The Best Baked Cheese Manicotti
This amazing baked cheese manicotti has all the deliciousness of traditional manicotti with a much easier way to “stuff” the shells!
I used to think of manicotti as a super fancy (and fussy) way to eat pasta + cheese + sauce. Turns out that manicotti is actually pretty easy to make.
I’ve been making this recipe for years, and it really is the best baked cheese manicotti out there.
The flavors are simple but classic, and it is one of those meals that pleases every single palate in my family. If that isn’t reason enough to rejoice, just wait until you see how easy it is to “stuff” the shells.
It’s brilliant and revolutionary, which basically means baked manicotti just became a meal you’ll want to make very, very often.
Revolutionizing Baked Manicotti
Most recipes for stuffed and baked manicotti call for…yep, you guessed it…manicotti shells. Think: really large tubes of pasta that normally need to be boiled and then precariously stuffed with filling (in my experience, the shells are breaking and tearing and I’m saying lots of bad words and vowing to never make manicotti again).
But this recipe is brilliant because the manicotti is rolled rather than stuffed. This means we need to think outside of the box for the manicotti pasta.
Sheets of no-boil lasagna noodles replace traditional manicotti shells. And I promise, manicotti is better for it.
You want to look for brands of no-boil lasagna noodles that are flat and look like dried pasta. The no-boil lasagna noodles that have ridges and are slightly opaque don’t work as well.
Two brands I like in this recipe: Barilla (in the blue box; pretty easy to find) and Trader Joe’s.
The noodles soak in boiling water in the same pan you’ll bake the shells in (holla!) for just a few minutes until they are soft and pliable.
This makes me very happy because for some reason, as I get older, I am finding myself more and more mentally allergic to boiling lasagna noodles ever again for any type of recipe. I really kind of hate it.
Once the noodles are soft, I place them in a single layer on paper towels (or clean non-terry cloth kitchen towels).
Cheese Filling for Manicotti
The delectable cheese filling is really simple:
- ricotta cheese (this super easy homemade ricotta cheese will change your life)
- Parmesan cheese
- mozzarella cheese
- eggs
- salt + pepper + basil + parsley
A healthy dollop of the cheese filling goes on the end of each noodle. At this point you have a choice: spread the filling evenly across 3/4 of the rectangle noodle OR leave it in a beautiful lump.
There’s no right or wrong way. I tend to leave it in a mound of cheesy goodness and roll it up that way since it eliminates the step of spreading. Cause some days, gosh darn it, spreading seems hard.
The filled and rolled manicotti shells get neatly placed in the saucy baking dish. And more sauce goes on top.
The sauce is a simple pantry-staple concoction of diced tomatoes, crushed tomatoes, and a few simple seasonings. I very often use all crushed tomatoes since a few of my kids don’t love big, chunky tomatoes. Rude.
A Manicotti Shortcut
Very often, if I have leftover homemade spaghetti sauce (and your favorite jarred pasta sauce would work, too), I use that in place of the sauce “recipe” below. Less work and just as delicious!
The Best Baked Manicotti
Truly, this baked cheesy manicotti is one of the best meals ever. My family goes crazy for it, easily devouring the entire pan.
Actually, before anyone digs in, I guarantee some child remembered the math to figure out how many manicotti each family member can have.
That’s 2.285 manicotti per person in my household, in case you are wondering. And if you think the kids don’t monitor that precisely, you have no idea who you are dealing with.
This baked manicotti also makes one of my favorite take-in meals AND is a great meatless meal option that is still hearty and satisfying.
FAQs For Best Baked Manicotti
Of course!
It should be the same baking time with 2 pans.
I almost always freeze before baking.
One Year Ago: My Mom’s Famous Freezer Beef and Bean Burritos
Two Years Ago: Small Batch Soft and Fluffy Whole Wheat Bread {Perfect for KitchenAid Mixers}
Three Years Ago: Instant Pot Smoky Honey Cilantro Chicken {Bonus: Slow Cooker Directions}
Four Years Ago: Almond Joy Chocolate Chip Cookies
Five Years Ago: The Best No-Bake Cheesecake
Six Years Ago: Cheesy Chicken Enchilada Stuffed Peppers {With a Slow Cooker Variation}
Seven Years Ago: Cinnamon Roll Cake
Eight Years Ago: Succulent Grilled Pork Tenderloin
Best Baked Manicotti
Ingredients
Tomato Sauce:
- 2 tablespoons olive oil
- 3 medium cloves garlic, finely minced
- ½ teaspoon red pepper flakes, optional
- 1 (28-ounce) can diced tomates, undrained
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons dried basil
- ½ teaspoon salt
Cheese Filling:
- 3 cups ricotta cheese, part skim or whole milk (see note for homemade)
- 1 cup (114 g) freshly grated Parmesan cheese
- 2 cups (228 g) shredded mozzarella cheese
- 2 large eggs, lightly beaten
- ½ teaspoon table salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
- 2 teaspoons chopped fresh basil, or 1 teaspoon dried basil
Noodles + Topping:
- 16 no-boil lasagna noodles (see note)
- ½ cup (57 g) freshly grated Parmesan cheese
Instructions
- Adjust oven rack to middle position and preheat oven to 375 degrees F.
