Name: Easy Manicotti with Ricotta and Tomato Sauce Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; ½ cup yellow onion, finely chopped; 1 tablespoon minced garlic; 1 teaspoon dried Italian seasoning; ¼ cup tomato paste; 28 ounces crushed tomatoes; 14.5 ounces diced tomatoes, do not drain; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 4 quarts water; 1 tablespoon kosher salt; 1 pound manicotti; 2 cups whole-milk ricotta cheese; 2 cups shredded mozzarella cheese, divided; ½ cup grated parmesan cheese, more for garnish; 1 large egg; 1 tablespoon chopped Italian parsley, more for garnish; 1 tablespoon chopped basil, more for garnish; 1 teaspoon dried Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon black pepper; ⅛ teaspoon ground nutmeg

Jump to Recipe· 4.8 from 37 reviews

If you’re craving a comforting, crowd-pleasing Italian dish but want something easy to pull together on a weeknight or weekend, you’re going to love what I’m sharing today. This Easy Manicotti with Ricotta and Tomato Sauce Recipe is pure comfort food made simple. Creamy ricotta-filled pasta tubes bathed in a rich, homemade tomato sauce — trust me, it’s one of those meals that feels fancy but is surprisingly straightforward to make. Stick around because I’ll walk you through every step so your kitchen smells like an Italian trattoria in no time!

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Why This Recipe Works

Simple Ingredients: Uses pantry basics that combine for maximum flavor and minimal fuss.
Creamy & Balanced Filling: Ricotta, mozzarella, and parmesan with herbs create a luscious filling that’s not overly rich.
Homemade Tomato Sauce: Freshly sautéed onions and garlic with crushed tomatoes simmered to perfection really elevate the dish.
Flexible & Make-Ahead Friendly: You can prep it days in advance and pop it in the oven whenever you’re ready.

Easy Manicotti with Ricotta and Tomato Sauce, cheesy manicotti dish, homemade Italian manicotti, simple baked pasta recipes, crowd-pleasing Italian dinners - The image shows a white rectangular baking dish filled with two rows of stuffed pasta shells, each covered with a layer of chunky red tomato sauce, melted white cheese, and sprinkled with fresh green herbs. The pasta shells are a pale yellow color with ridged edges visible beneath the sauce and cheese. Around the dish, on a white marbled surface, there are small bowls with green herbs and grated cheese, and some fresh red tomatoes on the vine. The overall look is warm and freshly baked with slight sauce splatters on the edge of the dish, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Easy Manicotti with Ricotta and Tomato Sauce Recipe has a purpose — from the silky cheeses to the punchy tomato sauce, together they create a classic Italian flavor combo that’s hard to beat. When shopping, look for high-quality ricotta and fresh herbs; they make a world of difference in taste.

Extra-virgin olive oil: Adds fruity richness and is the base for your sauce’s flavor development.
Yellow onion: Provides sweetness and depth, softened to mellow its sharpness.
Garlic: Gives that unmistakable aroma and savory punch we all love in Italian dishes.
Dried Italian seasoning: A blend of herbs that ties the sauce and filling together with classic Mediterranean notes.
Tomato paste: Concentrates tomato flavor and thickens the sauce beautifully.
Crushed tomatoes & diced tomatoes: Bring freshness and texture to the sauce.
Kosher salt & black pepper: Essential for seasoning and balancing flavors.
Manicotti pasta: The perfect size for stuffing—make sure you don’t overcook them to avoid splitting.
Whole-milk ricotta cheese: Creamy base for the filling with a delicate flavor.
Mozzarella cheese: Melts beautifully and adds gooey deliciousness.
Parmesan cheese: Sharp and nutty, it enhances every bite.
Egg: Binds the filling so it’s easy to pipe and sets up nicely while baking.
Italian parsley & basil: Fresh herbs that brighten the filling and finish the dish perfectly.
Ground nutmeg: A subtle warming note that enhances the ricotta filling.

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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.

Tweak to Your Taste

I love making this Easy Manicotti with Ricotta and Tomato Sauce Recipe my own depending on the season or what I have on hand. Don’t hesitate to experiment with the filling or the sauce—it’s all about making a version you and your family will swoon over.

Variation: Once, I swapped out the plain ricotta for a blend with goat cheese for a tangy twist kids surprisingly loved.
Make it Meatier: Brown some Italian sausage or ground turkey to stir into the sauce for a heartier option.
Herb Swap: Try adding fresh oregano or thyme in place of basil if that’s more your style.
Gluten-Free: Use gluten-free manicotti pasta for those avoiding wheat without sacrificing comfort.

Step-by-Step: How I Make Easy Manicotti with Ricotta and Tomato Sauce Recipe

Step 1: Heat Things Up and Build Your Sauce

Start by preheating your oven to 400°F (204ºC) and setting the rack in the center position. It’s prime real estate for even baking. Then, heat the olive oil in a large pot over medium heat. Toss in your finely chopped onion, garlic, and Italian seasoning. Keep stirring and cook for about 3 minutes until the onions go soft and translucent—you want that sweetness to bloom. Next, add the tomato paste and stir for about a minute; this step intensifies the tomato flavor beautifully. Pour in the crushed and diced tomatoes with their juices, season with salt and pepper, and let the sauce gently simmer for 10 minutes. Stir occasionally so nothing sticks or burns. I like to taste here and tweak seasoning so it tastes just right before layering the manicotti.

