Manicotti

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Manicotti combines tender pasta tubes, creamy cheese filling, and savory marinara sauce in one cozy, family-friendly dish. This recipe takes a relaxed approach, skipping the step of boiling pasta shells and letting the oven handle the heavy lifting. Whether you’re feeding a crowd or planning a laid-back weekend dinner, manicotti delivers hearty flavor and timeless appeal with minimal fuss.

Why Make Manicotti

Manicotti’s appeal comes from its rich layers and comforting flavors. The magic happens in the oven, where uncooked pasta shells soak in tomato sauce and become soft, tender, and infused with savory essence. Filled with a blend of ricotta, mozzarella, and Parmesan, each bite is creamy, balanced, and satisfying. While restaurant versions can be fussy, this recipe is approachable for any home cook.

Manicotti suits many occasions, from birthday dinners to simple weekday meals. By baking everything together, cleanup is effortless, and you get built-in leftovers for another night.

Ingredients for Stuffed Manicotti

The ingredient list is straightforward. A few thoughtful choices make all the difference, and pantry staples help you pull this together on short notice.

Main Ingredients

• Manicotti Pasta Shells
  Firm, tube-shaped shells designed for stuffing. If you don’t have manicotti, you can swap in jumbo shells or use par-cooked lasagna sheets rolled up with filling inside.

• Whole Milk Ricotta Cheese
  This cheese provides the foundation of the filling with its mild, creamy texture. Seek out a full-fat version for richer flavor. Galbani and Polly-O are popular choices, but any fresh ricotta will do.

• Mozzarella Cheese
  Mozzarella melts into a stretchy, gooey blanket atop the manicotti, while also adding richness inside the shells. For best results, grate it yourself—pre-shredded cheese tends to melt unevenly.

• Parmesan Cheese
  Adds nutty depth and a sharp finish to both the filling and topping. Use fresh Parmesan and grate it just before mixing for optimal flavor.

• Eggs
  These bind the cheese filling, helping it hold together once baked.

• Dried or Fresh Parsley
  A handful of chopped parsley introduces freshness. Dried parsley is convenient, but fresh offers extra color.

• Salt and Black Pepper
  These two seasonings lift the filling and balance the richness of the cheese.

• Marinara or Tomato Sauce
  Choose a quality store-bought marinara—Rao’s and Classico are dependable options—with true tomato flavor, or make your own if you have time.

• Water
  Mixing a little water with the sauce ensures the unboiled pasta cooks through, absorbing liquid as it bakes.

Step-by-Step: How to Make No-Boil Manicotti

This process is simple. You won’t have to juggle boiling hot noodles or fuss with delicate pasta. Instead, fill, bake, and enjoy.

1. Prepare Your Baking Dish

Lightly coat a 9×13-inch casserole dish with cooking spray or olive oil. Preheat your oven to 350°F (175°C). This step prevents sticking and makes serving easier.

2. Combine Sauce and Water

In a bowl, stir together your marinara sauce and water (about ¼ cup water per 24-oz jar of sauce). Pour half into the bottom of your greased baking dish. The sauce serves as a cushion for the manicotti and provides extra moisture for even cooking.

3. Mix the Cheese Filling

In a large mixing bowl, add ricotta, half of the mozzarella, half a cup of Parmesan, two eggs, parsley, salt, and pepper. Mix well until creamy and fully blended. For extra flavor, toss in a pinch of red pepper flakes or a teaspoon of Italian seasoning if you like a little more complexity.

4. Fill the Manicotti Shells

Transfer your cheese filling into a sturdy zip-top bag or piping bag. Snip off the tip. Pipe the filling into each uncooked manicotti shell from both ends, filling them completely but leaving a small margin to prevent overflow when baking.

Example Filling Tip:

If you don’t have a bag, a sturdy spoon will suffice, but it’s slower. A piping bag streamlines the process and keeps messes at bay.

