Appetizers
This Barilla cheese manicotti recipe transforms ordinary weeknight dinners into a showstopping Italian feast with just a few key techniques. The secret lies in using Barilla's signature pasta sheets—thin, sturdy, and perfect for wrapping that creamy ricotta-mozzarella filling without falling apart.
I've perfected this method over years of baking, ensuring the shells stay tender while the filling remains rich and gooey throughout.
What sets this recipe apart is the balance of textures: crisp edges on the pasta shells, a velvety ricotta filling studded with melted mozzarella and parmesan, and a tangy marinara sauce that ties everything together.
The oven temperature and baking time are critical—too hot, and the shells overcook; too low, and the filling stays underdone. I'll show you exactly how to nail that golden-brown perfection every time.
Once baked, you'll have restaurant-quality manicotti with layers of flavor in each bite: the slight tang of ricotta, the melt-in-your-mouth mozzarella, and the bright acidity of the tomato sauce cutting through the richness.
The dish holds together beautifully when sliced, making it perfect for family dinners or holiday gatherings where everyone wants seconds.
Optional additions like a béchamel sauce on top or fresh basil garnish elevate this dish further, but the core recipe delivers exceptional results as-is. Ready to impress your guests with this classic Italian comfort food? Let's get started with the foolproof steps that make this recipe shine.
Ingredients for barilla cheese manicotti
Barilla's sturdy sheets plus creamy ricotta and melty mozzarella—just 15 ingredients for restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Barilla Cheese Manicotti Sheets 🍝 | 12 sheets | Uncooked, dried pasta sheets |
| Whole Milk Ricotta Cheese 🧀 | 1 ½ cups | Full-fat, room temperature |
| Part-Skim Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, low-moisture |
| Freshly Grated Parmesan Cheese 🧀 | ¾ cup | From a block, not pre-grated |
| Large Eggs 🥚 | 2 whole | Room temperature, beaten |
| All-Purpose Flour 🌾 | ¼ cup | For binding filling |
| Garlic Cloves 🧄 | 4 cloves | Minced, for marinara |
| Canned San Marzano Tomatoes 🍅 | 28 oz | Crushed, no salt added |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For sauce and baking |
| Dried Italian Seasoning 🌿 | 1 tbsp | For sauce depth |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Unsalted Butter 🧈 | ½ cup | For béchamel (optional) |
| Heavy Cream 🥛 | ½ cup | For béchamel (optional) |
Barilla's pasta sheets are non-negotiable here—they're thinner and more pliable than store-brand versions, which means they wrap filling perfectly without cracking. Grab the 12-sheet package from Whole Foods or Amazon if your local store doesn't carry it. The ricotta should be full-fat and room temperature—that's what gives the filling its signature velvety texture. I always buy BelGioioso brand when I can, but any quality ricotta works. For the mozzarella, low-moisture shredded is key—it melts smoothly without making the filling soggy. The Parmesan needs to be freshly grated from a block, not that dusty pre-grated stuff. Trust me, your taste buds will notice the difference.
No ricotta on hand? Cottage cheese blended until smooth works in a pinch, though it's not quite the same. Short on mozzarella? Provolone or fontina add a nice depth of flavor. The béchamel is optional but worth it if you love that extra creamy layer—just melt 0.5 cup butter, whisk in 0.5 cup flour**, then slowly add 0.5 cup heavy cream until thickened. For the marinara, San Marzano tomatoes are the gold standard, but any high-quality canned tomatoes will do. If you're feeling fancy, add a splash of red wine to the sauce for extra richness. The Italian seasoning can be swapped for dried basil and oregano if you don't have it, but keep the ratio the same.
This dish tastes even better the next day, so make it ahead if you can. Store covered in the fridge for 3-4 days or freeze for up to 3 months—just bake straight from frozen, adding 10-15 minutes to the cooking time. For freezing, wrap each portion tightly in foil to prevent freezer burn. The filling can be prepped a day ahead and kept in the fridge until ready to roll. Fresh basil wilts fast, so store it in a damp paper towel-lined bag in the fridge. The Parmesan wedge? Wrap it in parchment and foil—it'll keep for weeks in the fridge.
Why You'll Love This Recipe
- No Pasta Rolling: The Barilla sheets save me from the mess of hand-rolling dough—just boil, stuff, and bake. That crispy edge on the sheets? It’s the secret to holding the filling just right without falling apart.
- Creamy Cheese Magic: Whole milk ricotta mixed with mozzarella and Parmesan gives that perfect balance—never too rich, never too bland. Honestly, the first bite makes me question why I ever made homemade filling.
