Creamy Stuffed Manicotti with Marinara – 8 Irresistible Italian Bites

Name: Creamy Stuffed Manicotti with Marinara - 8 Irresistible Italian Bites
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 manicotti pasta shells; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 2 cups marinara sauce; Salt and pepper to taste

By:

Christina R. Jones

July 9, 2025

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There’s nothing quite like the smell of bubbling marinara sauce filling the kitchen to transport me back to Sunday dinners at my Nonna’s house. She’d stand at her ancient stove, wooden spoon in hand, creating magic from simple ingredients. Her stuffed manicotti was legendary – tender pasta tubes bursting with creamy ricotta filling, all smothered in her rich homemade sauce. I can still hear her saying, “Mangia, bambina!” as she slid that steaming baking dish onto our crowded table.

This stuffed manicotti recipe is my love letter to those memories. It’s the kind of hearty, cheesy Italian comfort food that makes everyone gather around the table. Whether you’re feeding your family or hosting friends, this dish delivers that perfect combination of creamy filling, al dente pasta, and tangy marinara that makes Italian food so irresistible. And trust me – once you master stuffing those manicotti shells (yes, it’s easier than it looks!), this will become your go-to impressive-but-simple meal.

Stuffed Manicotti with Marinara - detail 1

Why You’ll Love This Stuffed Manicotti Recipe

This isn’t just another pasta dish – it’s a warm hug on a plate that’ll have everyone begging for seconds. Here’s why it’s special:

Comfort food perfected: That magical combo of creamy cheese, tender pasta, and tangy marinara is pure Italian comfort at its best
Foolproof impressive: Looks fancy but honestly? The hardest part is stuffing the shells (and even that’s fun once you get the hang of it!)
Crowd-pleaser magic: Perfect for family dinners, Sunday suppers, or when you need to feed hungry guests without stress
Better than takeout: Forget restaurant versions – homemade tastes infinitely better (and you control the cheesiness!)
Leftovers shine: Unlike most pasta dishes, this actually gets better the next day as flavors meld

Seriously, one bite of that rich, cheesy filling oozing out of perfectly cooked pasta and you’ll be hooked. My family can’t get enough!

Ingredients for Stuffed Manicotti with Marinara

8 manicotti pasta shells (about 3.5 oz dry weight)
2 cups (16 oz) whole milk ricotta cheese, well drained
1 cup (4 oz) shredded whole milk mozzarella cheese
1/2 cup (1.5 oz) freshly grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon dried basil (rubbed between fingers before adding)
1 teaspoon dried oregano
1/2 teaspoon garlic powder (not garlic salt)
2 cups (16 oz) good quality marinara sauce (homemade or your favorite jarred)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Ingredient Notes & Substitutions

Let me share my hard-earned wisdom about these ingredients! First – the ricotta. Whole milk makes all the difference for creaminess, but part-skim works in a pinch. If you hate ricotta’s graininess (I get it!), blend it smooth first or try well-drained cottage cheese. For mozzarella, shred it yourself – pre-shredded doesn’t melt as nicely. The Parmesan? Please, please use the real stuff from the refrigerated section, not that shelf-stable powder!

Fresh herbs can replace dried – use 3x the amount (so 1 tbsp fresh basil instead of 1 tsp dried). Gluten-free manicotti shells work beautifully here too – just handle them extra gently when stuffing. And that marinara? Use your favorite jarred to save time, but if you’ve got 30 minutes, my quick homemade version (just crushed tomatoes, garlic, and olive oil) takes this to another level!

Equipment Needed

You don’t need fancy gadgets for perfect stuffed manicotti – just a few basics from your kitchen:

9×13 inch baking dish (that trusty glass pan you use for everything)
Medium mixing bowl for the cheesy filling (I like to use my biggest one so I can really mix freely)
Large pot for boiling the manicotti shells
Piping bag or ziplock bag (my secret weapon for easy stuffing – no pastry tip needed!)
Rubber spatula for scraping every last bit of that delicious filling
Aluminum foil for covering during baking

Pro tip: If you don’t have a piping bag, just snip the corner off a ziplock – works like a charm and makes stuffing those tubes a breeze!

