Cheesy Manicotti Bake

This Cheesy Manicotti Bake is my official go-to recipe for when a regular Tuesday needs to feel like a special occasion, or when I’m in desperate need of a meal that feels like a warm, cozy hug. It’s the dish that I believe is the pinnacle of Italian-American comfort food—pure, unadulterated, cheesy bliss.

For years, I was completely intimidated by manicotti. I saw it as a “restaurant-only” meal, something a chef or an Italian Nonna with years of experience could pull off, but not me. My fear was entirely focused on the stuffing process. I had these vivid, anxiety-inducing images of trying to spoon a sticky ricotta mixture into those fragile pasta tubes. I pictured them cracking, the cheese oozing out, and my kitchen ending up looking like a complete disaster zone. Lasagna felt manageable; it was just simple layering. But manicotti? That seemed to require a level of patience and skill I was sure I didn’t have.

The first time I tried it, I felt like a culinary genius. The tubes filled up neatly and perfectly in a matter of seconds. The whole process went from a dreaded, intimidating task to a fun, easy assembly line. When I pulled that first pan of my very own Cheesy Manicotti Bake out of the oven, bubbling ferociously and covered in a thick blanket of perfectly golden-brown mozzarella with that iconic cheese pull, I felt an immense sense of pride. I had finally conquered the pasta mountain, and it turned out to be just a small, incredibly delicious hill.

Why You’ll Fall in Love with This Cheesy Manicotti Bake

This isn’t just a meal it’s a showstopper that will make any dinner feel like a special occasion. Here’s why this Cheesy Manicotti Bake will become a treasured recipe in your family.

• It’s the Ultimate Cheesy Experience: This dish is a cheese lover’s dream come true. It features perfectly cooked pasta tubes filled with a rich, creamy, and herby ricotta cheese mixture, which are then smothered in a hearty marinara sauce and baked under a thick, bubbly blanket of gooey, golden-brown mozzarella. Every single bite is pure comfort.
• It Looks Incredibly Impressive (But Is Secretly Easy!): This is the ultimate “wow factor” dish. A bubbling pan of perfectly arranged manicotti looks like you spent hours of effort in the kitchen. With our simple filling trick, it becomes a surprisingly low-stress meal to assemble, making you look like a kitchen pro with minimal fuss.
• It’s a Make-Ahead and Freezer-Friendly Dream: This is one of the best things about it! You can assemble the entire dish a day or two in advance and keep it in the fridge, or even freeze it unbaked for a future homemade meal. It’s perfect for busy hosts or for stocking your freezer.

The Health Benefits of Cheesy Manicotti Bake

Let’s be honest, a Cheesy Manicotti Bake is a hearty comfort food, not a light salad, but that doesn’t mean it isn’t nourishing! When you make it at home, you’re using simple, wholesome ingredients. The ricotta and mozzarella cheese are packed with calcium and protein, which helps make this a surprisingly filling and satisfying meal that will keep you full for hours. By controlling the ingredients yourself, you can choose a high-quality marinara sauce that is low in sugar and sodium, and you know there are no artificial preservatives. It’s a hearty, satisfying meal that nourishes the soul just as much as it does the body.

Perfect Occasions for This Cheesy Manicotti Bake

• The Classic Sunday Family Dinner: This is the perfect meal to bring the whole family together around the table. It feels special, it’s a universal crowd-pleaser, and it fills the entire house with the most incredible, mouth-watering aroma as it bakes.
• An Impressive (But Easy) Meal for Guests: When you’re having company over and want to serve something a little more special than spaghetti, this is the perfect choice. It’s elegant, comforting, and guaranteed to get rave reviews from everyone.
• A Go-To Holiday Dish: This is a fantastic main course for a Christmas Eve dinner or any special holiday gathering. Because it can be prepped in advance, it frees you up to enjoy precious time with your loved ones instead of being stuck in the kitchen.
• The Perfect Meal to Bring to a Friend: This is the ultimate comfort meal to bring to a new parent or a friend in need. It’s easy for them to just pop in the oven, and it’s a dish that truly says, “I care about you.”

This Cheesy Manicotti Bake is your key to mastering a timeless classic. Get ready to create your own delicious memories, one perfect, cheesy tube at a time.

Chef’s Notes: Cheesy Manicotti Bake

• Cook manicotti just to al dente – Slight firmness helps the shells hold shape during stuffing and baking. Overcooked pasta tears easily and collapses under filling pressure.

• Use a light hand when mixing cheese – Whisk ricotta and egg until airy, then gently fold in Parmesan and mozzarella. Air pockets help the filling bake fluffy, not dense.

• Pipe or spoon filling with care – Avoid overstuffing to prevent tearing. A zip-top bag with the corner snipped makes piping clean and efficient.

• Layer sauce above and below – A thin base layer prevents sticking, while the top layer locks in moisture and flavor. Spoon evenly for consistent coverage.

• Add garlic and herbs to the sauce – Stir in 1 clove minced garlic and ½ teaspoon dried Italian herbs for extra depth. Optional: a splash of red wine adds richness.

• Bake uncovered, then broil for browning – Uncovered baking allows bubbling and golden edges. Broil briefly for a restaurant-style finish—watch closely to avoid burning.

