Stuck in a pasta rut and tired of making the same spaghetti over and over? Same. That’s why I started stuffing manicotti with whatever sounded good. The tubular noodle serves as a great vehicle for all types of fillings! Meat and cheese, ricotta and spinach, whatever you can think of. You can fill the shells straight from the box, lay them in a saucy baking dish, and walk away while the oven does its thing. This recipe uses herb marinated mozzarella balls and cherry tomatoes, but the base recipe is totally open to whatever you decide to fill it with.

In this version, creamy mozzarella balls and juicy cherry tomatoes get tucked into the pasta so every bite has that beautiful, balanced flavor. Cherry tomatoes release juice as they bake, which add extra moisture to help the pasta cook through. The mozzarella softens as it bakes, so you get that melty pull without it being heavy. The tomatoes burst just enough to mix with the sauce and add a little brightness. Meanwhile, the herbs from the marinade sneak into the whole dish, giving it this slow cooked vibe. It’s simple, a little comfort meal, and full of texture. Plus, the kind of dish that tastes like you did more than you actually did.

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Stuffed Manicotti
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Stuffed Manicotti

Course: DinnerDifficulty: Medium
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Stuffed manicotti is an easy baked pasta you can load with any filling, no boiling needed. This version keeps it classic: herb-marinated mozzarella balls and juicy cherry tomatoes tucked into each shell, so the pasta bakes around all that creamy, bright flavor. It comes out melty, tender, and super satisfying. Serve it on its own or pair it with something heavier, like chicken parm, if you want a full spread.

Ingredients

  • For the Pasta

  • 1 lb Manicotti Shells, uncooked

  • 1 pint Cherry Tomatoes (whole or halved depending on size), reserve a handful for the sauce

  • 8–10 oz Herb‑Marinated Mozzarella Balls, undrained

  • 1 1/2 – 2 cups Shredded Mozzarella

  • For the Sauce

  • 2 Tbsp Olive Oil

  • 4–5 Cloves Garlic, sliced or minced

  • 1–2 jars Marinara (24–28 oz each)

  • 1 cup Heavy Cream

  • Salt & Pepper, to taste

  • Optional: pinch of Red Pepper Flakes

  • Optional: Fresh Basil for finishing

Directions

  • Preheat Your Oven to 375°F
    -In a bowl, toss the cherry tomatoes with olive oil, salt, and pepper. Allow them to marinate while you make the sauce.
  • Make the tomato cream sauce
    -Heat olive oil in a large skillet over medium‑high.
    -Add a handful of the cherry tomatoes and let them blister. You want char spots and some splitting, about 5–7 minutes. Once the tomatoes have blistered, add in the garlic and cook until fragrant, about 1 minute.
    -Pour in 1–2 jars of marinara (use at least 1.5) before lowering the heat and adding in the heavy cream.
    -Season with salt, pepper, and red pepper flakes then simmer 5 minutes.

    The sauce should be loose, not thick. This is key for softening the pasta.
  • Stuff the manicotti and assemble
    -Alternate mozzarella → cherry tomato → mozzarella → tomato until each tube is full.
    Don’t overpack ! You’ll want room for expansion.
    -Spread a generous layer of sauce on the bottom of a 9×13 dish (at least 1 cup).
    -Arrange stuffed manicotti in a single layer.
    -Pour all remaining sauce over the top making sure to fully cover all the tubes.
    -Sprinkle with shredded mozzarella and COVER tightly with foil.
  • Bake
    -Bake for 45 minutes.
    *If the pasta still feels firm at 45 minutes, add ¼ cup water around the edges, re‑cover, and bake 10 more minutes.
    -Remove foil and bake 10–15 minutes more until bubbling and golden.
    -Let rest 5 minutes before serving and finish with fresh basil.

Recipe Video

Notes

  • You don’t need to pre boil manicotti as long as there is enough sauce. The sauce does the work.
  • Choose fillings with moisture (cheese, veggies, sauces) so the pasta stays tender.
  • Keep your pan tightly covered for the first half of baking for even softening.