If you’ve ever wished for a comforting, crowd-pleasing Italian dish that’s as impressive as it is delicious, you’re going to adore this Cheese Manicotti Bake Recipe. Creamy ricotta, gooey mozzarella, and nutty parmesan all wrapped inside tender pasta tubes, smothered in rich marinara—this recipe is my go-to whenever I want to wow family or guests without spending hours in the kitchen. Stick with me as I share every little detail, so you end up with perfect, cheesy manicotti every single time!

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Why You’ll Love This Recipe

Richly Cheesy: Three kinds of cheese blend to create a luscious, creamy filling that melts perfectly inside every shell.
Made Ahead Friendly: You can assemble in advance and freeze, making it great for busy weeknights or entertaining.
Comfort Food Classic: It hits that perfect balance between homey and elegant, so it’s always well received.
Simple Techniques: No special equipment needed — I’ll show you easy ways to fill the shells without a piping bag.

A white baking dish filled with seven folded pasta shells arranged in two rows. Each shell is stuffed with a white creamy filling and topped with bright red tomato sauce that is chunky and spread in small piles along the top. Fresh green basil leaves and small bits of grated white cheese are scattered on top, adding color contrast. The thick red sauce lines the bottom and sides of the dish, and the pasta shells have a ridged texture and a soft yellow color. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheese Manicotti Bake, cheesy Italian pasta casserole, baked manicotti with cheese, creamy ricotta manicotti, Italian baked pasta dish

Ingredients You’ll Need

The magic of this Cheese Manicotti Bake Recipe comes from fresh, flavorful ingredients working together in harmony. From creamy ricotta to fresh basil, each element brings its own touch that makes this dish unforgettable. Here’s what you’ll want to have on hand before you start:

Flat lay of uncooked manicotti pasta shells arranged neatly, a small white bowl of olive oil, a mound of fresh ricotta cheese, four whole garlic bulbs cloves separated but unpeeled, shredded mozzarella cheese in a small white ceramic bowl, grated parmesan cheese in a small white bowl, a small bunch of fresh basil leaves, two large whole brown eggs with clean shells, and a small white bowl filled with bright 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 - Cheese Manicotti Bake, cheesy Italian pasta casserole, baked manicotti with cheese, creamy ricotta manicotti, Italian baked pasta dish

Manicotti shells: Look for the standard tubular pasta designed to be stuffed—buy fresh or dried, but dried is more common and longer-lasting.
Olive oil: A simple drizzle after boiling the pasta keeps those shells from sticking together.
Ricotta cheese: This creamy cheese is the star of the filling; I recommend whole milk ricotta for the richest texture.
Garlic cloves: Freshly minced or grated garlic takes this from ordinary to extraordinary with warm, fragrant flavor.
Mozzarella cheese: Shredded mozzarella melts beautifully to give gooey, stringy cheese goodness inside and on top.
Parmesan cheese: Grated parmesan adds nutty sharpness and depth, balancing the creamy cheeses.
Fresh basil: Chopped basil brings a bright, herbal pop that cuts through the richness.
Salt and pepper: Seasoning is key; a pinch of sea salt and freshly ground black pepper enhance every bite.
Nutmeg: Just a dash adds a subtle warmth and complexity to the cheese filling.
Eggs: They help bind the filling so it stays creamy but doesn’t leak out of the shells during baking.
Marinara sauce: Your favorite homemade or store-bought marinara works—just make sure it’s thick and flavorful.

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

I always encourage you to make this Cheese Manicotti Bake Recipe your own. Over the years, I’ve tweaked it for different occasions and tastes — and it still hits the spot every time!

Add Spinach: I love tossing in some sautéed spinach for a pop of color and nutrition; just make sure to squeeze out excess moisture first.
Use Ground Meat: For a heartier version, brown some ground beef or sausage and mix it into the filling or the sauce before baking.
Dairy-Free Swap: Try cashew ricotta or tofu-based filling and vegan cheese for a plant-based twist that still feels indulgent.
Herb Variations: Try fresh parsley or oregano if basil isn’t your thing—or mix it up with a combo for a garden-fresh taste.

How to Make Cheese Manicotti Bake Recipe

Step 1: Perfectly Cook and Prepare the Manicotti Shells

Start by bringing a large pot of salted water to a boil — seasoning the water really helps bring out flavor in the pasta. Cook the manicotti shells for 6 to 7 minutes so they’re just tender but still firm enough to stuff without tearing. You don’t want to overcook here since they’ll finish baking in the sauce. Drain them carefully and toss back in the pot with a drizzle of olive oil to prevent sticking. Let them cool a bit while you prepare the filling. Quick tip: Use a slotted spoon when handling the shells to avoid breakage.

