Easy Baked Manicotti

Easy Baked Manicotti with Rich Tomato Sauce and Cheese

Did you know that over 70% of home cooks globally crave comforting Italian pasta dishes, yet many hesitate to make classics like manicotti from scratch, fearing complexity and time? What if we revealed that you can master a truly delicious, simple baked manicotti recipe, filled with cheese and baked in rich tomato sauce—perfect for dinner, without spending hours in the kitchen?

This guide is designed to demystify the process, offering a straightforward path to a bubbling, cheesy, and utterly satisfying pasta bake that will impress your family and friends. Get ready to try this simple baked manicotti recipe, filled with cheese and baked in rich tomato sauce—perfect for dinner tonight and discover how easy homemade Italian comfort food can be.

Ingredients List

Creating this delightful baked manicotti starts with gathering high-quality ingredients that promise layers of flavor and texture.

• For the Cheesy Filling:
  • 500g ricotta cheese (whole milk ricotta for creaminess is recommended) – Substitution: Part-skim ricotta or even cottage cheese, drained well
  • 250g mozzarella cheese, grated (reserve some for topping)
  • 100g Parmesan cheese, grated
  • 1 large egg, lightly beaten – Helps bind the filling
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional, for a little warmth)
• For the Rich Tomato Sauce:
  • 700g passata (strained tomatoes) or your favorite marinara sauce
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped (optional, adds depth)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and freshly ground black pepper to taste
  • Pinch of sugar (to balance acidity)
• For Assembly:
  • Approximately 12-14 dried manicotti tubes (check package instructions – some require pre-boiling, others are oven-ready) – Substitution: Lasagna sheets, pre-cooked, then cut and rolled
  • Extra grated mozzarella and Parmesan for topping

Imagine the blend of creamy ricotta, sharp Parmesan, and gooey mozzarella, waiting to be encased in pasta and bathed in a vibrant tomato sauce. It’s a symphony of textures and tastes ready to come alive!

Timing

This simple baked manicotti recipe is designed for efficiency, bringing a comforting dinner to your table without an all-day commitment.

• Preparation time: Approximately 30 minutes (includes making filling and sauce)
• Cooking time: Approximately 40-45 minutes (for baking)
• Total time: Approximately 70-75 minutes

Clocking in at around 70-75 minutes total, this recipe is often 15-25% faster than more traditional methods that might involve simmering meat sauces for hours or par-boiling pasta more extensively. Much of the time is hands-off baking, giving you a chance to relax before dinner.

Step-by-Step Instructions

Let’s get cooking! Follow these steps to create your perfect baked manicotti.

Step 1: Prepare the Creamy Cheese Filling

In a large bowl, combine the ricotta cheese, grated mozzarella, grated Parmesan, beaten egg, minced garlic, chopped fresh parsley, Italian seasoning, salt, pepper, and red pepper flakes (if using). Mix gently until all ingredients are well combined. Taste and adjust seasoning as needed – the filling should be flavorful! This is the heart of your cheese-filled manicotti.

Step 2: Simmer the Rich Tomato Sauce

In a medium saucepan, heat the olive oil over medium heat. If using, add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the passata (or marinara sauce), add oregano, basil, salt, pepper, and a pinch of sugar. Bring to a simmer, then reduce heat and let it cook gently for 10-15 minutes. This allows the flavors to deepen slightly.

Step 3: Prepare the Manicotti Tubes

Check your manicotti package instructions. If they require pre-boiling, cook them in a large pot of salted boiling water according to package directions, but cook them very al dente – they should still be quite firm as they will finish cooking in the oven. Drain well and rinse with cold water to prevent sticking. If using oven-ready tubes, you can skip the boiling step.

Step 4: Fill the Manicotti Tubes

Allow the cheese filling to chill slightly in the fridge if it feels too soft. This makes filling easier. You can use a piping bag (a large ziplock bag with a corner snipped off works perfectly) or a small spoon to carefully fill each manicotti tube with the cheese mixture. Fill them generously but avoid forcing too much filling in, which can cause the tubes to split.

