Mannacote Guide: Step-by-Step Homemade Recipe for Food Lovers Easy & Delicious

Have you ever craved a pasta dish that feels comforting yet elegant—something that makes your family say “Wow!” at the dinner table? That’s exactly what Mannacote delivers.

Mannacote (sometimes referred to as manicotti) is a classic Italian stuffed pasta that combines tender pasta tubes with a rich, creamy cheese filling, baked to perfection in savory tomato sauce. What makes it stand out is its light crepe-like pasta that soaks up flavors beautifully while staying soft and delicate.

In this recipe, I’ll guide you step by step—from choosing the right pasta and cheeses, to filling, baking, and even serving like a pro. By the end, you’ll have a dish that feels like it came straight from an Italian kitchen.

So, grab your apron—let’s make Mannacote together!

Learn More About Italian Cheeses

If you’re curious about the different types of cheeses used in Italian cooking, you might enjoy this detailed Masgonzola Cheese Guide. It’s a great resource to explore another rich, flavorful cheese that pairs beautifully with pasta dishes like Mannacote.

Ingredients You’ll Need

Cooking is always easier when everything is prepped and ready. Here’s your shopping list:

Ingredient	Quantity
Mannacote (or manicotti) pasta tubes	18 tubes
Fresh spinach	8 oz (225g)
Ricotta cheese	1 cup (240g)
Parmesan cheese, grated	1/2 cup (50g)
Mozzarella cheese, shredded	1 cup (100g)
Eggs	2 large
Garlic, minced	2 cloves
Olive oil	2 tablespoons
Tomato sauce	2 cups (480ml)
Fresh basil, chopped	2 tablespoons
Salt and pepper	To taste

Optional swaps:

• Gluten-free pasta tubes if you’re sensitive.
• Plant-based cheese for a dairy-free version.
• Extra herbs (like oregano or thyme) for a flavor boost.

Step-by-Step Guide to Making Mannacote

1. Cook the Pasta Tubes

• Boil water with a pinch of salt and cook the pasta until al dente (slightly firm).
• Drain and rinse with cold water to prevent sticking.
• Place them on parchment paper or drizzle with olive oil to keep them from drying out.

Tip: Don’t overcook the pasta—it will continue cooking in the oven.

2. Make the Cheesy Spinach Filling

• Heat olive oil in a pan. Sauté garlic until fragrant.
• Add spinach and cook until wilted, then chop finely.
• In a bowl, mix ricotta, mozzarella, Parmesan, eggs, spinach, salt, and pepper.
• Stir until creamy and well-blended.

Tip: Adding a tiny pinch of nutmeg enhances the cheese flavor beautifully.

3. Stuff the Pasta

• Use a piping bag (or a spoon) to fill each pasta tube with the cheese mixture.
• Be gentle so the pasta doesn’t break.
• Lay the stuffed tubes neatly in a greased baking dish.

Tip: If you don’t have a piping bag, a ziplock bag with the corner cut works great!

4. Assemble and Bake Like a Pro

Now that your Mannacote shells are stuffed and ready, it’s time for the most exciting part—baking them into cheesy, golden perfection. Follow these steps carefully and you’ll have a dish that looks (and tastes) straight out of an Italian kitchen.

Optional: Broil for extra crispiness
If you’re a fan of a slightly crispy, browned top, switch on the broiler for the last 1–2 minutes. Watch it closely—cheese goes from golden to burnt very quickly!d.

Preheat the oven
Set your oven to 375°F (190°C). This temperature is just right—hot enough to melt the cheese and thicken the sauce, but not so hot that your pasta dries out.

Layer your sauce
Take a baking dish and spread a thin layer of tomato sauce on the bottom. This prevents the shells from sticking and keeps the pasta moist while baking. Think of it as laying down a comfy “bed” for your Mannacote.

Arrange the filled shells
Place each stuffed shell gently into the dish, side by side. Try not to overcrowd—leave a little space so the sauce can flow between them.