• Let the dish rest before serving – A 10-minute rest thickens the sauce and sets the cheese, making for cleaner slices and a saucier bite.

• Garnish with fresh herbs – Basil or parsley adds brightness and visual contrast. Sprinkle just before serving for best flavor and color.

• Add-ins for variety – Stir in ½ cup chopped spinach or ½ cup cooked crumbled sausage to the cheese mixture for added texture and flavor.

• Make ahead and freeze – Assemble fully, wrap tightly, and freeze up to 1 month. Thaw overnight in the fridge, then bake as directed.

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Cheesy Manicotti Bake

0.0 from 0 votes

Course: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

550

kcal

Resting Time

10

minutes

Total time

1

hour 

20

minutes

Get ready to indulge in a bubbling tray of cheesy, saucy goodness with this Cheesy Manicotti Bake! Channel your inner Italian nonna as you stuff tender pasta tubes with a creamy ricotta-Parmesan blend, then smother them in bright marinara and melted mozzarella. It’s an effortless weeknight winner that tastes straight out of your favorite trattoria—without the restaurant bill. Perfect for busy families or casual dinner parties, this recipe brings crowd-pleasing comfort to your table in under 80 minutes. Let’s roll up those shells and bake on!

Ingredients

• Cheese Filling

• 2 cups whole-milk ricotta cheese

• 1 large egg beaten until frothy

• ½ teaspoon fine sea salt

• ¼ teaspoon granulated sugar

• ¼ teaspoon freshly ground black pepper

• ½ cup finely grated Parmesan cheese

• 2 cups shredded part-skim mozzarella cheese

• Pasta Sauce

• 12 manicotti pasta tubes cooked until just firm and rinsed

• 3 cups robust marinara sauce (store-bought or homemade)

• Alternative Ingredients

• Manicotti tubes: substitute jumbo shells or cannelloni

• Ricotta cheese: swap for well-drained cottage cheese plus 2 tbsp Greek yogurt

• Egg: use a flax “egg” 1 tbsp ground flaxseed + 3 tbsp water for vegan

• Granulated sugar: replace with honey or maple syrup for slight sweetness

• Parmesan: use Pecorino Romano or nutritional yeast for dairy-free

• Mozzarella: swap with vegan shredded cheese or fontina for melt-ability

• Marinara sauce: make with crushed tomatoes seasoned with basil & oregano

Directions

• Pasta Prep – Bring a large pot of water to a rolling boil, add a good pinch of salt, then gently stir in the manicotti tubes. Cook until just al dente, about 7 minutes in total. Rinse under cool running water to halt cooking and prevent sticking (10 min). Optional: toss shells with a teaspoon of olive oil if you plan to prep in advance.
• Cheese Mixture – In a mixing bowl, whisk together ricotta, egg, salt, sugar, and pepper until silky smooth, about 2 minutes of stirring. Fold in Parmesan and mozzarella until evenly distributed, giving the filling a rich, creamy texture (2 min). Educational Tip: a light hand ensures the mixture isn’t too dense—air pockets in the cheese help it bake fluffy.
• Assembly – Preheat your oven to 350°F (5 min). Spoon or pipe the cheese filling into each shell, taking care not to overfill to avoid tears (3 min). Arrange the stuffed tubes seam-side down in a lightly oiled 9×13-inch casserole; this orientation seals the filling inside during baking.
• Sauce Layer – Measure and pour enough marinara to coat the bottom of the dish in a thin layer, about ¾ cup, then nestle the shells on top. Spoon remaining sauce over each shell until covered by about ¼ inch (2 min). Optional: stir in a tablespoon of red wine for deeper flavor before spooning.
• Bake – Place the pan in the center rack of the preheated oven and bake uncovered for 25–30 minutes until cheese is bubbling and the edges turn lightly golden (30 min). For a browned top, switch to broil on high for 1–2 minutes—stay close to prevent burning.
• Rest Serve – Remove from oven and let rest for at least 10 minutes to thicken the sauce and set the cheese (10 min). This step ensures neat slices and a saucier bite. Garnish with fresh basil or chopped parsley for a bright finish.

Equipment

• colander
• Mixing bowls
• measuring cups and spoons
• microplane grater
• silicone spatula set
• casserole dish

Notes

• Ensure the shells are just al dente; overcooking makes them fragile when filling.
• For extra flavor, stir minced garlic and Italian herbs into the sauce before layering.
• Serve alongside a crisp green salad and garlic bread to complete the meal.
• Add chopped spinach or cooked sausage to the cheese mixture for variety.
• Make ahead and freeze before baking—thaw overnight in the fridge, then bake as directed.

Nutrition Facts

• Serving Size: 1g
• Calories: 550kcal
• Fat: 34g
• Saturated Fat: 21g
• Trans Fat: 0.5g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 9g
• Cholesterol: 150mg
• Sodium: 900mg
• Potassium: 500mg
• Carbohydrates: 60g
• Fiber: 4g
• Sugar: 8g
• Protein: 20g
• Vitamin A: 800IU
• Vitamin C: 5mg
• Calcium: 300mg
• Iron: 1.5mg

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