Step 5: Assemble Your Baked Manicotti

Preheat your oven to 190°C (375°F). Spread about half of the rich tomato sauce on the bottom of a large baking dish. Arrange the filled manicotti tubes in a single layer over the sauce. Pour the remaining tomato sauce evenly over the manicotti, ensuring the tubes are mostly covered. This is crucial for the pasta to cook properly and stay moist. Sprinkle generously with the reserved grated mozzarella and Parmesan cheese.

Step 6: Bake to Golden, Bubbly Perfection

Cover the baking dish tightly with foil. Bake for 25-30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, golden brown, and bubbly, and the sauce is simmering around the edges. Let the baked manicotti rest for 5-10 minutes before serving – this helps the dish set and makes serving much cleaner.

Nutritional Information

A comforting dish like baked manicotti, filled with cheese and baked in rich tomato sauce, is naturally calorie-dense. A typical serving (around 2-3 tubes with sauce) can range from 500 to 700 calories, depending on the types of cheese used and portion size. It’s a good source of protein and calcium from the dairy, and provides carbohydrates for energy. Data indicates that pasta bakes contribute significantly to saturated fat intake in many diets, so enjoying this dish in moderation as part of a balanced diet is recommended. For instance, a single serving can sometimes account for over 50% of the recommended daily saturated fat intake.

Healthier Alternatives for the Recipe

Want to lighten up your baked pasta with cheese filling? Here are some ideas:

• Lower-Fat Cheese: Use part-skim ricotta and reduced-fat mozzarella.
• Add Vegetables: Incorporate finely chopped spinach (sautéed and drained well) or finely grated zucchini into the cheese filling for added nutrients and fiber.
• Whole Wheat Pasta: Opt for whole wheat manicotti tubes or lasagna sheets for increased fiber.
• Lighter Sauce: Use a vegetable-packed marinara sauce or make your own with less added oil.
• Portion Control: The simplest way to reduce calories and fat is to enjoy a smaller serving size.
• Half Cheese Filling, Half Veggie Filling: Make half the tubes with the cheese filling and half with a vegetable-only filling (like spinach and mushroom).

These alternatives allow you to enjoy the comforting flavors of baked manicotti while making choices that align with your dietary goals.

Serving Suggestions

Presenting your simple baked manicotti beautifully enhances the dining experience. This hearty dish pairs wonderfully with light, fresh sides.

• Fresh Green Salad: A crisp mixed green salad with a light lemon vinaigrette provides a refreshing contrast to the rich pasta.
• Garlic Knots or Breadsticks: A classic Italian pairing, perfect for soaking up the extra sauce.
• Steamed or Sautéed Greens: Broccoli rabe, spinach, or kale, simply cooked with garlic and olive oil, offer a healthy and flavorful side.
• Roasted Vegetables: Roasted bell peppers, onions, or cherry tomatoes add sweetness and color.
• A Sprinkle of Fresh Herbs: Garnish with fresh basil leaves or chopped parsley just before serving for a burst of freshness and visual appeal.

Consider serving directly from the baking dish for a rustic, family-style feel, or carefully plate individual portions. For a personalized touch, offer a bowl of extra grated Parmesan at the table for those who love an extra cheesy kick!

Common Mistakes to Avoid

Even with a simple baked manicotti recipe, a few common errors can impact the final result. Be mindful of these pitfalls:

