Name: Cheesy Manicotti Bake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 (8 ounce) box manicotti shells (14 pasta shells); 1 tablespoon olive oil; 32 ounces ricotta cheese; 4 garlic cloves (minced or grated); 2½ cups shredded mozzarella cheese (9 ounces); 1 cup grated parmesan cheese (divided, 4 ounces); ½ cup chopped fresh basil; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon ground nutmeg; 2 large eggs; 3 cups marinara sauce (24 ounces, homemade or store bought)

If you’re craving a cozy, comforting Italian dish that’s both impressive and easy to make, this Cheesy Manicotti Bake Recipe will quickly become one of your favorites. I absolutely love how the tender pasta tubes are filled with a luscious blend of ricotta, mozzarella, parmesan, and fresh basil, then smothered in marinara and baked to bubbly perfection. Trust me, once you try this, you’ll be hooked, and your family will go crazy for it too. Let me walk you through everything you need to know to make it effortlessly delicious.

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Why You’ll Love This Recipe

Rich, Flavorful Filling: The mix of three cheeses with fresh basil creates a creamy, herby filling that’s absolutely irresistible.
Perfectly Pasta-Soft Shells: Cooking manicotti just right ensures they’re tender but sturdy enough to hold all that cheesy goodness.
Easy to Assemble: Using a plastic bag to pipe the filling is a game-changer—clean, quick, and fun!
Baked to Bubbling Perfection: The melty mozzarella and parmesan topping is the finishing touch that makes every bite satisfying and gooey.

The image shows a white baking dish filled with a single layer of large yellow pasta rolls neatly arranged side by side. Each pasta roll is stuffed with a creamy white filling with hints of green herbs. The pasta sits on a thick layer of rich red tomato sauce covering the base of the dish. More dollops of tomato sauce are spread over the top of the pasta rolls, giving a textured look with some chunkiness. There are small bits of grated white cheese sprinkled over the sauce on top, along with fresh bright green basil leaves scattered across the dish. The whole dish rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheesy Manicotti Bake, Italian manicotti casserole, cheesy stuffed pasta, baked manicotti with cheese, easy Italian manicotti

Ingredients You’ll Need

Each ingredient here plays its part in building layers of flavor and creamy texture. Investing in good quality ricotta and fresh basil really elevates this dish, and having a mix of cheeses ensures each bite is rich and decadent.

Flat lay of fresh manicotti pasta shells arranged neatly, a small white bowl filled with creamy ricotta cheese, a small white bowl holding golden olive oil, four whole garlic cloves with their papery skins intact, a small white bowl piled with shredded mozzarella cheese, another small white bowl with finely grated parmesan cheese, a small white bowl containing bright chopped fresh basil leaves, two whole uncracked large eggs with smooth clean shells, and a small white bowl filled with vibrant red marinara sauce, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheesy Manicotti Bake, Italian manicotti casserole, cheesy stuffed pasta, baked manicotti with cheese, easy Italian manicotti

Manicotti shells: Look for no-boil or regular tubes; I use classic shells that I boil myself for best texture.
Olive oil: A drizzle to keep the pasta from sticking and adds a subtle richness.
Ricotta cheese: Use whole milk ricotta if you can—it’s creamier and makes the filling luscious.
Garlic cloves: Fresh minced or grated garlic adds a lovely aromatic depth.
Mozzarella cheese: Shredded, for gooey meltiness both inside and on top.
Parmesan cheese: Grated parmesan gives a sharp, nutty flavor—divide for mixing and topping.
Fresh basil: Chopped for bright herbal notes; it’s what really brings the filling alive.
Salt and pepper: To season perfectly; don’t skip tasting your filling before you fill the pasta.
Ground nutmeg: A pinch that harmonizes beautifully with the ricotta.
Large eggs: They bind the filling so it holds together when baked.
Marinara sauce: Homemade or store-bought—choose your favorite tomato sauce for that comforting, tangy finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Cheesy Manicotti Bake Recipe is how flexible it is—you can tweak it depending on what you have or your dietary needs. I often add some veggies to the filling or swap out cheeses to make it my own.

Spinach Manicotti: I like folding in sautéed spinach into the cheese mixture for extra vitamins and a fresh green color.
Meaty Version: Adding cooked Italian sausage or ground beef to the filling ups the heartiness and makes it a real crowd-pleaser.
Gluten-Free Option: If you can find gluten-free manicotti shells, this recipe works just as well, making it suitable for sensitive diets.
Herb Swaps: Try adding fresh parsley or oregano alongside basil to switch up the flavor profile.

How to Make Cheesy Manicotti Bake Recipe

Step 1: Perfectly Cook the Manicotti Shells

Start by bringing a big pot of salted water to a rolling boil. Cook the manicotti shells for 6 to 7 minutes—don’t overcook or they’ll tear when you fill them. Drain and toss them gently with a tablespoon of olive oil to keep them from sticking while you prep your filling. Pro tip: Let them cool just enough to handle so you don’t burn your fingers when filling.