Step 2: Cook the Manicotti Pasta Perfectly

Get a large pot boiling with 4 quarts of water and salt it generously with kosher salt—that’s your flavor foundation. Add the manicotti and cook for about 8 to 9 minutes until al dente. This part is important: you don’t want mushy pasta because they’ll keep cooking in the oven. Drain the pasta and rinse immediately with cold water to cool them down and stop cooking. Spread the manicotti in a single layer on a sheet pan so they don’t stick together while you make the filling. Trust me, this step saves you from a big mess later!

Step 3: Whip Up That Creamy Cheese Filling

In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, parmesan, egg, chopped parsley and basil, Italian seasoning, kosher salt, black pepper, and a pinch of nutmeg. Using your hands or a spoon, mix until everything is harmoniously blended. The egg helps everything hold together but doesn’t overpower the creaminess. I recommend tasting a small bit of the filling (use a clean spoon!) to adjust seasoning if it needs a touch more salt or herbs.

Step 4: Pipe Your Filling Into Each Manicotti Shell

Pour the filling into a large resealable plastic bag or use a piping bag with a wide round tip. Cut off a small corner and carefully pipe the mixture into each manicotti shell. Don’t overfill or you risk breaking the pasta! Aim for a good squeeze so the cheesy goodness fills the tube just right. Set the filled shells back on your sheet pan—now you’re almost there.

Step 5: Layer, Bake, and Melt Your Way to Dinner

Spoon half of the tomato sauce evenly across the bottom of a 13 x 9-inch baking dish. Arrange the stuffed manicotti in a single layer on top, then spoon the remaining sauce over the top. Sprinkle the remaining cup of shredded mozzarella evenly. Cover the dish with foil (to keep everything moist) and bake for 30 minutes. Remove the foil and bake for an extra 5 minutes, or until the cheese on top is bubbly and slightly golden. Your kitchen will smell irresistible!

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Pro Tips for Making Easy Manicotti with Ricotta and Tomato Sauce Recipe

Control Pasta Cooking: Stop pasta a minute earlier if you plan to bake long to avoid mushy mani.
Use Fresh Herbs: I always add fresh parsley and basil right before serving for that pop of freshness.
Don’t Skip the Rinse: Cooling the pasta in cold water prevents overcooking and sticking.
Pipe Carefully: Using a piping bag makes filling manicotti so much easier and less messy.

How to Serve Easy Manicotti with Ricotta and Tomato Sauce Recipe

Garnishes

When I serve this Easy Manicotti with Ricotta and Tomato Sauce Recipe, I love to sprinkle freshly chopped parsley and basil over the top to brighten the flavors right before digging in. A generous grating of parmesan cheese adds that extra umami kick that makes each forkful irresistible. I sometimes drizzle a tiny bit of good-quality olive oil for richness and shine.

Side Dishes

Simple is best here; I often pair this manicotti with a crisp green salad tossed in a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for mopping up all that luscious sauce. Roasted vegetables like asparagus or broccoli make the meal complete without overwhelming the plate.

Creative Ways to Present

For a special dinner, I arrange manicotti in individual ramekins or small oval gratin dishes for elegant personal servings. Another fun idea is layering the manicotti vertically in a tall casserole dish and topping with fresh basil leaves and edible flowers for a visually stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover manicotti covered tightly in the refrigerator, ideally in an airtight container or sealed baking dish. They keep well up to 5 days, which is perfect for planned leftovers to enjoy without waste.

Freezing

This recipe freezes beautifully. I recommend baking the assembled manicotti dish, letting it cool completely, then wrapping it tightly in foil and plastic wrap before freezing. When you want to enjoy it, just thaw overnight in the fridge and reheat in the oven until warmed through.

Reheating

Microwaving individual portions works well if you’re in a hurry—cover with a damp paper towel and heat for 1.5 to 2 minutes until hot. For best texture and flavor, reheating in a preheated 350°F oven covered with foil for 20 minutes restores that fresh-baked goodness.

FAQs

Can I use no-boil manicotti pasta for this recipe?

No-boil manicotti can be tricky here because they need enough moisture to cook fully in the oven. Since this recipe doesn’t have a very wet sauce like lasagna, boiling the pasta first ensures the filling goes in smoothly and the manicotti cook all the way through without being chewy.
Can I prepare the sauce in advance?

Absolutely! The tomato sauce can be made a day or two ahead and refrigerated. In fact, letting it sit helps deepen the flavors. Just warm it gently before assembling the manicotti.
How do I prevent the manicotti from breaking when filling?

Make sure not to overcook the pasta tubes—al dente texture is key. Also, cooling them under cold water after boiling keeps them firm. Using a piping bag provides control and reduces the risk of cracking compared to spoon filling.
Can I make this recipe dairy-free or vegan?

Yes, but you’ll want to substitute the ricotta, mozzarella, and parmesan with plant-based alternatives. There are great cashew-based ricotta-style cheeses and shredded vegan mozzarella available. For the egg, you can omit it or use a flax “egg” as a binder. Keep in mind the texture and flavor will be different but still tasty!
Is it necessary to use both crushed and diced tomatoes?

Using both crushed and diced tomatoes gives the sauce a nice balance of smoothness and little bits of tomato texture. Diced tomatoes add a subtle chunkiness that keeps the sauce lively. If you want a uniform sauce, just use crushed tomatoes.

Final Thoughts

This Easy Manicotti with Ricotta and Tomato Sauce Recipe has been one of my go-to dishes for family dinners and special occasions alike. The comforting combination of cheesy filling and rich tomato sauce hits all the right notes—plus, it’s forgiving for cooks at all skill levels. Give it a try, make it your own, and I guarantee those first bite smiles will make it a favorite in your recipe rotation too. Cooking should feel like love in every forkful, and this recipe definitely delivers just that.