Name: The EASIEST Manicotti Recipe
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Italian
Ingredients: 2 cans crushed tomatoes ((28 ounces each)); 2 tablespoons olive oil; 3 garlic cloves (minced); ½ teaspoon red pepper flakes (optional); ½ teaspoon salt; 2 tablespoons fresh basil (chopped); 24 ounces ricotta cheese ((3 cups)); 2 cups mozzarella cheese; 2 cups grated parmesan cheese (separated); 2 large eggs; 2 tablespoons fresh parsley (chopped); 2 tablespoons fresh basil (chopped); ¾ teaspoon salt; ½ teaspoon pepper; 16 no-boil lasagna noodles

Pasta lovers unite! Thisstuffed Manicottidish has all of the flavors you know and love (think cheesy, savory, delicious!), but it so much easier than your typical manicotti recipe.

A plate of manicotti with a pan of manicotti in the background.

Not all Manicotti recipes are created equal. No more struggling with traditional manicotti recipes that demand a lot of effort. This genius twist on a classic dish ditches the shell stuffing, making it an absolute breeze to prepare. Trust us, once you try this method, there’s no going back! That is why it is the EASIEST Manicotti Recipe ever!

Instead of laboriously stuffing manicotti shells, you’ll simply soften no-boil lasagna noodles in hot water for a few minutes and then roll up the manicotti. The magic lies in the rolling, not the stuffing! Create a full Italian feast pairing this recipe with myeasy sourdough focaccia breadand aarugula salad.

top view of a plate of manicotti and forks next to a pan of manicotti

Why You’ll Love This Recipe

Using no-boil lasagna noodles and rolling them into tubes simplifies the assembly process, making it much easier than filling traditional manicotti noodles.
The blend of ricotta, mozzarella, and Parmesan cheeses ensures every bite is loaded with creamy, melty cheesy goodness.
This dish can be prepared ahead of time and baked when needed, making it perfect for busy weeknights or entertaining guests.

Recipe Ingredients

Crushed tomatoes– canned
No-boil lasagna noodles
Cheese –I use a mixture of ricotta, mozzarella, and parmesan cheese
Eggs
Olive oil
Garlic cloves
Herbs –Fresh basil and parsley
Red pepper flakes– Optional
Spices –Salt and pepper

See the recipe card below for full information on ingredients and quantities

How to Make The Easiest Manicotti Recipe

Step 1.Cook garlic and red pepper flakes in olive oil until golden. Add crushed tomatoes, salt, and simmer until slightly thickened. Stir in basil and set aside.

Step 2.Mix ricotta, mozzarella, 1 cup Parmesan, eggs, parsley, basil, salt, and pepper in a bowl.

Step 3.Preheat oven to 375°F. Soak no-boil lasagna noodles in boiling water until pliable. Spread sauce in a baking dish. Spread cheese filling on noodles, roll up, and place seam-side down in the dish. Cover with remaining sauce.

Step 4.Cover with foil and bake for 40 minutes. Remove foil, sprinkle remaining Parmesan, and broil until cheese is golden. Let cool before serving.

Recipe FAQs

What does manicotti mean?

In Italian manicotti means “little sleeve.” Manicotti noodles are traditionally stuffed like a tube and baked similar to lasagna.

Can I use lasagna noodles instead of manicotti noodles?

Yes! It is much simpler to prepare this dish like that. I use Barilla no-boil lasagna for this recipe and it gets five stars every time.

Is manicotti a good freezer meal?

Manicotti is a great meal to freeze. I prefer to freeze before baking. This is also a great meal to take to a new mom or a sick friend because they can eat it right away or tuck away in the freezer for later.

Can I use store-bought pasta sauce instead of homemade tomato sauce?

Absolutely! You can use your favorite store-bought pasta marinara sauce for manicotti, making the recipe even more convenient and time-saving. For this recipe, two 24 ounce jars will work out nicely. Enjoy!

Can I make manicotti ahead of time and store it in the refrigerator before baking?

Definitely! Just assemble the dish as instructed, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When you’re ready to bake, remove the wrap, and follow the baking instructions. This make-ahead option is perfect for those busy days or when hosting guests!

A top view of a pan of baked manicotti with serving utensils next to it.

Expert Tips

Gently but firmly roll the lasagna noodlestoprevent tearingwhile keeping the filling snug and secure.
Place the rolled manicotti seam-side downin the baking dishto keep them from unrollingduring baking.
Ensure themanicotti is fully covered with sauceto prevent the noodles from drying out and becoming tough.
Cover the dish with aluminum foil during the initial bakingto keep the manicotti moist and tender.
Assemble the manicotti a day in advanceand store it in the refrigerator to save time on busy days.
Fresh basil and parsley enhance the flavorof both the sauce and cheese filling. If you only havedried herbs, use about one-third of the amount called for fresh.

How to Serve and Store The EASIEST Manicotti Recipe

No pasta dish is complete without a bread to soak up the sauce! Try mybuttery garlic knots,easy breadsticks,Bosco sticksorsourdough bread recipe. For a fresh appetizer, try mycucumber and tomato saladorbaked brie.

Allow the manicotti to cool completely before covering the baking dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. To freeze, assemble the manicotti but do not bake. Wrap the entire baking dish tightly with plastic wrap and then with aluminum foil. Label and date it, and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes to the covered baking time if needed.