Step 2: Whip Up the Cheesy Filling

In a large bowl, combine ricotta, most of the mozzarella, half the parmesan, fresh garlic, basil, salt, pepper, and a pinch of nutmeg. Whisk the eggs in a separate dish and gently fold them into the cheese mixture. You want everything to be well incorporated but still light and fluffy—this is what makes the filling so dreamy!

Step 3: Assemble with Marinara

Spread a generous layer of marinara sauce on the bottom of your greased baking dish. It acts like a flavorful cushion for the manicotti and keeps everything moist during baking. Then, scoop half the filling into a plastic sandwich bag, snip off one corner, and pipe the filling into each cooked pasta tube. Arrange each filled shell snugly in the sauce. Repeat until all shells are stuffed.

Step 4: Bake to Perfection

Pour the remaining marinara over the manicotti, cover with foil sprayed with non-stick oil (this prevents the cheese from sticking to the foil), and bake at 350°F for 20 minutes. Then remove the foil and bake for another 10-15 minutes, until the dish is bubbly and hot all the way through.

Step 5: Melty Cheese Finish

Sprinkle the remaining mozzarella and parmesan on top and pop it back in the oven uncovered for 5 minutes—just enough for the cheese to melt into a golden, gooey crust. Garnish with chopped fresh basil, and voilà! Your cheesy manicotti bake is ready to wow everyone.

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Pro Tips for Making Cheesy Manicotti Bake Recipe

Easy Filling Piping: Using a plastic zip-top bag as a piping bag minimizes mess and speeds up assembly—be sure to snip a small corner for better control.
Don’t Overcook Pasta: Under-cooking slightly helps the manicotti hold its shape and prevents it from turning mushy after baking.
Foil Tips: Spray the underside of the foil to stop melted cheese from sticking and ripping off your cheesy top layer.
Flavor Balance: Always taste your filling before piping and adjust salt or herbs—ricotta can be a bit bland on its own.

How to Serve Cheesy Manicotti Bake Recipe

Two stuffed pasta shells sit in the center of a white plate on a white marbled surface. The pasta shells are filled with a creamy, white cheese mixture dotted with green herbs. They rest on a pool of vibrant red tomato sauce that spreads slightly across the plate. Thin green basil pieces are scattered on top of the shells and sauce, with a light sprinkle of grated white cheese over everything. To the side, there is a small pile of fresh green leafy salad with a single bright red tomato slice. A silver fork with a woman's hand nearby rests on the edge of the plate. Photo taken with an iphone --ar 2:3 --v 7 - Cheesy Manicotti Bake, Italian manicotti casserole, cheesy stuffed pasta, baked manicotti with cheese, easy Italian manicotti

Garnishes

I always love to top this bake with a sprinkle of chopped fresh basil—it adds a pop of color and bright herbal notes. A little extra parmesan dusted on top at the table is a nice touch if you’re serving cheese lovers.

Side Dishes

Pairing this cheesy manicotti with a crisp green salad dressed in tangy vinaigrette cuts through the richness perfectly. Garlic bread or a simple roasted vegetable medley rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I’ve made individual manicotti servings in small ramekins for a fancy, plated look. Another fun idea is to bake it in a pretty ceramic dish and let it be the centerpiece on your dinner table—everyone loves to dig into that bubbly cheese!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep great for up to 3 days. The flavors deepen overnight, so sometimes I actually prefer the next-day leftovers cold or reheated.

Freezing

This Cheesy Manicotti Bake Recipe freezes beautifully. I assemble the whole dish but skip the final cheese topping, cover tightly with foil and plastic wrap, then freeze. When ready, just thaw overnight in the fridge and add the cheese topping before baking.

Reheating

To reheat leftovers, I cover the dish with foil and bake at 350°F until warmed through—usually about 20-25 minutes. Removing the foil in the last 5 minutes crisps up the cheese wonderfully again.

FAQs

Can I use no-boil manicotti shells for this recipe?

Yes! No-boil shells save time, but I recommend soaking them in hot water briefly to soften before filling to prevent tearing. With no-boil pasta, reduce baking time slightly and ensure plenty of sauce, so they cook through perfectly.
What can I substitute for ricotta cheese?

If you don’t have ricotta, you can use cottage cheese blended until smooth or a cream cheese and sour cream mix for a similar creamy texture. Just keep in mind the flavor will be a bit different but still delicious.
Can this recipe be made dairy-free?

Absolutely, with some swaps! Use dairy-free ricotta alternatives (made from almonds or cashews) and vegan mozzarella. Just check your marinara is free of cheese or dairy additives.
How do I prevent the manicotti from falling apart?

Cooking the shells just until al dente and handling them gently when filling helps. Also, mixing eggs into the filling acts as a binder so the cheese mixture holds together during baking.

Final Thoughts

I used to shy away from manicotti thinking it was complicated, but once I discovered this Cheesy Manicotti Bake Recipe, it’s become a go-to for special family dinners or whenever I want that cozy Italian comfort food vibe. The ease of assembly combined with the rich layers of melty cheese and fresh herbs makes every bite feel like a warm hug. You really can’t go wrong sharing this with loved ones, and I’m excited for you to try it and see just how mouthwateringly good homemade manicotti can be!