- For the sauce: heat oil, garlic, and pepper flakes (if using) in large saucepan or skillet over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
- For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, eggs, salt, pepper, parsley and basil; set aside.
- To assemble: pour 1-2 inches boiling water into a 9X13-inch baking dish. Add the noodles one at a time, alternating directions so they don’t stick. Let the noodles soak until soft enough to roll up, about 5 minutes. Separate the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels or paper towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.
- Spread 1 1/2 cups sauce on the bottom of the baking dish.
- Dollop about 1/4 cup of the cheese mixture on the bottom short side of each noodle. You can either spread the mixture evenly over the bottom 3/4 of the noodle or keep it in a little mound. Roll up the noodle and filling into a tube shape and arrange in the baking dish seam side down. All 16 noodles should easily fit in the 9X13-inch dish.
- Spread the remaining sauce evenly over the noodles so they are completely covered.
- Cover the baking dish with aluminum foil. Bake until the manicotti is bubbling, about 40 minutes. Remove the foil. Sprinkle the manicotti evenly with remaining 1/2 cup Parmesan cheese (add more, if desired). Bake, uncovered, until cheese is browned and bubbly, about 6-7 minutes.
- Remove from the oven and let sit for 10-15 minutes before serving.
Notes
Recommended Products
Recipe Source: adapted from America’s Test Kitchen
173 Comments on “The Best Baked Cheese Manicotti”
It’s hard to find manicotti shells where I live, this method is easier and better. I put some olive oil in the water to keep the pasta from sticking.
Although in the end I produced some delicious manicotti, I had a lot of trouble and frustration with the no boil pasta which is why I’m giving the recipe three stars. Though I followed the instructions to criss-cross the lasagna noodles in the boiling water, the pieces stuck together badly and it was impossible to separate them without tearing them (a lot). I’d consider using traditional tube pasta in the future. The cheese filling was delicious. I did make the ricotta, using the recipe given, and it was fun to make and very good, but the store bought ricotta I used (didn’t have quite enough from the recipe) was also good so I wouldn’t hesitate to use it. The cheese on top of the manicotti did not brown though I left the pan in the oven longer than the specified time.
I just wanted to know how long to bake the slippery, frustratingly noodles I just managed to somewhat stuff because I forgot the tip I learned last time I made them and that was to stuff them in their dried form and bake them like no bake lasagna, adding more water (or beef broth) so the noodles cook…but I like this idea just as much…I’ve seen lasagna roll ups and this reminds me of them. I will certainly try it next time! Thank you,
Best manicotti in the world. Love making the cheese.
Prepped these yesterday for dinner tonight and they were terrific. I liked rolling them up rather than trying to fill traditional manicotti pasta tubes. The sauce was super easy too. Definitely recommend.
Manicotti is one of our favs! We make ours using crepes instead of pasta, haven’t looked back, not once. Love your style, thank you so much for keeping up with your site.
This is brilliant! So much easier than trying to stuff manicotti shells!
Everyone loved them and it came together really quickly, especially with pasta sauce from a jar.
Awesome! The whole family got involved in making this dish and everyone ate…even the super picky 4 year old!
Hallelujah!
Love, love, love the noodle hack. Using the Barilla noodles is perfect. Yay!
This was awesome! Thank you so much for this recipe Mel. We all loved it. You are correct the cheese filling is delish and making the sauce, not using out of the jar just tops this off. I used Barilla flat sheet oven ready lasagna noodles, so easy and they baked up perfect.
Thanks, Kimbra!
When I made your orange rolls from a few months back, my kids promptly figured out everyone got three rolls each.. same with your cheddar garlic red lobster knock off biscuits lol..your recipes are so good we fight over them !
Haha, same thing happens around here! 🙂
I have a very similiar recipe that adds a box of frozen chopped spinach (wring out the liquid) to the cheese mixture and it is SOOO good! Just a fun variation!
