Ever have one of those evenings where you open the fridge, stare into the void, and just hope dinner will materialize? Yeah, me too. That’s why I always keep a manicotti recipe like this one in my back pocket—comforting, cheesy, and not at all fussy. This dish feels like a hug, straight from the oven. And the best part? It totally channels the same cheesy goodness we all crave from cheesey potatoes—without the peeling. Here’s how I see it: life’s too short to not drown your pasta in a gooey ricotta and mozzarella blend. Whether it’s a lazy Sunday or a midweek meltdown, this manicotti knows how to fix it. Loaded with flavor, it’s ridiculously easy to prep and lets your oven do most of the heavy lifting. So grab a baking dish and let’s make something that tastes like it took hours—but didn’t. Perfect for when you’re hungry, tired, and still want to feel like a kitchen wizard. Let’s do this the Lila Cooks way—simple, hearty, and unapologetically cheesy.

1) Key Takeaways
2) Easy Easy Cheesy Manicotti Recipe
3) Ingredients for Easy Cheesy Manicotti
4) How to Make Easy Cheesy Manicotti
5) Tips for Making Easy Cheesy Manicotti
6) Making Easy Cheesy Manicotti Ahead of Time
7) Storing Leftover Easy Cheesy Manicotti
8) Try these Dinners next!
9) Easy Cheesy Manicotti
10) Nutrition

1) Key Takeaways

Uses pantry staples with cheesy goodness everyone loves
Filling manicotti shells is simpler than you think
Perfect dinner for families craving comfort and flavor
Ideal for make-ahead meals or meal prepping

2) Easy Easy Cheesy Manicotti Recipe

When I want dinner to feel like a warm blanket but not take all evening, I pull out this easy cheesy manicotti recipe. It’s the kind of dish that makes you feel like you put in more effort than you actually did, and hey, we all need that illusion now and then. From the first bite, you get creamy, dreamy cheese stuffed inside soft pasta tubes, all swimming in a tangy marinara bath that’ll make your taste buds perk up.

This isn’t one of those recipes where you need a million steps or gadgets. If you can stir, stuff, and bake, you’re basically a manicotti master already. And if you’ve ever loved a cheesey potatoes easy recipe, you’re gonna adore this. The comfort level is high, but the effort? Low. Exactly what I’m after when I’ve had one of *those* days.

Think of this dish as your weeknight reset button. It hits the cheesy craving hard and pairs perfectly with a quick side salad or just a big spoon. Your call. Let’s dive into the details and get this pasta party going.

3) Ingredients for Easy Cheesy Manicotti

Manicotti shells: These large pasta tubes are perfect for stuffing. Cook them just until al dente so they hold their shape while baking.

Olive oil: A little drizzle keeps the cooked shells from sticking together. It also brings a bit of richness to the dish.

Ricotta cheese: This creamy cheese is the heart of the filling. It melts beautifully and gives you that soft, rich bite.

Mozzarella cheese: Use shredded mozzarella for the perfect melt. It brings that beloved stretchy cheese moment.

Parmesan cheese: Adds sharpness and depth. Sprinkle some on top to create that golden-baked finish.

Egg: Helps bind the cheese filling together so it stays tucked nicely inside each shell.

Marinara sauce: Go homemade or grab your favorite jarred version. It’s the saucy bed for our cheesy tubes.

Dried basil: Adds a hint of herbal warmth to the cheese mix.

Garlic powder: For a bit of savory kick that balances the richness of the cheeses.

Salt and pepper: Just enough to bring out the flavor in everything.

Fresh parsley (optional): It adds color and a fresh note when sprinkled on top before serving.

4) How to Make Easy Cheesy Manicotti

Step 1. Preheat your oven to 375°F. This is your magic temperature for a bubbly, golden finish.

Step 2. Cook your manicotti shells in salted boiling water until they’re al dente. Drain and toss gently with olive oil so they don’t stick.

Step 3. In a mixing bowl, combine ricotta, 1.5 cups mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper. Mix well until it looks thick and creamy.

Step 4. Use a piping bag or spoon to fill each shell with the cheese mix. Go slowly — the shells can tear if rushed.

Step 5. Pour a layer of marinara sauce into a baking dish. Lay the stuffed shells over it, side by side like little cheesy boats.

Step 6. Cover the shells with the rest of the marinara sauce. Sprinkle the remaining mozzarella on top.

Step 7. Cover the dish with foil and bake for 25 minutes. Then uncover and bake another 10 to 15 until the cheese is golden and bubbly.

Step 8. Let it cool for a few minutes before serving. Top with parsley if you like. Dig in!

5) Tips for Making Easy Cheesy Manicotti

Don’t overcook the pasta. Slightly undercooked shells are easier to handle and finish cooking in the oven.

Stuffing tip: Use a piping bag or a plastic bag with the tip cut off to fill the shells. It’s neater and quicker than using a spoon.

Want extra cheesiness? Toss in a bit of shredded provolone or fontina for more gooey goodness.

6) Making Easy Cheesy Manicotti Ahead of Time

This dish is a great make-ahead option. Assemble it completely, then cover and refrigerate up to a day before baking.

If you’re prepping for a party, you can even freeze the filled and sauced manicotti. Just thaw overnight in the fridge and bake as usual.

Letting the dish rest before baking allows the flavors to mingle and the pasta to soak up some sauce. More flavor, less rush.

7) Storing Leftover Easy Cheesy Manicotti

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to four days. The flavor deepens overnight.

To reheat, cover and warm in the oven at 350°F or microwave individual portions. Add a splash of water or sauce to keep it moist.

This dish freezes well too. Just wrap portions tightly and freeze for up to two months. Reheat from frozen or thaw first for faster baking.

8) Try these Dinners next!

9) Easy Cheesy Manicotti