There’s something comforting and undeniably joyful about a tray of bubbling, cheese-stuffed pasta fresh from the oven. This Homemade Stuffed Manicotti recipe is all about tender pasta tubes filled with a lush, herb-bright ricotta and mozzarella mixture, nestled in a rich marinara and finished with golden buttered edges. It’s the kind of dish you make when you want everyone at the table to inhale deeply and smile — a perfect centerpiece for a cozy family dinner or an impressive make-ahead meal for guests.

Before we dive in, a note about the ingredients: this recipe uses simple pantry staples and fresh cheeses for a rustic, satisfying filling. The amounts and names below reflect exactly what you’ll need to get this on the table.

Ingredients

▢1 cup all-purpose flour
▢¼ teaspoon Kosher salt
▢¼ teaspoon black pepper
▢4 large eggs
▢¾ cup whole milk
▢¾ cup heavy cream
▢2 tablespoon unsalted butter, melted
▢Canola oil
▢1 cup ricotta, whole milk
▢1 cup mozzarella, fresh, chopped
▢½ cup smoked mozzarella, shredded
▢¾ cup Pecorino Romano cheese, grated, divided
▢½ teaspoon Kosher salt
▢¼ teaspoon black pepper
▢2 tablespoon basil, fresh, chopped
▢1 tablespoon parsley, fresh, chopped
▢1 large egg, lightly beaten
▢2 tablespoon parsley, fresh, chopped, for garnish
▢2 to 3 cups marinara sauce
▢2 tablespoon unsalted butter, room temperature

Why this Homemade Stuffed Manicotti works

This version balances creaminess and texture. Fresh mozzarella adds soft, melty pockets while smoked mozzarella brings a subtle depth without overpowering the delicate ricotta. Pecorino Romano adds just the right salty tang; the combination of basil and parsley lifts the filling so each bite tastes bright rather than heavy. Using a rich custard of milk, cream, eggs, and a touch of butter in the pasta batter ensures pliable sheets that roll or tube easily and hold the filling without cracking.

Make-Ahead & Serving Tips

Assemble the manicotti up to a day ahead, cover tightly, and refrigerate. Add an extra 5–10 minutes to baking time if chilled.
If you prefer a smoky finish, sprinkle a little extra smoked mozzarella on top before baking.
Serve with a simple green salad and crusty bread to sop up that marinara.

Step-by-step Instructions

The directions below are rewritten into clear, sequential steps so you can follow along confidently. Quantities and ingredient names match the ingredient list above.

1. Make the pasta batter and cook the pasta sheets

In a medium bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon Kosher salt, and ¼ teaspoon black pepper until combined.
In a separate bowl or measuring cup, whisk 4 large eggs, ¾ cup whole milk, ¾ cup heavy cream, and 2 tablespoon unsalted butter, melted, until smooth.
Gradually pour the wet ingredients into the flour mixture, stirring until you have a smooth, lump-free batter.
Heat a nonstick skillet over medium heat and lightly brush it with canola oil. Pour a thin layer of batter into the skillet and cook like a crepe — about 1 to 2 minutes per side, until set and lightly golden. Repeat with the remaining batter to make several thin pasta sheets. You want sheets that are flexible and not brittle.
Place the cooked sheets on a cooling rack or a lightly oiled baking sheet to prevent sticking. If sheets cool and stiffen, cover them with a damp towel to keep them pliable while you prepare the filling.

2. Prepare the cheese filling

In a large mixing bowl, combine 1 cup ricotta, whole milk, 1 cup mozzarella fresh, chopped, and ½ cup smoked mozzarella, shredded.
Add ½ cup of the Pecorino Romano cheese (reserve the remaining ¼ cup for topping), ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Stir until the cheeses are evenly distributed.
Fold in 2 tablespoon basil, fresh, chopped, and 1 tablespoon parsley, fresh, chopped. Mix until the herbs are incorporated and the mixture is cohesive.
Stir in 1 large egg, lightly beaten, to bind the filling. The texture should be creamy but firm enough to hold shape when scooped.

3. Assemble the manicotti

Preheat your oven to 375°F (190°C).
Spoon 2 to 3 cups marinara sauce into the bottom of a 9×13-inch baking dish, spreading into an even layer. You want enough sauce to create a bed for the pasta and prevent drying, but not so much that the tubes float.
Place a pasta sheet on a clean work surface. Spoon a line of the cheese filling along one edge of the sheet, leaving a small margin at the ends to prevent overflow.
Carefully roll each sheet into a neat tube, sealing the edge by pressing lightly. Continue until all sheets are filled. If you find the sheets too wide or narrow, trim to size before rolling to create evenly sized tubes.
Arrange the filled tubes seam-side down in the prepared baking dish on top of the marinara, fitting them snugly together in a single layer.

4. Top and bake

Pour any remaining marinara sauce over the arranged tubes, spreading gently to coat them evenly. You want the tops covered but still allow some cheese to peek through.
Sprinkle the reserved ¼ cup Pecorino Romano cheese and a little extra smoked mozzarella if you like for color and flavor contrast.
Dot the tops with 2 tablespoon unsalted butter, room temperature, cut into small pieces and placed evenly across the dish. This adds richness and encourages a golden finish.
Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10–12 minutes, until the sauce is bubbling and the cheeses on top are melted and slightly golden.