Adding spinach is a great idea!
The BEST!!!! Made it. Loved it. Shared it. What else can I say except thank you, thank you, thank you!!!!!!
Thanks, Cheryl!!
I had lasagna on the menu and wasn’t feeling it. I decided to try the manicotti instead. I am so glad I did–it’s delicious! It even got rave reviews from my mother-in-law, who was visiting. Mel for the win again!!!
So glad you suggested the tip about rolling lasagna noodles instead of manicotti shells. I went to 3 grocery stores and no one has manicotti shells??
Yay!!
This is an interesting method! Can’t wait to try it!
I had a friend make me something like this. She called it “snails.” I’d forgotten about it – I need to make it again! Your version looks delicious!
Haha, I love that nickname for this pasta dish.
This looks fantastic! I have never seen this type of lasagne noodle before, so I looked online at a few of my grocery stores (in Canada). I can get fresh lasagne sheets, or no boil noodles with ridges. Which do you think would work better for this recipe?
Probably the fresh lasagna sheets!
This looks delicious! I make a recipe very similar to this that has chopped pepperoni in the sauce. It’s sooo good and a super easy way to add tons of flavor.
That would definitely boost the flavor!
Another recipe that I have missed. I have a child who literally wants Instant Pot spaghetti or your mom’s lasagna every week and this will help us have another similar dish to appease him. Just like I am still learning wonderful new things about my husband after 23 years, I am still finding new gems here and you keep them coming.
I love hearing that, Sheila! So happy you are here; love seeing your comments.
Well this is genius since the whole reason I avoid making manicotti is because I hate stuffing the noodles. Thanks Mel!
Same, Jackie!
Allergic to boiling lasagna noodles! That made me laugh out loud.
Ha. It’s true!! 🙂
I love this recipe! I used to do the classic manicotti stuff, but I’m converted. It looks a little messier in the pan (I probably always overfill each one a little), but with the toppings on there you can’t even tell… it just looks like a gorgeous spread of deliciousness!
I’m glad you love this one, Brittany!
Thanks for re-posting and reminding me of this delicious dish!! We thoroughly enjoyed it when I made it and it is waaay easier than stuffing the manicotti.
I’m with your kids on this one, I always sub crushed for diced tomatoes lol
I wouldn’t have thought to roll up lasagna noodles for this, great idea!
Please don’t buy or promote Barilla pasta. They are a bigoted company. Google it. Their views hurt a segment of society.
Oh please. This is a food blog. Keep your politics out of it.
I agree. Keep it to food.
You should google them again and see how things have changed since the boycott was first advocated.
I’ve only ever made the cheese filling (I put it in stuffed shells and use my own sauce). Thought you’d be interested to know my family adds Italian sausage (half chicken sausage, half pork, well drained), cooked spinach, and grated zucchini (wrung out) to the cheese mixture. Everyone who has tried it always asks for the recipe, and I direct them here.
Maybe it depends on the grate size of the Parmesan cheese. From “Cook’s Illustrated Grating Cheese Weight and Volume.” Evidently they show both weight and grate size in any of their recipes using grated hard cheeses such as Parmesan or Pecorino Romano.
Grated medium on box grater – 1 ounce hard cheese = 1/3 cup
Grated fine on rasp-style grater – 1 ounce hard cheese = 1/2 cup
Grated coarse on box grater – 1 ounce hard cheese = 1/4 cup
MISTAKE NOTICE: Was trying to decide between this and another manicotti recipe so read through some comments. Quite awhile ago, someone mentioned that the amount of parm cheese does not compute. You can’t have 4 0z. = 2 cups. I didn’t even catch the mistake until someone else said it. Putting it back at the top of the comments so hopefully someone will catch it if making it!
Ready to pop in oven but have two pans. Time at 375? Can’t wait nor can my family. Need leftovers too
Should be about the same baking time even with two pans.
Mel,
Thank you for this delicious recipe. I made the manicotti three times, the first two per your recipe, except used my own sauce for convenience and substituted regular lasagna noodles (Barilla) I soak in hot water about 45 minutes or until pliable, drain and pat dry and fill (preferring the flavor and texture) – baking time approximately 40-45 minutes @ 375 degrees.
The third time I made a variation, adding fresh cooked spinach (approximately 3/4 cup well drained, chopped) and one pound cooked sweet sausage, crumbled into cheese mixture after cooled. Delish! The flavors are balanced and lives up to its name – Best Baked Manicotti as many compliments from our guests.
That variation sounds delicious, Kathy!