How to Make Stuffed Manicotti with Marinara

Okay, let’s dive into the magic! Don’t let the fancy look intimidate you – stuffing manicotti is way easier than you think. I’ll walk you through each step so you get perfect results on your first try (and probably become addicted to making these!).

Preparing the Pasta

First, let’s tackle those manicotti shells. Bring a large pot of salted water to boil – make it as salty as seawater (that’s how Italians do it!). Gently drop in the shells and set your timer for 7 minutes – we want them al dente since they’ll keep cooking in the oven. Trust me, overcooked shells turn mushy and split when stuffing!

Drain them carefully and immediately rinse with cool water to stop the cooking. Then lay them out on parchment or a clean towel in a single layer so they don’t stick together. I like to flip them occasionally while I prepare the filling – this prevents any moisture buildup inside the tubes.

Making the Cheese Filling

Now for the fun part – that luscious cheese mixture! In your mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, and all the seasonings. Here’s my trick: mix the ricotta first to break up any lumps before adding the other cheeses. The egg goes in last – this keeps the filling from getting too wet.

Use a rubber spatula to fold everything together gently. You want it well combined but still fluffy – overmixing makes it dense. The perfect consistency? Think thick frosting that holds its shape when you scoop it. Taste and adjust seasonings now (I usually add an extra pinch of garlic powder because yum!).

Assembling & Baking

Time to assemble our masterpiece! Spread about 3/4 cup marinara in the bottom of your baking dish – this prevents sticking and creates a saucy base. Now, fill your piping bag (or ziplock with the corner snipped) with cheese mixture.

Here’s how I stuff manicotti without frustration: hold a shell in one hand, pipe bag in the other. Gently squeeze filling into both ends until it comes out the middle – perfect distribution every time! Arrange them seam-side down in the dish.

Pour remaining sauce over top, making sure every shell gets some love. Cover tightly with foil (shiny side down!) and bake at 375°F for 25 minutes. Remove the foil and bake 10 more minutes until bubbly and golden at the edges. Let it rest 5 minutes before serving – patience rewards you with perfect slices!

Tips for Perfect Stuffed Manicotti

After years of manicotti mishaps (oh, the horror of split shells and exploded fillings!), I’ve nailed down these foolproof tricks:

Underbake the shells: Cook them 2 minutes less than package says – they’ll finish cooking in the oven and won’t tear when stuffing
The piping bag trick: Spoon filling into a gallon ziplock, snip the corner, and pipe away! So much easier than struggling with a spoon
Sauce thickness matters: If your marinara seems thin, simmer it 10 minutes first – too watery and it’ll make the pasta soggy
Cheese temp is key: Let ricotta sit out 30 minutes before mixing – cold cheese makes lumpy filling
Rest before cutting: Wait at least 5 minutes after baking – the filling sets beautifully and won’t ooze everywhere

These little secrets transformed my manicotti from “meh” to “Mamma mia!”

Serving Suggestions

This stuffed manicotti deserves a proper Italian feast! Here’s how I love to serve it:

Garlic bread: Crispy on the outside, soft inside – perfect for scooping up every last bit of sauce
Simple green salad: I toss mixed greens with lemon vinaigrette to cut through the richness
Roasted vegetables: Zucchini, eggplant, or bell peppers add beautiful color and nutrition

Wine pairing? A medium-bodied Chianti sings with the tomato sauce, or go for Pinot Grigio if you prefer white. And don’t forget the finishing touch – extra Parmesan grated right at the table!

Storage & Reheating Instructions

Here’s the good news – stuffed manicotti actually tastes better the next day as the flavors meld! Let leftovers cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It keeps beautifully in the fridge for 3 days. For longer storage, freeze individual portions (wrap each in foil first) for up to 2 months.

When reheating, sprinkle a tablespoon of water over the top to keep it moist. Microwave in 30-second bursts until heated through, or bake covered at 350°F for about 20 minutes from fridge (40 if frozen). Pro tip: add a little extra sauce when reheating – it brings everything back to life!

