Name: Cheese Manicotti Recipe with Marinara Sauce Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 (8 ounce) package manicotti pasta (uncooked); 24 ounces spaghetti sauce; 3 cups ricotta cheese; 2 cups shredded mozzarella cheese (divided); 1/2 cup shredded parmesan cheese; 1 egg (lightly beaten); 2 teaspoons parsley flakes; 1 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon pepper

If you’re craving a hearty yet comforting Italian classic that’s incredibly easy to prepare, you’re going to adore this Cheese Manicotti Recipe with Marinara Sauce Recipe. I absolutely love this dish because it combines creamy ricotta and melty mozzarella inside tender manicotti shells, all smothered in rich marinara sauce. Stick around—I’ll walk you through everything so you can nail this crowd-pleaser at home, no stress, just pure deliciousness.

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Why You’ll Love This Recipe

No-Boil Magic: You fill the uncooked manicotti shells right away—no pre-cooking pasta needed, saving you time and mess.
Creamy Cheese Center: The blend of ricotta, mozzarella, and parmesan creates a luscious, cheesy filling that’s pure comfort.
Easy Marinara Layer: Using spaghetti sauce keeps it simple while adding vibrant tomato flavor that ties it all together.
Family Favorite: This recipe has become a staple in my kitchen—everyone from picky kids to adults give it two thumbs up!

The image shows three rolled pasta pieces placed side by side on a large white plate, each covered in a thick red tomato sauce and melted white cheese that is slightly browned. There is a sprinkle of finely grated white cheese and fresh green herbs evenly scattered over the pasta. In the background, there is a white bowl with green herbs and a tray with more pasta rolls visible on a dark surface, all set on a white marbled texture. To the right of the plate, there is a golden spoon and fork resting on the same dark surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheese Manicotti Marinara Sauce, Italian Cheese Manicotti, Easy Baked Manicotti, Vegetarian Italian Pasta, Classic Italian Manicotti

Ingredients You’ll Need

This Cheese Manicotti Recipe with Marinara Sauce Recipe comes together with just a handful of pantry and dairy staples. Each ingredient plays a key role—like ricotta’s creaminess and the melty magic of mozzarella, plus the seasoning that makes it sing.

Flat lay of uncooked manicotti pasta tubes arranged neatly, a small white ceramic bowl with creamy ricotta cheese, a small white bowl filled with shredded mozzarella cheese, a small white bowl containing shredded parmesan cheese, a whole uncracked brown egg, a small white bowl with bright red spaghetti sauce, and a small white bowl with dried basil and parsley flakes sprinkled side by side, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheese Manicotti Marinara Sauce, Italian Cheese Manicotti, Easy Baked Manicotti, Vegetarian Italian Pasta, Classic Italian Manicotti

Manicotti pasta: I love using uncooked shells here because they soften beautifully in the sauce while baking.
Spaghetti sauce: Go for a simple marinara without chunks to get that smooth tomato coating.
Ricotta cheese: This is your creamy base—make sure it’s fresh and not watery for the best texture.
Mozzarella cheese: Divided use helps keep a lovely melt inside and a golden top crust.
Parmesan cheese: Adds that nutty, tangy depth that lifts the whole dish.
Egg: This binds the cheeses together so the filling holds form.
Parsley flakes: A hint of herbal freshness that doesn’t overpower.
Dried basil: Essential Italian flavor to complement the marinara sauce.
Salt and pepper: Simply balanced seasoning to make every bite delicious.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve experimented with this Cheese Manicotti Recipe with Marinara Sauce Recipe a few ways over time, and I encourage you to make it your own. Whether you sneak in extra veggies or swap cheeses, it’s forgiving and so rewarding.

Add veggies: I sometimes mix sautéed spinach or finely chopped mushrooms into the cheese filling—adds nutrition and a nice flavor twist.
Use ground meats: Browned sausage or ground beef can be folded into the sauce for a heartier meal, especially on busy weeknights.
Go dairy-free: For a vegan or lactose-intolerant twist, try vegan ricotta and mozzarella alternatives—just ensure they melt well.
Try different herbs: Rosemary, oregano, or fresh basil can swap in easily, depending on what you have on hand or what mood you’re in.

How to Make Cheese Manicotti Recipe with Marinara Sauce Recipe

Step 1: Mix the Cheese Filling

Start by preheating your oven to 350°F (175°C). In a medium bowl, blend the ricotta cheese with 1 1/2 cups of shredded mozzarella, parmesan, a lightly beaten egg, parsley flakes, dried basil, and a pinch of salt and pepper. I love this step because it’s where all the creamy magic comes together! Make sure it feels smooth and well combined, no big lumps.

Step 2: Prep the Baking Dish and Fill Shells

Spoon about half a cup of your spaghetti sauce evenly over the bottom of a 9×13-inch baking pan—this prevents sticking and infuses flavor from the bottom up. Now, here’s a trick I discovered: transfer your cheese mixture into a Ziploc bag, snip a small corner off the bag’s bottom, and use it like a piping bag to fill the uncooked manicotti shells. I used to try spooning the filling and it got messy, but this tip saves so much time and keeps everyone sane.

