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Homemade Weeknight Baked Manicotti (No-Pipe Hack) recipe photo

Weeknight Baked Manicotti (No-Pipe Hack)

This Weeknight Baked Manicotti is a quick, cheesy, and comforting Italian classic made easy with a no-pipe filling hack for busy evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 shells manicotti cooked al dente
  • 2 cups ricotta cheese provides creamy richness and a smooth texture
  • 2 cups shredded mozzarella cheese divided, 1 cup folded into filling, 1 cup for topping
  • 1 cup grated Parmesan cheese divided, 1 cup for filling, 1/4 cup for topping
  • 1 large egg binds the cheese mixture together
  • 2 cups marinara sauce divided, 1 cup for bottom of dish, 1 cup to cover shells
  • 1 teaspoon garlic powder infuses filling with subtle warmth
  • 1 teaspoon Italian seasoning blend of oregano, basil, thyme
  • to taste salt balances flavors
  • to taste pepper balances flavors
  • as needed fresh basil leaves for garnish

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • 9x13-inch baking dish
  • Large spoon or spatula
  • Cheese grater
  • Aluminum foil

Method
 

Step 1: Cook the Manicotti Shells
  1. Bring a large pot of salted water to a boil. Add the 12 manicotti shells and cook until just al dente, about 7 to 8 minutes. Drain gently in a colander and set aside, draping them over a clean towel to prevent sticking.
Step 2: Prepare the Cheese Filling
  1. In a large mixing bowl, combine 2 cups ricotta cheese, 1 cup grated Parmesan, 1 large egg, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Stir until well blended. Fold in 1 cup shredded mozzarella cheese, reserving the other cup for topping.
Step 3: Layer the Manicotti
  1. Preheat oven to 375°F (190°C). Spread about 1 cup marinara sauce evenly across the bottom of a 9x13 inch baking dish. Arrange the cooked manicotti shells side by side in the dish. Spoon the cheese filling over each shell evenly.
Step 4: Add Sauce and Cheese
  1. Pour remaining 1 cup marinara sauce over the stuffed shells. Sprinkle remaining shredded mozzarella and 1/4 cup grated Parmesan cheese on top.
Step 5: Bake to Perfection
  1. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and slightly browned. Let rest for 5 minutes before serving.
Step 6: Garnish and Serve
  1. Garnish with fresh basil leaves. Serve hot with green salad or garlic bread.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat covered with foil in a low oven or in the microwave to retain moisture.
  • Freeze tightly wrapped for up to 2 months; thaw overnight before reheating.
  • Customize by adding sautéed spinach, kale, or cooked sausage to the filling.
  • Substitute plant-based cheeses for a dairy-free version.