This recipe is fantastic! Took a bit longer to prepare the first time and I didn’t roll the manicotti tight enough (had four left out of the pan but put them into another pan) but the recipe was easy and absolutely scrumptious! My hubby said to put it into my ‘keeper’ recipes. Even my neighbors loved it … we ‘trade’ lots of food. I’m going to make the chowder and then the sweet/sour chicken next. I think I’ve found the guru of recipes and I love the little notes and modifications Mel makes. Will recommend ALL her recipes … can’t wait to get to the brookies (diet preventing me right now).
Thank you so much!!
We have been having stuffed manicotti for years as part of our Christmas Eve family tradition. About five years ago the job fell to me to make the main course for dinner… the manicotti of course. So in an effort to make the best meatless dish I could find (In Catholic tradition we abstain from meat on Christmas Eve) I scoured the internet and came upon this recipe. (I do have a different sauce recipe that I use… similar, but it’s my own!) We absolutely love this recipe. It is so easy to use the lasagna noodles, and the cheese stuffing is so good! I come back here every year because I always forget to print the recipe… hopefully one day I will, but until then, Mel, please don’t go away!!
Thank you so much, Jim!
Followed the recipe exactly. It was delicious!
I see a mistake above, which would explain the complaint about the parmesan. You have it listed as 4 oz parm, or 2 cups. That should be 1/2 cup!!!
This was so much easier! Thanks for the great idea using no boil noodles. I’ll never use the others. Delicious.
This recipe looks amazing Mel! Well, I’m officially disappointed that I cannot find the Oven Ready Barilla noodles here in Canada. I’ve read a lot of the comments on this post and I think that the few who were disappointed that it was most likely due to the noodles they used. When I look at the photograph of your yummy recipe I can clearly see the thickness of the pasta so if one were to use a regular pasta or another brand of no boil/oven ready noodles, I think there would be way too much pasta to the filling. Just my two cents! In the meantime, I’ll keep whining until we get the Barilla Oven Ready lasagna noodles here in Canada LOL. I’m still drooling Mel!
Oh darn, Nancy! Hope you can get your hands on some of those noodles sooner than later!
I have used other Brands and if they seem TO thick simply cut it down so it just rolls around once. It is similar to Cannolini siciliani alla ricotta
In Canada, you can buy Molisana lasagna noodles that are very similar to homemade lasagna noodles. I buy these instead of the Primo version with the curly edges.
The way to soften the lasagna noodles didnt work for me. Not sure why. As i followed the directions exactly. So slightly disappointed. Will make lasagna instead. Other than that the sauce and ricotta cheese mix are delicious. Hope it turns out.
I love your blog!! I am a huge foodie and love to search for new recipes to try, so glad I came upon yours. This looks delicious and I can’t wait to try it. Check this one out sometime, I think you and your family will not only love it, but will have fun making it together. It’s always a crowd pleaser here in MN.
http://www.tasteofhome.com/recipes/easy-to-stuff-manicotti
I made this for a Bridal Shower on the weekend for 30 people to rave reviews. I did a test run and found that the only change I needed to make was to put one manicotti less in each row to make serving easier.
This looks amazing – your firstphoto hooked me! I have never been a huge manicotti fan – always pretty bland IMO – but this looks good enough for me to try! A good make ahead meal for the work week!
Why bother to roll them at all? Wouldnt it taste exactly the same and be alot easier to just bake it like lasagna and cut it into squares?
Sure, but then it wouldn’t be manicotti. 🙂
It is easier to serve rolled in my opinion.
Hi Mel,
Another fab recipe, thank you! My question is at which stage do you freeze- before baking or after or both ok?
thanks!!
Bev
I almost always freeze before baking.
WAAAAAY too much parmesan. Everyone today is salt crazy including ATK!
TOOOOTTTALLY disagree! lol
Delicious recipe! Just a couple variations in case others need to switch up ingredients to avoid a trip to the store too.
I tried it with regular boiled noodles and wanted to throw in a little info for others. Just cook to al dente and cut in half. They’re skinnier, so less manicotti-ish, so it helps to cut the noodles in half and make them a mini version. I also had small curd cottage cheese and not ricotta, so tried it and it worked well too. And then I tried to add some Italian sausage to the red sauce for the meat-loving husband, but be smarter than I was and cut back on the salt accordingly if anyone else is tempted to add some too. It was a little salty and I blame myself for not adjusting for the sausage’s saltiness. The recipe is fantastic as written.
Thanks for the recipe, Mel! Versatile and tasty!!
