Name: Cheesy Baked Manicotti with Marinara and Fresh Mozzarella Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 8 ounces manicotti pasta; 16 ounces ricotta cheese; 8 ounces shredded mozzarella cheese; ½ cup grated Parmesan cheese, plus more for serving; 2 large eggs, beaten; ½ cup finely chopped flat leaf parsley; 1 garlic clove, grated; 1 teaspoon Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper, plus more for serving; 1 (24-ounce) jar marinara sauce, store-bought or homemade; 8 ounces fresh mozzarella, cut into 1-inch cubes

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If you are craving a soul-warming Italian classic that brings all the comfort and joy of a hearty meal, you absolutely must try this Cheesy Baked Manicotti with Marinara and Fresh Mozzarella Recipe. It’s a luscious combination of tender pasta tubes filled with a dreamy ricotta and mozzarella blend, baked beneath a blanket of rich marinara sauce and crowned with fresh mozzarella cubes that melt to gooey perfection. Every bite is an irresistible harmony of creamy cheese, bright herbs, and savory tomato that’s perfect for family dinners or impressing guests with something special yet approachable.

Ingredients You’ll Need

This image shows a group of ingredients arranged neatly on a white marbled surface. There are large tubes of yellow dry pasta with ridges, placed next to a clear glass bowl filled with red tomato sauce. Nearby, a white bowl holds grainy white ricotta cheese, and a gray speckled bowl contains finely grated white cheese. Another white bowl is filled with shredded pale yellow cheese. A white plate holds white cheese cubes. Small dishes with minced garlic, mixed spices, salt, and dried herbs are also visible. Fresh green parsley lies at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, high-quality ingredients that each play a crucial role in building those layers of irresistible flavor, smooth creaminess, and pleasing texture. You don’t need anything complicated—just fresh, staple items that come together beautifully.

8 ounces manicotti: The pasta tubes are perfect for stuffing and hold the cheese filling wonderfully without falling apart.
16 ounces ricotta cheese: Provides a creamy, mild base that keeps the filling smooth and luscious.
8 ounces shredded mozzarella cheese: Adds gooey, melty goodness inside the filling for that classic Italian cheesy texture.
½ cup grated Parmesan cheese: Brings a sharp, nutty note to balance the mild cheeses and adds savory depth.
2 large eggs, beaten: Help bind the cheeses together making the filling sturdy yet soft.
½ cup finely chopped flat leaf parsley: Freshens the filling with a pop of vibrant green and subtle herbaceous flavor.
1 garlic clove, grated: Infuses a warm, fragrant backbone that lifts the entire dish.
1 teaspoon Italian seasoning: A classic blend of herbs that complements the tomato sauce and cheeses beautifully.
½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper: Essential for seasoning to make every bite flavorful.
1 (24-ounce) jar marinara sauce: Choose your favorite store-bought or homemade marinara to add as a vibrant, tomatoey layer.
8 ounces fresh mozzarella, cut into 1-inch cubes: Placed on top to melt and create a luscious, cheesy crust.

How to Make Cheesy Baked Manicotti with Marinara and Fresh Mozzarella Recipe

Step 1: Preparing the Pasta

Start by heating your oven to 350°F and place a rack in the center. Meanwhile, bring a large pot of salted water to a boil. Add the manicotti pasta and cook it until al dente, following the package instructions closely so it’s tender but still firm enough to hold the filling without breaking. Drain the pasta and rinse it under cold water to stop the cooking process and make it easier to handle later.

Step 2: Making the Cheese Filling

While the pasta cooks, mix together the ricotta, shredded mozzarella, Parmesan, beaten eggs, chopped parsley, grated garlic, Italian seasoning, salt, and pepper in a medium bowl. This combination creates a rich, creamy, and flavorful filling that is the heart of this dish. For easy filling, transfer the cheese mixture into a piping bag or a zip-top bag with one corner snipped off to about a 1-inch opening.

Step 3: Filling the Manicotti

Carefully pipe the cheese mixture into each cooked manicotti tube. Take your time to fill each pasta tube generously without breaking them. The creamy filling inside will bake beautifully, making each bite soft and luscious.

