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A close-up of a single serving of cheese Stuffed Manicotti on a white plate, showing the creamy ricotta filling and rich marinara sauce.

Stuffed Manicotti: The Ultimate Guide to a Classic Italian Dinner

This Stuffed Manicotti recipe features tender pasta shells filled with a creamy three-cheese mixture, baked in a rich marinara sauce. Learn the secrets to making this perfect, comforting Italian classic.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz manicotti shells about 14 shells
  • 32 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1/4 cup fresh parsley chopped
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups marinara sauce store-bought or homemade, divided

Equipment

  • 1 9x13 inch baking dish
  • 1 Large pot
  • 1 Piping Bag or Large Zip-Top Bag

Method
 

  1. Preheat oven to 375°F (190°C). Cook manicotti shells according to package directions, but undercook by 2 minutes. Drain, rinse with cool water, and lay flat on a baking sheet.
  2. In a large bowl, mix together the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, parsley, garlic powder, oregano, salt, and pepper until well combined.
  3. Transfer the cheese mixture to a piping bag or a large zip-top bag with the corner snipped. Pipe the filling into each cooked manicotti shell.
  4. Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce.
  5. Top the shells with the remaining 2 cups of marinara sauce and the remaining 1 cup of mozzarella cheese. Cover with foil and bake for 25 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes, until the sauce is bubbly and the cheese is golden brown. Let it rest for 10 minutes before serving.

Notes

Tip 1: Use whole milk ricotta for the creamiest filling.
Tip 2: Don't overcook the pasta initially to prevent it from tearing.
Tip 3: Let the dish rest before serving to allow it to set.