Thanks for the recipe. I have seen your site many times and you always have such yummy ideas and recipes. Thanks
Sis Hein
Do you use fresh parmesan cheese & grate it yourself….or do you use the powdered/grated that comes in the shaker can?
Hazel – I use the wedges of Parmesan and grate them myself.
Thank you so much for answering my question! I appreciate it! Blessings! 🙂
Making this tomorrow for our favorite missionary’s going home meal. Thanks for all the great ideas. I was telling my friend I don’t buy recipe blog cookbooks but I would totally buy yours;)
I love you, Heather – always so sweet. Thank you!
I’ve never made Manicotti before. When you fill and roll it using lasagna noodles, do you roll it the short way or long way? Seems like the noodles for lasagna are too narrow…or is the no boil lasagna noodles something different and wider than regular lasagna noodles?
Michelle – you roll it starting with one of the short sides. Does that help?
Its not that hard to fill tubed pasta…ever thought of using a piping bag or a ziploc bag with the tip cut off? Wait til the noodles cool and fill with no mess…it took a man to come up with this..youre welcome lady who burned her fingers for 20 yrs…remember this next time you ladies have an “I dont need a man” phase….yes you do
We still don’t need a man. In the kitchen, anyway. Why would we go through the hassle of putting the mixture into something to squeeze it out when spooning it onto the noodles works perfectly. ROFL!!!!
This was great. Will use it again.
Stumbled upon your blog….the manicotti is in the oven as I write…first time using the no-bake Barilla lasagna pasta for this dish. I’m excited to try it…and my family is biting at the bit, waiting for it to be done….LOL…I’ll let you know how it turns out…thanks for the recipe!
Mmmmm….is it possible to completely fill your bookmark menu??? Lol. I’m trying hard! Can’t wait to try this recipe! Thanks!
Just recently retired I have just started to cook on days when my wife volunteers as a counselor. This manicotti dish was my first try at an Italian dinner and only my third dinner at all. It came out fabulous and my wife loved it. I served it up with some garlic bread and a salad and it was great. My only problem was trying to use my wife’s can opener. Thanks for a great tasting and well written recipe.
oh you have no idea how happy i am to find this!!!! my mom had a recipe and i lost it in the move. i’ve been looking for the exact one for years now. this is it!! you truly are an angel! thank you soooooo much xx <3
I am looking for a make ahead italian meal for our dinner party of 12 good friends. I was thinking of doubling your recipe and using my large 14″ x 18″ non stick roasting pan for all of the meal. Making the meal the night before, then heating the night of the party. Do you see anything as an issue? Will there be enough sauce? Any input would be appreciated. Looks awesome! Thanks
Hi Roy – as long as you double all ingredients (including the sauce), everything should be fine. Good luck!
Another tasty dish, Mel! Thanks so much for such terrific directions…make ahead and freezing…etc. that is so helpful for cooks of all ages. With kids out of the house, it’s nice to portion control just for two of us. Plus, I can show my young adult sons how to fill their freezers with home cooked food for themselves. I really admire your dedication to this blog.
I just made this today and it was fabulous. I loved the way you said you had tried lots of recipes and most of them had been so so. i was pouring over recipes when i found your site. I had just made some fresh ricotta, i am starting to learn the art of cheese making and had some i didn’t know what to do with. I did add a sauteed onion and a couple of cloves of garlic and just used a packet of frozen spinach as i needed to make this early before the shops opened and it was all i had. I made fresh pasta lasagne sheets because like you said the filling to pasta ratio is often not right with the tubes. I loved the addition of some chilli in the tomato sauce and my husband who is my biggest critic had seconds. he asked afterwards did it have a bit of chilli? I said just a bit for warmth and he said he would eat it again any day and he liked it a lot. I have enough for another meal there so I’m really happy. Thanks for sharing this recipe.
My next recipe from your site will be the sweet and sour chicken which sounds really good. thanks, Lynda
I made this last night, and while I was expecting it to be good, I wasn’t expecting anything special. I took my first bite and was blown.a.way. The simple sauce totally makes it. My husband and I kept saying, “I can’t believe how good this is!” Thanks for the keeper recipe! (As a side note, I didn’t have a can of crushed tomatoes, but I had two cans diced tomatoes. I pureed one of the cans and then strained off some of the extra water to make it thicker. It worked great).
I love Manicotti but you cant find it over here in the restaurant’s so I have to make it myself, I am going to try this recipe tonight and see how it goes 🙂
Hi. If I use previously made sauce, how much do I need? How many cups does your sauce recipe above make?
I’ve never measured the sauce but if you count up the ounces, its about 7 cups but keep in mind part of that amount is chunky tomatoes.
