Cheesy Manicotti with Rich Marinara Sauce Recipe

ByElena Hart
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Introduction

Manicotti is a comforting Italian dish featuring pasta tubes filled with a rich, creamy cheese mixture and baked in savory marinara sauce. It’s a crowd-pleaser perfect for family dinners or gatherings. This recipe guides you through making each component for delicious homemade manicotti.

A piece of cheesy lasagna on a white plate with a white marbled texture background. The dish shows three layers: a bottom layer of soft, creamy white cheese, a middle layer of bright red tomato sauce with herbs, and a top layer of melted golden and white cheese sprinkled lightly with green herbs. The lasagna is cut into two pieces, with some stringy melted cheese stretched between them. A silver fork rests on the edge of the plate near the lasagna. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 cups marinara sauce*
  • 16 no-boil lasagna noodles*
  • 3 cups ricotta cheese
  • 2 cups freshly grated parmesan cheese
  • 8 ounces shredded mozzarella cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chopped parsley (or 2 1/2 teaspoons dried parsley)
  • 1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)

Instructions

  1. Step 1: Prepare the sauce if making homemade marinara, or use your favorite store-bought sauce to save time.
  2. Step 2: In a medium bowl, mix ricotta, 1 cup of grated parmesan, shredded mozzarella, eggs, salt, pepper, parsley, and basil until well combined. Set this cheese filling aside.
  3. Step 3: Pour about 1 inch of boiling water into a large casserole dish. Add the no-boil lasagna noodles a few at a time, soaking them until pliable, about 5 minutes. Use a fork to gently separate noodles if they stick together. Remove noodles and place them in a single layer on a plate.
  4. Step 4: Spread 1 1/2 cups of marinara sauce evenly on the bottom of a 9×13 inch baking dish. Lay one softened noodle in front of you and spoon roughly 1/4 cup of the cheese mixture along the bottom short end. Roll the noodle up into a tube and place it seam-side down in the baking dish. Repeat until all 16 noodles are filled and arranged in two rows.
  5. Step 5: Pour the remaining marinara sauce over the manicotti. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 40 minutes, until bubbly. Remove the foil, sprinkle the remaining 1 cup parmesan over the top, and bake uncovered an additional 5-7 minutes until cheese is melted and bubbly. Let rest for 10-15 minutes before serving.

Tips & Variations

  • For a protein boost, add cooked Italian sausage or ground beef to the marinara sauce before assembling.
  • Use fresh herbs when possible for brighter flavor, but dried herbs work well in a pinch.
  • If you can’t find no-boil noodles, cook regular lasagna noodles until al dente, then proceed with filling and assembly.
  • Top the manicotti with extra shredded mozzarella for a gooey, cheesy finish.

Storage

Store leftover manicotti in an airtight container in the refrigerator for up to 4 days. Reheat covered with foil in a 350°F (175°C) oven until warmed through, about 20 minutes. You can also freeze cooked manicotti for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of three square pieces of baked lasagna on a dark gray plate, each piece showing multiple layers: the top layer is melted, golden-brown mozzarella cheese with small green herb bits, beneath it is a rich red tomato sauce layer spread unevenly with some bubbling spots, under that is a creamy white ricotta cheese layer, and finally a soft yellow pasta layer at the bottom. Some melted cheese stretches from one piece to the plate, and there is a small fork resting on the plate beside the lasagna with a bit of cheese and ricotta. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make manicotti ahead of time?

Yes, you can prepare and assemble manicotti a day ahead. Keep it covered in the refrigerator and bake it just before serving for best freshness.

What can I substitute for ricotta cheese?

You can use cottage cheese as a substitute, drained well to remove excess moisture. Some people also blend it with cream cheese for a similar creamy texture.

Print

Cheesy Manicotti with Rich Marinara Sauce Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

Delicious homemade manicotti featuring no-boil lasagna noodles filled with a creamy ricotta and mozzarella cheese mixture, baked in a rich marinara sauce and topped with melted Parmesan for a comforting Italian meal.

  • Author: Elena
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Ingredients

Scale

Marinara Sauce

  • 3 cups marinara sauce

Pasta

  • 16 no-boil lasagna noodles

Cheese Filling

  • 3 cups ricotta cheese
  • 2 cups freshly grated Parmesan cheese
  • 8 ounces shredded mozzarella cheese
  • 2 large eggs, lightly beaten

Seasoning & Herbs

  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons fresh chopped parsley (or 2 1/2 teaspoons dried parsley)
  • 1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)

Instructions

  1. Make the Sauce: Prepare your marinara sauce or use a high-quality store-bought version and set aside for later use.
  2. Prepare Cheese Filling: In a medium bowl, thoroughly combine the ricotta, 1 cup of freshly grated Parmesan, shredded mozzarella, beaten eggs, kosher salt, black pepper, fresh parsley, and basil. Mix until uniformly combined and set aside.
  3. Soften Noodles: Pour 1 inch of boiling water into a large casserole dish. Submerge the no-boil lasagna noodles a few at a time, allowing them to soak for about 5 minutes until pliable. Use a fork to gently separate the noodles to prevent sticking. Once pliable, remove noodles and lay them in a single layer on a plate.
  4. Assemble Manicotti: Spread 1 1/2 cups of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Take one softened noodle and place about 1/4 cup of the cheese filling in a line along the short bottom edge. Carefully roll the noodle into a tube, sealing the seam. Arrange each rolled manicotti seam side down in the baking dish. Repeat until all 16 noodles are filled and placed in the dish.
  5. Bake: Pour the remaining 1 1/2 cups of marinara sauce evenly over the assembled manicotti. Cover the dish with aluminum foil and bake at 375°F (190°C) for about 40 minutes until bubbly. Remove the foil and sprinkle the remaining 1 cup of Parmesan cheese on top. Bake uncovered for an additional 5 to 7 minutes until the cheese melts and bubbles. Remove from oven and allow the dish to rest for 10 to 15 minutes before serving to let the flavors meld and the sauce thicken slightly.

Notes

  • Use no-boil noodles as specified and soak them in hot water to soften before assembling.
  • Fresh herbs provide the best flavor, but dried herbs can be substituted as indicated.
  • Letting the manicotti rest after baking helps the sauce thicken and keeps the filling intact when served.
  • This dish can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
  • For a richer sauce, consider adding a splash of red wine to your marinara sauce.

Keywords: manicotti, Italian pasta, ricotta cheese recipe, baked pasta, no boil noodles, cheesy pasta bake

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