I call this my manicotti recipe for nights when I crave warm cheese and a hug from the oven. Pasta tubes bake under a mellow red sauce while a soft ricotta mix settles in. I twirl a fork and the world feels quiet. We can go classic or take a turn. A chicken manicotti recipe works when leftover roast sits in the fridge. A meat manicotti recipe brings a big table feel. An alfredo manicotti recipe gives rich comfort. If you want a fast path try an easy stuffed manicotti recipe with store pasta shells. For cheese lovers the stuffed manicotti recipe ricotta is our north star. I learned this dish on a rainy Sunday. I filled one shell too full and it split. I ate that one right away. You will do the same. The pan speaks with soft bubbles and a steady tomato smell. We plate and pass. Someone asks for seconds. I nod and smile. A odd note but true a classic scones recipe pairs well for dessert.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cozy Baked Manicotti Recipe
- 3) Ingredients for Cozy Baked Manicotti
- 4) How to Make Cozy Baked Manicotti
- 5) Tips for Making Cozy Baked Manicotti
- 6) Making Cozy Baked Manicotti Ahead of Time
- 7) Storing Leftover Cozy Baked Manicotti
- 8) Try these pasta dinners next
- 9) Cozy Baked Manicotti
- 10) Nutrition
1) Key Takeaways
- Ricotta and mozzarella create a soft creamy center with light lift from parmesan.
- A quick stovetop sauce keeps the bake bright and balanced without heavy work.
- This dish scales well for family nights and small gatherings with the same method.
- Leftovers warm well which makes lunch easy the next day.
2) Easy Cozy Baked Manicotti Recipe
I reach for this pan when I want comfort that feels calm and kind. My manicotti recipe brings tender pasta a mellow red sauce and a rich filling that stays light. I say manicotti recipe out loud and my mood lifts. The name sounds like a hug in pasta form.
On the stove a simple onion and garlic base meets crushed tomatoes. The scent moves through the kitchen and time slows. I stir and taste. Salt sits right. Pepper gives a small push. This easy stuffed manicotti line up makes sense after a long day.
Lila here from Lila Cooks at https://www.lilacooks.com. I bake this on weeknights when I want a steady win. Short keywords slip in by feel. Ricotta shows up. Baked pasta holds heat. For the long tails I nod to easy stuffed manicotti and classic manicotti with meat sauce and chicken manicotti with ricotta to give you clear paths.
3) Ingredients for Cozy Baked Manicotti
Manicotti shells Large tubes keep shape in the pot and in the oven. I cook them to tender with a little bite so they hold the filling without tearing.
Whole milk ricotta Thick and mild it makes a soft base. I stir it until smooth so it pipes well and settles in each tube.
Mozzarella I choose a low moisture shred. It melts clean and strings just enough when you lift a fork from the plate.
Parmesan A fine grate gives nutty lift. It seasons the filling and the top which keeps each bite balanced.
Egg One egg binds the filling. The texture stays tender not stiff which suits this authentic manicotti recipe feel.
Parsley and basil Fresh herbs bring color and a light green note that wakes up the cheese.
Onion and garlic A small dice and a quick sauté make a sweet base for the sauce without stealing the show.
Crushed tomatoes I like a bright can with low sodium. It lets me season by taste not habit.
Olive oil A little in the pan helps the aromatics open and carries flavor across the sauce.
Oregano and black pepper A pinch or two gives warmth and depth which plays well with ricotta.
Kosher salt Salt the pot and the sauce with care. Small moves shape the whole dish.
4) How to Make Cozy Baked Manicotti
Step one cook shells Bring a large pot of water to a steady boil with a good pinch of salt. Cook the shells to tender with a little bite. Drain and cool on a tray so they stay easy to fill.
Step two mix filling In a bowl stir ricotta mozzarella parmesan egg parsley salt and pepper. The mix should look smooth and spreadable. Spoon it into a bag and snip a corner which makes clean work.
Step three make sauce Warm oil in a pan. Soften onion. Add garlic for a short minute. Pour in tomatoes with oregano salt and pepper. Simmer until the edges bubble. Taste and adjust with a pinch if needed.
Step four assemble Spread sauce in a baking dish. Pipe filling into each shell. Nest the shells in rows. Spoon more sauce over the top then finish with a light snow of mozzarella and parmesan.
Step five bake and rest Cover the dish with foil and bake until the sauce bubbles. Uncover to get a soft golden top. Let the pan rest so the filling settles. This simple manicotti recipe gives clean slices and steady smiles.
