• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Dinner at the Zoo

  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food

Home » Dinner » Manicotti Recipe

Published: February 25, 2020 Last Modified: February 25, 2020 By Sara 33 Comments

Manicotti Recipe

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
Baked Manicotti Recipe #pasta #cheese #dinner #dinneratthezoo

This manicotti recipe is Italian sausage with three kinds of cheese, stuffed into pasta then covered with sauce and baked to perfection. A comfort food classic that’s great for feeding a large crowd!

I love to make baked pasta when I’m entertaining, some of my favorites include pizza stuffed shells, chicken parmesan pasta, and this hearty, cheesy, baked manicotti.

Baked Manicotti Recipe #pasta #cheese #dinner #dinneratthezoo Baked Manicotti Recipe #pasta #cheese #dinner #dinneratthezoo

A dish of baked manicotti pasta topped with melted cheese and parsley.

Manicotti is a traditional dish that’s served at most Italian restaurants, but it also happens to be really easy to make at home! My version features zesty sausage, plenty of melted cheese and is always a hit with both kids and adults alike.

How do you make manicotti?

The first step is to brown your Italian sausage along with onion and garlic. In another bowl, mix together ricotta cheese with parmesan, mozzarella and seasonings. Mix the sausage into the cheese mixture, then fill each pasta shell. Place the pasta in a pan with marinara sauce, then add another layer of cheese over the top. Bake until the sauce is bubbling and the cheese is melted and browned. Sprinkle with parsley, then serve and enjoy.

Sausage and onions cooked together in a skillet.

How do you fill manicotti shells?

There are two methods to fill your manicotti shells. The first is to use a small spoon to fill each piece of pasta. The second is to put the meat and cheese mixture into a piping bag, and snip a large hole in the end. Pipe the filling into each shell. If you don’t have a piping bag, you can also use a gallon sized freezer bag in the same way. I prefer to use the piping bag method because it’s easier with less mess at the end.

Tips for the perfect pasta

  • It’s best to slightly undercook your pasta. Firmer pasta is easier to fill, and it will continue to cook and soften as it bakes in the oven.
  • I use a store bought marinara sauce to keep prep time to a minimum. Choose your favorite high quality sauce. I typically use Classico or Newman’s Own brands.
  • This dish can be assembled up to 8 hours before you plan to bake it. Cover and store in the fridge, then bake as directed. You may need to add an extra 10-15 minutes to the bake time to compensate for starting with a chilled dish.
  • Feel free to use hot or mild sausage, whichever you prefer. Turkey sausage also works quite well.
  • Leftover manicotti will stay fresh in the fridge for up to 3 days.
  • Be sure to break up the meat into small pieces as it cooks, that will it will fit nicely into the pasta tubes.
  • I recommend shredding your own cheese for this recipe. The bags of pre-grated cheese at the store are often coated with anti-caking agents and don’t melt smoothly.

Sausage, cheeses and herbs in a mixing bowl.

Flavor Variations

I love this pasta recipe as-is, but you can switch up the ingredients to customize it to your tastes.

  • Protein: Instead of sausage, try ground beef, shredded chicken or ground turkey.
  • Vegetables: Feel free to add some veggies to the filling such as cooked spinach, finely chopped mushrooms, grated zucchini or roasted red bell peppers.
  • Cheese: Swap out the mozzarella and parmesan for other Italian cheese varieties such as fontina, provolone, asiago or pecorino romano.
  • Sauce: You can switch out the marinara sauce for bolognese sauce, Alfredo sauce or even basil pesto.

Pasta tubes stuffed with sausage and cheese in a baking dish.

Can you freeze manicotti?

This recipe is a great candidate for the freezer. Store the covered dish in the freezer for up to 3 months. You can bake your pasta from frozen, you’ll just need to add about 30 minutes to the cook time.

A spatula serving up a portion of baked manicotti pasta.

You can never go wrong with creamy, cheesy pasta and this manicotti recipe is on my regular rotation. The flavor combination just can’t be beat, and it’s the perfect meal for those days when you need a little comfort food.

More delicious pasta recipes

  • Seafood Pasta
  • Buffalo Chicken Pasta
  • Mushroom Pasta
  • Cajun Shrimp Pasta
  • Pasta Carbonara

Manicotti Video

A dish of baked manicotti pasta topped with melted cheese and parsley.
Print Pin
4.98 from 36 votes

Manicotti Recipe

This manicotti recipe is Italian sausage with three kinds of cheese, stuffed into pasta then covered with sauce and baked to perfection. A comfort food classic that's great for feeding a large crowd!
Course Main
Cuisine Italian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 612kcal
Author Sara Welch

Ingredients

For the filling

  • 2 teaspoons olive oil
  • 1 pound Italian sausage hot or mild, casings removed
  • 1/2 cup onion finely chopped
  • 2 teaspoons minced garlic
  • 15 ounces ricotta cheese
  • 1 egg
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese finely grated
  • 3/4 teaspoon dried Italian seasoning
  • salt and pepper to taste

For assembly

  • 2 1/2 cups marinara sauce
  • 12 manicotti shells
  • 1 1/2 cups mozzarella cheese
  • 2 tablespoons chopped parsley
  • cooking spray

Instructions

  • Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.

For the filling

  • Heat the olive oil in a large pan over medium heat. Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces.
  • Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
  • Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.
  • Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning and salt and pepper in a large bowl. Stir to combine.
  • Add the meat mixture to the ricotta mixture. Stir until well mixed.

For assembly

  • Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly.
  • Spread 1 cup of the marinara sauce over the bottom of the pan.
  • Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.
  • Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top.
  • Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10-15 minutes or until cheese is melted and browned.
  • Sprinkle with parsley, then serve.