Step 4: Assembling the Dish

Spread half of the marinara sauce evenly across the bottom of a 9×13-inch baking dish. Layer the stuffed manicotti in a single even row on top of the sauce. Cover the tubes with the remaining marinara sauce and scatter the fresh mozzarella cubes on top. This layering ensures the pasta stays moist while baking and the fresh mozzarella melts into a beautifully textured topping.

Step 5: Baking to Perfection

Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake uncovered for another 20 minutes until the sauce bubbles and the cheese on top is melted and slightly golden. This final uncovered bake adds extra warmth and wonderful cheesy browning.

Step 6: Serving

When ready, serve the baked manicotti warm, sprinkled with extra grated Parmesan and freshly cracked black pepper. This adds a nice sharp finish and little peppery bursts that lift the whole dish.

How to Serve Cheesy Baked Manicotti with Marinara and Fresh Mozzarella Recipe

A white rectangular baking dish filled with a layer of red tomato sauce at the bottom, topped with rows of pale yellow manicotti pasta shells. Each shell is stuffed with white cheese mixed with small green spinach pieces, visible at the open ends of the shells. The dish is placed on a white marbled surface with a small cup of red sauce on the side. The pasta shells are arranged evenly in two rows with some shells placed vertically in the middle photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a fresh garnish elevates your presentation and freshens up the flavors. A sprinkle of chopped basil or more parsley gives a pop of green and a fragrant lift. Don’t skip a drizzle of extra virgin olive oil or a grating of Parmesan cheese for that perfect final touch.

Side Dishes

This dish is hearty, so complementing it with crisp, light side dishes like a simple green salad with a tangy vinaigrette or roasted seasonal vegetables balances the richness while keeping the meal colorful and healthy.

Creative Ways to Present

For an elegant touch, serve individual manicotti portions on beautiful ceramic plates and drizzle extra marinara sauce artistically around the edges. For a family-style meal, bring the whole baking dish to the table, allowing everyone to ladle generous servings and enjoy the bubbling cheese and sauce.

Make Ahead and Storage

Storing Leftovers

Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers just as delightful the next day.

Freezing

If you want to save some for later, assemble the manicotti but skip the final baking step. Wrap the dish tightly with foil and freeze for up to 2 months. When ready, bake covered from frozen, adding extra baking time until thoroughly heated and bubbly.

Reheating

Reheat leftovers in a preheated 350°F oven covered with foil for about 20 minutes, or until warmed through. Remove the foil at the end to allow the cheese to soften and regain its tempting meltiness.

FAQs

Can I use no-boil pasta instead of cooking the manicotti first?

While no-boil tubes might sound convenient, traditional cooked manicotti hold the filling better and prevent breakage. Cooking the pasta first ensures it’s pliable enough to fill but firm enough to bake flawlessly.

Is it okay to substitute other cheeses in this recipe?

You can experiment with similar textures like fontina or provolone for part of the shredded mozzarella, but ricotta and fresh mozzarella are essential to capture that creamy, mild flavor and melting quality.

Can I make the marinara sauce from scratch?

Absolutely! Homemade marinara with fresh tomatoes, garlic, basil, and olive oil will elevate this recipe further, though a good-quality store-bought jar works beautifully for convenience.

How do I prevent the manicotti from bursting during filling or baking?

Be gentle when filling the pasta—using a piping bag helps control the amount and pressure. Also, don’t overfill the tubes. Baking covered with sauce keeps the pasta moist and reduces chances of bursting.

Can this recipe be made gluten-free?

Yes, substitute the manicotti with gluten-free pasta tubes or roll out gluten-free lasagna sheets and cut them into rectangles to create your own tubes. Be mindful to follow package cooking times for best results.

Final Thoughts

This Cheesy Baked Manicotti with Marinara and Fresh Mozzarella Recipe is honestly one of those dishes you’ll find yourself craving again and again. It’s the perfect blend of comfort and elegance, and the joy of sharing it with loved ones is unmatched. Give it a try—you’ll be amazed at how something so simple can taste so fabulously satisfying.