Do you love cheesy baked pasta? This Baked Manicotti recipe combines fresh sausage, creamy ricotta, and melty mozzarella in one crowd-pleasing, oven-baked dish.
This Dutch oven pasta bake has been a go-to in my kitchen when I want something warm, filling, and easy to throw together. It starts with browned Italian sausage and onion, then simmers with garlic, crushed tomatoes, and a blend of herbs.
Topped off with spoonfuls of ricotta, mozzarella, and Parmesan, as it bakes into a rich, cheesy oven-baked manicotti everyone will love.
Loved this easy baked manicotti? You’ll also enjoy these Italian-inspired favorites like skillet Italian meatballs and cast iron pizza.
Why You’ll Love This Recipe
- Easy to Prepare: Simple steps come together quickly for a satisfying baked pasta dish.
- Rich, Comforting Flavor: Sausage, tomato sauce, and three cheeses create a classic, hearty taste.
- One-Pot Cooking: Minimal cleanup using just a Dutch oven for cooking and baking.
- Family Friendly: This manicotti casserole is a great option for feeding picky eaters and big groups, making mealtime stress-free and delicious.
Ingredients
- Italian Sausage: Ground Italian sausage adds hearty flavor and moisture, making this baked manicotti with meat extra satisfying. Choose fresh sausage from your grocery store’s meat section for the best taste.
- Medium Shell Pasta: While traditional manicotti uses tube pasta, medium shell pasta works well here and is easier to handle.
- Sugar: A small amount of sugar helps to soften the acidity of the tomatoes, rounding out the sauce’s flavor without making it sweet.
- Herbs and Seasonings: A blend of fresh basil, Italian seasoning, salt, and pepper gives the dish its signature Italian flavor and perfectly seasoned balance.
- Ricotta, Mozzarella, and Parmesan Cheeses: This combination creates creamy, melty layers of cheese that bring rich flavor and texture, making it the best manicotti recipe you’ll want to make again and again.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian Version: Swap the Italian sausage for sautéed mushrooms, spinach, and zucchini for a hearty, meat-free baked manicotti that’s still full of flavor.
- Different Meats: Try ground beef, turkey, or chicken instead of Italian sausage for a milder taste or leaner option.
- Cheese Mix: Experiment with adding goat cheese or fontina along with the ricotta and mozzarella for a richer, creamier texture.
- Spicy: Add crushed red pepper flakes or a splash of hot sauce to the sauce to give the dish a spicy kick.
- Herb Twist: Swap Italian seasoning for fresh oregano, thyme, or rosemary to change up the flavor profile.
How to Make Baked Manicotti
This baked manicotti recipe comes together easily with just a few steps. Start by preheating your oven to 425°F so it’s ready to go once everything’s assembled. Also, bring a large pot of salted water to a boil, then add the shell pasta and cook until just tender. Drain and set aside.
Step 1: Brown the Sausage and Onion. In a large Dutch oven, cook the Italian sausage and diced onion over medium heat until the sausage is fully browned and the onion is soft. Drain off any excess grease before moving on. Add the garlic and cook for about 30 seconds.
Step 2: Prepare the Sauce. Add the crushed tomatoes, tomato sauce, water, sugar, basil, Italian seasoning, salt, and pepper. Stir and simmer gently to combine the flavors.
Step 3: Add the Pasta. Add the cooked pasta to the sauce and stir to coat evenly.
Step 4: Add the Ricotta. Drop spoonfuls of ricotta over the top.
Step 5: Top with Shredded Cheese. Sprinkle the top with mozzarella and Parmesan.
Step 6: Bake. Place the Dutch oven directly in the oven and bake uncovered for 15–20 minutes, until the cheese is melted and bubbly. It's great with some freshly cooked skillet garlic bread.
Expert Tips
- Don’t skip draining the meat: Extra grease from the sausage can make the dish overly oily. Be sure to drain well after browning.
- Let the sauce simmer briefly: After combining the sauce ingredients, let them simmer for a few minutes before adding the pasta. This helps develop flavor and prevents a watery texture.
- Cover edges with sauce: Make sure all pasta is coated or tucked under sauce before baking so it doesn’t dry out in the oven.
- Make it ahead: Assemble the dish up to the baking step, then cover and refrigerate for up to a day. When ready to bake, add 5–10 extra minutes to the cooking time.
Storage Directions
- Storing: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some sauce over time, so adding a spoonful of marinara when reheating can help refresh it.
- Reheating: Reheat individual portions in the microwave on medium heat in 30–60 second intervals until hot. For larger portions, cover and warm in a 350°F oven for about 15–20 minutes.
- Make Ahead: You can assemble the entire dish up to a day in advance and refrigerate it before baking. When ready to cook, bake as directed, adding 5–10 minutes to account for the chilled ingredients.
Serving Suggestions
- This hearty baked manicotti is ideal for weeknight meals or a cozy Sunday supper. Pair it with Cheesy Pull Apart Bread to soak up all the sauce.
- Serve this dish at potlucks or gatherings; it's easy to double and holds up well on a buffet table. Round out the meal with a crowd-pleasing dessert, like Chocolate Chip Cookie Brownies or Red, White, and Blue Berry Cobbler.
Baked Manicotti Recipe FAQs
You can freeze it before or after baking. To freeze before baking, assemble, cover tightly, and freeze for up to 3 months. Bake from frozen, covered, adding extra time. To freeze leftovers, let them cool fully, then store in an airtight container and reheat in the oven.
You can use any large, deep skillet or pot to prepare the sauce, then transfer everything to a 9x13-inch baking dish before baking. Just make sure it’s oven-safe and roomy enough to hold all the pasta and sauce.
Yes! While traditional manicotti uses large pasta shells, you can substitute cooked lasagna noodles, jumbo shells, or even cannelloni tubes.
More Delicious Dutch Oven Pasta Recipes
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Get the Recipe
Baked Manicotti Recipe
Equipment
- 7 quart Dutch Oven
Ingredients
- 1 pound Italian Sausage ground
- 1 onion diced
- 2 cloves garlic minced
- 3 cups water
- 1 pound medium shell pasta uncooked
- 14 ounces crushed tomatoes
- 8 ounces tomato sauce
- 1 tablespoon sugar
- ¾ teaspoon fresh basil
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 8 ounces ricotta cheese
- 8 ounces mozzarella cheese
- 4 ounces Parmesan cheese
Instructions
- Preheat oven to 425°F.
- In a Dutch oven, cook sausage and onion over medium heat, about 5 minutes. Drain well.
- Bring to a boil pasta until it is soft, about 5-10 minutes.
- Stir in garlic, about 30 seconds. Stir in water, pasta, crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer for 10 minutes.
- Add pasta and water to the pot. Stir to coat.
- Drop large spoonfuls of ricotta on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted , about 15 to 20 minutes.
Notes
- Drain excess grease from the sausage to keep the sauce from becoming oily.
- Let the sauce simmer briefly before adding pasta to deepen the flavor and reduce watery texture.
- Assemble the dish a day ahead and refrigerate for easy meal prep—add extra baking time when cooking.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Spencer Adams says
This is a hearty, cheesy delight that perfectly balances rich tomato sauce with tender pasta, I love it!
John W. says
Amazing recipe! So good!
Ned Adams says
Thank you!! Glad you enjoyed!
Edward says
My family loved this! I cannot wait to make it again for them! Thank you!!
Cami says
Super easy to make and it was a hit with the kids!