Easy Baked Manicotti Recipe with Cheese
Tender manicotti stuffed with seasoned ricotta and basil topped with delicious marinara and loads of cheese! This easy baked manicotti recipe is the perfect Italian-inspired family dinner that's comforting, hearty, and cozy.
Servings: 5 servings
Ingredients
Manicotti
- 5-6 oz manicotti pasta about 10 pieces
- 15 oz ricotta cheese 1 pint – I used whole milk
- 2 ½ cups shredded mozzarella cheese divided
- ¾ cup grated parmesan cheese divided
- ½ cup spinach finely chopped
- ¼ cup fresh basil finely chopped
- 2 teaspoons Italian seasoning
- ½ teaspoon dried onion
- ½ teaspoon garlic salt
- 1 large egg
- 16 oz or 2 cups marinara sauce, spaghetti sauce, or homemade sauce divided
Optional Toppings
- Parsley chopped
- Basil on the side
Instructions
- Cook manicotti according to package instructions, undercooking a bit to make manicotti easier to stuff. Cook uncovered, about 7 minutes. Drain pasta and rinse with cold water.
- Coat a medium baking sheet with cooking spray. Place manicotti in an even layer on the sheet, not touching to avoid sticking.
- Preheat oven to 350°F.
- Combine ricotta, 1 ½ cups mozzarella, ¼ cup parmesan, spinach, basil, seasonings, and egg in a large mixing bowl. Mix until thoroughly combined.
- In a 9x13-inch baking pan, pour 1 cup marinara sauce and smooth into an even layer. Spoon or pipe the cheese mixture into each manicotti, filling it completely. Place stuffed manicotti neatly in a single layer in the pan.
- Top with remaining 1 cup marinara, mozzarella, and parmesan. Bake until bubbly, about 30-40 minutes. Mine took 30 minutes.
- ⭐️ Last Step: If you tried this recipe, rate and review it. It helps us keep running our small business and lets readers know how the recipe turned out.
Notes
Storing Instructions: Cool completely, cover, and store in the refrigerator for 1-3 days.
Freezing Instructions: Cool and store in an airtight freezer-friendly container for 1-3 months. See post for instructions on freezing uncooked manicotti.