There’s something comforting about cheese-filled pasta baked in a simple tomato sauce — it’s the kind of meal that warms the kitchen and feeds a crowd without fuss. This Manicotti Shells recipe uses classic ingredients and straightforward technique to deliver tender tubes stuffed with a creamy, herby ricotta and mozzarella filling, finished with bubbling marinara and extra cheese on top. It’s approachable enough for a weeknight yet special enough for guests.

Why this Manicotti Shells recipe works

Start-to-finish, the recipe balances creaminess and tang: whole-milk ricotta gives silkiness, part-skim mozzarella stretches and browns, and freshly grated Parmesan adds savory depth. Fresh parsley and basil lift the filling with bright herbal notes. A simple marinara provides acidity and moisture so the tubes stay luscious after baking. Using 12 manicotti tubes keeps portioning predictable, and the method is forgiving — perfect if you’re new to stuffing pasta or want a satisfying make-ahead dinner.

Ingredients

12 manicotti tubes
2 teaspoons olive oil
2 1/2 cups whole-milk ricotta cheese, drained
1 cup part-skim mozzarella cheese, plus extra for topping
2/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/3 cup fresh parsley, chopped
1/3 cup fresh basil, chopped, plus more for garnish
Kosher salt to taste
Freshly ground black pepper to taste
2 3/4 cups marinara sauce

Equipment

1 saucepan or skillet
Mixing bowl
Spatula or spoon
Baking dish large enough for 12 manicotti tubes
Piping bag or a small zip-top bag with one corner snipped (optional)
Measuring cups and spoons

Prep tips

Drain the ricotta well: place it in a fine-mesh sieve for 10–15 minutes to remove excess moisture so the filling isn’t watery.
Chop the parsley and basil finely so they distribute evenly through the filling.
If your manicotti tubes are the kind that require pre-cooking, follow package directions; if not, most store-bought tubes are ready to stuff. Either way, handle the tubes gently to avoid cracking.

Step-by-step directions

Preheat the oven to 375°F (190°C).
Lightly heat the 2 teaspoons olive oil in a small skillet over medium heat for about 30 seconds until fragrant. This step helps bloom the dried flavors in the Italian seasoning when mixed into the filling.
In a large mixing bowl, combine the 2 1/2 cups drained whole-milk ricotta cheese, 1 cup part-skim mozzarella cheese, 2/3 cup freshly grated Parmesan cheese, and 1 teaspoon Italian seasoning. Stir until the cheeses are evenly incorporated.
Add the 1/3 cup chopped fresh parsley and 1/3 cup chopped fresh basil to the cheese mixture. Season with Kosher salt and freshly ground black pepper to taste. Mix thoroughly so the herbs are distributed throughout the filling.
Pour a thin layer of the 2 3/4 cups marinara sauce into the bottom of your baking dish — just enough to cover the base so the manicotti won’t stick and will bake in a moist environment.
Transfer the cheese filling into a piping bag or a zip-top bag with a small corner snipped off. If you don’t have either, use a spoon to fill the tubes carefully.
One at a time, fill each of the 12 manicotti tubes with the cheese-herb mixture. Hold the tube upright while piping or spooning to avoid spills, and fill until each tube is snug but not overstuffed (stop before the filling bulges out the ends).
Arrange the filled manicotti tubes in a single layer over the sauce in the baking dish, leaving a small gap between each tube so heat circulates evenly.
Pour the remaining marinara sauce gently over the tops of the manicotti so each tube is evenly covered. This keeps the pasta soft while baking and creates a cohesive dish.
Sprinkle extra mozzarella cheese over the sauced manicotti to cover them with a cheesy crust during baking.
Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. The covered bake ensures the filling heats through without drying out.
After 25 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese on top is bubbly and lightly golden.
Remove the dish from the oven and let it rest for 5 minutes. This short rest helps the filling set slightly so the manicotti hold their shape when served.
Garnish with additional chopped fresh basil before serving.

Serving suggestions

Serve the baked tubes hot from the oven alongside a crisp green salad and crusty bread to soak up any extra sauce. A simple arugula salad with lemon vinaigrette or a classic Caesar pairs nicely. For a lighter finish, fresh fruit or a citrus sorbet helps cleanse the palate.

Make-ahead and storage

You can assemble the manicotti up to a day in advance. Cover the filled and sauced baking dish tightly with plastic wrap and refrigerate. When ready to bake, remove the wrap, cover with foil, and increase the covered baking time by about 10 minutes to account for the chilled filling. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.

Variations and swaps

Extra veggie: Fold 1 cup of finely chopped, sautéed spinach or mushrooms into the cheese filling for added texture and nutrients.
Spicy kick: Stir 1/4 teaspoon crushed red pepper into the marinara if you prefer heat.
Herb-forward: Increase the basil to 1/2 cup for a more pronounced fresh-basil flavor and sprinkle with chopped basil right before serving.
Cheese-forward: Swap half of the part-skim mozzarella for shredded provolone for a deeper cheesy flavor.

Final thoughts

This Manicotti Shells recipe celebrates comfort and simplicity. With currents of fresh herbs, a creamy ricotta base, and a modest bake time, it delivers classic Italian-American flavors without complicated technique. Whether you’re feeding family, bringing a dish to share, or prepping ahead for busy weeknights, these tubes of cheesy goodness are reliable, satisfying, and easy to make your own.

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Manicotti Shells

Creamy ricotta-stuffed manicotti baked in marinara and topped with melted mozzarella.

Prep Time15

Cook Time50

Total Time1 5

Servings: 6 servings

Ingredients

12 manicotti tubes
2 teaspoons olive oil
2 1/2 cups whole-milk ricotta cheese drained
1 cup part-skim mozzarella cheese plus extra for topping
2/3 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/3 cup fresh parsley chopped
1/3 cup fresh basil chopped, plus more for garnish
Kosher salt to taste
Freshly ground black pepper to taste
2 3/4 cups marinara sauce

Instructions

Bring a large pot of salted water to a boil. Add the manicotti tubes and cook until al dente, about 6–8 minutes; drain in a colander and rinse under cool water.
Toss the drained tubes with 2 teaspoons olive oil to prevent sticking and set aside.
Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the drained ricotta, 1 cup mozzarella, Parmesan, Italian seasoning, chopped parsley, chopped basil, salt, and pepper until well blended.
Fill each manicotti tube with the cheese mixture using a piping bag or a spoon.
Spread 1 1/4 cups of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Arrange the filled tubes over the sauce and pour the remaining marinara sauce over them. Sprinkle extra mozzarella on top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for 10 more minutes, until cheese is bubbly and lightly browned.
Let the baked manicotti cool for a few minutes, garnish with additional basil, and serve.