This no-boil baked manicotti is a cozy, weeknight-friendly dinner that’s impressive enough for a Sunday family meal. The time-saving trick is simple: don’t boil the manicotti noodles before filling them. The sauce combined with a bit of water cooks the pasta in the oven, so you can assemble the dish in about ten minutes and have it on the table in just over an hour.
For when you’re craving cheesy baked pasta
- No-boil pasta dinner. Skip boiling the manicotti shells. The sauce plus a splash of water steams and hydrates the pasta while it bakes, giving you tender, al dente noodles with far less fuss and fewer dishes to wash.
- Bold, satisfying flavors. The filling blends ricotta, mozzarella, Parmesan, chopped spinach and a touch of basil pesto with herbs and spices for a bright, savory profile. This combination elevates classic stuffed pasta into something lively and memorable.
- About an hour from start to finish. Most of that time is hands-off baking. Prep takes minutes, and the oven does the rest—ideal for busy evenings that still call for a comforting home-cooked meal.
Ingredients
- 24 oz (3 cups) spaghetti sauce
- 1 cup water
- 8 oz uncooked manicotti noodles
- 2 cups chopped fresh spinach
- 16 oz whole milk ricotta cheese
- 12 oz shredded mozzarella, divided
- 5 oz shredded Parmesan, divided
- 1 large egg
- 3 tablespoons basil pesto
- 1½ teaspoons dried oregano
- ½ teaspoon garlic powder
- Kosher salt and freshly cracked black pepper, to taste
How it all comes together
Preheat your oven to 350°F. In a bowl, combine the jarred spaghetti sauce and one cup of water, stirring until smooth; set this sauce mixture aside. In a large mixing bowl, add the chopped spinach, ricotta, half of the shredded mozzarella, half of the Parmesan, the egg, pesto, oregano, garlic powder and a couple generous pinches of salt and pepper. Stir the filling until everything is evenly incorporated.
Spread half of the sauce mixture in an even layer across the bottom of a 9×13-inch baking dish. Transfer the spinach and cheese filling to a piping bag or a sturdy resealable plastic bag with the corner snipped off. Carefully fill each uncooked manicotti shell and arrange them in a single layer in the prepared dish.
Pour the remaining sauce evenly over the filled noodles and sprinkle with the remaining mozzarella and Parmesan. Cover the pan tightly with foil and bake for about 50 minutes. Remove the foil and continue baking 5–10 minutes more, until the noodles are tender and the cheese is melted and bubbly. If you like a browned top, broil briefly for 1–2 minutes, watching carefully. Let the dish rest a few minutes before garnishing with chopped parsley and extra grated Parmesan.
Tips for stuffing manicotti neatly
- Do not cook the manicotti shells before filling. Uncooked shells hold their shape better and are easier to fill without tearing.
- Use a piping bag or a sturdy resealable bag to make filling quick and tidy. Cut the opening to approximately the width of the shell.
- If you don’t have a bag, a small spoon will work—pipe or spoon the filling into one end, then flip and fill the other end to ensure the shell is evenly filled.
- Avoid overfilling. The recipe makes enough filling for 14 shells; overstuffing may leave you short.
- For added protein, stir cooked ground beef, turkey, or Italian sausage into the tomato sauce before baking.
Notes from testing
- If using jarred sauce, pour the sauce into a bowl, add a cup of water to the empty jar, replace the lid and shake to loosen any remaining sauce. Pour that water into the bowl and mix—this captures every bit of flavor from the jar.
- It may seem like a lot of sauce when you assemble the dish, but the moisture is necessary to cook the pasta. Much of that liquid will be absorbed during the hour in the oven, leaving tender, flavorful noodles.
Serving suggestions
- Crispy homemade garlic bread
- Sliced garlic cheese bread (Texas toast)
- A simple house salad
- Cheesy olive garlic bread
- Roasted or air-fried asparagus
Storage and reheating
- Storage: Refrigerate leftovers in an airtight container for up to five days.
- Reheating: Microwave portions in 30–60 second intervals until heated through, or reheat covered with foil in a 350°F oven until warm.