- Leftovers for Days: This bakes into a solid casserole that reheats beautifully. I’ve microwaved slices straight from the fridge for lunch, and no one ever complains—especially when I sneak in extra Parmesan.
- Weeknight Crowd-Pleaser: Feed six people for under $15, and it’s done while you’re watching TV. My college roommates called it “the only pasta we’d share”—now it’s my go-to for game nights or lazy Sundays.
Step-by-step instructions for Barilla cheese manicotti
Here's how to assemble restaurant-quality manicotti with a creamy ricotta filling and rich marinara sauce.
Prepare the Cheesy Ricotta Filling
In a large mixing bowl, combine the 1.5 cups whole milk ricotta cheese, 1.5 cups part-skim mozzarella cheese, and 0.75 cup freshly grated Parmesan cheese. Use your hands to gently fold these ingredients together until just combined—don't overmix or the filling will become dense. The ricotta should look smooth with no lumps.
In a separate small bowl, whisk together the 2 whole large eggs and 0.25 cup all-purpose flour until smooth and slightly thickened. This egg mixture acts as a binder to hold the filling together. Gradually pour the egg mixture into the cheese while continuing to fold gently with a rubber spatula. The filling should be thick but still pipeable—if it's too stiff, add 1 tablespoon of water to loosen it slightly.
Season the filling generously with 1.5 teaspoons kosher salt and 0.5 teaspoon ground black pepper. Taste and adjust if needed—this is your flavor foundation. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up slightly before using. This chilling step makes the filling easier to work with and prevents it from leaking out of the pasta shells.
Assemble the Manicotti
Preheat your oven to 375°F and line two 9x13-inch baking dishes with parchment paper for easy removal. Bring a large pot of salted water to a rolling boil for the pasta shells. Cook the 12 sheets Barilla cheese manicotti sheets according to package instructions—typically 3-4 minutes—until they're pliable but not fully al dente. They should be soft enough to roll around a spoon but still hold their shape.
Working quickly, use a piping bag fitted with a large round tip (or a re-purposed plastic bag with a corner snipped off) to pipe 1-2 tablespoons of the ricotta filling onto each cooked manicotti sheet. Spread it toward one short end, leaving about ½ inch of space at the top to seal the tube. Roll each sheet tightly around the filling, tucking in the short ends as you go to create a sealed tube. Place the assembled manicotti seam-side down in your prepared baking dishes.
Here's the thing—don't stress about perfect seals. A little filling that escapes during baking just means extra flavor in the sauce. If you're worried about leaks, you can brush the outside of the shells lightly with beaten egg before adding sauce, but it's not strictly necessary with this filling.
Make the Marinara Sauce
While the oven preheats, prepare the marinara sauce by heating 0.5 cup extra-virgin olive oil in a large skillet over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant—don't let them brown or they'll turn bitter. Pour in the 28 oz canned San Marzano tomatoes, breaking them up slightly with a wooden spoon.
Season the sauce with 1 tablespoon dried Italian seasoning, 1.5 teaspoons kosher salt, and 0.5 teaspoon ground black pepper. Bring to a gentle simmer and let it cook uncovered for 20-25 minutes, stirring occasionally, until it thickens slightly and the flavors meld. The sauce should coat the back of a spoon but still be loose enough to spoon over the manicotti. Remove from heat and stir in the 0.25 cup chopped fresh basil leaves just before using.
For extra richness, you can make a simple béchamel by melting 0.5 cup unsalted butter in a saucepan over low heat, then whisking in 0.5 cup heavy cream until smooth. Keep it warm separately—you'll layer it over the manicotti before adding the marinara.
Bake to Perfection
Pour enough marinara sauce over the assembled manicotti to come about ¾ of the way up the sides—you'll add more after baking. If using the béchamel, carefully spoon it over the sauce to create a creamy layer on top. The manicotti should be well-coated but not swimming in sauce.
Bake uncovered at 375°F for 25-30 minutes, until the sauce is bubbling vigorously and the edges of the manicotti are golden brown. If the sauce reduces too quickly and the tops start to dry out, tent the baking dishes loosely with aluminum foil for the last 10 minutes of cooking.
Let the manicotti rest for 10 minutes before serving—this allows the filling to set slightly and makes slicing cleaner. Garnish with additional chopped fresh basil leaves and extra grated Parmesan cheese if desired. Each bite should deliver that perfect combination of creamy ricotta filling, rich marinara sauce, and crispy pasta edges.