Step 2: Mix the Creamy Cheese Filling

In a big bowl, combine the ricotta, 2 cups shredded mozzarella, half the parmesan, minced garlic, basil, salt, pepper, and a pinch of nutmeg. The nutmeg is a subtle trick I learned that adds a surprising warmth complementing the cheeses. Whisk the eggs in a separate small bowl and then fold them gently into the cheese mixture. This binding step is key to keep everything cozy inside the shells. Don’t overmix—you want it creamy and smooth, not runny.

Step 3: Assemble with Marinara and Filling

Spread about 1½ cups of marinara sauce evenly on the bottom of your prepared 13×9-inch baking dish—this keeps the manicotti moist and saucy during baking. Next, here’s a little trick I discovered for filling the shells: spoon half the filling into a large plastic food bag, then snip the corner to make a piping bag. Pipe the cheese into each shell carefully, making sure not to overstuff and risk breakage. Place each filled shell seam-side down in the marinara sauce. Repeat with the remaining shells and filling, arranging them snugly but not crowded.

Step 4: Bake Until Bubbling and Golden

Pour the remaining marinara sauce evenly over the top of the filled manicotti. Cover the dish loosely with foil that’s been sprayed with non-stick oil to prevent cheese from sticking. Bake for 20 minutes covered, then remove the foil and bake for an additional 10 to 15 minutes until everything is hot and bubbling. Finally, sprinkle the last cup of mozzarella and the remaining parmesan on top and bake for another 5 minutes until melty and golden. I like to garnish with a sprinkle of fresh basil for a bright finish.

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Pro Tips for Making Cheese Manicotti Bake Recipe

Don’t Overcook Manicotti: I once ruined a batch by boiling shells too long—stick to 6-7 minutes and they’ll finish perfectly in the oven.
Use a Plastic Bag for Filling: Not having a piping bag? Me neither! Just use a zip-top bag and snip the corner to get that perfect fill with less mess.
Prevent Crowding: Leave some space between shells; otherwise, they may stick together and fall apart when serving.
Cover with Oiled Foil: Spraying your foil with oil prevents cheese from sticking and ensures a smooth baking process.

How to Serve Cheese Manicotti Bake Recipe

Garnishes

I usually garnish with freshly chopped basil and a sprinkle of parmesan right before serving. The fresh herb adds a lovely pop of color and a fragrant, peppery note that balances the richness. Sometimes, I even drizzle a little extra virgin olive oil on top for that silky finish you love.

Side Dishes

To keep things classic, I pair this Cheese Manicotti Bake Recipe with a crisp green salad dressed in lemon vinaigrette or garlic bread for mopping up all the extra sauce. Roasted veggies like zucchini or asparagus also complement the cheesy, tomatoey goodness beautifully.

Creative Ways to Present

For special occasions, I’ve arranged manicotti in a circular pattern in a round dish for a stunning presentation. Adding edible flowers or extra fresh herbs around the edges makes it look restaurant-worthy—and it always gets compliments!

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers of this Cheese Manicotti Bake Recipe, I cover the dish tightly with foil and store it in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers can be even better than the first day.

Freezing

If I’m making this ahead, I assemble it in a freezer-safe pan, then cover first with plastic wrap and foil before popping it in the freezer. I learned freezing it this way locks in all the deliciousness for up to 3 months. When ready, I remove the plastic wrap, re-cover with foil, and bake—it comes out like freshly made.

Reheating

To reheat leftovers, I cover the dish with foil and warm it at 350°F for about 20 minutes or until heated through. Then I uncover for the last 5 minutes to refresh that melty cheese topping. This keeps everything juicy and prevents drying out.

FAQs

Can I make Cheese Manicotti Bake Recipe without eggs?

Yes! The eggs act as a binder in the cheese filling, but if you need to skip them, try adding a tablespoon of cornstarch or flour to help hold the mixture together. Just be gentle when filling the shells, as the mixture may be a bit looser.
How do I prevent manicotti shells from breaking when filling?

Only parboil the shells until just tender—about 6 to 7 minutes—and let them cool before filling. Also, avoid overstuffing the shells; pipe or spoon a moderate amount of filling to keep them intact while baking.
What type of marinara sauce is best?

Use a thick, flavorful marinara that isn’t too watery. Homemade sauces with fresh tomatoes and herbs are ideal but good-quality store-bought marinara will work perfectly, especially if you simmer it briefly to deepen flavors.
Can I freeze Cheese Manicotti Bake Recipe after baking?

It’s best to freeze the manicotti before baking, as instructed. Freezing after baking can affect texture and moisture balance. For best results, freeze assembled unbaked manicotti, then thaw and bake fresh later.

Final Thoughts

This Cheese Manicotti Bake Recipe holds a special place in my kitchen because it’s deliciously cheesy and satisfying without being complicated. It’s perfect for dinner parties or cozy family meals, and honestly, everyone always asks for seconds. If you’re looking for a recipe that makes you look like a pro but doesn’t stress you out, give this one a try—I promise you’ll love how it turns out.