Baked Manicotti

Tender manicotti pasta shells stuffed with a ricotta, spinach, and cheese filling, baked in marinara sauce and finished with sharp cheddar until bubbly and golden. A classic Italian-American baked pasta dinner that’s comforting and make-ahead friendly.

Course Comfort Food, Dinner, Main Course

Cuisine Italian-American

Keyword baked manicotti, baked manicotti recipe, baked pasta dinner, cheese manicotti, easy manicotti recipe, ricotta manicotti

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 485kcal

Author Cathy Pollak

Equipment

large pot For boiling manicotti shells.
mixing bowls (large) For the ricotta filling.
Ziploc bag or piping bag. For filling shells.
baking dish 9x13 (23x33) For assembling and baking the manicotti.

Ingredients

10 manicotti shells
16 oz (454 g) whole milk ricotta cheese
1 cup (113 g) shredded whole milk mozzarella cheese
1 cup (113 g) shredded, sharp Cheddar cheese plus 1 cup (113 g) for topping
½ cup (50 g) shredded Parmesan cheese
1 cup (140 g) thawed frozen, chopped spinach squeezed dry
1 large egg
1 tsp (1 g) Italian seasoning
½ tsp (1 g) onion powder
½ tsp (1 g) garlic powder
½ tsp (3 g) table salt
½ tsp (1 g) black pepper
¼ cup (15 g) chopped fresh parsley
24 oz (680 g) marinara sauce divided (1 cup / 240 ml for the pan)

Instructions

Preheat the oven to 350°F (177°C).
Bring a large pot of generously salted water to a rolling boil. Add the manicotti shells and cook just until al dente according to package directions. Drain and immediately rinse under cold water to stop the cooking process. Set aside to cool slightly.
10 manicotti shells
In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, cheddar cheese, Parmesan cheese, chopped spinach, egg, Italian seasoning, onion powder, garlic powder, salt, black pepper, and chopped parsley. Mix thoroughly until fully combined and smooth.
16 oz (454 g) whole milk ricotta cheese, 1 cup (113 g) shredded whole milk mozzarella cheese, 1 cup (113 g) shredded, sharp Cheddar cheese, ½ cup (50 g) shredded Parmesan cheese, 1 cup (140 g) thawed frozen, chopped spinach, 1 large egg, 1 tsp (1 g) Italian seasoning, ½ tsp (1 g) onion powder, ½ tsp (1 g) garlic powder, ½ tsp (3 g) table salt, ½ tsp (1 g) black pepper, ¼ cup (15 g) chopped fresh parsley
Spread 1 cup (240 ml) of the marinara sauce evenly over the bottom of a 9 x 13-inch (23 x 33 cm) baking dish.
24 oz (680 g) marinara sauce
Transfer the ricotta mixture to a piping bag or resealable plastic bag with one corner snipped. Pipe the filling evenly into each manicotti shell without overpacking.
Arrange the filled manicotti in a single layer over the sauce. Spoon the remaining marinara sauce over the top and sprinkle with the remaining shredded cheddar cheese.
Bake uncovered for 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese is fully melted. Let rest briefly before serving.

Notes

Nutrition was calculated using whole-milk ricotta, full-fat mozzarella and cheddar, and standard jarred marinara.
Potassium, calcium, and iron values here reflect a dairy-heavy recipe and will vary by the cheese brand you choose.
Serving weight is based on a six-portion yield from a 9 x 13-inch pan.
Values are estimates and will change with ingredient substitutions.

If you’re making this baked manicotti, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

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Nutrition