If you’re after a warm, hearty dinner that’s easy to make, this cheese manicotti will hit the spot. It features a creamy ricotta filling with mozzarella and parmesan, all tucked into marinara and baked until soft and golden on top. Perfect for a family meal or a casual get-together.

Ingredients

• 1 container (15 oz) reduced-fat ricotta cheese
• 1 small onion, finely chopped
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup shredded part-skim mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 4 cups marinara sauce
• 1/2 cup water
• 1 package (8 oz) manicotti shells (uncooked)
• Additional fresh parsley, optional for garnish

Preparation

1. Preheat the oven to 350°F (177°C). Lightly grease a 13×9-inch baking dish.
2. In a bowl, mix ricotta, onion, egg, parsley, pepper, and salt. Stir in 1/2 cup mozzarella and 1/2 cup Parmesan; mix until combined.
3. In another bowl, combine the marinara sauce with water.
4. Pour 3/4 cup of sauce into the bottom of the prepared dish.
5. Stuff the uncooked manicotti shells with the cheese filling and arrange them over the sauce. Top with the remaining sauce.
6. Bake, covered, for 50 minutes, until the pasta is tender.
7. Sprinkle the remaining 1/2 cup mozzarella and 1/2 cup Parmesan on top. Bake, uncovered, for 10–15 minutes more, until the cheese is melted.
8. Optional: garnish with extra parsley before serving.

Tips and tricks

• If filling the shells is tricky, use a piping bag or a plastic bag with a small corner cut off to pipe the filling in.
• For a milder version, let the ricotta filling rest 5–10 minutes before filling.
• You can parboil the shells in boiling water for 2–3 minutes to make filling easier (though the recipe can also be made with uncooked shells as written).
• For extra flavor, add a little minced garlic or a pinch of nutmeg to the filling.
• Make ahead: assemble and refrigerate up to 24 hours; bake when you’re ready.

Sides and pairings

• Fresh green salad with tomatoes, cucumber, and a light vinaigrette
• Garlic bread or crusty artisan bread to dip into the sauce
• A light red wine such as Chianti, Sangiovese, or Merlot; or a non-alcoholic option like sparkling beverage or citrus iced tea
• Roasted or steamed vegetables (zucchini, broccoli, or asparagus)

Variations

• Add chopped spinach to the filling for extra greens and fiber
• Substitute part of the ricotta with cottage cheese for a different texture
• Use a cheese blend: mozzarella, ricotta, plus fontina or provolone for deeper flavor
• For more heat, add red pepper flakes or paprika to the filling

Notes

• This recipe yields about 6–8 servings, depending on portion size.
• Leftovers keep in the fridge for 3–4 days, or can be frozen (unbaked) for 2–3 months. Reheat by baking at 350°F until steaming hot.
• Chef’s tip: let the dish rest 5–10 minutes after removing from the oven so the layers set and it’s easier to cut and serve. With this easy cheese manicotti, you’ll have a comforting homemade meal that everyone will love.