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Plated warm and cheesy baked meatless manicotti.

Easy Baked Manicotti

Tender manicotti noodles stuffed with a blend of ricotta, mozzarella, and parmesan cheeses and traditional pesto topped with a red spaghetti sauce is this Easy Baked Manicotti recipe!
Course Main Course
Cuisine Italian
Keyword Easy Baked Manicotti
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6


  • 12 manicotti noodles
  • 1 egg slightly beaten
  • 15 ounces ricotta cheese
  • 8 ounces shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • ¼ cup traditional pesto
  • 2 cups traditional spaghetti sauce We like prego.


  • In a large stockpot, boil and prepare the manicotti noodles according to package directions. Drain and rinse them with cold water.
  • While the noodles are boiling, mix egg, pesto, ricotta, mozzarella, and parmesan cheese together in a medium bowl. Spoon the mixture into a quart-size resealable bag(OR piping bag). Using a scissors, cut a corner off making a small hole.
  • Once the noodles are drained and rinsed, fill each shell one at a time with the cheese mixture and place them in a 9x13 baking dish greased with cooking spray. Generously cover the noodles in the dish with the spaghetti sauce.
  • Bake the cheese and pesto manicotti noodles at 350 degrees Fahrenheit for 30-40 minutes until the dish is heated thru, hot and bubbly. Garnish with a sprinkle of shredded mozzarella or more grated parmesan and some fresh parsley. Serve easy baked manicotti with garlic bread or breadsticks and a fresh salad or hot vegetable.