Nutrition

Calories: 612kcal | Carbohydrates: 11g | Protein: 35g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 163mg | Sodium: 784mg | Potassium: 676mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 10mg | Calcium: 522mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!
  • Facebook
  • Twitter
  • Email

Filed Under: Dinner, Pasta

FREE TOOLKIT: 5 Secrets to Meal Planning

Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

    ​
    ​

    Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

    « Beef and Broccoli Stir Fry
    Chicken Scallopini »

    Comments

    1. Sharlene G. says

      July 23, 2022 at 2:20 pm

      5 stars
      ABSOLUTELY FABULOUS RECIPE! We had our weekly guests for dinner, lots of ‘Kick-Ass’, ‘Fantastic’,, ‘Delicious ‘, etc ..comments! This is a keeper!!

      Reply
    2. Val says

      July 23, 2022 at 8:32 am

      5 stars
      Loved this recipe! Making it a second time.

      Reply
    3. Lauri says

      July 13, 2022 at 8:38 am

      Question – Recipe states 12 shells for a 13×9 pan but the picture only shows 6? Are the shells double layered?

      Reply
      • Sara says

        July 13, 2022 at 9:43 am

        It’s a smaller pan in the photo for artistic purposes, the recipe was tested with 12 shells!

        Reply
    4. Joelle Kastner says

      June 17, 2022 at 9:11 pm

      5 stars
      I’ve always wanted to make manicotti and finally decided to give it a try tonight for my mother’s birthday. Your recipe was very easy to follow and make. I was so pleased with how it looked and, more importantly, tasted. I loved it, as did everyone else. Definitely I will make it again and have no need to try out any other recipes. Yours is it

      Reply
    5. Tim Hill says

      November 27, 2021 at 11:08 pm

      5 stars
      One thing I love about all your recipes is that they are so easy to follow. No steps forgotten, no ingredients omitted. I made this according to directions, but at first I thought there would not be enough filling. I decided to use a 1lb bag of fresh spinach leaves and ripped them up to include in my filling. The Manicotti turned out wonderfully and I even had left over filling for next time. I also found that there is no need to pre-cook the pasta. I just filled mine dry and they cooked perfectly in the oven although I also tented the food to retain moisture and cooked it a bit longer on lower heat. I’d been intimidated thinking that this dish was above my skill level but it turned out perfectly and was enjoyed by all. Highly recommended!!

      Reply
      • Frosty says

        March 3, 2022 at 9:47 pm

        Love this recipe and thanks for sharing. Made it as recipe follows and was Mig-ty-fine!! Found just fingering the mixture into the shells the easiest. My girlfriend and I have made this multiple times and each time a hit!

        Reply
      • Marsha says

        January 1, 2023 at 4:00 am

        Tim, I am interested in making this using uncooked shells as you did. You said you “tented” your baking dish. Did you just use foil tented up over the dish, and did you add extra moisture in the dish? What temp do you suggest, and for how long? I really appreciate any help!

        Reply
    6. June says

      October 29, 2021 at 5:00 pm

      5 stars
      Recipe came out perfect! I made it for company and they were impressed!

      Reply
    7. Victoria says

      August 1, 2021 at 5:10 pm

      5 stars
      YUM. I’d never made manicotti before and was a little intimidated, but this was straightforward and so delicious. I made homemade marinara to go with it, too. Such a keeper.

      Reply
    8. Joanna B Mellon-Silva says

      July 13, 2021 at 4:58 pm

      5 stars
      Worked great

      Reply
    9. Isabel Sendlak says

      March 26, 2021 at 6:00 pm

      5 stars
      This was delicious. My first time making manicotti and everyone was blown away. I used lean ground beef and Rao’s homemade marinara sauce. Perfect. I even loved it more than my home made lasagna. Next time I’ll add mushroom and spinach to add some veggies.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More

    Game Day Snacks

    A charcuterie board filled with meats, cheeses, crackers, fruit and nuts.

    The Best Charcuterie Board

    A stack of cheese bombs with melted cheddar cheese oozing out of them.

    Cheese Bombs with Garlic Butter

    A collection of images of Christmas appetizer recipes such as veggie pinwheels, bacon wrapped water chestnuts and steak bites.

    30 Christmas Appetizer Recipes

    A bowl of shrimp ceviche marinated in citrus juice with tomato, avocado, cilantro and jalapeno.

    Shrimp Ceviche

    An antipasto platters with meats, cheeses, olives and vegetables.

    Antipasto Platter Recipe

    A platter of sausage cheese balls with honey mustard sauce for dipping.

    Sausage Cheese Balls

    More Posts from this Category

    Featured Recipes

    Steak kabobs with mushrooms, red onion and bell peppers, brushed with garlic butter.

    Steak Kabobs with Garlic Butter

    Sliced grilled chicken breast garnished with herbs and lemon.

    Grilled Chicken Breast

    This honey garlic shrimp stir fry is an easy recipe that's ready in 20 minutes.

    Honey Garlic Shrimp Stir Fry

    Garlic butter chicken and mushrooms topped with parsley.

    Garlic Butter Chicken and Mushrooms

    FREE TOOLKIT: 5 Secrets to Meal Planning

    Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

      ​
      ​

      Categories

      Sites I am featured In
      PRIVACY POLICY ACCESSIBILITY STATEMENT © Sara Welch and Dinner at the Zoo® LLC, 2015-2022.
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter
      • About Me
      • Contact Me
      • All Recipes
      • Dinner
      • Appetizers
      • Dessert
      • One Pot Meals
      • Slow Cooker
      • Asian Food