Katrina – no, but I think it’s a great idea.
Have you ever added spinach to this recipe??
Made this for company tonight and it was DELISH! I love the method, it’s way easier than the traditional way to make manicotti and the result is so flavorful. Can’t wait to eat the leftovers 🙂
Made these today after church. Brought over half to another family. I love the tenderness of the noodles. Much better than any manicotti noodles I’ve used in the past. I also love how two rows fit perfectly in the 9 x 13 pan. Delicious and would be easy to sub with any favorite sauce. I will make again.
I found this recipie in the Cooks Illustrated cookbook a few years back and lost the book over time. Glad to find you have it here. Will definately keep it handy now. It is by far the go-to recipie for manicotti. Never any leftovers, and if there are they don’t last long.
This was my first attempt at manicotti and it was absolutely wonderful. I will be making this over and over- it is a keeper. My husband has eaten this as leftovers twice and he NEVER eats leftovers. Thank you for such a great recipe- truly the best!
Thank you for posting this recipe. I thought I was going to have to go to the library and get the book this is from, so this saves me a trip. Truly, this is the most outstanding manicotti recipe ever.
I am attending a holiday party and will be doing the main meal.. Manicotti, salad, fresh french and garlic bread and my famous chocolate bourbon cheesecake. I will making this recipe for 12 people.. Thank you sharing and posting… I’ve also used egg roll wrappers in the past to make my manicotti and that works well too! I never thought of trying the no bake and soaking them. What a great idea. Thanks for sharing
Another AWESOME recipe…thanks again for sharing! My husband thinks I am a wonderful cook, thanks to your great recipes! I am forever grateful!
Mel
This really is the best manicotti recipe I’ve ever used!
Kristin – I’ve never made this with regular lasagna noodles but I suppose it would work ok if you boiled the noodles first and used them to roll up the filling. I don’t think they will be as wide as the no-boil Barilla noodles so you might have to make some adjustments but it will probably work ok.
I’m so excited to try this out! I love manicotti but haven’t ever tried to make it at home, so cross your fingers for me! Do you think it would be ok to use the regular lasagna noodles that you boil? I know I have those on hand rather than soaking/using the no bake kind?
Whitney – yep, the noodles you described are the Barilla no-boil noodles I buy. They look like dried fresh pasta not like the typical curly edged lasagna noodles.
This is on the menu for the week and I’m already excited to make it…but I have a question about the Barilla no-boil noodles. When I went grocery shopping this morning, I only found one type of Barilla no-boil noodles. The box is shorter than traditional boxes of lasagna noodles because apparently they stretch out while being baked. Also, the noodles are flat without the usual curly edge of lasagna noodles. Is this the same type of Barilla no-boil noodles you use or is this a new Barilla product that I found? I want to make sure and use the right noodles! Thanks!
I saw this today, 07/22/12, on America’s Test Kitchen. The chef chopped pepperoni and onions in the food processor, then added the ground beef and chopped the mixture a little more to break up the beef. The mixture was browned and half was reserved to use as topping for the stuffed manicotti. Also, Provolone cheese was used instead of Parmesan.
First time at making manicotti & used this recipe. Only me & my husband so had to adjust some but it turned out so good! Yummy! Thanks for sharing.
Barilla lasagna sheets, stellar idea!! Even using a pastry bag, manicotti shells tear and I don’t have to clean a bag. Bought all the ingredients and can’t wait to make this. Thanks for the recipe.
I agree with the title of this recipe. It was WONDERFUL! I plan to make this very often. My daughter had been asking about more non meat meals and this was perfect. Thanks for the recipe!
Christina – two months is about my cut off so I’d say it’s probably still ok.
I made this, stuck it in my freezer and forgot about it. It’s been just shy of 2 months. Is it still ok to cook and eat?
This manicotti looks delish! Can’t wait to try it. I have found another great trick for stuffing manicotti– put the filling into a large ziploc bag, seal the bag and cut a corner off. Then squirt the filling in. It’s magical and done in no time!! So easy.
my manicotti recipe has ground beef in it also. i’m wondering if it would work with these.
Ginny – I’m sure you could add ground beef just fine to the sauce.
These are delicious! Thanks for another “make again” recipe! I put it in a 9×13 Pyrex and some dripped in the oven while baking….next time I will use my pampered chef pan. I was distracted while making them and accidentally added all the Parmesan to the cheese mixture…it was still awesome. Thanks Mel!
This was a breeze to make. Haven’t made manicotti in probably 6 months. Your recipe is baking in the oven now! I know it’s gonna be delicious!!
