If you’re craving a cozy, cheesy Italian dinner but want to skip the tricky pasta boiling step, this Cheese Manicotti Bake Recipe is exactly what you need. I absolutely love how this dish comes together with creamy ricotta, melty mozzarella, and rich marinara sauce all baked into tender manicotti shells without pre-cooking the noodles. Trust me, once you try this, it becomes a staple for weeknight dinners and casual get-togethers alike!

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Why You’ll Love This Recipe

No-Boil Manicotti: Saves you time and effort by skipping the dreaded pasta boiling step.
Creamy, Cheesy Goodness: The blend of ricotta, mozzarella, and parmesan flavors is out of this world.
Family-Friendly Comfort Food: My whole family goes crazy whenever I serve this dish.
Perfect Make-Ahead Option: You can prepare it ahead and bake when ready, ideal for busy nights.

The image shows three rolled pasta pieces placed side by side on a large white plate, each covered in a thick red tomato sauce and melted white cheese that is slightly browned. There is a sprinkle of finely grated white cheese and fresh green herbs evenly scattered over the pasta. In the background, there is a white bowl with green herbs and a tray with more pasta rolls visible on a dark surface, all set on a white marbled texture. To the right of the plate, there is a golden spoon and fork resting on the same dark surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheese Manicotti Bake, cheesy Italian dinner recipes, no-boil manicotti, baked manicotti with ricotta and mozzarella, easy Italian casserole

Ingredients You’ll Need

This Cheese Manicotti Bake Recipe is all about simple, quality ingredients that come together beautifully. The key is using uncooked manicotti pasta so it bakes perfectly tender and the cheese filling gives every bite that dreamy texture and flavor.

Flat lay of uncooked manicotti pasta tubes arranged neatly, a small white ceramic bowl with creamy ricotta cheese, a small white bowl filled with shredded mozzarella cheese, a small white bowl containing shredded parmesan cheese, a whole uncracked brown egg, a small white bowl with bright red spaghetti sauce, and a small white bowl with dried basil and parsley flakes sprinkled side by side, all ingredients fresh and natural, 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 dinner recipes, no-boil manicotti, baked manicotti with ricotta and mozzarella, easy Italian casserole

Manicotti pasta: Using uncooked manicotti means less prep for you and less mess in the kitchen.
Spaghetti sauce: Choose your favorite marinara or homemade sauce—it adds that rich tomatoey base everyone loves.
Ricotta cheese: The creamy heart of the filling, it balances moisture and flavor perfectly.
Mozzarella cheese: Divided into filling and topping, it melts into delicious strings that everyone adores.
Parmesan cheese: Adds a subtle nutty tang that lifts the whole dish.
Egg: Helps bind the cheese mixture so it stays creamy yet firm.
Parsley flakes: Fresh flavor without extra chopping needed.
Dried basil: Brings that classic Italian herb aroma.
Salt and pepper: Season to taste and enhance all those flavors.

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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 love to switch things up with this Cheese Manicotti Bake Recipe depending on what I have in the fridge or what flavors I’m craving. Feel free to tailor it your way—it’s super forgiving!

Meat lovers’ version: Sometimes I add cooked ground beef or Italian sausage to the marinara for an extra hearty meal.
Spinach and herbs: Stir in fresh or frozen spinach into the ricotta mixture for a nice veggie boost that my kids barely notice.
Low-carb twist: Swap manicotti for zucchini tubes or large pasta shells if you’re cutting carbs.
Extra cheesy: I often sprinkle a blend of provolone or fontina cheese on top before the final bake for an indulgent crust.

How to Make Cheese Manicotti Bake Recipe

Step 1: Make The Cheese Filling

Start by mixing ricotta cheese, 1½ cups of mozzarella, parmesan, the lightly beaten egg, parsley flakes, dried basil, salt, and pepper in a medium bowl until everything is well combined. I like to use a spoon or spatula so the mixture stays thick and creamy, just like the filling you get at your favorite Italian spot.

Step 2: Prepare The Baking Dish

Spread about half a cup of spaghetti sauce evenly on the bottom of a 9×13-inch baking pan. This not only prevents sticking but also gives every bite that delicious tomatoey base.

Step 3: Fill The Manicotti Shells

Spoon the cheese mixture into a large resealable plastic bag. Snip about a half-inch off one corner of the bag. This is my favorite trick—I discovered this piping method makes filling the shells neat and easy, no spoon juggling required! Gently pipe the cheese into each uncooked manicotti shell, starting by filling one end about halfway, then switching to the other side until the whole shell is filled.

