Manicotti Recipe

### Step 1: Preheat the oven

Preheat the oven to 400°F so it’s ready while you build the dish; this is your only oven instruction so set it and move on to the hands-on prep. I like to have the empty 9x13 casserole at the ready so you can quickly transfer assembled pasta when it’s time to bake.

### Step 2: Boil and cool the pasta

Bring a large pot of water to a rolling boil and salt it well — the water should taste like the sea. Add the manicotti and cook until just barely tender and extra al dente (the pasta will finish in the oven); five minutes is a reliable target but watch for that barely-cooked bite. Stir at the start to prevent sticking, drain, then immediately rinse under cold water to stop the cooking process and drain thoroughly so the shells aren’t waterlogged.

### Step 3: Prepare the saucy base

Stir the optional heavy cream into the marinara to soften acidity and add silkiness, then pour about one cup of this saucy mixture into your 9x13 casserole and tilt the dish to create a thin, even saucy bed that will cradle the filled shells.

### Step 4: Make the ricotta filling

In a large mixing bowl lightly beat the eggs, then fold in the whole milk ricotta, half the shredded mozzarella, half the grated parmesan, chopped parsley, grated garlic, salt, black pepper, and a whisper of nutmeg. The result should be a glossy, scoopable, slightly airy cheese mixture that holds its shape when piped or spooned.

<br><img src="https://recipevibe.com/wp-content/uploads/2026/04/Manicotti-Recipe-steps.png" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>

### Step 5: Transfer filling to a piping bag and fill shells

Spoon the ricotta mixture into a piping bag with a large round tip or into a sturdy zip-top bag with a 3/4" corner snipped off. Pipe or carefully spoon the filling into each manicotti tube so each shell is plump and evenly filled; place each filled shell seam-side down into the saucy casserole in a single snug layer.

### Step 6: Top with sauce and cheese

Ladle the remaining cream-tinted marinara over the filled shells so they’re evenly coated, then scatter the remaining shredded mozzarella and remaining parmesan across the top for a richly cheesy blanket that will melt and brown in the oven.

### Step 7: Bake, uncovered finish, and rest

Cover the dish with foil and bake covered for 25 minutes to warm everything through, then remove the foil and bake another 10 minutes until the cheese is melted, bubbling, and showing golden-brown spots with slightly crisped edges. Let the casserole stand 5 minutes after baking so the sauce settles and slices hold together.

### Step 8: Garnish and serve

Sprinkle additional chopped parsley for a bright green contrast and slide the manicotti into warm plates. Serve straight from the rectangular casserole so each portion keeps its baked shape and the glossy marinara and stretchy melted mozzarella are front and center.

<br><img src="https://recipevibe.com/wp-content/uploads/2026/04/Manicotti-Recipe-finalDish.png" style="width:300px; max-width:300px; height:auto; margin: 0px 0;"/>