These were a huge hit for us. I made it with your divine spaghetti sauce.
If I could eat the computer screen, I would. That picture looks so good!
This is a fantastic recipe! My husband and kids loved it as much as I did (they are the pickiest eaters ever!) So yummy and makes a great amount. I doubled the recipe and fed 4 families with it! 🙂
Julie – glad you liked this meal! It is a favorite around our house and I’m thrilled to know even your picky eaters gobbled it up.
I had never made or even ate manicotti, but when I read this recipe, I knew I had to try it. I made it last night, and my family thought I was a rockstar! It turned out really quite delicious! My four year old was even asking for more. the only thing I will do different next time is make two small pans and freeze one. THANK YOU!!!
I can’t wait to eat the leftovers for lunch today!
Amber – I’m making this tonight (I make it at least monthly!) and I’m glad to know it was such a hit. I do what you suggested and split it in half and freeze one also. So glad you liked it!
5 1/2 years later and this recipe is still a staple “tried and true”. we love it!
idahomichele – great minds think alike since we had these also! Glad they were good enough to look forward to the leftovers…that’s always a good sign!
melanie– We had these last night and they were divine! just thinking about the leftovers makes me happy. thank you for the recipe.
Do you use freash parmesan cheese or the can? It looks so good I am going to give it a try. Thanks for all your help answering my questions.
Janeil
Janeil – I use freshly grated parmesan from a block of cheese. I suspect whatever you use will taste good but I prefer the freshly grated parm.
Nicole – glad this turned out ok for you! Brian prefers cottage cheese, too but I’m never nice enough to sub it for him. I’ll make sure he doesn’t see this comment. 🙂
I assembled this last night and we had it tonight for dinner – ah stress free Sunday dinners are lovely! It was delish! I broke some of the noodles, but I think I learned I just have to be a bit more careful and maybe let them sit in the water longer. I subbed cottage cheese for the ricotta because the husband prefers the flavor. It turned out really well, thanks again!
Mel, thank you! Patrick’s favorite meal is Manicotti and I have tried different recipes and this is by far the best one I’ve tried. They looked great and tasted even better. I think for my family the only thing I would do differently next time is use 2 cans of crushed tomatoes instead of the diced because we are not big tomato fans.
This is definitely going to be my “take dinner to people” meal!
Wow! That was so awesome. I made this last night and I loved it. Ya know how sometimes when you buy a box of manicotti some of the tubes are all busted up? NO MORE! It was pretty simple and quick! Thanks again. The only thing better would be if you could come cook it for me!!!!
Hey Nicole – Usually you can interchange wax paper for parchment when it calls for it in baked goods like cakes (to line the bottom of a cake pan). But as you suggested, if you don’t have it on hand for a recipe like this, you could definitely use a layer of plastic wrap and then aluminum foil – just be sure to remove the plastic wrap before baking. Let me know how it goes.
Hi Melanie, I’m planning on making this soon. One question: about parchment. I never have it on hand, and it seems like recipes are always calling for it. Is this something I need to have around or is there something else I can use instead? When I freeze it can I just put plastic wrap and then tin foil? Thanks!
these look so great 🙂
Traci – oh, I bet the secret ingredient of nutmeg really enhanced the creamy filling. Fantastic idea!
Just tried this as written except I added a little bit of nutmeg to the filling-delish!! Thank you so much for yet another GREAT recipe!
Alicia – let me know if it turned out for you! Thanks for your comment – I’m glad you’ve enjoyed some recipes from here.
Gina – glad this turned out! Thanks so much for letting me know.
Made this last night and it was FANTASTIC! The only thing I’ll do differently next time is to make more sauce for on the side! This is a real winner!
I am making this tonight for sunday dinner. Thanks for your recipes. I am now obsessed with your blog as every recipe I have tryed is wonderful. Thanks for sharing!!! I love it
What a great idea and it looks pretty and delicious.
Have stumbled on your blog..i might try your recipe.
Hope you can visit my blog 2 – http://lutongpinoy.info
Leisel – glad you liked this!! I hear you on the busted tubes of manicotti – annoying! That’s why this recipe is “the one” for me. I wish I was close enough (actually I have no idea where you live) to cook for you – just as long as I don’t have to do the dishes.
Camille – I hope you told Patrick you came up with this recipe all by yourself. Talk yourself up when it comes to a great meal!!
Every time I come to your site, I end up bookmarking another recipe! haha when will I have time to make them all? This looks awesome. I’ve never made manicotti before, so I”m glad I get to start with the best recipe!
