Baked Manicotti with Marinara Sauce
Tender pasta tubes stuffed with a creamy three-cheese ricotta filling, nestled in a bright, garlicky homemade marinara sauce, and baked until bubbling and golden. This classic Italian-American comfort dish tastes like a Sunday supper at Grandma's table but is simple enough for a weeknight dinner.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the tomatoes.
1.Preheat oven to 375°F (190°C).2.Score a small X on the bottom of each tomato, blanch in boiling water 30 seconds, then transfer to an ice bath.3.Peel off the skins, crush the tomatoes by hand in a bowl, and set aside.TIPCrushing by hand gives the sauce a rustic, slow-simmered texture — don't over-crush or it becomes watery. - boil · ~8 min
Boil the manicotti shells.
1.Bring a large pot of water to a rolling boil and add 1 tablespoon salt.2.Cook manicotti shells 1 minute less than package directions for al dente (they will finish cooking in the oven).3.Drain, rinse with cold water to stop cooking, and lay them in a single layer on a lightly oiled sheet pan.TIPUndercooking the pasta slightly prevents it from tearing when stuffed and keeps it from turning mushy during baking. - saute · ~30 min
Make the marinara sauce.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and cook until soft and translucent, about 5 minutes.3.Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds.4.Pour in crushed tomatoes, add a pinch of salt and black pepper, and bring to a gentle simmer.5.Reduce heat to low, cover partially, and simmer 20 minutes, stirring occasionally.6.Remove from heat and stir in fresh basil. - mix · ~5 min
Prepare the ricotta filling.
1.In a large mixing bowl, combine ricotta cheese, 150g of the shredded mozzarella, and 40g of the grated Parmesan.2.Add the beaten egg, chopped parsley, 2 minced garlic cloves, a pinch of nutmeg, a pinch of salt, and a pinch of black pepper.3.Mix until everything is evenly combined and creamy.TIPLet the ricotta drain in a fine-mesh strainer for 10 minutes if it appears watery — a wet filling will make the manicotti soggy. - assemble · ~10 min
Fill and assemble the manicotti.
1.Spoon a thin layer of marinara sauce across the bottom of a 9x13-inch baking dish.2.Transfer the ricotta filling to a piping bag or large zip-top bag and snip off a ½-inch opening.3.Pipe filling into each manicotti tube from both ends until fully stuffed.4.Arrange the filled manicotti in a single layer over the sauce in the baking dish.TIPPipe from both ends to ensure the filling reaches the center — air pockets cause the tubes to collapse during baking. - bake · ~30 min
Top with sauce and bake.
1.Spoon the remaining marinara sauce evenly over the manicotti, covering every tube.2.Sprinkle the remaining 50g mozzarella and 20g Parmesan over the top.3.Cover the dish tightly with foil and bake 20 minutes.4.Remove the foil and bake another 10 minutes until the cheese is melted and bubbling with golden spots.TIPCovering with foil for the first phase steams the pasta tender; uncovering lets the cheese brown without drying out the dish. - rest · ~10 min
Rest before serving.
Let the manicotti rest for 10 minutes after baking. This allows the filling to set so the tubes hold their shape when plated.
TIPCutting straight from the oven causes the cheese filling to ooze out — patience rewards you with clean slices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent tearing, cook the manicotti 1 minute less than al dente and rinse with cold water.
- 2If the ricotta seems watery, drain it in a fine-mesh strainer for 10 minutes before mixing the filling.
- 3Pipe the filling from both ends of each tube to eliminate air pockets and ensure even stuffing.
- 4Cover the baking dish with foil for the first 20 minutes to steam the pasta tender, then uncover to brown the cheese.
- 5Let the baked manicotti rest for 10 minutes before slicing so the filling sets and the tubes hold their shape.
- 6For a richer sauce, use hand-crushed tomatoes instead of pureed — the chunky texture mimics slow-simmered marinara.
Adapt it for your goals.
Low-fat
Substitute part-skim ricotta and low-moisture part-skim mozzarella for the full-fat varieties, and reduce the Parmesan by half for a lighter version that still bakes up creamy.
high proteinHigh-protein
Add 200g of cooked, crumbled Italian turkey sausage to the ricotta filling for a protein boost without overwhelming the delicate cheese flavor.
vegetarianVegetarian
Mix 200g of thawed, squeezed-dry frozen spinach into the ricotta filling for added nutrients and a lovely green contrast against the red sauce.
gluten freeGluten-free
Use gluten-free manicotti or jumbo shells and ensure all other ingredients are certified gluten-free — the method remains identical.
Why this is on our healthy list.
Rich in Bone-Supporting Calcium
The ricotta, mozzarella, and Parmesan trio provides a substantial dose of calcium, essential for strong bones and teeth.
Good Source of Protein
Each serving delivers a solid amount of protein from the three cheeses and egg, supporting muscle repair and satiety.
Lycopene from Tomatoes
The hand-crushed marinara sauce is rich in lycopene, a powerful antioxidant linked to heart health, especially when cooked with a little olive oil.
Frequently asked questions
This recipe is designed for tube pasta; no-boil sheets won't roll or fill the same way. For a shortcut, use jumbo shells or oven-ready manicotti that skip the boil.