5. Assemble

Lay the filled pasta shells in a single layer over the sauce at the base of the dish. Pour the remaining sauce evenly over the shells, ensuring every noodle is coated. Sprinkle with the remaining mozzarella and Parmesan cheese.

6. Bake

Cover the baking dish tightly with foil (spray the underside to keep cheese from sticking). Bake for 50 minutes. Then, remove the foil and return to the oven for 10-15 minutes to brown the cheese and bubble the sauce. You’ll know it’s ready when the top is golden, and the sauce is bubbling at the edges.

7. Rest and Serve

Let your manicotti cool for 5-10 minutes before serving. This rest period allows the cheese filling to set, so each piece is easy to slice and serve.

Tips for Foolproof Manicotti

A few practical tips can make your manicotti even better:

• Use a Piping Bag: Bag-filling keeps the process speedy and avoids tearing the pasta.
• Don’t Overfill: Stop filling just short of the shell’s ends; this keeps the filling tidy and prevents spillage.
• Grease the Foil: Lightly oil the foil before covering the dish to keep gooey cheese from sticking.
• Try Fresh Herbs: Sprinkle chopped basil or additional parsley before serving for a pop of color and taste.
• Shred Cheese Yourself: Avoid pre-shredded cheese for a silkier melted texture.
• Layer Cheese: If you want extra decadence, tuck extra mozzarella between layers of sauce and pasta.
• Make Your Own Sauce: Homemade marinara brings an added layer of freshness and allows for flavor adjustments.
• Rest Before Serving: A short cooldown keeps slices tidy and prevents runny filling.

Variations to Try

Manicotti is adaptable. Modify it using what you have or to fit your tastes.

• Meat-Loaded Manicotti: Mix cooked, seasoned ground beef, pork, or sausage into the cheese filling for a heartier meal.
• Spinach Manicotti: Stir in sautéed and drained spinach to the ricotta for a delicate green hue and extra nutrition.
• Vegetable Filling: Add roasted mushrooms, artichokes, or shredded zucchini (sautéed and drained) for more texture.
• Cottage Cheese Option: Substitute half of the ricotta with cottage cheese for extra creaminess and a subtle tang.
• Parboil or Roll-Ups: If you prefer traditional filling, parboil the shells for 5 minutes for easier stuffing, or use pliable lasagna noodles rolled around filling for a playful twist.

Serving Suggestions

Manicotti pairs well with bright, crunchy sides. Crisp Caesar salad, arugula with lemon dressing, or a simple mixed greens salad balances the rich cheese and tomato sauce. Warm garlic bread slices mop up extra sauce and bring the meal together. Add roasted vegetables for color, or a brothy soup like minestrone as a light first course.

Leftovers and Storage

Manicotti keeps beautifully, making it an excellent make-ahead or meal-prep option.

To Store

• Refrigerate cooled manicotti in an airtight container for up to 4 days.
• Freeze assembled, unbaked manicotti tightly wrapped for up to 2 months. Bake straight from frozen with an extra 20-30 minutes.

To Reheat

Warm leftovers in a 350°F oven, covered, until hot (about 20 minutes). For single portions, microwave with a splash of water and a damp paper towel to preserve moisture.

To Make Ahead

Assemble the dish up to two days in advance, refrigerate covered, and bake when ready. Add 10-15 minutes to cook time if starting from cold.

Manicotti vs. Cannelloni

Though their names are often swapped, manicotti and cannelloni differ. Manicotti uses firm, pre-made pasta tubes; cannelloni features fresh pasta sheets, rolled around filling and baked. Both deliver that “stuffed pasta” magic, but manicotti requires less prep and less fuss at home.

Manicotti Recipe: Quick Reference Table

Manicotti combines simplicity and comfort in one baking dish—generous, gooey, and always crowd-pleasing. Keep this recipe as a reliable favorite for busy weeks or as the centerpiece of a family dinner. The method is forgiving, the flavors classic, and the leftovers just as tempting the next day.