THE BEST Manicotti Recipe

There’s something absolutely magical about a bubbling dish of manicotti straight from the oven—cheesy, saucy, and packed with endlessly satisfying Italian flavors. This recipe proves just how easy homemade comfort food can be, even on a hectic weeknight. Each manicotti tube is generously stuffed with a creamy ricotta-spinach mixture and baked under layers of gooey cheese and robust marinara, bringing restaurant-level coziness right into your own kitchen. If you need a no-fuss dinner for the family—or a special meal to impress—you’ll love how quickly this dish comes together and how every bite is an explosion of flavor and creamy-cheesy goodness!

Ingredients You’ll Need

Here’s what you’ll need for this flavorful, cheesy manicotti, and why each one matters:

• Manicotti Noodles: These sturdy tubes are perfect for holding lots of creamy filling. Undercook by a few minutes to help them hold their shape while you fill them.
• Ricotta Cheese: The heart of the filling—choose good-quality ricotta for the creamiest texture.
• Eggs: Help bind the filling together and make it light and fluffy.
• Ground Nutmeg: Don’t skip this! Just a touch brings warm, almost sweet undertones to the cheese filling, making it taste authentic.
• Kosher Salt & Freshly Ground Black Pepper: Enhances all the flavors and keeps things perfectly seasoned.
• Frozen Chopped Spinach: Adds color, flavor, and sneaky nutrients. Make sure it’s well-thawed and squeezed dry so your filling isn’t watery.
• Provolone Cheese: Melts beautifully and adds a subtle sharpness to balance the creamy ricotta.
• Mozzarella Cheese: For that classic gooey, stretchy, golden top. Pre-shredded is convenient, but shredding your own melts even better!
• Parmesan Cheese: Adds savory depth and a salty “zing”—don’t be shy with this one.
• Marinara Sauce: Go for your preferred jarred variety, or homemade if you’re feeling fancy. The sauce pools around and over the pasta for an irresistibly saucy bake.
• Parsley: Fresh and bright, it gives the finished dish a lovely pop of color and flavor.

Variations

If you love experimenting or want to use up what’s in your fridge, manicotti is the perfect canvas:

• Meat Lovers: Brown some Italian sausage or ground beef and add it to the sauce or cheese filling.
• Veggie Packed: Finely diced mushrooms, zucchini, or roasted peppers fit right in with the spinach.
• Different Cheeses: Try swapping provolone for fontina or asiago for a new twist. Even a bit of crumbled goat cheese works beautifully!
• Gluten-Free: Use gluten-free manicotti shells (they’re easier to find than you’d think).
• No Egg: Skip the egg for a slightly denser, but still delicious, filling if you have allergies.

How to Make the Best Manicotti

Step 1: Prep the Oven and Noodles

Start by preheating your oven to 350°F. In a big pot or high-sided skillet, boil enough salted water to cover your manicotti shells. You want to cook the pasta just a few minutes less than the package instructions (they’ll finish cooking in the oven and will be easier to fill if slightly underdone). Once cooked, transfer the noodles to a baking sheet lightly drizzled with olive oil and roll them gently so they don’t stick together. If your pot is small, cook in batches!

Step 2: Make the Filling

While your noodles cook, combine the ricotta, beaten eggs, nutmeg, salt, and pepper in a bowl. Then fold in ¾ of your shredded cheese blend (provolone, mozzarella, Parmesan), along with the well-drained spinach. You should end up with a thick, creamy, and flecked filling.

Step 3: Prep the Baking Dish

Spread half of your marinara sauce on the bottom of a 9×13-inch baking dish, creating a saucy base for the pasta to nestle into.

Step 4: Fill the Manicotti

Now for the fun part! Spoon your cheese-spinach mixture into a large freezer bag, squeezing it all into one corner. Snip the tip off the corner (make it wide enough for the spinach bits to fit through), and pipe the filling into each manicotti noodle—first from one end, then the other. Don’t worry if it gets a little messy; it all bakes up beautifully. Lay the filled noodles in neat rows on top of the sauce.

Step 5: Assemble and Bake

Pour the rest of the marinara over the filled manicotti, sprinkle with the remaining shredded cheese, and give it all a flourish of chopped parsley. Lightly spray a piece of foil with cooking spray (to avoid sticking) and cover the dish. Bake for about 30–40 minutes, then remove the foil for the last 10 minutes if you want a golden, bubbly top.

Step 6: Serve and Enjoy

Let it cool for a few minutes to set, then top with extra Parmesan and fresh parsley. Serve piping hot—you can’t beat that cheesy stretch!

How to Serve

The best way to enjoy this manicotti is straight from the oven, when the cheese is molten and the sauce is bubbling around the edges. Pair with a simple green salad dressed in tangy vinaigrette for a bit of freshness. Warm, crusty Italian bread is practically required for sopping up that flavorful sauce. For something extra hearty, try serving with roasted veggies or a classic antipasto platter to start.

Make Ahead and Storage

Storing Leftovers

Keep any leftover manicotti in an airtight container in the fridge. It will stay delicious for up to 3 days.

Freezing

Want to freeze for later? Assemble the manicotti up to the point of baking (but don’t bake it yet). Cover tightly and freeze for up to 2 months. When you’re ready, bake directly from frozen, adding an extra 10–15 minutes to your bake time.

Reheating

Reheat leftovers in the microwave for a quick lunch, or in a covered oven-safe dish at 350°F until warmed through. Add a splash of water or sauce before reheating to keep things moist and luscious.

FAQs

Final Thoughts

If you’ve ever dreamed of pulling off a classic Italian dinner with total confidence—and very little fuss—this is your new go-to recipe. Manicotti’s simple magic comes from good cheese, cozy flavors, and a quick, foolproof method that fits perfectly into even the busiest week. Don’t wait for a special occasion; give this a try tonight and discover just how easy (and incredibly delicious) Italian comfort food can be!

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