- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 300 g
- 80 g
- 2 cloves
- 2 tbsp
- ½ tsp
- ¼ tsp
- 700 ml
- 1 tbsp
Process
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Bring a large pot of salted water to a boil. Add the manicotti shells and cook for 4 minutes only — they should be flexible but still firm. Drain and spread on a baking sheet to cool.
In a large bowl, combine the ricotta cheese, 200 g of the shredded mozzarella cheese, 50 g of the grated parmesan cheese, the egg, minced garlic, chopped parsley, salt and black pepper. Mix until smooth.
Preheat the oven to 190°C. Spread 350 ml of the marinara sauce over the bottom of a 23 x 33 cm baking dish.
Transfer the ricotta mixture to a large zip-top bag or piping bag. Snip off a 2 cm corner. Pipe the filling into each cooled manicotti shell, filling from both ends until plump.
Arrange the filled shells in a single layer over the sauce. Pour the remaining 350 ml marinara sauce evenly over the top.
Scatter the remaining 100 g mozzarella cheese and 30 g parmesan cheese over the sauce. Drizzle with the olive oil.
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes, until the cheese is melted, golden and the sauce bubbles at the edges.
Let the manicotti rest for 10 minutes before serving so the filling sets and the portions hold together.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the shells before stuffing — they must be par-boiled for only 4 minutes, otherwise they turn to mush and tear. They will finish cooking in the oven.
- Drain the ricotta in a fine-mesh sieve for 15 minutes if it looks watery; excess moisture makes the filling runny and the dish soupy.
- Do not skip the rest after baking. Ten minutes allows the ricotta filling to firm up so the shells slice cleanly instead of collapsing.
- If you do not have a piping bag, use a small spoon and your clean fingers to push the filling in from both ends — it is messier but works.
Substitutions
- ricotta cheese→cottage cheese (drained well)
- manicotti shells→cannelloni tubes or cooked lasagna sheets rolled around the filling
- parmesan cheese→pecorino romano or grana padano
- marinara sauce→tomato passata with a pinch of dried oregano and a little sugar
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in an oven-safe dish, cover with foil and bake at 160°C for 15-20 minutes, or microwave individual portions on medium power for 2-3 minutes until hot throughout. To freeze, assemble the dish unbaked, wrap tightly with foil and freeze for up to 2 months; bake from frozen at 190°C for 60-70 minutes, removing the foil for the last 15 minutes.
FAQ
The questions we get asked most
Why did my manicotti shells tear when I tried to stuff them?
The shells were either overcooked or not cooled enough. Boil them for exactly 4 minutes — they should still be firm — then spread them on a baking sheet to cool and dry slightly before filling. Hot, soft shells tear easily; cool, firm ones hold up.
Can I make cheese manicotti ahead of time?
Yes. Assemble the entire dish up to 24 hours in advance, cover tightly and refrigerate. Add 10 minutes to the covered baking time because it starts cold. You can also freeze it unbaked for up to 2 months.
How do I know when the manicotti is fully cooked?
The sauce should be bubbling around the edges and the top cheese should be melted and lightly golden. A knife inserted into the center of a shell should slide through with no resistance. If the cheese browns before the pasta is tender, cover with foil and continue baking.
Can I use cottage cheese instead of ricotta?
Yes, but drain it well first — cottage cheese releases more liquid. Blend it briefly for a smoother texture if you like. Use the same weight, 450 g, and reduce the added salt slightly since cottage cheese is saltier than ricotta.
Why is my filling watery?
The ricotta was too wet or the shells were not drained well after boiling. Drain ricotta in a fine-mesh sieve for 15 minutes before mixing, and let the boiled shells dry on a baking sheet. Also avoid adding extra sauce on top before baking — 700 ml total is enough.
Can I freeze leftover cheese manicotti?
Yes, baked or unbaked manicotti freezes well. Wrap portions tightly or freeze the whole dish, then thaw overnight in the refrigerator. Reheat covered at 160°C for 20-25 minutes until hot. The texture of the ricotta may be slightly grainy after freezing but the flavor stays good.
How many manicotti shells should I plan per person?
Two to three shells per person is a standard serving for a main course, depending on appetite and sides. This recipe makes 14 shells, which comfortably serves 6 people with a salad or vegetable on the side.
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