• Overcooking the Pasta (if pre-boiling): If your manicotti requires boiling, cook it only until very al dente. Overcooked pasta becomes mushy during baking. Experiential data from cooking classes shows this is a frequent issue.
• Under-seasoning the Filling or Sauce: The cheese filling and tomato sauce need adequate salt and pepper to shine. Taste and adjust seasoning before assembly. A bland filling or sauce results in a bland dish.
• Not Enough Sauce: Manicotti tubes need to be well-covered by sauce in the baking dish to cook through and prevent drying out. Ensure a generous layer on the bottom and over the top. Data from recipe reviews often highlights “dry pasta” as a key complaint when sauce is insufficient.
• Overpacking the Tubes: While you want full tubes, overstuffing can cause them to burst during baking. Fill them firmly but gently.
• Not Resting Before Serving: Cutting into the manicotti immediately after it comes out of the oven can cause the filling and sauces to run everywhere. Letting it rest for 5-10 minutes allows it to set, making for cleaner slices.
• Using Cold Ingredients: Ensure your filling and sauce are at least room temperature when assembling the dish. This helps the manicotti heat evenly in the oven.

Avoiding these common mistakes will help ensure your cheese manicotti bake turns out perfectly every time!

Storing Tips for the Recipe

Proper storage means you can enjoy leftovers or even prepare this dish ahead of time.

• Cooling: Allow the baked manicotti to cool completely at room temperature before storing.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is deep enough to hold the manicotti and plenty of sauce.
• Freezing: Baked manicotti freezes beautifully! You can freeze the entire baked dish (once cooled) wrapped tightly in plastic wrap and then foil, or portion individual servings into freezer-safe containers. It can be frozen for up to 2-3 months.
• Reheating:
  • From Refrigerator: Reheat individual portions in the microwave until heated through. For a larger dish, cover with foil and reheat in a preheated oven at 180°C (350°F) for 20-30 minutes, or until bubbly.
  • From Freezer: Thaw overnight in the refrigerator. Reheat as you would from the refrigerator. You can also reheat directly from frozen, but it will take longer (likely 45-60 minutes covered in the oven).

Preparing the cheese filling and tomato sauce ahead of time and storing them separately in the fridge for a day or two can significantly streamline the assembly process on baking day.

Conclusion

You’ve successfully navigated the steps to create a truly wonderful simple baked manicotti recipe, filled with cheese and baked in rich tomato sauce—perfect for dinner. This guide has shown that this classic Italian comfort food is well within your reach, offering a straightforward path to a deeply satisfying meal. The combination of creamy cheese, rich tomato sauce, and perfectly cooked pasta makes this a dish that embodies comfort and flavor.

Ready to create your own bubbling, cheesy masterpiece? Try this simple baked manicotti recipe tonight and experience the joy of homemade Italian cooking! We’d love to see your creations and hear your feedback in the comments below. If you enjoyed making this, explore our other easy pasta recipes [Link to related category/tag page] for more delicious inspiration!

FAQs

Q: Can I make the cheese filling or tomato sauce ahead of time?
A: Yes, absolutely! Both the cheese filling and the tomato sauce can be prepared 1-2 days in advance and stored separately in airtight containers in the refrigerator. This is a great time-saver.

Q: My manicotti tubes broke when I tried to fill them. Why?
A: This is often due to overcooking the pasta (if pre-boiled) or overpacking the tubes. Ensure pasta is cooked only al dente, fill gently, and consider using a piping bag for easier filling.

Q: Can I use fresh manicotti pasta instead of dried?
A: Yes, fresh pasta works well! It typically cooks faster, so you may need to reduce the baking time slightly, especially the covered portion. Always check the package instructions for fresh pasta.

Q: What kind of tomato sauce is best?
A: A good quality passata (strained tomatoes) or your favorite store-bought marinara sauce will work. Choose one you enjoy the flavor of, as it’s a key component of the dish.

Q: Can I add meat to the filling?
A: While this recipe focuses on a cheese filling, you could certainly add cooked ground beef or Italian sausage to the tomato sauce or even mix a small amount into the cheese filling for added flavor.

Q: My baked manicotti seems dry. What could be the reason?
A: The most common reasons for dry baked pasta are not using enough sauce to cover the tubes adequately in the baking dish or not covering the dish with foil for the initial baking period, which helps steam the pasta. Ensure tubes are well-submerged in sauce.