Manicotti Recipe

This is a straightforward homemade version of Luby’s Cafeteria Manicotti — pasta tubes stuffed with a creamy cheese blend, smothered in red sauce, and baked till bubbly. Classic, easy, and ridiculously satisfying.

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Quick Summary

• Prep time: 20 mins
• Cook time: 45 mins
• Flavor: cheesy, herby, saucy
• Great for: family dinners, freezer meals, eating straight from the dish

Why I Like This Recipe

Okay, I grew up eating this with a metal fork and a plastic tray under fluorescent lights — and loved every second of it. This manicotti tastes like comfort in casserole form: rich ricotta, stretchy mozzarella, salty Parmesan, and way too much sauce (because that’s the point). I make it when I want something old-school, no-fuss, and guaranteed to make me feel okay again. Or when I have leftover spaghetti sauce and an existential crisis.

Ingredients

• 5½ oz manicotti pasta — about 8 shells
• 1 pint part-skim ricotta cheese — full-fat works too, of course
• 8 oz shredded mozzarella — pre-shred or fresh, up to you
• ¾ cup grated Parmesan, divided — don’t skimp on the good stuff
• 2 large eggs — helps bind the filling
• 1 tsp dried parsley — optional but classic
• Salt & black pepper to taste
• 1 (16 oz) jar spaghetti sauce — use what you love

How To Make Manicotti

1. Boil the pasta: Bring a big pot of salted water to a boil. Cook manicotti until al dente, about 10–12 mins. Drain and rinse with cold water so they stop cooking (and don’t tear when you fill them).
2. Mix the filling: In a big bowl: ricotta, mozzarella, ½ cup Parmesan, eggs, parsley, salt + pepper. Stir until creamy and combined. No fancy tools needed.
3. Prep the dish: Pour ½ cup of sauce into the bottom of an 11×17 baking dish. This keeps the pasta from sticking.
4. Fill the shells: Use a spoon or piping bag (or zip bag with the corner cut off) to fill each manicotti with about 3 tbsp of cheese mixture. Line them up snugly over the sauce.
5. Top it off: Pour remaining sauce over the filled shells. Sprinkle with the rest of the Parmesan.
6. Bake it: Cover with foil and bake at 350°F for 45 minutes until hot and bubbly. You can remove foil the last 5–10 mins for a golden top.
7. Let it sit (just a sec): Give it 5 minutes out of the oven before digging in — helps everything set a bit.

Tips for Success

• Don’t overcook the manicotti — soft noodles = tearing nightmares
• Let the shells cool before filling — warm pasta is clingy and rude
• Use a piping bag or zip bag to fill easily — spooning works but gets messy
• Sauce under and over is non-negotiable — keeps everything moist
• Cover with foil while baking or it’ll dry out

Storage and Reheating

• Fridge: Lasts up to 4 days covered in the fridge.
• Freezer: Freeze assembled but unbaked. Wrap tightly in foil + plastic wrap. Bake from frozen at 375°F, covered, for 60–70 mins.
• Reheat: Oven: 325°F, covered, 20 mins.
  Microwave: 1–2 minutes per piece, covered with a damp paper towel.

FAQs

Common Mistakes and How to Dodge Them

• My shells tore while filling. What happened? You overcooked them or tried to fill them hot. Let them cool and use a gentle hand.
• The pasta dried out on top. Did you skip the foil? That’s your culprit. Always cover while baking.
• The filling leaked out. Probably overfilled or the ends weren’t sealed by sauce. Don’t go overboard, and tuck those shells in.
• Too watery after baking? Could be too much sauce or watery ricotta. Drain ricotta next time or bake uncovered for the last 10 mins.
• Filling tasted bland. Salt, pepper, and a good cheese blend matter. Taste your filling before stuffing.

Nutrition Facts (Per Serving – ¼ recipe)

• Calories: ~450 kcal
• Carbs: 35g
• Protein: 25g
• Fat: 23g
• Sodium: 780mg
• Sugar: 6g
• Fiber: 2g