Name: Easy Manicotti with 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· 4.6 from 18 reviews

If you’ve ever wanted to create a comforting Italian classic without the fuss, you’re in luck. This Easy Manicotti with Tomato Sauce Recipe is my go-to for a weeknight dinner that feels special enough for guests. It’s cheesy, saucy, and downright satisfying, plus I’m sharing tips to make sure your manicotti come out perfect every time. Trust me, once you try this, it’ll be a family favorite too.

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Why This Recipe Works

Simple ingredients, big flavor: Combining fresh herbs, cheeses, and a rich tomato sauce gives this dish a hearty, comforting taste without complicated steps.
Easy-to-follow steps: Even if you’re new to pasta stuffing, the piping bag trick makes filling manicotti shells a breeze.
Make-ahead friendly: You can prep this casserole days in advance, saving you time on busy nights or when entertaining.
Customizable and flexible: It’s a perfect canvas for adding your favorite proteins, veggies, or swapping cheeses.

Easy Manicotti with Tomato Sauce, Italian manicotti recipe, cheesy stuffed pasta, quick Italian dinner, baked manicotti with tomato sauce - 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

What I love about this Easy Manicotti with Tomato Sauce Recipe is how each ingredient plays its role to build layers of flavor and texture. The cheeses balance creaminess and meltiness, while the homemade sauce ties it all together with a savory tang. Grab quality ingredients for the best results, but don’t stress if you need to swap or simplify.

Easy Manicotti with Tomato Sauce, Italian manicotti recipe, cheesy stuffed pasta, quick Italian dinner, baked manicotti with tomato sauce - Flat lay of a small white ceramic bowl of extra-virgin olive oil, a small white bowl filled with finely chopped yellow onion, a small white bowl with minced garlic, a small white bowl of dried Italian seasoning, a small white bowl of tomato paste, a small white bowl heaping with crushed tomatoes, a small white bowl of diced tomatoes with juices, a small white bowl of kosher salt, a small white bowl of black pepper, uncooked manicotti pasta tubes arranged neatly, a small white bowl with whole-milk ricotta cheese, a small white bowl with shredded mozzarella cheese, a small white bowl of grated parmesan cheese, one large brown egg with clean shell, a small white bowl of chopped Italian parsley, a small white bowl of chopped basil, and a small white bowl containing ground nutmeg, 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

Extra-virgin olive oil: Adds richness and helps soften the onions without overpowering the sauce.
Yellow onion: Provides a sweet base flavor when sautéed gently.
Minced garlic: A touch of aromatic punch that wakes up the sauce.
Dried Italian seasoning: A fragrant blend that brings classic Tuscan flavors with ease.
Tomato paste: Intensifies the tomato flavor and adds thickness to the sauce.
Crushed and diced tomatoes: Give body, freshness, and the perfect texture contrast in the sauce.
Kosher salt & black pepper: Balances and enhances all the flavors.
Manicotti pasta: The star vessel holding that luscious filling—you’ll want to handle it gently to avoid tears.
Whole-milk ricotta cheese: Creates a creamy, slightly tangy filling that melts beautifully.
Shredded mozzarella cheese: Adds gooeyness and that irresistible cheese pull when baked.
Grated Parmesan cheese: Gives a nutty, savory kick inside and as a perfect finishing garnish.
Egg: Binds the filling together so it’s creamy but doesn’t ooze out.
Fresh Italian parsley & basil: Stirred into the filling and sprinkled on top for brightness and herbaceous aroma.
Ground nutmeg: Just a pinch really amps up the cheesy filling’s complexity.

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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.

Make It Your Way

I’m all about making this Easy Manicotti with Tomato Sauce Recipe your own. I often change up the filling or sauce based on what I have in the fridge or how much time I’m willing to spend. Feel free to get creative—this dish is incredibly forgiving and welcomes your personal touch.

Variation: Once, I added sautéed spinach and mushrooms to the cheese filling for an extra veggie boost. It turned out delicious and added a lovely earthy note.
Meat lovers: Brown some Italian sausage and stir it into the tomato sauce for a hearty upgrade. It’s a classic twist that never fails.
Dairy-free option: Swap ricotta for a plant-based soft cheese and use vegan mozzarella. Just be sure the filling holds up well enough with an egg substitute if needed.
Spice it up: Add a pinch of red pepper flakes to the sauce if you crave a little heat. I like to keep this on the milder side, but it’s your call!

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

Step 1: Make the Sauce That Steals the Show

Start by heating olive oil over medium heat in a large saucepan or Dutch oven. I toss in the finely chopped onions, garlic, and Italian seasoning, cooking gently until the onions turn soft and fragrant—about 3 minutes. Then, stir in the tomato paste and let it cook just a minute to deepen that flavor. Add both crushed and diced tomatoes (don’t drain the diced ones; that juice is flavor gold), along with salt and pepper. Let everything simmer for 10 minutes on low heat, stirring every now and then so it melds beautifully. This sauce is the glue that holds your manicotti magic together.

