Manicotti

“Manicotti” means “little sleeve” in Italian, which perfectly describes these pasta tubes stuffed with a rich, cheesy filling. It’s one of those comforting dishes that’s great to prep ahead and pop in the oven when you’ve got company coming. There are a few little things that make my manicotti recipe especially good. I add mascarpone (or cream cheese) to the ricotta and spinach filling, which makes it extra creamy, and stir a little cream into the marinara for a richer sauce.

The only slightly fussy part is stuffing the shells, but there’s an easy way to do it: spoon the filling into a piping bag or zip-top bag and pipe it into both ends. Once you get the hang of it, it goes quickly. Serve with a salad and garlic bread to round out the meal.

What You’ll Need To Make Manicotti

• Manicotti shells: The pasta base of the dish. Be sure to undercook your manicotti so it’s still a little firm. This makes stuffing the shells easier, and they’ll soften further as they bake in the sauce.
• Eggs: Help bind the filling for a smooth, cohesive texture.
• Cheeses (Ricotta, Mascarpone/Cream Cheese, Mozzarella, Pecorino Romano): These cheeses are the base for the cheese filling. The mascarpone/cream cheese not only adds delicious flavor but also prevents the filling from becoming grainy, a common issue with pasta dishes made with ricotta cheese. (Don’t have Pecorino? Parmesan cheese can be substituted.)
• Frozen Spinach: Thaw completely and squeeze out as much liquid as you can with your hands, then wrap the spinach in a clean kitchen towel and wring it out again until very dry. This keeps the filling from getting watery.
• Fresh garlic, basil & dried oregano: Classic Italian seasoning that flavors the dish.
• Marinara sauce: The base for the sauce. I use a good-quality jarred sauce, like Rao’s, to make the recipe easy, but you can use homemade tomato sauce if you have some on hand.
• Heavy cream: Adds richness to the marinara sauce.
• Jump to the printable recipe for precise measurements

How To Make Manicotti

Parboil the manicotti: Boil the pasta until just shy of al dente. Drain and rinse under cool water to stop the cooking, then arrange the shells in a single layer so they don’t stick together.

Make the filling: Beat the eggs in a large bowl, then add the ricotta, mascarpone (or cream cheese), some of the mozzarella and Pecorino Romano, spinach, basil, garlic, oregano, and salt. Mix until evenly combined.

Fill the manicotti: Transfer the filling to a pastry bag or large zip-top bag and snip an opening in one corner. Pipe the filling into both ends of each shell until completely full. If using a zip-top bag, choose one with square rather than rounded corners—it makes the piping much easier.

Make the sauce: Stir together the marinara and heavy cream. Taste and adjust seasoning with salt and pepper if needed.

Assemble and partially bake: Spread some of the sauce in the bottom of the baking dish, then arrange the stuffed manicotti narrow side up. Pour over enough sauce to cover the pasta, reserving the rest for serving. Cover tightly with foil and bake for about 35 minutes.

Add the cheese and finish baking: Uncover the manicotti and sprinkle with the remaining mozzarella and Pecorino Romano. Return to the oven until the cheese is melted and lightly golden. For more browning, you can briefly run it under the broiler, keeping a close eye on it.

Rest and serve: Let the manicotti rest for about 10 minutes before serving. Warm the reserved sauce and pass it at the table for anyone who wants extra.