There’s something magical about the aroma of baked manicotti wafting through the house, isn’t there? Just imagine a cozy evening with your loved ones, laughter echoing, and you pulling out a bubbling dish of No Boil Baked Manicotti that looks as good as it smells. The cheesy goodness and rich tomato sauce create a visual feast that your taste buds will be begging to dive into.
I remember the first time I made this delightful dish; my friends were skeptical about “no boil,” but their faces lit up with joy after just one bite. It’s perfect for family gatherings, cozy date nights, or even when you want to impress your in-laws without spending hours in the kitchen. Trust me, every forkful is a warm hug wrapped in pasta, cheese, and sauce that promises to leave everyone asking for seconds.
Why You'll Love This Recipe
- This No Boil Baked Manicotti is super simple to prepare, making it a favorite for busy weeknights
- Its flavors blend beautifully with creamy ricotta and zesty marinara, offering a crowd-pleaser experience
- The golden-brown top is not only tantalizing but also makes for an impressive presentation on your dining table
- Plus, it’s versatile enough to customize with your favorite ingredients or leftovers
My friends couldn’t stop raving about how delicious it was; they even suggested I start a cooking channel!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Manicotti Pasta Shells: Opt for sturdy shells that can hold all the cheesy goodness without breaking apart.
Ricotta Cheese: Look for whole milk ricotta for creaminess; it’s the secret to dreamy filling.
Shredded Mozzarella Cheese: Use good quality mozzarella for that stretchy cheese pull everyone loves.
Marinara Sauce: Choose your favorite jarred or homemade sauce; it brings everything together with flavor.
Parmesan Cheese: Freshly grated parmesan adds a nutty kick when sprinkled on top before baking.
Fresh Basil or Parsley: Optional, but fresh herbs elevate the dish’s aroma and presentation.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make No Boil Baked Manicotti
Preheat oven to 375°F (190°C). Grab a large baking dish and coat it lightly with cooking spray or olive oil to prevent sticking.
Prepare Your Filling: In a bowl, mix ricotta cheese with half of the mozzarella and parmesan. Add salt and pepper for seasoning. The mixture should smell heavenly.
Stuff Those Shells: Carefully fill each manicotti shell with your cheese mixture using a spoon or piping bag. Don’t worry about being too neat; we like character!
Create Your Sauce Layer: Spread some marinara sauce evenly at the bottom of the baking dish. This helps keep everything moist while ensuring no pasta shell goes unflavored.
Arrange & Cover: Place stuffed manicotti shells snugly in the baking dish atop the marinara layer. Pour remaining sauce over them generously; make sure every nook and cranny gets some love.
Bake & Melt: Sprinkle remaining mozzarella and parmesan on top. Cover with foil (shiny side down) to trap steam while baking. Bake for 25 minutes until bubbly and golden brown.
After baking, remove from oven and let it sit for about five minutes. Garnish with fresh basil or parsley if desired before serving!
And there you have it—your very own No Boil Baked Manicotti! You’ve created something that not only fills bellies but warms hearts as well. Enjoy every cheesy bite!
You Must Know
- Mastering No Boil Baked Manicotti means less mess and more flavor
- Using no-boil noodles saves time, giving you a creamy, cheesy delight with minimal effort
- The aroma of garlic and herbs wafting through your kitchen will have everyone running to the table
Perfecting the Cooking Process
Start by mixing the cheese filling while preheating your oven. Assemble the manicotti with the filling, then pour sauce on top before baking for 40 minutes.
Add Your Touch
Feel free to spice up your filling with sautéed spinach, mushrooms, or even crumbled sausage. A sprinkle of fresh basil elevates the dish beautifully.
Storing & Reheating
Store leftover manicotti in an airtight container for up to three days. Reheat in the oven at 350°F for about 20 minutes for best results.
Chef's Helpful Tips
- Always taste your sauce before pouring it over the manicotti; adjust seasonings as needed
- Make sure not to overfill the pasta or it could burst during baking
- A layer of mozzarella on top adds a delightful golden crust that everyone loves
Sharing this dish with friends at our monthly dinner parties always brings smiles and requests for seconds. It’s become a family favorite that gets everyone talking and laughing around the table.
FAQ
Can I use regular pasta instead of no-boil?
Regular pasta requires boiling first, which is not needed here.
How long does it take to bake no boil baked manicotti?
Bake it at 375°F for about 40-45 minutes until bubbly.
What can I serve with my no boil baked manicotti?
A simple side salad and garlic bread pair perfectly with this dish.
No Boil Baked Manicotti
- Total Time: 0 hours
- Yield: Serves 6
Description
Indulge in the comforting flavors of No Boil Baked Manicotti, a delightful dish that combines creamy ricotta, zesty marinara, and stretchy mozzarella all enveloped in tender pasta shells. This easy-to-make recipe is perfect for family dinners or cozy gatherings, delivering a warm and satisfying meal that everyone will love—without the fuss of boiling pasta!
Ingredients
- 12 manicotti pasta shells
- 1 cup whole milk ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1 cup marinara sauce (plus more for layering)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.
- In a large bowl, combine ricotta cheese with 1 cup of mozzarella and half of the Parmesan. Season with salt and pepper.
- Carefully fill each manicotti shell with the cheese mixture using a spoon or piping bag.
- Spread some marinara sauce evenly at the bottom of the baking dish. Place stuffed shells on top and cover them generously with remaining sauce.
- Sprinkle remaining mozzarella and Parmesan over the top. Cover with foil (shiny side down) to retain moisture.
- Bake for 25–40 minutes until bubbly and golden brown. Let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25–40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 filled manicotti shell (about 145g)
- Calories: 350
- Sugar: 5g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
