomatoes, garlic, herbs, and olive oil work beautifully. You can use store-bought or homemade, but avoid sauces that are too sweet or packed with extra veggies, as they might overpower the cheese filling.
Can I make this recipe vegetarian?

This Cheese Manicotti Recipe is already vegetarian as long as you choose a marinara sauce without meat. To keep it completely vegetarian, double-check that your cheeses don’t contain animal rennet if that’s a concern for you.
How do I avoid the filling leaking out during baking?

Using an egg in the cheese mixture helps bind the filling so it stays put inside the shells. Also, filling the shells only about halfway to two-thirds full gives the cheese room to expand without spilling. Be gentle when placing filled shells in the dish to prevent tears.

Final Thoughts

Honestly, this Cheese Manicotti Recipe has become one of my go-to comfort foods whenever I want to impress without the fuss. It’s tender, cheesy, and so satisfying. I love that it’s approachable enough for a weeknight meal but special enough for company. Give it a try—I’m sure once you taste that creamy filling and melty mozzarella topped with rich sauce, you’ll be hooked just like my family and me!