This baked manicotti is comfort food made simple. Tender pasta tubes are filled with a creamy ricotta filling, topped with marinara and mozzarella, and baked until bubbly and golden.

A close-up of a spatula lifting two stuffed manicotti from a baking dish, with stretchy melted cheese and a visible creamy filling inside the pasta. The dish is surrounded by more baked pasta and cheese.

It looks like a dish you’d order at a cozy Italian restaurant, but it’s surprisingly simple to make—especially with a few shortcuts. There’s no need to boil the pasta, and we’re using your favorite jarred marinara to save time without sacrificing flavor.

Like my penne alla vodka and baked eggplant parmesan, this baked cheese manicotti is one of those meals that feels special but doesn’t ask much of you. It’s cheesy, saucy, and always a hit with both kids and adults.

I love this easy manicotti recipe because it strikes the perfect balance between comfort and convenience. It’s the kind of meal that works just as well for a weeknight dinner as it does for company.

Baked manicotti covered in tomato sauce, melted mozzarella cheese, and garnished with chopped parsley in a glass baking dish. The cheese is slightly browned and bubbly on top.

Serve it with a simple salad or garlic bread, and you’ve got a full meal that’s guaranteed to please even picky eaters.

Why you’ll love this manicotti recipe

No need to boil the pasta—just fill and bake.
Made with three kinds of cheese: ricotta, mozzarella, and Parmesan.
Uses jarred sauce for a quick, semi-homemade dinner.
Freezer-friendly and great for making ahead.
A cozy, crowd-pleasing pasta dish that feels special but is easy to make.

Ingredients for Baked Cheese Manicotti

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead image showing ingredients for baked manicotti, each labeled: ricotta in a bowl, shredded mozzarella on a grater, eggs in a small bowl, Italian seasoning in a spoon, garlic, pasta sauce in a glass bowl, a small pitcher of water, a wedge of parmesan with a grater, and uncooked manicotti in a plastic tray.

Manicotti – A box of large tubes found in the pasta section of the grocery store. Be sure to save the plastic trays that come in the box. They’re useful for holding the shells as you work.
Cheeses – Ricotta cheese, a wedge of Parmesan cheese, and a block of mozzarella cheese. Avoid pre-shredded parmesan and mozzarella as it will not melt as well.
Large eggs – Helps to hold the filling together.
Garlic cloves and Italian seasoning – For exceptional flavor. Fresh garlic is best but the minced garlic that comes in a jar will work in a pinch.
Pasta sauce – I love Rao’s tomato basil pasta sauce but feel free to use a jar of your favorite sauce. Have some extra sauce on hand in case you want to serve with extra sauce.
Water – Helps to thin out the sauce and provides steam for cooking the pasta.

How to Make Baked Manicotti

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: In a large bowl, mix the ricotta, a bit of the mozzarella, Parmesan, eggs, garlic, and Italian seasoning.

Two images of a glass bowl. Left shows unmixed filling ingredients: ricotta, parmesan, shredded mozzarella, eggs, garlic, and Italian seasoning. Right shows the ingredients fully mixed into a smooth cheese filling.

Step 2: Transfer the combined filling to a piping bag and pipe the cheese filling into each of the manicotti tubes.

Two side-by-side images. Left side shows a mixing bowl with cheese filling and a piping bag beside partially filled manicotti shells. Right side shows a tray of fully stuffed manicotti lined up neatly.

Step 3: In a saucepan, bring the pasta sauce and water to a boil over medium-high heat, stirring often. Pour half of the sauce into the bottom of a greased 9×13 baking dish in an even layer.

Pasta sauce in pan and spread in bottom of glass baking dish.

Step 4: Arrange the stuffed manicotti side by side in a single layer over the sauce and pour the remaining sauce on top. Be sure to cover as much of the noodles as possible.

Two images of a glass baking dish. Left shows uncooked stuffed manicotti arranged in tomato sauce. Right shows the same pasta fully covered with sauce, ready for baking.

Step 5: Cover the casserole dish tightly with foil and bake as directed in the recipe card below.

Step 6: Remove the foil, sprinkle reserved mozzarella over the top.

Two side-by-side images. Left shows baked manicotti in red sauce with cheese slightly visible at the ends. Right shows the same dish topped generously with shredded mozzarella before final baking.

