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
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.