Name: Baked Manicotti with Ricotta, Mozzarella, and Basil Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 12 manicotti shells; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese (divided); ½ cup grated Parmesan cheese; 1 large egg; 1 tsp garlic powder; Salt and pepper to taste; 3 cups marinara sauce (store-bought or homemade); ¼ cup fresh basil, chopped

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Introduction

Manicotti is a classic Italian-American dish featuring pasta tubes filled with a rich, cheesy mixture and baked in flavorful marinara sauce. This comforting meal is perfect for family dinners or special occasions, delivering layers of creamy, cheesy goodness in every bite.

A white baking dish holds four rolled lasagna pasta layers, each filled and topped with a bright red tomato sauce. The lasagna rolls are covered with an even layer of melted white cheese that is slightly browned in spots. Fresh chopped green herbs are sprinkled on top, adding color contrast. The sides of the dish show the tomato sauce slightly baked onto the edges. The dish is placed on a white marbled surface with a silver fork and a gray cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 manicotti shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
3 cups marinara sauce (store-bought or homemade)
¼ cup fresh basil, chopped
1 large egg
1 tsp garlic powder
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Bring a large pot of salted water to a boil and cook the manicotti shells until al dente. Drain and let them cool slightly to handle.
Step 3: In a large bowl, combine ricotta, half of the mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Mix until smooth and well blended.
Step 4: Carefully stuff each manicotti shell with the cheese mixture, filling them generously but gently to avoid tearing.
Step 5: Spread half of the marinara sauce evenly on the bottom of a baking dish, then arrange the stuffed shells on top.
Step 6: Pour the remaining marinara sauce over the shells. Sprinkle with the remaining mozzarella cheese and chopped fresh basil.
Step 7: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden brown.

Tips & Variations

For extra flavor, add cooked spinach or sautéed mushrooms to the ricotta filling.
Use no-boil manicotti shells to save time; just make sure to add extra sauce so they soften while baking.
Try substituting fresh herbs like oregano or parsley for the basil to change the flavor profile.
For a meatier version, mix cooked ground beef or Italian sausage into the cheese filling.

Storage

Store leftover manicotti in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15–20 minutes until heated through. You can also microwave individual portions, but the oven method preserves the texture best.

How to Serve

A white rectangular baking dish holds four rolled pasta tubes filled with a textured meat mixture, covered generously in bright red tomato sauce and topped with melted white cheese that is golden in some spots. The cheese layer is sprinkled with small green herb pieces. The pasta is placed close together in one layer with sauce visible on the sides and bottom edges of the dish. The scene is set on a white marbled surface, with a silver fork to the right and a gray cloth to the left, along with fresh green basil leaves in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make manicotti ahead of time?

Yes, you can prepare and stuff the manicotti shells a day in advance and keep them refrigerated covered with foil. Bake just before serving.

What can I substitute for ricotta cheese?

If ricotta isn’t available, you can use cottage cheese (blended for a smoother texture) or a mix of cream cheese and Parmesan for a creamy filling.