Easy Stuffed Manicotti Clara quick dinners

Easy Stuffed Manicotti is a classic Italian-American comfort food that combines tender pasta shells filled with a creamy ricotta cheese mixture, topped with marinara sauce and melted cheese. This oven-baked dish is perfect for cozy family dinners, potlucks, or make-ahead meals—and it’s simple enough even for busy weeknights.

Why You’ll Love This Recipe

• Uses simple, easy-to-find ingredients
• Make-ahead and freezer-friendly
• Delicious vegetarian main dish
• Great for feeding a crowd
• Packed with cheesy, saucy flavor in every bite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Manicotti pasta shells
• Ricotta cheese
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Egg
• Fresh parsley, chopped
• Salt
• Black pepper
• Marinara sauce
• Olive oil (for greasing the baking dish)

Directions

1. Preheat oven to 350°F (175°C).
2. Cook manicotti shells according to package directions until al dente. Drain and rinse with cold water.
3. In a large bowl, mix ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, parsley, salt, and pepper until well combined.
4. Carefully stuff each manicotti shell with the cheese mixture using a piping bag or spoon.
5. Grease a 9×13-inch baking dish with olive oil and spread a thin layer of marinara sauce on the bottom.
6. Arrange the filled manicotti shells in the dish in a single layer. Pour the remaining sauce over the top.
7. Sprinkle with remaining mozzarella and Parmesan.
8. Cover with foil and bake for 30 minutes. Remove foil and bake for another 1015 minutes until cheese is bubbly and golden.
9. Let rest for a few minutes before serving.

Servings and timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 4045 minutes
• Total Time: 1 hour 5 minutes

Variations

• Add chopped cooked spinach to the cheese mixture
• Mix in browned ground beef or sausage for a meaty version
• Use a different cheese blend (e.g., provolone, asiago) for extra flavor
• Swap marinara for Alfredo or meat sauce
• Add red pepper flakes to the sauce for a bit of spice

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days
• Freeze: Freeze unbaked manicotti in the dish wrapped tightly for up to 2 months; thaw overnight before baking
• Reheat: Warm covered in a 350°F oven or microwave individual servings

FAQs

Can I use no-boil manicotti shells?

Yes, just ensure they are fully covered in sauce and increase the bake time slightly.

How do I stuff manicotti without breaking the pasta?

Use a piping bag or zip-top bag with the corner cut off; it’s much easier and less messy.

Can I make stuffed manicotti ahead of time?

Yes, you can assemble it up to a day ahead and bake just before serving.

What’s the best cheese mix?

Ricotta, mozzarella, and Parmesan make a great trio for flavor and creaminess.

Can I make this gluten-free?

Use gluten-free manicotti shells and check that all other ingredients are gluten-free.

Can I add veggies to the filling?

Yes, sautéed mushrooms, spinach, or zucchini all work well.

What should I serve with stuffed manicotti?

Garlic bread, salad, or roasted vegetables are great side options.

Do I need to cover it while baking?

Yes, cover with foil to keep it moist, then uncover at the end to brown the cheese.

Can I use cottage cheese instead of ricotta?

Yes, but it may result in a slightly different texture and flavor.

How do I prevent the pasta from sticking together?

Rinse cooked shells in cold water and toss with a little olive oil before filling.

Conclusion

Easy Stuffed Manicotti is a hearty, cheesy, and crowd-pleasing dish that’s simple to make and sure to impress. Whether you’re serving it up for a family dinner or freezing a batch for later, this recipe offers the perfect balance of convenience and comforting flavor.

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