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Manicotti stuffed with melted cheese and smothered in marinara sauce is pure comfort food! This easy dinner recipe satisfies all of your cravings. This vegetarian stuffed cheese manicotti recipe is super easy to make and the step-by-step process photos below will guide you through the entire recipe.

If you want to add a meat sauce, you can make my quick and easy Bolognese Sauce or take the time to make my rich Ragu Sauce.

stuffed cheese manicotti
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Why I love this recipe

This easy manicotti recipe is one of those no-fuss picky-eater-approved dinners. It is simply a creamy cheese mixture stuffed into pasta shells and baked with marinara sauce. It’s perfect for a big family dinner or when you need to feed a large crowd.

  • Delicious filling: Authentic Italian manicotti recipes sometimes include meat and even vegetables like spinach, but this recipe simply uses three different kinds of cheese along with some herbs.
  • Easy recipe: This is extra easy to make because you don’t need to fully cook the pasta tubes first. Just a quick dip in boiling water makes them easy to fill. Dinner prep is done in just a few minutes.
  • Make ahead: Homemade manicotti is perfect for busy weeknights because it can be prepared ahead of time and stored in the refrigerator for a few days or in the freezer for longer storage. Then, when you’re ready to eat, simply bake it in the oven.

Ingredients needed:

Exact quantities are listed in the recipe card below, but here is the main ingredient list.

  • Uncooked manicotti shells – you can find manicotti noodles packaged in a box (to prevent crushing) at most major grocery stores
  • Ricotta cheese – I always recommend whole milk
  • Garlic – look for big, fresh, flavorful cloves
  • Mozzarella cheese – again, always recommend whole milk but skim will work
  • Parmesan cheese – you can buy pre-grated, but it tastes best when you grate it yourself
  • Eggs
  • Dried Italian seasoning, fresh basil, salt, pepper, and red pepper flakes (for a bit of heat)
  • Marinara sauce – just choose your favorite tomato sauce you usually enjoy with spaghetti
ingredients to make homemade manicotti

How to make cheese stuffed manicotti:

Here is a quick summary, but full directions are in the recipe card below.

Prepare the cheese manicotti filling

  1. Par cook pasta: Bring a large pot of salted water to a boil. Cook the manicotti pasta tubes in boiling water for only a minute or so. This process softens them but keeps the pasta rigid enough to easily fill. Think of it as extra al dente. They will finish cooking in the sauce.
  2. Mix filling: Combine the ricotta, garlic, half the mozzarella and parmesan, eggs, seasonings, and herbs in a large bowl. The remaining grated cheese is saved for the top of the sauce!
  3. Add filling to a piping bag: This makes filling the manicotti pasta tubes extremely easy and mess-free. Add the filling to a pastry bag or a resealable plastic bag. This step is totally optional because you can simply fill the manicotti shells with a spoon, but it is much easier to squeeze the filling into the tubes.
  4. Stuff manicotti: Snip the corner off the plastic bag and pipe all of the cheese filling into each pasta tube.

Refrigerate for later or bake

  1. Add stuffed manicotti: Place the filled manicotti tubes into a large baking dish that has a small amount of marinara sauce on the bottom. Try to choose a casserole dish that is large enough for you to place them in a single layer.
  2. Cover manicotti with sauce: Pour the remaining marinara sauce on top to smother the pasta.
  3. Top with cheese: Add the remaining mozzarella and parmesan cheese.
  4. Cover with aluminum foil. Unless making ahead of time, bake manicotti in a preheated oven. You’ll remove the foil at the end to melt all the cheeses.

At this point, you can either store the prepared manicotti in the refrigerator or freezer if making ahead, or you can bake them in a preheated oven.

Make ahead directions

Large Italian dishes like this are my favorite to make ahead of time. It’s easy to do all the prep work and then store it in the refrigerator or the freezer until you’re ready to bake. In fact, I think manicotti, much like homemade spinach sausage lasagna, tastes even better when its made ahead of time.

  1. If making within the next couple of days: Prepare everything as if you’re going to bake it, but instead, store it in the refrigerator. Just be sure to let it come close to room temperature before baking, otherwise, you’ll need to increase your cooking time.
  2. If making way ahead of time: Prepare the recipe as if you were going to put it into the oven, but instead, stick it in the freezer. This is especially handy if you’re cooking in bulk and want to make a bunch of freezer meals. Just be sure to thaw the manicotti fully before cooking or the cooking time will need to be increased.

Storage and leftovers

Store any leftovers in an airtight container in the refrigerator. To reheat, microwave at 50% power in one-minute increments or cover tightly and reheat in the oven. My kids love reheated manicotti packed in a thermos for their school lunch.