Oh my! This looks yummmo!! I’ve made manicotti before also but it never looked like this. I must try this recipe 🙂 Thanks for posting it 🙂
I was going to have lasagna tonight but since this looks so good I think we will be having this instead. I whipped this up this morning while my youngest took an unexpected nap. Now it’s sitting in the fridge waiting to be baked for dinner. It looks and smells wonderful. -Liz K.
This was my first time making manicotti, and the recipe was awesome. My kids loved it. Thanks for an awesome blog. I’ve also tried the tortellini bake, broccoli rice casserole (and added chicken) and the broccoli cheese soup. Everything is AWESOME! Keep them coming. My dinners are being revamped and spiced up!!!!!
Kara
oh my goodness! i have been a regular of your blog for a few weeks and i love it! i made your pudding cinnamon rolls yesterday and your burbon chicken today. they were both excellent! i can’t wait to try this manicotti either. thanks for such good recipes!!!
I am bookmarking this one too ( along with many other of your recipies!!) I’ve actually never tried manicotti, but this sounds doable!
Hi! I found your blog couple of weeks ago when I was making shrimp enchiladas and Googled the recipe. I love your recipes and those are easy to understand even I´m from Finland (currently living in NY) and english is not my native language. I have my own cooking blog too but unfortunately it´s all in finnish. Keep up the good work with this blog, cant wait to see what you are cooking next 🙂
The internet Cooking Princess – thanks for your comment! I do use my own food photography and it’s very amateur, so thanks for thinking it looks good! I’m glad you liked the shrimp enchiladas – they are some of my favorites!
Greg and Carlin – by changing the kind of tomatoes you use, you might lose a little texture (like if you use all crushed instead of some diced) but ultimately it boils down to preference so use what you like – just make sure you use enough so there is the right amount of liquid to bake into the noodles!
Those look so delish! I forgot how much I love Manicotti… I need to make it now!
how funny! this is almost identical to my manicotti recipe! I’m so excited i found your blog! Its one of my new favorites! I’ll be back often 🙂
Mini Baker
E – thanks for your comment! I’m glad that you found my blog via the shrimp enchiladas. Thanks for checking in!
We make a very similar manicotti. We freeze it as well, and we do put it straight from freezer to oven and cook it for an hour covered (350ish) and another 15 minutes uncovered. Just an FYI. Yummy.
I just printed this and am off to the store! We have some friends coming into town to run a marathon and Friday night, its carb up time! Hello Manicotti!
Confession: I usually use the recipe off the box, but this obviously has to taste far superior and I’m so excited to try it! You are my test kitchen. 🙂
I am pretty sure that this beats my manicotti. Yum!
I agree with you. I’ll never go back to manicotti shells. I made this a few months ago and it was delicious. Your picture is making me crave it again.
Just stumbled on your blog Melanie and I love it! (Do you do your own food photography? It’s incredible!)
I actually tried your shrimp enchiladas and they were delicious – thanks!
I agree, I really do not enjoy trying to stuff the filling into a hollow fragile noodle that usually rips on me.
This is a wonderful idea! I would have never thought of using a already cooked lasagna noodle.
I am bookmarking this for a definite future make. Thank again!
we love this too !
I have been obsessed with America’s Test Kitchen, Cook’s Illustrated, All-time best recipe special edition! They are so good. I picked it up at Target a few weeks ago and have baked many recipes out of it. I saw the manicotti recipe, I must try this now!
melanie – (great name!) – thanks for your comment. I’m glad the cinnamon rolls and bourbon chicken have been hits for you. Thanks for the comment!
correct me if i’m wrong, but wouldn’t working for america’s test kitchen be the best job ever? their dishes are usually spot-on, and i can easily believe that this is the best manicotti. looks great!
I’m excited to try this recipe! Does it really matter if you use crushedtomatoes and diced tomatoes?
Kara – I’m glad you liked this meal (and the other ones you listed). I’m honored you would try so many. Thanks for letting me know!
Oh yum! I cannot wait to try this. I’ve always avoided stuffed manicotti for the reason of burning my fingers handling those hot noodles. Thanks!
I adore manicotti, too, and haven’t used one of those awful dried tubes in over 30 years. I usually make or buy fresh pasta, cut into rectangles, and fill and roll. I do NOT boil the pasta first. Just be certain to cover it all up with sauce and it bakes beautifully. I use the Barilla no boil sheets for lasagna all the time. I love the taste; they’re thin and almost like the crepes we used to use for manicotti. I’m going to try soaking and using for cannelloni. Thanks for the idea.