Step 2: Cook and Cool Your Manicotti Pasta Gently

Boil a large pot of salted water—you want it like the sea! Drop in the manicotti shells and cook for 8 to 9 minutes until they’re just al dente; you don’t want them too soft or they’ll tear during filling. Drain and rinse with cold water right away to stop the cooking and make them easier to handle without sticking. Lay them out flat on a sheet pan so they stay separated and ready for filling.

Step 3: Mix the Creamy Filling

In a medium bowl, combine ricotta, half of the mozzarella, Parmesan, egg, chopped parsley, basil, Italian seasoning, salt, pepper, and that pinch of nutmeg. Stir it well until it’s creamy, smooth, and full of flavor. This filling is what turns a simple pasta into a celebratory dish.

Step 4: Pipe Your Filling Like a Pro

Transfer that luscious cheese mixture into a piping bag or a resealable plastic bag with a corner snipped off (my favorite shortcut). Gently pipe the filling into each manicotti shell—don’t overstuff or the shells might tear. I find about 10 shells perfectly use the filling. Set the stuffed shells on a sheet pan while you prepare to assemble.

Step 5: Assemble and Bake to Perfection

Spread half of your homemade sauce evenly in the bottom of a 13 x 9-inch baking dish. Place the stuffed manicotti in a single layer on top, then pour the rest of the sauce over them. Sprinkle the remaining shredded mozzarella across the top for that bubbly, golden finish. Cover the dish tightly with foil and bake at 400°F for 30 minutes. Remove the foil and bake for another 5 minutes until you see the sauce bubbling and cheese turning golden around the edges.

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Tips from My Kitchen

Keep Pasta Intact: Rinse manicotti shells with cold water immediately after boiling to prevent overcooking and sticking.
Use a Bag for Filling: Piping the cheese filling makes stuffing manicotti so much easier and less messy—trust me, no clumpy scooping!
Prep Ahead Save Stress: Assemble the full dish up to 3 days before and keep it covered in the fridge until baking day.
Don’t Skip the Foil: Covering while baking traps moisture so your manicotti stay tender and the cheese melts evenly.

How to Serve Easy Manicotti with Tomato Sauce Recipe

Garnishes

I always finish with a sprinkle of fresh chopped parsley and basil to add that vibrant, herby note that cuts through the richness. Plus, a little extra grated Parmesan on top adds a salty, nutty crunch that’s just heavenly. If you want, a drizzle of good olive oil right before serving never hurts.

Side Dishes

I like pairing this manicotti with a crisp green salad—arugula with lemon vinaigrette is a favorite. Garlic bread or warm focaccia rounds out the meal perfectly, soaking up every bit of that luscious tomato sauce.

Creative Ways to Present

For holiday dinners, I’ve baked individual manicotti shells in mini ramekins to make personal servings that look fancy and fun. Another time, I layered leftover filling between sheets of fresh pasta in a simple lasagna roll-up style and baked it with extra cheese on top. Manicotti lends itself well to a little presentation flair!

Make Ahead and Storage

Storing Leftovers

After dinner, I cool the remaining manicotti to room temperature and cover the baking dish tightly with foil or plastic wrap. Stored in the fridge, leftovers stay fresh for up to 5 days. I usually find that the flavors even deepen a bit overnight, making for an even better lunch the next day.

Freezing

This is a winner for freezer meals! Before baking, cover the assembled manicotti tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as usual. I recommend adding 10 extra minutes to baking time if it’s still a bit chilled before going in the oven.

Reheating

I reheat leftovers gently in the microwave on medium-high for around 2 minutes, covering the plate to retain moisture. If you want to crisp the top, a quick broil in the oven for a couple of minutes does the trick. Just watch closely so the cheese doesn’t burn!

FAQs

Can I use no-boil pasta for this Easy Manicotti with Tomato Sauce Recipe?

No-boil manicotti is a great time-saver, but since this recipe includes a sauce with some moisture, slightly undercook the pasta according to package instructions, and monitor while baking to avoid a mushy texture. The traditional boiled and cooled pasta tends to handle filling and baking better.
What’s the best way to avoid splitting the manicotti shells while filling?

Be gentle when handling the pasta and use a piping bag to fill the shells evenly without forcing too much filling inside. Also, don’t overcook the pasta beyond al dente to keep it sturdy enough.
Can I make this recipe gluten-free?

Absolutely! Use gluten-free manicotti pasta and double-check that all other ingredients (especially any premade tomato products) are gluten-free. The filling and sauce adapt perfectly well to gluten-free versions.
How spicy is this Easy Manicotti with Tomato Sauce Recipe?

This recipe is mild and family-friendly. If you want a bit of heat, sprinkle some crushed red pepper flakes into the sauce while it simmers or into the filling to suit your taste.
Can I substitute the ricotta cheese?

You can swap ricotta for cottage cheese blended smooth or use a blend of cream cheese and sour cream for a tangier twist, but ricotta’s mild texture and flavor are pretty key to the classic experience.

Final Thoughts

Every time I make this Easy Manicotti with Tomato Sauce Recipe, it feels like wrapping friends and family in a warm Italian hug. It’s straightforward enough to tackle on a busy weeknight but impressive enough to serve when you want to treat yourself and others. I hope you’ll enjoy the process (and the leftovers!) as much as I do. Now, get your apron on and start piping—you’re in for a real treat.