I make this Million Dollar Manicotti when I want a rich, creamy, and comforting baked pasta dish that feels extra special. It’s packed with a luscious cheese filling, layered with flavorful marinara sauce, and baked until bubbly and golden. Every bite feels indulgent and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
8 oz cream cheese, softened
1 large egg
2 cups fresh spinach, chopped (optional)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
For the sauce:
1 jar (24 oz) marinara sauce
1/2 pound ground beef or Italian sausage (optional)
1/4 cup chopped fresh basil (optional)
For the manicotti:
1 package manicotti shells (8–12 shells)
1/2 cup shredded mozzarella (for topping)
Directions
I start by boiling the manicotti shells in salted water until just al dente since they will continue cooking in the oven. Then I drain and rinse them with cool water to prevent sticking.
In a large bowl, I mix together the ricotta, mozzarella, Parmesan, cream cheese, egg, garlic powder, Italian seasoning, and spinach if I’m using it. I season everything with salt and pepper and stir until smooth and well combined.
If I’m adding meat, I brown the ground beef or Italian sausage in a skillet and drain the excess fat. Then I stir in the marinara sauce and let it simmer for about 5 minutes. I add fresh basil at the end if I want extra flavor.
I transfer the cheese filling to a piping bag or a zip-top bag with the corner cut off. Then I carefully pipe the filling into each cooked manicotti shell.
I spread a thin layer of sauce on the bottom of a baking dish, arrange the stuffed shells on top, and cover them with the remaining sauce. I finish by sprinkling shredded mozzarella over everything.
I preheat the oven to 375°F (190°C), cover the dish with foil, and bake for 25 minutes. Then I remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly golden.
I let the manicotti rest for about 5 minutes before serving so everything sets nicely.
Servings and Timing
I usually get about 4 to 6 servings from this recipe, depending on portion size.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 55 minutes
Variations
I sometimes swap the ground beef for Italian sausage to add a bit more spice and depth. When I want a vegetarian version, I skip the meat entirely and add extra spinach or even sautéed mushrooms.
I also like experimenting with different cheeses, such as adding a bit of provolone for extra meltiness. For a lighter version, I use part-skim ricotta and reduced-fat cream cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat it, I cover it with foil and warm it in a 350°F oven until heated through.
If I’m in a hurry, I reheat individual portions in the microwave in 1-minute intervals until hot. I also find that this dish freezes well. I wrap it tightly and freeze it for up to 2 months, then thaw it overnight in the refrigerator before reheating.
FAQs
Can I prepare Million Dollar Manicotti ahead of time?
Yes, I often assemble the entire dish a day in advance, cover it tightly, and store it in the refrigerator. When I’m ready to bake, I add a few extra minutes to the baking time.
Can I freeze manicotti before baking?
I can freeze it unbaked by assembling everything in a freezer-safe dish. I wrap it tightly and freeze for up to 2 months. I thaw it overnight before baking.
What can I use instead of manicotti shells?
If I don’t have manicotti shells, I sometimes use large pasta shells or even roll the filling inside cooked lasagna noodles.
How do I keep manicotti shells from tearing?
I make sure to cook them just until al dente and handle them gently. Rinsing them with cool water also helps prevent sticking and tearing.
Can I make this dish without meat?
Absolutely. I simply skip the ground beef or sausage and enjoy a rich, cheesy vegetarian version that’s just as satisfying.
Conclusion
I find this Million Dollar Manicotti to be the ultimate comfort food. The creamy filling, flavorful sauce, and golden melted cheese come together beautifully in every bite. Whether I’m making it for a cozy family dinner or a special gathering, this dish never fails to impress.
📖 Recipe:
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Million Dollar Manicotti
- Total Time: 55 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Million Dollar Manicotti is a rich, creamy baked pasta dish filled with a luxurious blend of cheeses and layered with flavorful marinara sauce. Baked until bubbly and golden, it’s an indulgent and comforting meal perfect for family dinners or special occasions.
Ingredients
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
8 oz cream cheese, softened
1 large egg
2 cups fresh spinach, chopped (optional)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 jar (24 oz) marinara sauce
1/2 pound ground beef or Italian sausage (optional)
1/4 cup chopped fresh basil (optional)
1 package manicotti shells (8–12 shells)
1/2 cup shredded mozzarella (for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil manicotti shells in salted water until just al dente. Drain and rinse with cool water to prevent sticking.
- In a large bowl, mix ricotta, mozzarella, Parmesan, cream cheese, egg, garlic powder, Italian seasoning, and chopped spinach if using. Season with salt and pepper and stir until smooth and well combined.
- If using meat, brown ground beef or Italian sausage in a skillet over medium heat and drain excess fat. Stir in marinara sauce and simmer for 5 minutes. Add fresh basil if desired.
- Transfer the cheese mixture to a piping bag or zip-top bag with the corner cut off. Pipe filling into each cooked manicotti shell.
- Spread a thin layer of sauce on the bottom of a baking dish. Arrange stuffed shells on top and cover with remaining sauce.
- Sprinkle 1/2 cup shredded mozzarella evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
For a vegetarian version, omit the meat and add extra spinach or sautéed mushrooms.
Substitute Italian sausage for ground beef for added flavor.
Use part-skim ricotta and reduced-fat cream cheese for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze baked or unbaked manicotti for up to 2 months. Thaw overnight before reheating.
Reheat covered in a 350°F oven until warmed through or microwave individual portions in 1-minute intervals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg
