This amazing baked cheese manicotti has all the deliciousness of traditional manicotti with a much easier way to “stuff” the shells!
I used to think of manicotti as a super fancy (and fussy) way to eat pasta + cheese + sauce. Turns out that manicotti is actually pretty easy to make.
I’ve been making this recipe for years, and it really is the best baked cheese manicotti out there.
The flavors are simple but classic, and it is one of those meals that pleases every single palate in my family. If that isn’t reason enough to rejoice, just wait until you see how easy it is to “stuff” the shells.
It’s brilliant and revolutionary, which basically means baked manicotti just became a meal you’ll want to make very, very often.
Most recipes for stuffed and baked manicotti call for…yep, you guessed it…manicotti shells. Think: really large tubes of pasta that normally need to be boiled and then precariously stuffed with filling (in my experience, the shells are breaking and tearing and I’m saying lots of bad words and vowing to never make manicotti again).
But this recipe is brilliant because the manicotti is rolled rather than stuffed. This means we need to think outside of the box for the manicotti pasta.
Sheets of no-boil lasagna noodles replace traditional manicotti shells. And I promise, manicotti is better for it.
You want to look for brands of no-boil lasagna noodles that are flat and look like dried pasta. The no-boil lasagna noodles that have ridges and are slightly opaque don’t work as well.
Two brands I like in this recipe: Barilla (in the blue box; pretty easy to find) and Trader Joe’s.
The noodles soak in boiling water in the same pan you’ll bake the shells in (holla!) for just a few minutes until they are soft and pliable.
This makes me very happy because for some reason, as I get older, I am finding myself more and more mentally allergic to boiling lasagna noodles ever again for any type of recipe. I really kind of hate it.
Once the noodles are soft, I place them in a single layer on paper towels (or clean non-terry cloth kitchen towels).
Manicotti pasta is also sometimes sold in stores as shells instead of tubes, which can make stuffing them somewhat easier. However, traditional manicotti is not actually a pasta. Authentic manicotti is made with crepes, not pasta, that are filled and baked.
Cheese Filling for Manicotti
The delectable cheese filling is really simple:
- ricotta cheese (this super easy homemade ricotta cheese will change your life)
- Parmesan cheese
- mozzarella cheese
- eggs
- salt + pepper + basil + parsley
A healthy dollop of the cheese filling goes on the end of each noodle. At this point you have a choice: spread the filling evenly across 3/4 of the rectangle noodle OR leave it in a beautiful lump.
There’s no right or wrong way. I tend to leave it in a mound of cheesy goodness and roll it up that way since it eliminates the step of spreading. Cause some days, gosh darn it, spreading seems hard.
The filled and rolled manicotti shells get neatly placed in the saucy baking dish. And more sauce goes on top.
The sauce is a simple pantry-staple concoction of diced tomatoes, crushed tomatoes, and a few simple seasonings. I very often use all crushed tomatoes since a few of my kids don’t love big, chunky tomatoes. Rude.
Very often, if I have leftover homemade spaghetti sauce (and your favorite jarred pasta sauce would work, too), I use that in place of the sauce “recipe” below. Less work and just as delicious!
The Best Baked Manicotti
Truly, this baked cheesy manicotti is one of the best meals ever. My family goes crazy for it, easily devouring the entire pan.
Actually, before anyone digs in, I guarantee some child remembered the math to figure out how many manicotti each family member can have.
That’s 2.285 manicotti per person in my household, in case you are wondering. And if you think the kids don’t monitor that precisely, you have no idea who you are dealing with.
This baked manicotti also makes one of my favorite take-in meals AND is a great meatless meal option that is still hearty and satisfying.
Stuffed Manicotti Recipe
FAQ
What is a good substitute for manicotti shells?
What is the difference between manicotti and shells?
What pasta can I use instead of shells?
Can I substitute manicotti for cannelloni?
How do you fill a manicotti shell?
Pipe the cheese filling into the uncooked manicotti shells. Start on one end of the manicotti shell until about ½ full, then pipe the mixture into the other side filling the shell. Place the filled manicotti shells in the 9×13 pan. Pour remaining spaghetti sauce over the manicotti shells. Make sure every shell is covered with sauce.
What do you put in manicotti shells?
Unlike the tubes of manicotti, the shells can hold an amount of stuffing equal to the size and shape of an egg. A cream or cheese sauce can coat these shells, as well as the meat, tomato, and vegetable sauces that also work well with manicotti.
What is the difference between Manicotti and stuffed shells?
You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “little muffs.” The large tubes are made for stuffing. They stretch about 4 inches long and are 1 inch in diameter.
How do you make a manicotti without pasta?
A cheese and greens filled manicotti recipe topped with an authentic Italian tomato sauce which requires no pasta boiling. Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta. Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well. Next, toss in the shredded mozzarella.