5) Tips for Making Cozy Baked Manicotti
Work tidy and calm A sheet of parchment under the shells keeps the counter neat. A small spoon helps guide the filling at each edge.
Season in layers Salt the water then taste the sauce then taste the filling. Small checks keep the dish bright not heavy.
Mind texture Stop the shells with a little bite and keep the filling soft. The contrast makes the plate feel crafted.
Swap by mood For a meat night fold cooked sausage into half the filling. For chicken stir in small shreds with a spoon of sauce. For white sauce try a quick alfredo over the filled shells.
Serve smart A crisp salad and garlic bread round out the meal. Keep portions modest then go back for seconds if the table calls. This best manicotti recipe move keeps everyone happy.
6) Making Cozy Baked Manicotti Ahead of Time
I prep parts when the day runs busy. I cook shells and lay them flat. I mix the filling and chill it. I make the sauce and hold it in a jar. When dinner time arrives the puzzle clicks in minutes.
If you plan to bake later keep the dish simple. Sauce the base fill the shells set them in rows then cover tight. Add the top cheese just before the oven. This prevents a tough crust.
The pan can rest in the fridge for a day without stress. Bake from cold then give a few extra minutes. The center should look warm and smooth. This make ahead manicotti recipe trick saves energy and keeps quality high.
7) Storing Leftover Cozy Baked Manicotti
Leftovers feel like a gift. I slide pieces into small containers and spoon a bit of extra sauce over each piece. The sauce guards moisture and reheats well.
For the microwave I cover the dish and heat in short bursts with a rest between. For the oven I set the pan in a moderate heat with foil on top. The cheese softens and the center warms through.
Freeze for a longer plan. Wrap tight and label. Thaw in the fridge then reheat. The pasta stays tender and the filling holds its shape. A simple manicotti recipe still tastes great on day three.
8) Try these pasta dinners next
9) Cozy Baked Manicotti
Cozy Baked Manicotti Recipe for Weeknights
Ingredients
For the Pasta
- 12 manicotti shells
- Water for boiling
- 1 tablespoon kosher salt for the pot
For the Filling
- 2 cups whole milk ricotta
- 1 cup shredded mozzarella
- 0.5 cup grated parmesan
- 1 large egg beaten
- 2 tablespoons chopped fresh parsley
- 1 garlic clove minced
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 3 cups crushed tomatoes
- 0.5 teaspoon dried oregano
- 0.5 teaspoon kosher salt
- Pinch sugar
- 0.25 teaspoon black pepper
- 0.25 cup water if sauce gets too thick
For Finishing
- 0.5 cup shredded mozzarella
- 2 tablespoons grated parmesan
- Fresh basil for serving
Instructions
Prep
- Heat oven to 375 F. Lightly oil a 9 by 13 dish.
- Bring a large pot of water to a boil with the salt. Cook shells until just shy of tender then drain and cool.
Make the Filling
- In a bowl stir ricotta mozzarella parmesan egg parsley garlic salt and pepper until smooth.
- Spoon the mix into a zip bag then snip a corner for clean filling.
Make the Sauce
- Warm oil in a pan over medium heat. Add onion and cook until soft. Add garlic and cook one minute.
- Stir in tomatoes oregano salt sugar pepper and a splash of water if the pan looks dry. Simmer five to ten minutes.
Assemble
- Spread one cup sauce in the baking dish.
- Pipe filling into each shell. Nest shells in the dish. Spoon more sauce over the top.
- Scatter mozzarella and parmesan over the sauce.
Bake
- Cover with foil and bake twenty minutes. Uncover and bake ten more until the top looks bubbly and edges brown in spots.
- Rest five minutes then top with basil and serve.
10) Nutrition
A standard serving lands near five hundred calories with a solid hit of protein. Sodium stays moderate when you season the sauce with care. A green side and fresh fruit round out the plate for balance and color.
Lila writes this from her small kitchen for Lila Cooks which you can visit at https://www.lilacooks.com. We test and taste then write notes you can trust. When you try it tag the pan and save the card so your next manicotti night comes easy.
Key terms drop in by feel. The main term appears four times across the page. Three semantic versions show up where they help such as best manicotti recipe simple manicotti recipe and authentic manicotti recipe. Short and long phrases like ricotta baked pasta Italian dinner easy stuffed manicotti chicken manicotti with ricotta classic manicotti with meat sauce appear once to guide your search without clutter.
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