Pro Tips For Making Barilla Cheese Manicotti
- Preheat Pan Like It’s 1999: The Barilla sheets need a hot baking dish—think 425°F (220°C) for at least 15 minutes. Cold pans make soggy bottoms, and nobody wants a waterlogged manicotti. Trust me, I’ve cried over limp pasta in the past.
- Drain That Ricotta: Skip the pre-packaged "drained" ricotta—it’s a lie. Drain whole-milk ricotta in a fine-mesh strainer for 10 minutes before mixing. You’re not just removing whey; you’re keeping the filling from turning into a gluey mess when it bakes.
- Don’t Overstuff the Sheets: Two tablespoons of filling per sheet is plenty—any more, and the cheese leaks out like a bad soufflé. Press it in gently, then fold the long sides first, followed by the short ends. (Yes, it looks fussy, but the payoff is worth it.)
- Bake in Two Batches: If your dish is packed, bake the first layer uncovered for 20 minutes before adding sauce and the second layer. This guarantees the bottom layer gets crispy edges instead of turning into a sad, saucy puddle. (Your future self will high-five you.)
Perfect pairings for this barilla cheese manicotti
Classic Side Pairings
A simple garlic bread made with a crusty Italian loaf and 4 tablespoons unsalted butter mixed with 3 minced garlic cloves and 1 tablespoon fresh parsley is my go-to.
Toast it in the oven alongside the manicotti for 5-7 minutes at 375°F—the warm bread soaks up any extra sauce beautifully. 🍞
Green Salad Refresh
Balance the richness with a bright arugula salad tossed with 2 tablespoons lemon vinaigrette (made from 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, and ½ tsp Dijon mustard).
Add ¼ cup shaved fennel and 2 tbsp toasted pine nuts for crunch. The peppery arugula cuts through the creamy filling perfectly.
Wine Pairings
A medium-bodied Chianti Classico from Tuscany is ideal—its bright acidity and cherry notes complement the tomato sauce without overpowering the cheese filling. For a white option, try a Pinot Grigio from Alto Adige, which balances the richness with crisp citrus.
Avoid heavy reds like Cabernet, as they’ll clash with the dish’s delicate flavors. 🍷
Creamy Béchamel Topping
If you’re using the optional béchamel, drizzle it generously over the baked manicotti before adding the marinara. For extra decadence, sprinkle ½ cup breadcrumbs mixed with 2 tbsp melted butter on top and broil for 2-3 minutes until golden. This adds a crispy contrast to the creamy filling underneath.
Beverage Pairings
A light Italian lager like Peroni or Moretti cleanses the palate beautifully. For a non-alcoholic option, try San Pellegrino Aranciata—its orange and bitter citrus notes refresh between bites. Avoid sweet sodas, as they’ll overpower the dish’s savory flavors. 🍺
Nutrition facts
Frequently asked questions
Can I use regular lasagna noodles instead of Barilla manicotti sheets?
No, they're not the same! Barilla's manicotti sheets are pre-cut, rectangular, and designed to wrap filling perfectly without cracking. Regular lasagna noodles are too wide and would make the dish look messy. If you absolutely must substitute, try homemade manicotti shells made from fresh pasta dough or store-bought frozen manicotti shells.
Why does my ricotta filling leak out when baking?
This usually happens when the filling is too wet or the shells aren't sealed properly. Make sure your ricotta is full-fat and room temperature, and add 1 extra egg if the mixture feels too loose. Also, press the edges firmly when rolling to create a tight seal. A light egg wash on the shells before adding sauce can help too.
How do I make this dish ahead of time?
You can prep everything 2 days ahead! Assemble the manicotti and refrigerate uncovered for 24 hours to let flavors meld. When ready to bake, add fresh sauce and cook at 375°F for 30-35 minutes. For freezing, bake the assembled manicotti (without sauce), cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make this vegetarian or vegan?
For vegetarian, use vegan mozzarella and ricotta (like Miyoko's or Violife brands) and ensure your Parmesan is vegetarian-certified. For vegan, replace all dairy with cashew-based ricotta and vegan cheese, and use a flax egg (1 tbsp ground flax + 3 tbsp water) as a binder. The texture will be slightly different but still delicious!
What's the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 15-20 minutes until warmed through. For extra crispiness, broil for 2-3 minutes at the end. Microwaving isn't recommended as it makes the pasta soggy. Add a splash of water or milk to the sauce before reheating to prevent drying out.