Manicotti is an easy dinner recipe the whole family will love! Stuffed with 3 types of cheese, smothered in marinara sauce, and sprinkled with even MORE cheese and Italian herbs, it’s as easy as it is delicious… and it’s one of my kids’ favorites.

We love how easy it is to customize by adding sausage, chicken, spinach, or other veggies. And we especially love the fact that you can make it ahead and have it oven-ready for busy weeknights.

If you love pasta as much as we do, this recipe is a must make. It takes all the stress out of meal planning and is guaranteed to become a regular on your dinner rotation!

When it comes to dinner, there are some things you can’t go wrong with. And around here, pasta is one of them.

From spaghetti & meatballs to fettuccine alfredo, we’ve never met a pasta we didn’t like. And this easy Manicotti is our new favorite. It’s easy to make, easy to customize, and packed with the BEST flavor!

We love sticking with cheese, but the possibilities really are endless. It’s the perfect base for adding meats, veggies, fresh herbs, seasonings, or any of your favorite sauces.

And it’s ideal for making ahead! Because it’s a baked pasta dish, it can easily be prepped the night before and baked for dinner after work and school and weeknight activities… without sacrificing any of the delicious flavor.

We all know how helpful it is to have a stockpile of go-to dinner recipes, and this is one you’re definitely going to want to add to the list!

Ingredients

• 10 manicotti shells
• 2 egg whites
• 3 Tbsp. Italian seasoning
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/8 tsp. nutmeg
• 2 1/2 c. shredded mozzarella cheese
• 15 oz. ricotta cheese
• 3/4 c. parmesan cheese
• 2 c. marinara sauce

Instructions

1. Preheat oven to 350°.
2. Cook pasta according to package instructions.
3. In medium mixing bowl, combine egg whites, seasonings, and cheeses (reserve 1/2 c. mozzarella).
4. Spoon mixture into a large ziploc bag and snip off the corner; squeeze filling into cooked shells.
5. Arrange stuffed shells in a single layer in a 9×13 inch pan.
6. Cover with marinara sauce and sprinkle with additional mozzarella cheese.
7. Bake for 35 minutes or until hot and bubbly.

To make in advance

This recipe is perfect for prepping in advance. Simply make it according to the instructions, then refrigerate or freeze until ready to bake. To bake from refrigerated, add 10-15 minutes on to the baking time. To bake from frozen, either thaw in refrigerator before baking, or double the baking time.

Reheating leftovers

To reheat leftovers, cover with foil and bake at 350° until fully heated through. Leftovers can also be reheated, covered, in the microwave.

Recipe variations

• Add Italian sausage, ground beef, or shredded chicken to the cheese mixture
• Add cooked spinach, broccoli, peppers, or mushrooms to the cheese mixture
• Use alfredo or vodka sauce in place of marinara sauce
• Stir some pesto into the cheese mixture for extra flavor
• Use fresh herbs in place of dried herbs
• Substitute cottage cheese for ricotta cheese
• Use homemade spaghetti or marinara sauce in place of store bought

Side dishes

• BLT Caesar Salad
• 3-Cheese Loaded Italian Salad
• Garlic Roasted Asparagus
• Parmesan Roasted Green Beans
• Caprese Crescent Rolls
• Cheesy Muffin Tin Biscuits
• Ambrosia Fruit Salad

Related recipes

• Creamy Vegetable Lasagna
• Lasagna Stuffed Eggplant
• Italian Sliders
• Cheesy Pesto Stuffed Chicken
• Pesto Chicken Pasta
• Stuffed Pepperoni Pizza Bread
• Baked Portobello Mushroom Alfredo
• Sausage & Pepper Linguine

Yield: 6

Manicotti

Print

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 10 manicotti shells
• 2 egg whites
• 3 Tbsp. Italian seasoning
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/8 tsp. nutmeg
• 2 1/2 c. shredded mozzarella cheese
• 15 oz. ricotta cheese
• 3/4 c. parmesan cheese
• 2 c. marinara sauce

Instructions

1. Preheat oven to 350°.
2. Cook pasta according to package instructions.
3. In medium mixing bowl, combine egg whites, seasonings, and cheeses (reserve 1/2 c. mozzarella).
4. Spoon mixture into a large ziploc bag and snip off the corner; squeeze filling into cooked shells.
5. Arrange stuffed shells in a single layer in a 9x13 inch pan.
6. Cover with marinara sauce and sprinkle with additional mozzarella cheese.
7. Bake for 35 minutes or until hot and bubbly.