Kitchen notes · a little help before you start
Manicotti
Manicotti make a lovely excuse to linger over a cheesy pasta dinner. The shells hold a soft, creamy filling beneath marinara and a blanket of mozzarella. Cutting into one brings a little of everything onto the fork, from the tender pasta to the sauce around it.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Original yield
- Serves 5
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Save the topping cheese
Set aside the topping portion of mozzarella before mixing the remaining cheese into the filling.
2. Stop boiling the shells early
Cook the shells short of al dente, then gently rinse them cool before filling.
3. Keep sauce underneath
Spread half the marinara in the casserole dish before adding the filled shells.
Get to know the ingredients
Softened cream cheese
Use softened cream cheese when mixing the cheese filling so it can combine with the ricotta.
Manicotti shells
Boil extra shells in case any break during cooking or draining.
Block mozzarella
Shred low-moisture whole-milk mozzarella from a block for this dish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Manicotti
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Uncover for the last bake
Finish with the uncovered baking stage, and watch closely if using the optional brief broil.
A little more help as you go
Spoon or piping bag
Either tool is allowed for filling the cooled shells before placing them in the dish.
Keep filling chilled
Set the mixed cheese filling in the refrigerator while you prepare the shells.
A few questions you might have
Can I use a piping bag?
Yes, use a spoon or piping bag to fill the shells as directed.
Should I boil the shells fully?
Stop short of al dente and cool them gently before filling; they'll cook further in the bake.
Does all the mozzarella go into the filling?
Reserve the topping portion first, then mix the remaining mozzarella with the other filling ingredients.
Can I assemble it ahead?
You can refrigerate the unbaked dish for up to one day, or freeze it for up to three months and thaw it fully in the fridge. Add ten to fifteen minutes to the covered baking time for either option.
What if shells break while boiling?
Cook extras for that possibility.
Any more cooking tips?
Pro Tips See blog post for instructions on how to add meat and/or spinach. Boil extra shells in case some break during the boiling or draining process. This is one case where I like to use jarred, finely minced garlic (instead of fresh cloves). The flavor is more subtle which blends into the filling nicely. Low moisture whole milk mozzarella melts the best in this recipe, shred it from a block instead of using packaged shredded cheese. It will melt and taste much better. I use Dragone for the ricotta/mozzarella, BelGioioso for the Parmesan, and Philadelphia for the cream cheese. Rao's is my go-to brand for marinara sauce, (it's really good)! Storage Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Make Ahead Method Assemble the dish as outlined, but do not bake. Cover and refrigerate for up to 1 day, then add 10-15 minutes to covered baking time. Assemble, cover, and freeze for up to 3 months. Let it fully thaw in the fridge and add 10-15 minutes to covered baking time. Nutritional information is an estimate and is per serving. This recipe makes 5 servings (each equal to 2 manicotti).
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thecozycook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
