Name: Easy Cheesy Manicotti with a Twist of Comfort | Cheesey Potatoes Easy Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 box manicotti shells; 2 cups ricotta cheese; 1 1/2 cups shredded mozzarella, divided; 1/2 cup grated Parmesan cheese; 1 egg; 2 cups marinara sauce; 1 tablespoon chopped parsley; Salt and black pepper to taste

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Let’s talk comfort food—the kind that hugs you from the inside out. That’s where this easy cheesy manicotti steps in. It’s the culinary equivalent of wearing your softest pajamas on a rainy Sunday. And yes, I’m speaking from experience—this one’s gotten me through long days, cold nights, and even a breakup or two. Each pasta shell is filled like a tiny treasure chest, packed with creamy ricotta, smothered in sauce, and blanketed in melted cheese. Honestly, if you’re the type to sneak a spoonful before it hits the oven, I won’t judge. Been there, done that. It’s the kind of dish that’s easy to pull together, impossible to mess up, and always a crowd-pleaser. Whether you’re trying to impress your in-laws or just want a quiet night in with something warm and cheesy, this recipe’s got your back. Oh, and bonus—it reheats like a dream. (Leftovers? Yes, please.)

1) Key Takeaways
2) Easy Cheesy Manicotti Recipe
3) Ingredients for Cheesy Manicotti
4) How to Make Cheesy Manicotti
5) Tips for Making Cheesy Manicotti
6) Making Cheesy Manicotti Ahead of Time
7) Storing Leftover Cheesy Manicotti
8) Try these Dinners next!
9) Cheesy Manicotti Recipe
10) Nutrition

1) Key Takeaways

This easy cheesy manicotti is baked until gooey, golden, and irresistible
You only need simple pantry ingredients to make it
Perfect dish to prepare ahead and reheat for later
The cheesey potatoes easy recipe style makes this a comfort food favorite

2) Easy Cheesy Manicotti Recipe

If you’ve ever found yourself staring at a half-empty fridge, wondering if you can turn a box of pasta and a few dairy products into something magical, welcome. This cheesy manicotti recipe has rescued me more than once, especially on nights when I just couldn’t muster the energy for anything fancy. It’s not just food; it’s a hug on a plate.

The filling is creamy, garlicky, and just the right kind of rich. The pasta? Tender but with a little bite. And when you slide that baking dish out of the oven, cheese bubbling and edges crisping, you’ll feel a little smug. As you should. This is cheesy perfection in a casserole dish.

It borrows from the cheesey potatoes easy recipe spirit. Hearty. Melty. No unnecessary steps or chef-level skills required. It’s the kind of dish that brings everyone to the kitchen before you even call them.

3) Ingredients for Cheesy Manicotti

Manicotti Shells You’ll need one box of dried manicotti pasta. These tubes are the perfect size for stuffing and baking. Cook them until just al dente so they don’t get mushy later.

Ricotta Cheese This is your creamy base. Two cups will do the trick. Go for full-fat if you can, because flavor lives there.

Mozzarella Cheese Use one and a half cups. Half gets mixed into the filling, and the rest gets piled on top for that signature cheese pull.

Parmesan Cheese Adds salty depth. Half a cup grated should be plenty. It melts into the filling like a dream.

Egg One egg binds the filling together. Nothing fancy. Just crack and mix.

Marinara Sauce You’ll need two cups. Use your favorite jarred kind or make it fresh if you’re feeling ambitious. Either way, it brings it all together.

Parsley A tablespoon of fresh chopped parsley adds color and a hint of freshness to that rich filling.

Salt and Black Pepper Season to taste. This isn’t optional. It makes everything pop.

4) How to Make Cheesy Manicotti

Step 1. Boil the manicotti shells in salted water until just tender. Drain carefully and let them cool so you can fill them without ripping.

Step 2. Mix ricotta, one cup of mozzarella, Parmesan, egg, parsley, salt, and pepper in a big bowl. It should look thick and scoopable, like fluffy cheese clouds.

Step 3. Spoon or pipe the filling into each pasta shell. It’s a little messy. You might get cheese on your hands. That’s half the fun.

Step 4. Spread a cup of marinara across the bottom of a greased baking dish. Line up the stuffed shells like little soldiers, side by side.

Step 5. Cover the shells with the rest of the marinara. Then shower them with the remaining mozzarella.

Step 6. Cover with foil and bake at 375°F for 30 minutes. Remove the foil and bake another 15 minutes until golden and bubbling.

Step 7. Let it rest for 5 minutes before serving. The cheese will set a bit, and you’ll avoid tongue burns. Probably.

5) Tips for Making Cheesy Manicotti

Stuffing manicotti can get messy. If you’ve got a piping bag, great. If not, a plastic bag with the tip cut off works just fine. Or go rogue with a spoon.

Don’t overcook the pasta. Slightly underdone is perfect since it’ll finish baking in the oven. Nobody wants limp noodles drowning in sauce.

Use quality cheese. It makes a difference. Pre-shredded cheese has fillers that mess with melting. Grate it yourself and thank me later.

6) Making Cheesy Manicotti Ahead of Time

You can stuff and assemble everything the day before. Just cover tightly and stick it in the fridge. When you’re ready to bake, pull it out and let it sit on the counter for about 20 minutes first.

This trick makes it perfect for entertaining. You do the work ahead, then slide it into the oven when the guests arrive. Easy win.

And yes, it freezes well too. Wrap the whole dish in foil and freeze before baking. Just tack on an extra 10 to 15 minutes when baking from frozen.

7) Storing Leftover Cheesy Manicotti

Store leftovers in a sealed container in the fridge. They’ll keep for up to 4 days. Reheat in the microwave or oven. Add a splash of marinara if it looks dry.

The texture holds up shockingly well. The cheese stays creamy. The pasta doesn’t fall apart. You might even enjoy it more the next day.

This dish is like a cheesey potatoes easy recipe in that way. It’s even better when it’s had time to settle and soak up flavor overnight.

8) Try these Dinners next!

9) Cheesy Manicotti Recipe