Put frozen cheese manicotti in the baking dish and 2 other ingredients to get a meal so delicious your husband will be begging for more!

This 3-ingredient oven manicotti is one of those busy-night lifesavers that still feels like a cozy, homemade Italian dinner. You literally put frozen cheese manicotti in the baking dish, pour on jarred sauce, blanket it with cheese, and let the oven do the rest. It’s perfect for those evenings when everyone’s hungry, time is short, and you still want that comforting, cheesy pasta that has your husband (and kids!) asking for seconds.

Serve this cheesy manicotti with a simple green salad tossed in Italian dressing and a basket of warm garlic bread or buttered rolls to soak up the extra sauce. A side of steamed green beans or roasted broccoli balances out the richness nicely. If you like, finish the plates with a sprinkle of extra Parmesan and cracked black pepper, and maybe a small dish of olives or marinated vegetables to make it feel like a little Italian restaurant at home.

Servings: 4-6

1 (24-ounce) bag frozen cheese manicotti (about 10–12 manicotti, unthawed)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish or spray it with nonstick cooking spray.

Spread about 1 cup of the marinara or spaghetti sauce evenly over the bottom of the glass baking dish. This keeps the manicotti from sticking and helps them cook evenly.

Place the frozen cheese manicotti in a single layer in the prepared baking dish. Arrange them snugly side by side so they all fit. Do not thaw the manicotti first; they should go into the dish straight from the freezer.

Pour the remaining marinara or spaghetti sauce evenly over the top of the frozen manicotti, making sure all of the pasta is covered with sauce. Use the back of a spoon to spread the sauce into the corners and over any exposed spots so the pasta doesn’t dry out.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40–45 minutes, or until the sauce is bubbling around the edges and the manicotti are heated through. If your manicotti are very large or your oven runs cool, you may need an extra 5–10 minutes.

Carefully remove the foil (watch out for hot steam), then sprinkle the shredded mozzarella cheese evenly over the top of the hot manicotti and sauce.

Return the uncovered baking dish to the oven and bake for another 10–15 minutes, or until the cheese is fully melted, bubbly, and lightly golden in spots.

Remove from the oven and let the manicotti rest for 5–10 minutes before serving. This helps the sauce settle and makes it easier to scoop neat portions. Serve warm, spooning extra sauce from the dish over each serving.

You can easily tailor this simple manicotti to fit your family’s tastes. For extra flavor, choose a marinara with garlic and herbs or a tomato basil sauce. If you have picky eaters, keep the sauce plain and let everyone add their own toppings at the table, like grated Parmesan, red pepper flakes, or a little dried oregano. To add protein without extra ingredients, serve this alongside pre-cooked meatballs or Italian sausage, or use a meat-flavored jarred sauce. For a veggie boost, tuck a handful of fresh spinach leaves or a layer of sliced mushrooms under the sauce before baking; just keep the total to a light layer so the manicotti still cook through. If you prefer a creamier dish, you can use a jar of tomato basil sauce and sprinkle a little extra mozzarella on top near the end so it gets extra gooey. For smaller households, bake half the bag of manicotti in an 8x8-inch dish and use about half the jar of sauce and 1 cup of cheese, then keep the rest of the manicotti frozen for another night. Food safety tips: Always keep the manicotti frozen until you’re ready to assemble the dish; do not let them sit out at room temperature for long periods. Bake straight from frozen and make sure the internal temperature of the manicotti reaches at least 165°F (74°C) for safe serving; if you’re unsure, check one in the center of the dish with a food thermometer. When covering with foil, be careful of hot steam when you remove it. Refrigerate leftovers within 2 hours of baking and store them in an airtight container for up to 3–4 days. Reheat leftovers thoroughly in the oven or microwave until steaming hot all the way through before serving again.