Stuffed Manicotti Variations

Once you’ve mastered the classic version, it’s so fun to play with different flavors! My family loves when I switch things up – here are our favorite twists:

Meat lover’s dream: Brown some Italian sausage or ground beef and mix it right into the cheese filling. Or go wild with prosciutto!
Cheese explorations: Try swapping half the ricotta for creamy goat cheese or fontina for extra tang. Smoked mozzarella adds amazing depth too.
Spicy kick: Stir crushed red pepper flakes into the marinara or add a pinch to the cheese mixture. My husband begs for this version!
Veggie-packed: Sautéed spinach or roasted red peppers folded into the filling make it feel extra special (and sneaky healthy).
White sauce twist: Sometimes I skip marinara and do a Alfredo or béchamel sauce instead – pure decadence!

The possibilities are endless – that’s the beauty of this versatile dish!

Nutritional Information

Now, let’s talk numbers – but remember, these are just estimates since ingredient brands and exact measurements can vary. I always say it’s more important to enjoy good food than stress over every calorie, but it’s nice to know what you’re eating!

Per serving (about 2 stuffed manicotti):

Calories: Around 450 (mostly from that glorious cheese!)
Protein: 25g (great for keeping you full)
Carbohydrates: 40g (mostly from the pasta and a bit from the marinara)
Fiber: 3g (not bad for a comfort food dish!)
Sugar: 5g (natural sugars from the tomatoes)
Fat: 20g (remember – good fats from dairy help absorb nutrients)

A few important notes: These numbers assume you’re using whole milk cheeses and regular pasta. If you make substitutions like part-skim ricotta or gluten-free shells, the counts will change. Also, I never skimp on the Parmesan – and neither should you! That extra sprinkle at the table adds minimal calories but maximum flavor.

At the end of the day, this is honest, wholesome food made with simple ingredients – no mystery chemicals or weird additives. That’s the Italian way!

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about making perfect stuffed manicotti! Here are the answers to the ones I hear most often – all the little secrets I wish someone had told me when I first started making this dish.

Can I freeze stuffed manicotti?

Absolutely! In fact, I always make a double batch to freeze – it’s one of those rare pasta dishes that freezes beautifully. Here’s my method: assemble completely but don’t bake. Cover tightly with plastic wrap, then foil (this prevents freezer burn). It’ll keep for up to 2 months this way. When ready, thaw overnight in the fridge, then bake as directed (add 5-10 minutes since it’s starting cold). Already baked leftovers can be frozen too – just portion and wrap individual servings. Reheat from frozen by covering with foil and baking at 350°F for about 40 minutes. The texture stays perfect!

What cheese works best for stuffing?

While ricotta is traditional, I’ve tested every alternative imaginable! Cottage cheese works surprisingly well – just drain it in a fine mesh strainer for at least 30 minutes first to remove excess liquid. For a richer twist, mascarpone blended with a little ricotta is divine. If you’re dairy-free, blended tofu with nutritional yeast mimics the texture decently (though the flavor’s different, obviously). My controversial opinion? Don’t use all mozzarella – it gets too stringy when baked. The magic is in that ricotta-Parmesan combo that stays creamy while holding its shape.

How do I prevent manicotti from splitting?

Oh, the heartbreak of split shells! Here’s what I’ve learned: First, don’t overcook them – al dente is the goal (7 minutes max in boiling water). Second, handle them like delicate china when draining and cooling – I use a slotted spoon instead of dumping them out. Third, let them cool completely before stuffing – warm shells tear easily. And my best trick? If a shell does crack, just position that side down in the baking dish – the sauce will cover the evidence and no one will ever know!

Share Your Stuffed Manicotti Experience

I’d love to hear how your manicotti turns out! Did your family go crazy for it like mine does? Snap a photo of your cheesy masterpiece and tag me – there’s nothing I enjoy more than seeing your kitchen creations. And don’t forget to rate the recipe below! Your notes help other home cooks discover this comforting dish.