Leftovers can also be frozen.

scooping out a serving of hot cheese stuffed manicotti

Recipe variations and substitutions

  • Cheese: For the richest, cheesiest, and most delicious baked manicotti, use whole milk cheeses. I prefer to shred the mozzarella and parmesan myself. You can use Lowfat or nonfat cheese, cottage cheese in lieu of ricotta, as well as pre-shredded cheese. I have seen people add cream cheese to the filling as well.
  • Add meat: Meat tastes great in manicotti. To make this recipe with meat, cook up to a pound of bulk Italian sausage or ground beef in a large skillet until browned and crumbly. Add the cooked meat mixture to the filling before stuffing the pasta.
  • Add vegetables: Spinach manicotti is delicious. Fresh spinach can be finely chopped and added to the ricotta mixture. When serving heavy Italian meals like this, I always love to roast vegetables like eggplant, red onion, mushrooms, etc. on a separate baking sheet and serve them alongside the main dish.
homemade manicotti in pan

Manicotti FAQs

Are Cannelloni and Manicotti the same thing?

Manicotti is basically an Americanized version of Italy’s original version called Cannelloni.
The differences between the two recipes are very small.
The main difference is with the pasta tubes; manicotti pasta is slightly larger, thicker, and has ridges, cannelloni pasta is shorter, thinner, and are smooth.

What kind of sauce do you put on manicotti?

All you need is your favorite spaghetti sauce.

What do you serve with manicotti?

Whenever I make homemade manicotti, I always serve it with a Kale Caesar Salad with homemade Caesar dressing and garlic bread. If you really want to make an impression, make some homemade cannoli with mascarpone for dessert.

How do you stuff manicotti without breaking it?

Growing up, we used to cook manicotti tubes according to the package directions before filling them. This always resulted in a huge mess with torn and broken pasta.
The trick, as detailed in this recipe, is to just soften the tubes in boiling water before filling them. There’s enough moisture in the sauce, that the pasta will be fully cooked by the time you take it out of the oven.

Other favorite pasta recipes

Love Italian inspired recipes? You’ll definitely want to make these delicious creations.

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The BEST Homemade Cheese Manicotti

Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Servings 8 servings
Manicotti stuffed with melted cheese and smothered in marinara sauce is pure comfort food! This easy dinner recipe satisfies all the cravings.


  • 5 1/2 ounces manicotti pasta
  • 1 pint whole milk ricotta cheese
  • 4 cloves garlic minced
  • 16 ounces mozzarella cheese shredded and divided in half
  • 1 cup Parmesan cheese grated and divided in half
  • 2 eggs
  • 1 tablespoon dried Italian seasoning
  • 8 leaves fresh basil sliced into thin ribbons
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 28 ounces marinara sauce
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  • Preheat oven to 350°F.
  • Par boil manicotti: Boil a large pot of salted water and cook manicotti for only a minute. Drain. The goal is to soften the pasta and start the cooking process, but the pasta needs to still be extremely firm in order to stuff. The pasta will finish cooking in the oven.
  • Prepare cheese filling: In a large bowl, combine ricotta, garlic, half of the mozzarella, half of the Parmesan, eggs, Italian seasoning, basil, salt and pepper, and red pepper flakes. Mix well. Add to large resealable plastic bag.
  • Prepare manicotti: Add about 1/2 cup of the sauce to the bottom of an 11×17 baking dish. Snip the corner off the bag containing the cheese filling and pipe it into each manicotti tube. Arrange each tube in the pan on the sauce. Pour remaining sauce on top and sprinkle with remaining cheese. Cover with foil.
  • Bake: Place manicotti in preheated oven and bake, covered, for about 45 minutes. Remove foil and continue cooking until cheese is melted, about 15 additional minutes.


This recipe can be made ahead. Do full preparation up to the point where the dish goes in the oven. Keep in the refrigerator, covered. When ready to bake, bring to room temperature prior to baking. Alternatively, manicotti can be taken right from the refrigerator and baked, but baking time (covered with foil) will need to be extended by about 15 minutes.


Calories: 438kcal, Carbohydrates: 24g, Protein: 29g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 124mg, Sodium: 1288mg, Potassium: 517mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1290IU, Vitamin C: 7.4mg, Calcium: 593mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in June 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!

Hi! I’m Krissy.

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5 from 39 votes (22 ratings without comment)

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  1. 5 stars
    I made it and put it into two dishes – one to eat and one for the freezer. I usually don’t cook dishes that I put in the freezer.
    We loved it! I added mild Italian sausage to the sauce.
    One thing I learned – whole milk ricotta is DEFINITELY better! Thanks for that tip Krissy.
    If I do it again I will use a disposable piping bag. I found the ziploc bag difficult to manage because of its shape.
    So good and happy to have another in the freezer!

  2. I make this dish when special guests or family are over. I use shallots in place of garlic and I add a few shavings of fresh Monterrey Jack and Parmesan cheese to the mozzarella. I bake a loaf of Costco’s Sourdough French bread and serve hot from the oven with butter, balsamic & oil, and fresh salad w/Italian dressing. Finish with my wife’s scratch Minestrone and a glass of vino. It’s a great dish to make just to share, talk, and relax. Great recipe. 👍😎🇺🇸🇺🇸🇺🇸

  3. 5 stars
    Made this last night for Sunday dinner. What a hit! Even my super picky-eater husband had two helpings!

    I did make one change, I skipped the parboiling of the pasta. It made it super easy to stuff and the pasta held its shape after cooking.

    This is a great cheesy pasta dish, great for chilly nights and some what quick to come together!