5. Garnish and serve

Remove the manicotti from the oven and let it rest for 5 minutes to set, making it easier to serve without the filling spilling out.
Sprinkle 2 tablespoon parsley, fresh, chopped, over the top for a bright garnish.
Serve warm with extra marinara on the side, and enjoy immediately.

Notes on technique

Cooking pasta sheets like crepes makes assembling the manicotti approachable even if you can’t find store-bought manicotti tubes. Keep the sheets flexible by cooking them just until set and handling them while still warm. The beaten egg in the filling binds it so the tubes hold their shape after baking. The melted butter dotted on top encourages a golden edge and adds a glossy finish.

Substitutions and variations

If you want a lighter version, you can swap whole milk for lower-fat milk, though the texture of the pasta batter and filling will be slightly less rich. For a more herb-forward taste, increase the basil to 1/4 cup finely chopped. If you prefer a smoky flavor to be more pronounced, add a few extra tablespoons of smoked mozzarella, but remember it will increase the salty, smoky notes so adjust the Pecorino amount to taste.

Storage

Refrigerate any leftovers in an airtight container for up to 3 days. Reheat individual portions in a 350°F (175°C) oven for 10–15 minutes or until warmed through. You can also freeze fully assembled, unbaked manicotti: cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking and add 10–15 minutes to the covered bake time.

Final thoughts

This Homemade Stuffed Manicotti brings together simple components into a showstopping, weeknight-worthy meal. It’s comforting but not cloying, with layers of flavor from fresh cheeses, bright herbs, and a classic tomato base. Whether you make it for a crowd or tuck into the leftovers for a solo comfort dinner, it promises that warm, deeply satisfying feeling only a tray of baked pasta can deliver.

Enjoy the process — from whisking batter to spooning the final spoonful of marinara — and don’t be afraid to make it your own with extra herbs, an extra sprinkle of smoked cheese, or a garlicky marinara on the side. Bon appetite.

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Homemade Stuffed Manicotti

Thin crêpe-like shells are filled with a creamy ricotta and mozzarella mixture, topped with marinara and baked until bubbly.

Prep Time30

Cook Time30

Total Time1 10

Servings: 4 servings

Ingredients

1 cup all-purpose flour
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
4 large eggs
3/4 cup whole milk
3/4 cup heavy cream
2 tablespoons unsalted butter melted (for batter)
canola oil for cooking crêpes as needed
1 cup ricotta (whole milk)
1 cup fresh mozzarella chopped
1/2 cup smoked mozzarella shredded
3/4 cup Pecorino Romano grated, divided (use about 3 tbsp in filling)
1/2 teaspoon Kosher salt for filling
1/4 teaspoon black pepper for filling
2 tablespoons basil fresh, chopped
1 tablespoon parsley fresh, chopped (plus 2 tbsp more for garnish)
1 large egg lightly beaten (to fold into filling)
2 to 3 cups marinara sauce
2 tablespoons unsalted butter room temperature, for topping

Instructions

Prepare or warm the marinara sauce and set aside; it can be refrigerated for short-term storage.
In a large bowl, whisk together 1 cup flour, 1/4 tsp Kosher salt, and 1/4 tsp black pepper.
In a separate bowl, whisk together 4 large eggs, 3/4 cup whole milk, and 3/4 cup heavy cream until smooth.
Slowly whisk about half of the egg mixture into the flour mixture until smooth, then whisk in the remaining egg mixture until completely smooth. Chill the batter, covered, for at least 30 minutes or up to 12 hours.
Strain the chilled batter through a fine-mesh sieve into a bowl and stir in 2 tablespoons melted unsalted butter.
Heat an 8–9 inch non-stick skillet over medium and lightly oil it. Pour about 1/4 cup batter, tilt and swirl to form a thin crêpe, and cook until set and lightly browned on the bottom, about 1–3 minutes.
Flip the crêpe with a spatula and cook about 1 minute more, then transfer to a plate with parchment or wax paper between each crêpe. Repeat with remaining batter and allow crêpes to cool completely.
In a large bowl, stir together 1 cup ricotta, 1 cup chopped fresh mozzarella, 1/2 cup shredded smoked mozzarella, and about 3 tablespoons of the grated Pecorino Romano; season with 1/2 tsp Kosher salt and 1/4 tsp black pepper.
Stir in 2 tablespoons chopped fresh basil and 1 tablespoon chopped fresh parsley, then gently fold in 1 lightly beaten egg until smooth. Cover and refrigerate the filling for 30 minutes or overnight.
Preheat the oven to 375°F (190°C). Spread 1 to 2 cups marinara sauce across the bottom of a 9x13 inch baking dish.
Working one crêpe at a time, place about 3 tablespoons of filling along the lower third of the crêpe and roll up to form a stuffed tube. Arrange each rolled crêpe seam-side down in the baking dish on top of the marinara.
Spread the 2 tablespoons room-temperature unsalted butter over the tops of the crêpes and sprinkle the remaining grated Pecorino Romano over them.
Bake on the middle rack for 12–15 minutes, until cheese is melted and bubbly and tops are lightly browned. Optionally broil briefly on the middle rack to crisp edges—watch closely to avoid burning.
While baking, warm any remaining marinara in a small saucepan over medium heat.
Remove the baking dish and let the manicotti rest for 10 minutes. Garnish with 2 tablespoons chopped parsley and serve with warmed marinara and extra grated cheese if desired.