Step 4: Assemble and Bake

Place the filled shells in the baking pan on top of the sauce. Pour the remaining spaghetti sauce evenly over the manicotti to cover them completely. Cover the pan tightly with foil and bake at 350°F for 55 minutes. This slow bake time lets the pasta soften perfectly while the filling melds with the sauce—no boiling, no fuss!

Step 5: Add the Final Mozzarella Layer

After baking, remove the foil and sprinkle the remaining ½ cup of mozzarella over the top. Pop it back in the oven uncovered for an additional 5 minutes until the cheese is nicely melted and bubbling. Now you’ve got that irresistible golden cheesy crust that everyone fights over.

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Pro Tips for Making Cheese Manicotti Bake Recipe

Use a piping bag trick: Filling manicotti with a snipped plastic bag keeps your hands clean and makes the process so much easier.
Don’t skip the foil: Covering the pan tightly during baking traps steam so the pasta cooks perfectly tender.
Let it rest a bit: After baking, allow the dish to sit for 5-10 minutes before serving — it helps everything set and makes slicing cleaner.
Sauce coverage matters: Make sure each shell is generously coated with sauce to avoid dryness and add extra flavor.

How to Serve Cheese Manicotti Bake Recipe

Three rolled pasta tubes filled with white ricotta cheese and topped with red tomato sauce and melted white cheese, sprinkled with green chopped parsley, sit on a white plate. A gold fork holds one pasta tube showing the filled inside. The plate rests on a white marbled surface with a white bowl of grated cheese, fresh green basil leaves, and a white bowl of chopped green parsley nearby. A gold spoon lies beside the plate. photo taken with an iphone --ar 2:3 --v 7 - Cheese Manicotti Bake, cheesy Italian dinner recipes, no-boil manicotti, baked manicotti with ricotta and mozzarella, easy Italian casserole

Garnishes

I usually sprinkle fresh chopped parsley or basil on top just before serving—it adds a fresh pop of color and enhances the herbal notes in the dish. A little extra parmesan grated over each plate never hurts either!

Side Dishes

This cheese manicotti bake pairs beautifully with a crisp green salad tossed in lemon vinaigrette or a classic Caesar salad. Garlic bread or a crusty baguette is perfect for mopping up all that extra sauce. On chilly nights, I serve it with steamed or roasted veggies like broccoli or asparagus to balance the richness.

Creative Ways to Present

For special occasions, I’ve layered manicotti in smaller individual ramekins for personalized servings, topped with fresh basil leaves, and served them as an elegant appetizer. You can also bake it in a rustic ceramic dish for a cozy family-style presentation that just screams comfort food vibes.

Make Ahead and Storage

Storing Leftovers

I store leftover cheese manicotti covered tightly with foil or in an airtight container in the fridge. It keeps well for 3-4 days and tastes nearly as good as freshly baked when reheated gently.

Freezing

This recipe freezes beautifully! I recommend assembling the manicotti in the pan, then wrapping it tightly with plastic wrap and foil before popping it in the freezer. When you’re ready, thaw overnight in the fridge and bake as usual, adding a little extra baking time if needed.

Reheating

To reheat, cover leftovers with foil to keep moisture in and warm in a 350°F oven for 20-25 minutes or until heated through. If in a rush, individual portions reheat well in the microwave, just cover loosely to avoid drying out.

FAQs

Can I use fresh manicotti pasta instead of uncooked?

Absolutely! Fresh manicotti cooks faster, so you may want to reduce baking time slightly—check for tenderness early to avoid overcooking.
Do I need to boil the manicotti pasta before filling?

Nope! This recipe is designed for uncooked pasta shells, which soften perfectly in the sauce while baking. Just make sure they’re well covered with sauce to avoid drying out.
Can I make this vegetarian?

Definitely! This version is already vegetarian-friendly as written. Just ensure your marinara sauce doesn’t contain meat, and you’re good to go.
What can I substitute for ricotta cheese?

If you can’t find ricotta, cottage cheese works as a substitute—just blend it a bit for a smoother texture before mixing with other cheeses.
How do I prevent filling from leaking out during baking?

Using the piping bag method and filling the shells about halfway to three-quarters full helps prevent overflow. Also, covering the dish with foil keeps moisture in and filling intact.

Final Thoughts

This Cheese Manicotti Bake Recipe holds a special place in my kitchen for its simplicity, comforting flavors, and the joy it brings to my family’s dinner table. You’ll enjoy every gooey, cheesy bite—and I promise it’s much easier to pull off than it looks. Give it a try, and soon you’ll find yourself making it again and again, just like I do when I want that perfect Italian comfort on a plate.