I love to make this Baked Cheese Manicotti for parties or the holidays because it's delicious and can be prepped ahead, then baked in under 30 minutes. There are people out there who prefer stuffed shells, but manicotti is the Premier stuffed pasta!
Looking for other freezer-worthy meals? Try Authentic Italian Baked Ziti or Authentic Italian Lasagna.
A Quick Look at The Recipe
- ✅Recipe Name: Baked Cheese Manicotti
- ⏲️Ready in: 1 hour 15 minutes
- 👪Makes: 8 servings
- 📋Main ingredients: Manicotti, ricotta, and mozzarella.
- ⭐Why You'll Love This Recipe: This is a classic Italian-American pasta recipe stuffed with rich, flavorful ricotta, perfect for serving on the holidays.
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Why This Recipe
In my family, there is a baked pasta dish at every holiday. It's sort of like a loaf of bread, it's just always there. Baked Cheese Manicotti is one of my favorites, because it's heavy on the ricotta, light on the pasta, and I'm a sucker for ricotta. I could eat it like a bowl of yogurt. I use the same mixture for almost all my recipes, including my Chicken Rollatini!
If you're looking for an easy Italian-American recipe that will feed your whole family AND you can prep as far as 3 months in advance, this manicotti recipe is for you!
Ingredient Notes and Substitutions
- Manicotti. There are only so many pastas that you can stuff. You can replace the manicotti with stuffed shells if necessary, but I don't think you're here to make stuffed shells!
- Crushed Tomatoes. I use either a can of crushed tomatoes or I hand-crush a can of whole plum tomatoes and then blend them once simmered.
- Ricotta. All ricottas are not made the same. You want your ricotta to be somewhat dry, so I like to use Bel Gioso or the Trader Joe's ricotta. Otherwise, you can place your ricotta in a cheese cloth or mesh strainer to remove some of the liquid. Check out our Ricotta Filling here!
- Mozzarella. Whole milk mozzarella is always best for melting, but you can substitute part-skim if necessary. Some people will top the manicotti only with parmigiana.
- Parmigiana. Parmigiana is integral to the ricotta mixture and adds so much of the salty, savory flavor. Don't skip on this, and definitely use a real parmigiana. Grate it yourself!
- Egg. Egg can't be left out of the ricotta mixture. It acts as the binder for the ricotta and will help it set, so it doesn't just completely leak out of the manicotti.
*Please see the recipe card below for more information on the ingredients.
How to Make Baked Cheese Manicotti
Follow the steps below and the corresponding numbered images as a visual guide. See below for how to freeze and make in advance!
Step 1: In a large bowl, combine ricotta, egg, ¼ cup parmesan, ¾ cup mozzarella, 1 teaspoon salt, ½ teaspoon black pepper, parsley, and the rest of the minced garlic. Mix well.
Step 2: Bring a large pot of water to a boil. Add your manicotti and boil for 5 minutes.
Step 3: Remove the manicotti and place them on an oiled baking tray to cool and ensure they do not stick.
Step 4: Bring a large saucepan to medium heat. Add 2 tablespoon olive oil. Stir in 1 clove of minced garlic. Sauté for 1 minute.
Step 5: Then stir in the crushed tomatoes. Add 1 teaspoon salt and basil leaves. Bring the sauce to a simmer. Simmer for 15-20 minutes.
Step 6: Preheat oven to 425℉. Spoon a layer of sauce into a baking dish.
Step 7: Using a spoon or piping bag, fill each manicotti with the ricotta filling. Place your manicotti into the pan, lined up evenly.
Step 8: Top with the rest of the sauce and then add ½ cup of mozzarella and ¼ cup of parmesan.
Step 9: Bake in the oven for 20-25 minutes or until the cheese and sauce are bubbling. Rest for ten minutes so the ricotta will set.
Serve along with other classic Italian Holiday dishes like Classic Italian Fried Meatballs or Authentic Italian Braciole! Add a salad on the side, like an Italian Radicchio Salad or a Romaine Salad with a Traditional Caesar Dressing.
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Pro-Tips
- Any sauce will work here. Whether it is a Homemade Marinara, an Italian Sunday Sauce, or something more hearty like an Authentic Italian Bolognese. I typically have one of the above frozen and use it for the sauce!