Step 7: Place the dish under the broiler for 2-3 minutes until the cheese on top is melted and bubbling. Let it sit for 5 minutes before serving.

Overhead shot of a glass baking dish filled with neatly arranged manicotti covered in melted mozzarella and tomato sauce, garnished with chopped parsley.

Storage

Refrigerator: Keep leftovers stored in an airtight container in the fridge for up to 3 days.

Freezer: Once completely cooled, transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight and reheat the next day.

How to Reheat: This easy manicotti recipe reheats nicely in the microwave.

Make-Ahead Instructions

To prepare ahead of time, you’ll need to boil the pasta shells just until al dente before filling. Don’t overcook—they’ll be harder to stuff and more likely to tear.

After filling, layer the manicotti in the baking dish with sauce, cover tightly, and refrigerate for up to 24 hours or freeze for up to 2 months.

When ready to bake, follow the original instructions. If baking from frozen, add a few extra minutes and bake until the sauce is bubbling and the pasta is hot all the way through.

A spatula lifting a serving of baked cheese manicotti from the dish, with melted cheese stretching and filling visible inside the pasta tubes.

Recipe Tips

Fill neatly: Use a piping bag or zip-top bag for easy stuffing.
Avoid cracks: Hold shells near the ends and avoid squeezing to prevent breaking.
Shred your own cheese: It melts better than pre-shredded.
Cover well: Fully coat the noodles with sauce so they don’t dry out.
Add garnish: Sprinkle with chopped parsley or basil before serving.

Serving Suggestions

This cheesy baked manicotti doesn’t need much to complete it. I like to pair it with my copycat Olive Garden salad or antipasto salad and some garlic bread. And for dessert, cannoli dip!

Close-up of cheesy baked manicotti in a glass dish.

More Hearty Pasta Recipes

Recipe

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Baked Manicotti

Author: Jaclyn

Prep: 20

Cook: 45

Total: 1 5

This easy baked manicotti is made with three cheeses, jarred sauce, and no boiling! A cozy, semi-homemade pasta bake perfect for busy weeknights yet special enough for date nights or company.

Ingredients

▢ 8 ounce manicotti
▢ 16 ounce fresh mozzarella, shredded and divided
▢ 2 cups ricotta, well strained
▢ 1 cup freshly shredded parmesan
▢ 2 large eggs
▢ 2 garlic cloves, minced
▢ 1 teaspoon Italian seasoning
▢ 24 ounce tomato basil pasta sauce
▢ ½ cup water

Instructions

Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
Open the box of manicotti and set aside the plastic trays—they’ll hold the shells before and after filling.
8 ounce manicotti
Set aside 1½ cups of shredded mozzarella for topping.
16 ounce fresh mozzarella
In a large bowl, mix ricotta, the remaining mozzarella, Parmesan, eggs, garlic, and Italian seasoning until combined.
2 cups ricotta, 1 cup freshly shredded parmesan, 2 large eggs, 2 garlic cloves, 1 teaspoon Italian seasoning
Transfer the filling to a piping bag or a zip-top baggie with the corner cut off. Pipe the cheese mixture into each manicotti shell, gently pushing the filling all the way through. Don’t worry about overfilling—just be careful not to break the pasta. Set the filled shells back into the plastic trays (from the box) to keep them in place before baking.
In a saucepan, heat the pasta sauce and water over medium-high heat, stirring often, until it begins to boil.
24 ounce tomato basil pasta sauce, ½ cup water
Pour half the hot sauce mixture into the bottom of the baking dish. Arrange the filled manicotti in a single layer over the sauce, then pour the remaining sauce over the top, covering the noodles as much as possible.
Cover the pan tightly with foil and bake for 40–45 minutes, or until the pasta is tender.
Remove foil, sprinkle reserved mozzarella over the top, and broil for 2–3 minutes, or until the cheese is melted and bubbling.
Allow to sit for 5 minutes before serving.

Notes

I use and love Rao’s sauce but you can use any kind of tomato sauce you’d like, including homemade sauce. You need 24 ounces or 3 cups of sauce.

Store covered or in an airtight container in the refrigerator for up to 3 days. Can also be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave or oven until hot in the center.