Pour on the goodness
Spoon the remaining tomato sauce evenly over the top. Make sure every shell gets some love—this keeps them saucy, flavorful, and juicy.

Add extra cheese & herbs
Sprinkle a generous layer of mozzarella on top (because let’s be honest, there’s no such thing as too much cheese. Add fresh basil leaves or a pinch of dried Italian herbs for aroma.

Cover and bake
Cover the dish tightly with aluminum foil. This traps in steam, ensuring the pasta bakes evenly without drying out. Bake for 25 minutes.

Uncover for the magic
Remove the foil and bake for another 10 minutes. This step allows the top layer of cheese to melt, bubble, and turn beautifully golden.

Pro Tip: Let the Mannacote rest for about 5 minutes after baking. This helps the filling settle and makes serving much easier (and less messy.

5. Serve and Enjoy

• Let the Mannacote rest for 5 minutes before serving.
• Garnish with fresh basil and Parmesan.
• Pair with garlic bread and a crisp salad.

🍷 Wine pairing: A light red wine like Chianti or Pinot Noir works beautifully.

Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 3 months.
• Reheat: Warm in the oven at 350°F until hot. Avoid microwaving—it can make pasta rubbery.

Variations to Try

1. Meat Lover’s Mannacote

If you’re someone who believes no meal is complete without meat, this version is perfect for you. Simply cook up some ground beef or Italian sausage until golden brown.

Drain any extra fat and then mix it right into your ricotta and spinach filling. The meat adds a hearty, savory depth that makes each bite extra satisfying. Pair it with a bold marinara sauce for a true crowd-pleaser.

2. Vegetarian Delight

Not into meat? No problem—Mannacote shines just as beautifully with veggies. Swap out the spinach for earthy mushrooms, zucchini, or even roasted bell peppers.

Lightly sauté your vegetables before folding them into the cheese mixture so they release their flavors without watering down the filling. The result is a lighter, fresher take on the classic that still feels rich and comforting.

3. Spicy Kick

For those who love a little heat, Mannacote can easily be turned up a notch. Just stir red pepper flakes—or even a spoonful of chili oil—into your tomato sauce while it simmers.

The spice cuts through the richness of the cheese and adds a fun twist that keeps you coming back for another bite. Tip: serve it with a side of garlic bread to balance out the heat.

4. Extra Creamy Indulgence

Sometimes, you just want comfort food to feel extra indulgent. In that case, mix a dollop of mascarpone or cream cheese into your ricotta filling.

This little upgrade makes the filling silkier, creamier, and more luxurious. It’s the kind of Mannacote that feels like it came straight from a cozy Italian trattoria.

With these four versions, you can keep Mannacote exciting week after week—whether you’re cooking for a family dinner, a date night, or just yourself.

FAQs

Q1. What’s the difference between Mannacote and Manicotti?

Mannacote uses a thinner, crepe-like pasta sheet, while manicotti is usually thicker and tubular. Both are delicious stuffed pastas.

Q2. Can I make it ahead of time?

Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

Q3. Can I freeze Mannacote?

Definitely. Bake it first, let it cool, then wrap and freeze. It lasts up to 3 months.

Q4. Which cheese is best?

Ricotta for creaminess, mozzarella for melt, and Parmesan for sharp flavor. A mix of all three is perfect.

Q5. How do I keep pasta from breaking while stuffing?

Cook it al dente, handle gently, and use a piping bag instead of forcing the filling in.

Conclusion

Mannacote isn’t just a pasta dish—it’s a little piece of happiness on a plate. With its creamy, melt-in-your-mouth filling, rich tomato sauce, and that irresistible golden cheesy crust, it’s the kind of comfort food that turns an ordinary dinner into something special.

So, why not treat yourself (and your family) to a touch of Italian magic tonight? One bite of Mannacote and you’ll see why it’s a recipe people fall in love with again and again.