Easy Cheese Manicotti

Treat your family to the ultimate Italian comfort food with this Easy Cheese Manicotti. If you’ve ever struggled with stuffing pasta tubes using a small spoon, this recipe is for you! We use a simple piping bag trick that makes filling these jumbo shells faster, cleaner, and much more satisfying.

This dish features tender pasta tubes stuffed to the brim with a creamy, three-cheese herb ricotta filling, all smothered in a rich, homemade tomato sauce and melted mozzarella. It’s a bright, vibrant, and incredibly cozy meal that looks as good as it tastes—perfect for a Sunday family dinner or a weeknight treat.

Recipe Ingredients

• Extra-Virgin Olive Oil – A high-quality oil provides the perfect base for sautéing our aromatics.
• Yellow Onion & Fresh Garlic – Finely chopped to create a savory, fragrant foundation for the sauce.
• Tomato Paste – Adds a deep, concentrated tomato richness and helps thicken the sauce.
• Crushed & Diced Tomatoes – The combination of both creates a sauce that is both smooth and slightly chunky for the perfect texture.
• Dried Italian Seasoning – A convenient blend of herbs that gives the sauce its classic Mediterranean aroma.
• Manicotti Shells – Large pasta tubes designed to hold a generous amount of cheese filling.
• Whole-Milk Ricotta – Provides a rich, creamy base for the stuffing (don’t skip the whole milk for the best flavor!).
• Shredded Mozzarella – Divided between the filling for stretch and the top for that classic melted cheese crust.
• Grated Parmesan – Adds a salty, nutty depth to the cheese mixture.
• Large Egg – Acts as the essential binder that keeps the ricotta filling from running out of the shells.
• Fresh Parsley & Basil – Brightens up the rich cheese with a pop of fresh, herbaceous flavor.
• Ground Nutmeg – The “secret ingredient” that enhances the creaminess of the ricotta.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Meat Lover’s Version: Brown one pound of Italian sausage or ground beef and stir it into the tomato sauce before assembling.
• Spinach Manicotti: Fold in one cup of well-drained, chopped cooked spinach into the ricotta mixture for extra nutrients and color.
• Short-Cut Version: Use 5 cups of your favorite high-quality store-bought marinara sauce if you’re short on time.
• Gluten-Free: Swap the manicotti shells for gluten-free tubes or use large gluten-free shells (Conchiglioni).

This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!

Step by Step Instructions

Step 1: Preheat your oven to 400°F (204ºC). Boil a large pot of salted water and cook the manicotti shells until al dente (about 8-9 minutes). Drain and rinse with cold water immediately to stop the cooking and make them easy to handle.

Step 2: Sauté onions, garlic, and herbs in olive oil. Stir in the tomato paste, then add the crushed and diced tomatoes. Let it simmer for 10 minutes to allow the flavors to meld beautifully.

Step 3: In a medium bowl, combine the ricotta, half of the mozzarella, Parmesan, egg, and fresh herbs. Season with salt, pepper, and that crucial pinch of nutmeg.

Step 4: Transfer the cheese mixture into a large piping bag (or a resealable plastic bag with the corner snipped off). Pipe the filling into each cooked shell from both ends to ensure they are completely full.

Step 5: Spread half of your sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed manicotti in a single layer, then top with the remaining sauce.

Step 6: Sprinkle the remaining mozzarella evenly over the top. Cover with foil and bake for 30 minutes. Remove the foil for the final 5 minutes to get the sauce bubbling and the cheese perfectly melted.

FAQs

Do I have to boil the manicotti shells first?
For the best texture, yes! While some “no-boil” methods exist, they often result in chewy or unevenly cooked pasta. Boiling them to al dente ensures they have that perfect tender bite. The cold water rinse after boiling is the secret to making them easy to handle.

How do I stop the manicotti shells from breaking?
The most common cause of breaking is overcooking the pasta. Only boil them for 8-9 minutes—they should still be slightly firm. Also, using a piping bag (as mentioned in the instructions) puts much less stress on the shells than trying to cram filling in with a small spoon.

What is the difference between Manicotti and Cannelloni?
In the U.S., they are often used interchangeably, but traditionally, Manicotti are large, ridged pasta tubes. Cannelloni are smooth, thin pasta sheets that are rolled around a filling. This recipe works beautifully with both!

Can I use low-fat ricotta?
You can, but for that authentic, rich Italian comfort food experience, I highly recommend whole-milk ricotta. Low-fat versions tend to be more watery and can make the filling a bit grainy after baking.

Can I freeze the manicotti after it’s baked?
Yes! While it’s best to freeze it before baking for the freshest taste, you can freeze cooked leftovers for up to 1 month. Just be sure to wrap it tightly in foil and plastic wrap to prevent freezer burn.

Storage

• To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• To Freeze: This dish freezes beautifully! Assemble the entire casserole (but do not bake), cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
• To Reheat: Reheat individual portions in the microwave for 1.5–2 minutes, or place the dish back in a 350°F oven until the cheese is bubbly again.

📖 Recipe

Easy Cheese Manicotti

Jumbo pasta tubes stuffed with a herb ricotta filling and baked in a rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Italian

Servings 10

Equipment

• 13 x 9-inch Baking Dish
• Large Piping Bag or Gallon Ziploc
• Large Pot & Dutch Oven

Ingredients

  

For the Pasta & Filling:

• 1 lb manicotti pasta
• 2 cups whole-milk ricotta cheese
• 2 cups shredded mozzarella cheese divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon fresh parsley chopped
• 1 tablespoon fresh basil chopped
• 1 teaspoon dried Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ⅛ teaspoon ground nutmeg

For the Sauce:

• 2 tablespoon extra-virgin olive oil
• ½ cup yellow onion finely chopped
• 1 tablespoon minced garlic
• 1 teaspoon dried Italian seasoning
• ¼ cup tomato paste
• 28 oz crushed tomatoes
• 14.5 oz diced tomatoes do not drain
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

For Garnish:

• Fresh parsley chopped
• Fresh basil chopped
• Extra grated Parmesan cheese

Instructions

 

• Set oven to 400°F (204ºC).
• Sauté onion, garlic, and Italian seasoning in olive oil for 3 mins. Stir in tomato paste (1 min), then add all tomatoes, salt, and pepper. Simmer for 10 mins.
• Boil manicotti in salted water for 8-9 mins (al dente). Drain and rinse with cold water until cool.
• Mix ricotta, 1 cup mozzarella, Parmesan, egg, herbs, and spices in a bowl.
• Pipe the filling into each cooked manicotti tube using a piping bag or snipped plastic bag.
• Spread half the sauce in a 9×13 dish. Arrange stuffed shells in a single layer. Top with remaining sauce and remaining 1 cup mozzarella.
• Cover with foil; bake for 30 mins. Remove foil; bake 5 more mins until bubbly.
• Garnish with fresh herbs and Parmesan.

Notes

• Make-Ahead: Casserole can be assembled up to 3 days in advance and kept in the fridge.
• The Rinse is Key: Always rinse your cooked manicotti in cold water to prevent sticking and to make stuffing easier.
• Nutmeg Secret: That tiny ⅛ teaspoon of nutmeg is what gives the ricotta that authentic Italian flavor profile.