- Grease the surface of the pan with olive oil, where you will cool the pasta. Pasta cooked halfway through is extremely sticky. If you don't have olive oil on the pan, it will definitely stick and rip, making it impossible to stuff.
- Blending the sauce is a must for manicotti, in my opinion. I love a smooth sauce over the pasta with a layer of mozzarella and parmesan cheese on top.
- Choosing ricotta is important because they're not all the same. If your ricotta seems really wet (you can see the liquid), place it in a mesh strainer and press it with a paper towel to remove some of the liquid! This will prevent the ricotta from leaking out everywhere.
How to Freeze Manicotti and Prepare in Advance
Baked pastas like Manicotti or Italian Stuffed Shells with Ricotta are perfect for preparing in advance of holidays or parties. Follow the simple numbered steps below to make in advance, whether freezing or refrigerating.
- Prepare manicotti up until the point of baking. Top with cheese, then wrap with aluminum foil. Place the tray in the refrigerator (up to 3 days) or freezer (up to 3 months).
- If frozen, remove the manicotti from the freezer and place it in the refrigerator 24 hours in advance.
- Remove the manicotti from the refrigerator. Preheat the oven to 400°F. Bake for 25-30 minutes.
FAQs about Baked Cheese Manicotti
At 425 degrees F, I cook them for 25 minutes to get a nice bubbly cheese on top. Then always let them rest for ten minutes so the ricotta mixture can set.
Yes, if you want them to be evenly cooked. Baking them from uncooked is a surefire way to get really crisp, burnt edges on the pasta and overcooked middle parts. It is guaranteed to be uneven and is a shortcut that's not worth taking.
No, it's not necessary. Place the manicotti on the middle rack and bake uncovered. You don't want it to steam.
Using a piping bag for pastries, or put the mixture in a ziploc bag, cut a hole in the corner, and pipe it into the shells.
More Family Style Italian Meals
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Baked Cheese Manicotti
Equipment
- 1 large pot
- 1 large saucepan
- 1 baking dish
- 1 immersion blender
Ingredients
- 9 oz manicotti
- 1 28 oz can crushed tomatoes
- 4 basil leaves
- ½ cup mozzarella
- 3 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 clove minced garlic
Ricotta Mixture
- ¾ cup mozzarella
- 1 16 oz container ricotta
- ½ cup grated parmesan
- 1 egg
- ¼ cup fresh chopped parsley
- 1 clove minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil. Add your manicotti and boil for 5 minutes. Remove and place on an oiled baking tray to cool.
- Bring a large saucepan to medium heat. Add 2 tablespoon olive oil. Stir in 1 clove of minced garlic. Sauté for 1 minute and then stir in the crushed tomatoes. Add 1 teaspoon salt and basil leaves. Bring the sauce to a simmer. Simmer for 15-20 minutes.
- Preheat oven to 425℉. In a large bowl, combine ricotta, egg, ¼ cup parmesan, ¾ cup mozzarella, 1 teaspoon salt, ½ teaspoon black pepper, parsley, and the rest of the minced garlic. Mix well.
- Using a spoon or piping bag, fill each manicotti with the ricotta filling. Spoon a layer of sauce into a baking dish. Place your manicotti into the pan, lined up evenly. Top with the remaining sauce, ½ cup of mozzarella, and ¼ cup of parmesan.
- Bake in the oven for 20-25 minutes or until the cheese and sauce are bubbling. Rest for ten minutes so the ricotta will set.
Video
Notes
- Any sauce will work here. Whether it is a Homemade Marinara, an Italian Sunday Sauce, or something more hearty like an Authentic Italian Bolognese. I typically have one of the above frozen and use it for the sauce!
- Grease the surface of the pan with olive oil, where you will cool the pasta. Pasta cooked halfway through is extremely sticky. If you don't have olive oil on the pan, it will definitely stick and rip, making it impossible to stuff.
- Blending the sauce is a must for manicotti, in my opinion. I love a smooth sauce over the pasta with a layer of mozzarella and parmesan cheese on top.
- Choosing ricotta is important because they're not all the same. If your ricotta seems really wet, place it in a mesh strainer and press it with a paper towel to remove some of the liquid! This will prevent the ricotta from leaking out everywhere.
Vincent DelGiudice says
Baked cheese manicotti is one of my favorite recipes to make for the holidays! Try this one if you're looking for something you can make in advance.