Baked Manicotti Recipe: Tips for Making Manicotti

Manicotti is a stuffed pasta consisting of tubular dough crepes filled with a meat or ricotta cheese mixture. The term “manicotti” translates to “little sleeves” or “little muffs” in Italian. Manicotti often gets stuffed with a filling mixture, covered with sauce and cheese, and baked in the oven as you would with lasagna, stuffed shells, or cannelloni. However, you can prepare fresh pasta crepes, roll the ricotta mixture inside, cover them with sauce, and serve. This family-sized pasta dish is easy to assemble ahead of time, making day-of prep for a multi-course Italian feast a breeze.

Follow these simple tips for crafting delicious variations of baked manicotti:

1. 1. Cook the pasta al dente. When making manicotti with dried pasta tubes, boil the pasta to just barely al dente (slightly chewy). Cook the pasta 1–2 minutes less than the time instructed on the package directions to achieve this effect. The pasta will continue to cook when you stuff and bake it in the pasta sauce.
2. 2. Use high-quality ingredients. This simple Italian recipe allows the flavor of each ingredient to shine through. Use high-quality, freshly grated cheeses, premium pasta, and homemade marinara sauce for the best result.
3. 3. Experiment with ingredients. Once you’ve mastered a basic homemade manicotti recipe, adapt the dish to incorporate the fillings and sauces of your choice. Swap the classic red sauce for pesto, alfredo sauce, or a meat sauce with Italian sausage or ground beef. Incorporate cottage cheese into your cheese filling or add a layer of béchamel for extra creaminess. Sprinkle red pepper flakes into your sauce for a zesty kick.
4. 4. Prep in advance. Prep this hearty pasta dish 2–3 days ahead of time and store it in the freezer for a quick weeknight dinner option. Assemble the manicotti with the sauce in a freezer-proof aluminum baking dish, cover it with an airtight lid, and freeze in the container. When you’re ready to enjoy your pasta, bake the dish straight from the freezer at 350 degrees Fahrenheit for 45 minutes to an hour, or until the cheese is bubbling and the dish is cooked through.
5. 5. Store properly. Cooked manicotti will keep covered in the refrigerator for up to 3 days. Over time, the noodles will continue to soften in the sauce, eventually becoming too soggy. Let the manicotti cool fully to room temperature before refrigerating.