If you’ve ever dreamed of cozy Italian comfort food that feels like a warm hug on a plate, this Creamy Ricotta and Mozzarella Manicotti with Marinara Recipe is going to be your new go-to. It’s a luscious dish featuring tender manicotti tubes generously filled with a velvety ricotta and mozzarella blend, nestling in a rich, tangy marinara sauce that’s just bursting with flavor. Perfect for family dinners or any time you want to impress with minimal fuss, this dish balances creamy, savory, and fresh elements so beautifully you’ll find yourself coming back for seconds (and thirds!).
Ingredients You’ll Need
These ingredients are refreshingly simple but essential to crafting that perfect balance of creamy filling, hearty pasta, and vibrant marinara sauce that makes this recipe truly shine. Each one plays a role in the taste, texture, and color, turning humble ingredients into a show-stopping meal.
- 8 oz Manicotti Pasta (14 ct): The perfect vessel to hold all that dreamy cheese filling without falling apart.
- 3 cups Marinara Sauce: Whether homemade or store-bought, it brings tangy sweetness and depth to the dish.
- 1/4 cup Heavy Cream (optional): Adds a smooth richness that tones down the acidity of the marinara beautifully.
- 2 large Eggs: These help bind the cheese mixture for a filling that stays creamy yet firm.
- 24 oz Whole Milk Ricotta Cheese: The star of the filling, offering a soft, luscious texture and mild flavor.
- 2 cups Shredded Mozzarella Cheese (8 oz block, divided): Provides gooey, melty goodness both inside the pasta and on top.
- 1 cup Freshly Grated Parmesan Cheese (divided): Adds a sharp, nutty punch that elevates the whole dish.
- 1/4 cup Parsley (plus more for garnish): Gives a fresh, herbal lift and a pop of vibrant color.
- 2 Garlic Cloves (grated or pressed): Infuses the filling with a subtle, aromatic warmth.
- 3/4 tsp Fine Sea Salt (plus more for pasta water): Enhances all the flavors perfectly.
- 1/4 tsp Freshly Ground Black Pepper: Adds just the right amount of gentle heat and complexity.
- 1/4 tsp Grated Nutmeg: A little surprise that adds warmth and depth to the cheese mixture.
How to Make Creamy Ricotta and Mozzarella Manicotti with Marinara Recipe
Step 1: Cook the Manicotti Pasta
Start by preheating your oven to 400 degrees Fahrenheit, setting the stage for everything to come together beautifully. Bring a large pot of water to a rolling boil and add about 2 tablespoons of salt until the water tastes like the ocean—this ensures the pasta itself is perfectly seasoned. Drop in the manicotti and cook it until it’s barely tender, about 5 minutes. This “extra al dente” texture is key since it will finish cooking in the oven and you want it to hold its shape beautifully. Stir gently at first to keep the tubes from sticking, then drain and rinse under cold water to stop cooking immediately. Drain thoroughly and set aside.
Step 2: Prepare the Marinara Base
Next, stir the heavy cream into your marinara sauce to create a slightly creamy, balanced base. This step is optional but highly recommended for mellowing out the acidity and adding smooth richness. Pour about one cup of this sauce into a 9×13 casserole dish, tilting the dish to evenly coat the bottom. This layer will keep the manicotti from sticking and infuse every bite with luscious tomato flavor.
Step 3: Make the Cheese Filling
In a large mixing bowl, lightly beat the two eggs to create a smooth binder for the cheese filling. Add in the whole milk ricotta, half the shredded mozzarella, half the grated parmesan, chopped parsley, grated garlic, salt, pepper, and that tiny pinch of nutmeg—which might sound surprising but truly transforms the filling by adding a delicate warmth. Mix everything gently to combine, careful not to overwork it; the goal is a fluffy, creamy texture packed with flavor.
Step 4: Stuff the Manicotti
For the best results, transfer your cheese mixture into a piping bag fitted with a large round tip. If you don’t have one, a large ziplock bag with a ¾-inch corner cut off works perfectly too. Carefully pipe the delicious filling into each manicotti shell, being gentle to avoid tearing the pasta. Once all are filled, arrange them in a single layer over the marinara base in your casserole dish—this is the moment the dish really starts to come together.
Step 5: Assemble and Bake
Pour the remaining marinara sauce evenly over the filled manicotti, making sure each tube gets a generous coating. Sprinkle the rest of the mozzarella and parmesan cheeses on top for a golden, bubbly crust once baked. Cover the casserole dish tightly with foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and beautifully golden. Let the dish stand for 5 minutes before serving to allow flavors to settle and make slicing easier. Garnish with fresh parsley for a bright, fresh touch.
How to Serve Creamy Ricotta and Mozzarella Manicotti with Marinara Recipe
Garnishes
Fresh parsley sprinkled over the top adds a lovely herbal freshness and a splash of green that makes this rich dish feel even more inviting. A light drizzle of extra virgin olive oil or a scattering of crushed red pepper flakes can add depth and a mild kick for spice lovers. For an elegant touch, thinly shaved parmesan curls look stunning and elevate the presentation instantly.
Side Dishes
This creamy, cheesy pasta pairs perfectly with light, crisp side dishes. A simple mixed green salad with a lemon vinaigrette can cut through the richness and refresh the palate. Roasted or steamed seasonal vegetables like asparagus or broccoli add vibrant color and satisfyingly crisp textures. Fresh garlic bread or a rustic baguette are ideal to soak up every last bit of that luscious marinara sauce.
