This 5-ingredient oven manicotti is the kind of weeknight dinner I lean on when I’m juggling work emails and soccer practice. The magic is that you start with dry manicotti tubes right in a glass baking dish—no boiling, no piping bags, no fuss—and then add just four simple things: jarred marinara, water, ricotta, and shredded mozzarella. The pasta softens as it bakes in the saucy, cheesy goodness, and you end up with a cozy, Italian-American style casserole that tastes like you spent way more time on it than you actually did.
Serve this manicotti hot, straight from the glass baking dish, with a simple green salad (think mixed greens with Italian dressing) and some garlic bread or warm baguette to scoop up the extra sauce. A side of roasted vegetables, like broccoli or green beans, balances out the richness. If you enjoy wine, a glass of red like Chianti or a medium-bodied blend pairs nicely, but sparkling water with lemon keeps it weeknight-friendly and refreshing.
5-Ingredient Oven ManicottiServings: 4-6
Ingredients
12 dry manicotti tubes (about 8 ounces)
3 cups jarred marinara sauce (your favorite brand)
2 cups water
2 cups whole-milk ricotta cheese
2 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 375°F (190°C). Grab a 9x13-inch glass baking dish and make sure it’s clean and dry—this is where everything will happen.
Scatter the dry manicotti tubes in a single layer in the glass baking dish. It’s okay if they’re snug or you need to nestle a few at an angle to make them all fit; just keep them mostly in one layer so they cook evenly.
In a medium bowl, stir together the ricotta cheese and 1 cup of the shredded mozzarella until well combined. You don’t need to season it here because the marinara will bring plenty of flavor, but you can add a pinch of salt and pepper if you like.
Spoon the ricotta mixture evenly over and around the dry manicotti tubes in the dish, tucking some of it along the sides of the pasta so every bite gets some cheesy goodness. Don’t stress about perfection—this is a no-stuffing, no-piping recipe on purpose.
In a separate bowl or large measuring cup, mix the marinara sauce with the water until combined. This thinned sauce is what will cook the dry manicotti right in the oven.
Pour the marinara-water mixture evenly over the manicotti and cheese in the glass baking dish, making sure all the tubes are mostly submerged in sauce. Gently nudge any pieces that are sticking out so they’re covered; exposed pasta may not soften fully.
Cover the glass baking dish tightly with aluminum foil, crimping the edges to seal in the steam. This is key for soft, fully cooked manicotti without boiling first.
Bake, covered, in the preheated oven for 45 minutes. During this time, the dry manicotti will absorb the liquid and become tender while the ricotta mixture melts into the sauce.
Carefully remove the foil (watch out for hot steam), then sprinkle the remaining 1 cup shredded mozzarella evenly over the top of the manicotti.
Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the cheese on top is melted, bubbly, and lightly golden in spots.
Let the manicotti rest in the glass baking dish for 10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop out neat portions. Serve straight from the dish and enjoy.
Variations & Tips
For extra flavor without adding more ingredients, choose a marinara with garlic and herbs, or use a spicy arrabbiata sauce. If you have them on hand and want to go beyond the strict 5-ingredient concept, you can stir in 1/2 cup grated Parmesan with the ricotta, or add a teaspoon of dried Italian seasoning to the sauce. To add protein, fold in cooked, crumbled Italian sausage or ground beef to the marinara before mixing with water, or layer slices of cooked chicken sausage between the tubes. For a lighter version, use part-skim ricotta and mozzarella and pair the dish with extra veggies. To make it vegetarian and a bit heartier, stir thawed, well-drained frozen spinach into the ricotta mixture. Food safety tips: Always keep dairy ingredients like ricotta and shredded cheese refrigerated until you’re ready to assemble. Don’t leave the assembled, unbaked dish at room temperature for more than 1–2 hours; if you need to prep ahead, cover and refrigerate, then add 5–10 minutes to the covered baking time since it will be starting cold. Use oven mitts when handling the hot glass baking dish, and let the manicotti rest before serving to avoid burns from bubbling sauce and steam. Refrigerate leftovers within 2 hours of baking and reheat thoroughly until steaming hot before eating.
