Classic stuffed manicotti features tender pasta tubes filled with creamy ricotta, mozzarella, Parmesan, herbs, and seasoning beneath plenty of marinara. Baking the pasta covered first keeps it tender before a final uncovered bake melts and lightly browns the cheese.
Estimated nutrition
Per serving
Based on 6 servings
- Calories
- 450 kcal
- Protein
- 24 g
- Carbs
- 43 g
- Fat
- 21 g
- Fiber
- 4 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
75% match confidence
Data sources: USDA FoodData Central
- 9 of 12 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…- 12 manicotti pasta tubes (225 g)
- 2 cups (450 g) whole-milk ricotta
- 2 cups (200 g) shredded mozzarella, divided
- ½ cup (50 g) grated Parmesan
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp fine salt
- ¼ tsp ground black pepper
- 4 cups (950 ml) marinara sauce
- 1 tbsp olive oil
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Italian Seasoning — Convenient herb blend.
- Dried Oregano — Savory Mediterranean aroma.
Instructions
- 1
Heat the oven to 375°F (190°C). Bring a large pot of water to a boil and cook the manicotti for 2 minutes less than the package directions.
- 2
Drain carefully and arrange the tubes in a single layer on a parchment-lined tray to cool.
- 3
Brush a 9 × 13-inch baking dish with the 1 tbsp olive oil.
- 4
Combine the ricotta, 1½ cups mozzarella, Parmesan, egg, parsley, Italian seasoning, garlic powder, salt, and pepper.
- 5
Spread 1 cup marinara over the bottom of the baking dish.
- 6
Pipe or spoon the ricotta filling evenly into the 12 manicotti tubes. Arrange them in a single layer over the sauce.
- 7
Pour the remaining 3 cups marinara over the pasta, making sure the tubes are covered. Sprinkle with the remaining ½ cup mozzarella.
- 8
Cover tightly with foil and bake for 30 minutes. Remove the foil and bake another 10–15 minutes, until bubbling and lightly browned.
- 9
Rest for 10 minutes before serving. Serve 2 manicotti per person.
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