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 pasta shells; 2 cups whole-milk ricotta cheese; 2 cups shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese, plus more for garnish; 1 large egg; 1 tablespoon chopped Italian parsley, plus more for garnish; 1 tablespoon chopped basil, plus more for garnish; 1 teaspoon dried Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon black pepper; ⅛ teaspoon ground nutmeg

Jump to Recipe· 4.4 from 48 reviews

If you’re craving a cozy, comforting Italian meal that’s surprisingly simple to make, you’re absolutely going to love this Easy Manicotti with Tomato Sauce Recipe. I’ve made this dish countless times for my family and friends, and it never fails to impress – creamy, cheesy filling wrapped in tender pasta with a rich, homemade tomato sauce that’s bursting with flavor. Stick with me here and I’ll share all my tips to help you nail it on your first try.

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Why This Recipe Works

Simple ingredients, big flavor: The tomato sauce simmers to perfection, layering fresh and pantry ingredients into an easy, rich base.
Perfectly creamy filling: The blend of ricotta, mozzarella, and parmesan with herbs makes the filling luscious but never heavy.
Hands-on but manageable: I break down each step to keep filling and assembling straightforward – no stress, just fun cooking.
Baked to bubbly, cheesy perfection: Covering with foil then uncovering up top locks in moisture while delivering a golden, melty finish.

Easy Manicotti with Tomato Sauce, homemade manicotti, cheesy Italian pasta, simple Italian dinner recipe, comforting pasta dishes - 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 here has a role in creating that classic manicotti experience you’ll come back to again and again. Fresh herbs and quality cheeses blend together with the robust tomato sauce, while the pasta provides the perfect vessel for all that cheesy goodness. When shopping, look for good quality ricotta and a sturdy manicotti pasta to avoid breakage during filling.

Easy Manicotti with Tomato Sauce, homemade manicotti, cheesy Italian pasta, simple Italian dinner recipe, comforting pasta dishes - 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 sauté the aromatics without overpowering the sauce.
Yellow onion: The foundational flavor of your sauce, sweetens as it sautés gently.
Garlic: A must for depth in your tomato sauce; fresh always wins here.
Dried Italian seasoning: A convenient blend that brings classic Italian herbs all at once.
Tomato paste: Intensifies the sauce’s tomato flavor and thickens it just right.
Crushed tomatoes & diced tomatoes: Provide texture and freshness; do not drain the diced tomatoes—they add juicy bursts.
Kosher salt & black pepper: Season carefully to balance the acidity and flavors.
Manicotti pasta: Tubular and sturdy—perfect for stuffing without falling apart.
Whole-milk ricotta cheese: Creamy base for the filling, its mild flavor pairs well with cheeses and herbs.
Mozzarella cheese: Provides that stretchy, melty texture everyone loves.
Parmesan cheese: Adds sharp, nutty flavor that cuts through the creaminess.
Egg: Binds the filling so it holds together nicely after baking.
Italian parsley & basil: Fresh herbs brighten the filling and garnish with vibrant notes.
Ground nutmeg: Just a hint to deepen the cheese filling without being obvious.

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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

This recipe is super flexible, which is one reason I turn to it when feeding a crowd or just craving a comforting dinner. Play around with the filling or the sauce to suit what you have on hand or your dietary needs. I love when you add your own twist!

Meat variation: Sometimes, I brown some Italian sausage or ground turkey and stir it into the sauce for a heartier flavor.
Vegetable boost: I’ve stirred in finely chopped spinach or mushrooms with the cheese for added texture and nutrition.
Herbs: Fresh basil or oregano in lieu of dried Italian seasoning makes the flavor pop if you have a garden or fresh herbs on hand.
Make it vegan/gluten-free: Try zucchini noodles or gluten-free manicotti shells paired with dairy-free ricotta and cheese substitutes – it works surprisingly well!

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

Step 1: Warm Up the Oven & Start the Sauce

I always preheat the oven to 400°F and set the rack in the center so the manicotti cooks evenly. While that’s warming, I heat olive oil in my stovetop’s biggest pot and sauté onion, garlic, and Italian seasoning until the onion is soft and sweet—about 3 minutes. Adding the tomato paste next, I cook it for one minute until it darkens a little; this boosts the sauce’s richness before adding the crushed and diced tomatoes. The sauce simmers for about 10 minutes; I stir occasionally and taste to adjust seasoning with salt and pepper. This homemade sauce is a game changer and keeps the recipe simple yet flavorful.

Step 2: Cook and Cool the Manicotti

Boiling the pasta just right is key. I bring 4 quarts of water to a roar, add kosher salt, then the manicotti pasta. Cooking about 8 to 9 minutes gets it to al dente – still a bit firm since we’ll bake it later. Once drained, rinsing the pasta under cold water cools it so it’s easier to handle without breaking. I lay them out on a sheet pan in a single layer to prevent sticking and cracking during filling. This step always makes the difference between neat stuffed manicotti and a cheesy mess!

