Stuffed Manicotti Recipe
Posted Dec 26, 2025
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In this stuffed manicotti recipe, manicotti is filled with 3 types of cheese and herbs then baked in marinara sauce and topped with more cheese for a delicious, family-friendly dinner!
This stuffed manicotti is a cheesy, comforting meal that is as delicious as it is impressive.
Seriously though, what’s not to love? A cheesy filling made of creamy ricotta, parmesan and mozzarella cheeses plus a mix of herbs and spices is stuffed inside manicotti pasta, smothered in marinara sauce, topped with more cheese then baked to bubbly perfection.
A truly comforting dish loved by all, this stuffed manicotti is perfect for both busy weeknights – because you can make it in advance – or a fancy dinner party!
Stuffed Manicotti Recipe: Ingredients & Substitutions
- Manicotti Noodles. make sure to get large manicotti noodles for this recipe so they’re easy to stuff.
- Cheeses (parmesan, mozzarella and ricotta). I personally don’t believe there should be any substitutions made for the cheese in this recipe. You could use cream cheese instead of ricotta if absolutely necessary.
- Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
- Marinara sauce. Use your favorite brand – I love tomato basil sauce. Or, make this homemade marinara sauce.
How to Make Manicotti
Let’s walk through this manicotti recipe step-by-step. I love doing this so you know you are on track as you make my recipes! Don’t forget to watch the video for further guidance.
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9×13” glass baking dish, set aside.
Cook the Manicotti
Then, cook the manicotti by brining a large pot of salted water to a boil. Then, cook the noodles in the boiling water for 7-8 minutes, or until slightly tender but still a little firm (al dente).
Strain the manicotti in a colander and let cool slightly – but do not rinse.
Make the Filling
While the manicotti is cooking in boiling water, make the filling! I love saving time and doing these steps simultaneously. All you have to do is stir the filling ingredients together in a large bowl until they are combined.
Assemble the Stuffed Manicotti
Once the manicotti noodles are cooked and the filling is made, it’s time to assemble this recipe!
The first assembly step is to spread 1 cup of marinara sauce into the bottom of the dish.
Note on filling manicotti shells.
I find they are easiest to fill when they are still warm because the cheese filling melts and slides down the noodle. Note on Filling Manicotti Noodles
I use a 1 Tablespoon measuring spoon and scoop the filling 3 times into each noodle. You can use a butter knife or skinnier spoon.
Alternatively, you can put the filling into a piping bag and pipe the filling into the noodles. This makes it a breeze, but then you have a piping bag to clean.
Then, fill each cooked manicotti noodle with 3 Tablespoons of the ricotta filling.*
I use a 1 Tablespoon measuring spoon and scoop the filling 3 times into each noodle. You can use a butter knife or skinnier spoon.
Alternatively, you can put the filling into a piping bag and pipe the filling into the noodles. This makes it a breeze, but then you have a piping bag to clean!
Next, arrange the filled manicotti as seen in the photos (one row of 8 or 9 and then two columns of 2) on top of the sauce. Repeat until all the filling is used.
Then, spread the remaining marinara sauce evenly over the manicotti.
And evenly sprinkle the mozzarella and parmesan cheese over the top of the sauce.
Preparing in Advance
At this point you can cover the manicotti with plastic wrap and foil (or use a baking dish with a lid and cover it with the lid) and store in the refrigerator for up to 24 hours before baking, or in the freezer for up to 1 month. If baking from refrigerating – add about 10 minutes to the baking time. To bake after freezing, thaw in the refrigerator for 12-24 hours before baking.
Bake the Manicotti
Bake the assembled stuffed manicotti in the preheated oven for 25-30 minutes until the filling is bubbly and the cheese is melted.
Let cool slightly, garnish with fresh herbs (if desired).
Serve
Serve the stuffed manicotti warm. It’s a meal in itself, but here are some dishes that pair well with this recipe.
- Roasted Green beans or Brussels sprouts.
- Burrata salad and panzanella salad.
- Roasted broccoli or oven roasted vegetables
- Homemade french bread or no knead bread
Store
Store leftovers in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 1 month. Reheat in the microwave or oven.
Freeze
I recommend freezing the manicotti before baking. This way they can be baked fresh and enjoyed the same day.
To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions
Stuffed Manicotti Recipe FAQS
Yes, they need to be cooked until they are al dente (for about 7 minutes). They continue cooking in the oven but will not cook fully if they aren’t boiled before they are filled.
Fill them when they are still slightly warm to the cheese filling slides in easily. A piping bag is the easiest way to fill the noodles.
You could cook lasagna noodles, roll them up and fill them. Or just make my lasagna recipe. Also try my stuffed shells!
Yes absolutely! Assemble it up to 24 hours ahead and put it in a baking dish with a lid, or cover it tightly with plastic wrap and foil and store it in the refrigerator. When you’re ready to bake, add 10–15 extra minutes to the bake time if it’s cold (and remember to remove the plastic wrap).
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Stuffed Manicotti Recipe
Video
Ingredients
- 8 ounces manicotti
Cheese Filling:
- 16 ounces ricotta cheese
- ½ cup grated parmesan
- 1 cup mozzarella cheese
- 2 eggs
- ¼ cup fresh basil (finely chopped, measured before chopping)
- 1 Tablespoon Italian parsley (finely chopped)
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
Sauce
- 24 ounces marinara sauce (about 3 cups)
Topping
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese
Optional: additional parsley or basil to garnish.
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Lightly grease a 9×13” glass baking dish, set aside.
Cook the Manicotti
- Bring a large pot of salted water to a boil.
- Cook the manicotti in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.
- Strain in a colander and let cool slightly – do not rinse.
Make the Filling
- Add the filling ingredients a large bowl, and stir to combine.
Assemble
- Evenly spread 1 cup marinara sauce into the bottom of the prepared baking dish.
- Fill each cooked manicotti tube 3 Tablespoons of the ricotta filling.* Arrange the filled manicotti as seen in the photos (one row of 8 or 9 and then two columns of 2) on top of the sauce (reword this). Repeat until all the filling is used.
- Spread the remaining marinara sauce evenly over the manicotti.
- Evenly sprinkle the mozzarella and parmesan cheese over the top of the sauce.
Bake &Serve
- Bake in preheated oven for 25-30 minutes until filling is bubbly and cheese is melted.
- Let cool slightly, garnish with fresh herbs (if desired), then serve warm.
Notes
- Manicotti Noodles. make sure to get large manicotti noodles for this recipe so they’re easy to stuff.
- Cheeses (parmesan, mozzarella and ricotta). I personally don’t believe there should be any substitutions made for the cheese in this recipe. You could use cream cheese instead of ricotta if absolutely necessary.
- Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
- Marinara sauce. Use your favorite brand – I love tomato basil sauce. Or, make this homemade marinara sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