Step 3: Arrange and Cover with Sauce

Carefully place each filled manicotti shell in the pan side-by-side. Once they’re all nestled in, pour the remaining spaghetti sauce evenly over the top—make sure every shell gets a generous coat! Cover the pan tightly with foil to keep the moisture in during baking.

Step 4: Bake and Finish with Cheese

Bake in your preheated oven for 55 minutes. This long, gentle bake allows the pasta to cook perfectly inside the sauce without boiling separately. When the timer’s up, carefully remove the foil and sprinkle the leftover 1/2 cup of mozzarella cheese over the top. Pop it back in the oven for another 5 minutes until the cheese melts to a golden, bubbly dream.

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Pro Tips for Making Cheese Manicotti Recipe with Marinara Sauce Recipe

Use a small piping tip or bag corner: It makes filling the shells neat and easy without wasting the cheese mixture.
Don’t skip the sauce under the shells: It prevents sticking and keeps the pasta from drying out as it cooks.
Cover tightly with foil: This traps steam so the uncooked pasta softens properly while baking.
Allow cheese to settle: After baking, let the dish rest 5-10 minutes before serving so the filling firms up for easier plating.

How to Serve Cheese Manicotti Recipe with Marinara Sauce Recipe

Three rolled pasta tubes filled with white ricotta cheese and topped with red tomato sauce and melted white cheese, sprinkled with green chopped parsley, sit on a white plate. A gold fork holds one pasta tube showing the filled inside. The plate rests on a white marbled surface with a white bowl of grated cheese, fresh green basil leaves, and a white bowl of chopped green parsley nearby. A gold spoon lies beside the plate. photo taken with an iphone --ar 2:3 --v 7 - Cheese Manicotti Marinara Sauce, Italian Cheese Manicotti, Easy Baked Manicotti, Vegetarian Italian Pasta, Classic Italian Manicotti

Garnishes

I always top mine with a sprinkle of fresh chopped parsley or basil for a pop of color and freshness. A little extra parmesan on the side is great for those who love an extra cheesy kick. If you want a bit of heat, red pepper flakes scatter beautifully on top too.

Side Dishes

Pair this dish with a crisp Caesar salad or roasted garlic green beans to balance the richness. My family also loves some homemade garlic bread or a fresh baguette to scoop up every last drop of sauce. You really can’t go wrong with classic Italian sides here!

Creative Ways to Present

For special occasions, I like to bake manicotti in individual mini casserole dishes or ramekins—makes it feel extra fancy and perfect for portion control. You could also sprinkle some toasted pine nuts on top for an unexpected crunch that everyone will ask about!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I find the sauce actually soaks into the pasta overnight, making it even tastier the next day. Just cover well so it doesn’t dry out.

Freezing

This recipe freezes really well! I usually prepare and fill the shells, arrange them in my baking dish, cover tightly with foil and plastic wrap, then freeze before baking. When I’m ready to eat, I thaw overnight in the fridge and then bake as directed, adding extra time if still a bit frozen.

Reheating

To reheat, cover your portion loosely with foil and bake at 350°F for 15-20 minutes until warmed through. I avoid microwaving because it can make the pasta rubbery, but if you’re in a hurry, cover and microwave in short bursts to keep moisture locked in.

FAQs

Can I use pre-cooked manicotti shells for this recipe?

Absolutely! If you have pre-cooked shells, you can skip the baking time needed for softening the pasta. Just fill, arrange in the pan with sauce, cover, and bake until warmed and cheese is melted—about 20-25 minutes should suffice.
What type of spaghetti sauce works best in this Cheese Manicotti Recipe with Marinara Sauce Recipe?

I prefer a smooth marinara-style spaghetti sauce without large chunks of vegetables or meat. It coats the pasta nicely and keeps the filling as the star. Store-bought or homemade, just pick one with balanced seasoning and no overpowering sweetness.
Can I make this recipe gluten-free?

Yes! Just swap the manicotti pasta with a gluten-free pasta shell variant. Some brands even offer gluten-free manicotti or similar tubes that work the same way. Be sure to check cooking times and adjust as needed.
How do I avoid the filling leaking out during baking?

Filling the shells about halfway or just a bit more helps prevent overflow. Using the piping bag trick lets you control how much filling goes in. Also, baking covered with foil traps moisture and keeps everything in place nicely.

Final Thoughts

I have to say, this Cheese Manicotti Recipe with Marinara Sauce Recipe holds a special place in my heart—it’s simple enough for a cozy weeknight dinner but special enough to serve guests. I love how it delivers big Italian flavors with minimal fuss, and the leftovers only get better. If you give it a try, I hope it becomes one of your go-to comfort meals like it is for me. Happy cooking, friend!