Step 3: Whip Up That Delicious Cheese Filling

Next comes the filling, which is where the magic happens. I mix ricotta, half the mozzarella, parmesan, egg, fresh parsley and basil, Italian seasoning, salt, pepper, and just a pinch of nutmeg in a bowl until smooth and creamy. Nutmeg is a secret ingredient I learned years ago – it adds warmth without overpowering. Getting this mixture well combined ensures each manicotti is packed with flavor and creamy texture that bakes beautifully inside the pasta shell.

Step 4: Pipe the Filling Like a Pro

I find using a piping bag (or a large resealable plastic bag with the corner snipped) the easiest way to fill manicotti shells evenly without mess. Just gently squeeze the filling into each tube until it’s full – about 10 manicotti shells from this recipe. I keep the filled pasta on a baking sheet while I prep the assembly. This little trick cuts back on frustration and helps keep your kitchen tidy.

Step 5: Assemble the Dish and Bake

Spread half of the tomato sauce on the bottom of your 13×9-inch baking dish. Nestle the stuffed manicotti in a single layer, then cover with the remaining sauce and top with the remaining shredded mozzarella. I cover the dish tightly with foil because that traps the steam and keeps the manicotti moist. Baking for 30 minutes covered and then 5 minutes uncovered to brown the cheese brings the whole dish to bubbling, golden perfection.

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Pro Tips for Making Easy Manicotti with Tomato Sauce Recipe

Don’t overcook the pasta: Aim for al dente since the manicotti will cook more in the oven, avoiding mushy pasta.
Use a piping bag: Filling manicotti shells with a bag keeps your hands cleaner and the filling less likely to tear the pasta.
Foil cover holds moisture: Bake covered first to steam the manicotti, then uncover for a bubbly golden top.
Let it rest before serving: Allow the baked manicotti to sit for 5 minutes after the oven to set and cool slightly for easier plating.

How to Serve Easy Manicotti with Tomato Sauce Recipe

Garnishes

For me, fresh herbs like chopped parsley and basil sprinkled on top right before serving brighten the whole dish and add a lovely fresh aroma. I always shake a bit more grated parmesan over the top—because, let’s be honest, cheese makes everything better! A sprinkle of crushed red pepper flakes is an optional little kick if you like some heat.

Side Dishes

This easy manicotti pairs wonderfully with a crisp green salad—think arugula with lemon vinaigrette—or roasted garlic green beans. Garlic bread or a simple baguette slathered with butter helps sop up extra tomato sauce. It’s a classic combo! I’ve served this with roasted veggies too when I want to sneak in some extra nutrition.

Creative Ways to Present

For special occasions, I’ve layered mashed manicotti pieces in individual ramekins for personal portions, topped with a little extra cheese and crisped under the broiler just before serving. It feels fancy but is surprisingly simple. You can also arrange whole manicotti on a large platter with extra fresh herbs on top for a family-style presentation that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover manicotti covered tightly in the refrigerator for up to 5 days. A tip I learned is to store individual portions in airtight containers if you know you’ll want easy weekday meals—you can grab and reheat without fuss.

Freezing

This recipe freezes well! Before baking, I assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready, I thaw it overnight in the fridge and bake as usual. It’s a lifesaver for busy nights when you want home-cooked comfort with minimal prep.

Reheating

For reheating leftovers, I prefer the oven if I have time: cover the dish with foil and warm at 350°F until heated through, about 20 minutes. For quicker meals, individual servings do great in the microwave—just cover loosely, and zap for 1 ½ to 2 minutes depending on your microwave’s power.

FAQs

Can I use no-boil manicotti shells instead?

Yes! No-boil manicotti shells are a great shortcut. Skip the pasta boiling step and soften the shells directly in the sauce before filling. Just be sure the sauce is a bit thinner to help the pasta cook properly while baking.
What can I substitute for ricotta in the filling?

You can substitute ricotta with cottage cheese (blend it for smoother texture) or even cream cheese mixed with a little milk if needed. The flavor will shift slightly, but it still offers a creamy filling.
How do I prevent manicotti from tearing when filling?

Cook the pasta carefully to al dente, cool it completely before stuffing, and use a piping bag to gently fill the shells. Avoid overfilling and handle the tubes with care to prevent tearing.
Can I make the sauce ahead of time?

Absolutely! The tomato sauce can be made a day or two in advance and refrigerated. This actually helps flavors meld beautifully. Just warm it slightly before assembling the dish.

Final Thoughts

This Easy Manicotti with Tomato Sauce Recipe has become one of my go-to comfort meals whenever I want to impress without spending hours in the kitchen. I love how the fresh tomato sauce and creamy herb cheese filling come together for a satisfying dish that feels special but is so approachable. Honestly, once you’ve made it, manicotti night just might become a regular tradition in your house too. I can’t wait for you to try it and make it your own!