Creative Ways to Present
If you want to impress guests or family, consider plating individual manicotti tubes stacked slightly overlapping, drizzled with extra sauce and topped with a sprig of parsley. For a rustic family-style setup, serve it straight from the casserole dish, letting everyone dig in with a side of crusty bread. You can also try mini manicotti in muffin tins for adorable, bite-sized portions at parties or special dinners.
Make Ahead and Storage
Storing Leftovers
The leftovers of this Creamy Ricotta and Mozzarella Manicotti with Marinara Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even more comforting meal the next day. Just cover well and keep chilled.
Freezing
This dish freezes nicely, making it perfect for meal prep or future cravings. Freeze it uncovered in the baking dish after assembling (before baking), wrapped tightly with foil and plastic wrap, for up to 2 months. Alternatively, freeze baked portions in airtight containers. When you’re ready, thaw overnight in the refrigerator for the best texture.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit covered with foil to prevent drying out, until warmed through, about 20 minutes. Microwaving works too; cover loosely and heat on medium power in short bursts to keep the cheese gooey and the pasta tender without overcooking.
FAQs
Can I use no-boil manicotti pasta for this recipe?
Yes! No-boil manicotti pasta can be used, but you’ll want to ensure there is enough sauce and moisture in the dish so the pasta cooks properly while baking. You might need to extend the baking time slightly to make sure the pasta is tender.
Is it necessary to add heavy cream to the marinara sauce?
The heavy cream is optional but highly recommended because it mellows out the acidity of the marinara and adds a luxurious richness. If you prefer a tangier sauce, you can skip it and still have a delicious dish.
Can I make the filling ahead of time?
Absolutely! You can prepare the cheese filling a day in advance and store it covered in the refrigerator. This can save time when you’re ready to assemble and bake.
What can I substitute for ricotta cheese?
If you don’t have ricotta, cottage cheese is a common substitute—just blend it slightly for a smoother consistency. Another option is to use mascarpone for extra creaminess, but it will alter the flavor profile slightly.
How can I make this dish vegetarian?
This Creamy Ricotta and Mozzarella Manicotti with Marinara Recipe is already vegetarian if your marinara sauce is free of meat. To keep it vegetarian, double-check the ingredients in your sauce or make your own using fresh tomatoes and herbs.
Final Thoughts
This Creamy Ricotta and Mozzarella Manicotti with Marinara Recipe truly embodies the best of homemade Italian comfort food, blending simple, honest ingredients into a dish that feels special for any occasion. Whether you’re cooking for family or entertaining friends, it’s bound to become a favored classic in your kitchen. Give it a try—you’ll love the way the flavors and textures come together to create something simply unforgettable.
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Creamy Ricotta and Mozzarella Manicotti with Marinara Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 7 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This classic Manicotti recipe features pasta tubes filled with a creamy ricotta and mozzarella mixture, smothered in rich marinara sauce with a touch of cream, then baked to golden perfection. Perfect for a comforting Italian meal that serves about 7 people.
Ingredients
Pasta
- 8 oz Manicotti Pasta (14 count)
Sauce
- 3 cups Marinara Sauce (homemade or store-bought)
- 1/4 cup heavy cream (optional, tones down acidity of marinara)
Filling
- 2 large eggs
- 24 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese (8 oz block, divided)
- 1 cup freshly grated parmesan cheese (divided)
- 1/4 cup parsley (plus more for garnish)
- 2 garlic cloves (grated or pressed)
- 3/4 tsp fine sea salt (plus more for pasta cooking water)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp grated nutmeg
Instructions
- Preheat and Cook Pasta: Preheat your oven to 400°F. Bring a large pot of water to a rolling boil, adding about 2 tablespoons of salt so the water tastes like ocean water. Add the manicotti pasta and cook for exactly 5 minutes until barely tender and extra al dente; stir initially to prevent sticking. Drain and immediately rinse under cold water to stop cooking, then drain well.
- Prepare Sauce Base: Stir the heavy cream into the marinara sauce to mellow its acidity. Pour about 1 cup of this creamy marinara into a 9×13 inch casserole dish and tilt to evenly coat the bottom.
- Make the Filling: In a large mixing bowl, lightly beat the eggs. Add the ricotta, half of the shredded mozzarella, half of the grated parmesan, parsley, grated garlic, sea salt, black pepper, and nutmeg. Mix well to combine.
- Fill Pasta: Transfer the cheese mixture to a piping bag with a large round tip, or use a large zip-top bag and cut off a 3/4 inch corner for piping. Carefully fill each manicotti shell with the cheese mixture, then arrange them in a single layer over the sauce in the casserole dish.
- Top and Bake: Pour the remaining creamy marinara sauce over the filled manicotti. Sprinkle the remaining mozzarella and parmesan cheeses evenly on top. Cover the dish with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes until the cheese is melted and golden brown.
- Rest and Serve: Let the manicotti stand for 5 minutes after baking. Garnish with additional chopped parsley and serve warm.
Notes
- The heavy cream in the sauce is optional but helps balance the acidity of the marinara.
- Cook the manicotti pasta slightly under al dente as it will continue cooking in the oven.
- Using a piping bag makes filling the manicotti easier and neater, but a zip-top bag with a cut corner works well too.
- Allowing the dish to rest after baking helps the flavors settle and makes it easier to serve.
