Individual Manicotti Recipe
This Individual Manicotti recipe takes the beloved three-cheese stuffed pasta—ricotta, mozzarella, and Parmesan—and makes it personal. Using a doctored-up jar of spaghetti sauce for extra flavor and baking each portion in its own small dish, it’s perfect for a cozy weeknight dinner or a romantic meal at home. Simple, cheesy, and full of that rich Italian taste you love!
Craving classic Italian comfort food without the fuss of a big family-style casserole?
Try this easy Individual Manicotti recipe—an old favorite inspired by Barilla’s classic manicotti. Tender pasta tubes are stuffed with a rich three-cheese filling (ricotta, mozzarella, and Parmesan), then smothered in store-bought spaghetti sauce that’s doctored up with extra herbs and spices, and finished with even more melted cheese on top.
Perfect for a romantic dinner for two, a cozy date-night celebration, or just a satisfying weeknight meal. These individual portions bake beautifully in small au gratin dishes, making serving and cleanup a breeze—though you can absolutely prepare the whole batch in a standard 9×13 pan if you prefer. Either way, you get all the cheesy, comforting flavor of traditional manicotti with half the effort!
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We keep things simple and delicious by starting with a store-bought jar of spaghetti sauce, then jazzing it up with a few extra spices and herbs for that perfect homemade flavor boost.
We also love serving this Three-Cheese Manicotti in individual baking dishes. There’s something so special about having your own little personal pan of cheesy, saucy goodness—it makes every meal feel a bit more indulgent and fun, whether it’s a cozy date night or a casual family dinner.
Quick Tip: If tomato sauce tends to trigger heartburn for you, try this clever trick: Add a whole peeled carrot (or a couple of chunks) to the sauce while it simmers. Many home cooks swear by this method because the carrot’s natural sweetness helps balance the tang and perceived acidity. (It won’t dramatically change the pH like baking soda would, but it often makes the sauce taste smoother and gentler on the stomach.) Just be sure to fish out the carrot and discard it before serving—no one wants a surprise veggie in their manicotti!
Old barilla Manicotti Recipe:
Ingredients:
- 1 Pint of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 2 eggs
- 2 Tablespoons fresh parsley
- salt
- black pepper
- 24 ounce jar of pasta sauce
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 teaspoon granulated garlic
- 8 ounce box of manicotti pasta
- 1 carrot, optional
Equipment Needed:
- 4 Au gratin baking dishes
- Sauce Pot
- Pasta Pot
- Mixing Bowl
🥣 Recipe Tips
- Master the carrot trick for smoother sauce — Simmer your jarred spaghetti sauce with a whole peeled carrot for the full 30 minutes as noted. This simple step naturally reduces the perceived acidity and tang (great for anyone prone to heartburn from tomato-based dishes) without altering the flavor profile much. Just remember to remove and discard the carrot before assembling—no one wants a surprise in their bite!
- Stuff the shells like a pro — For easier filling without tearing the delicate manicotti tubes, use a sturdy zip-top bag with one corner snipped off as a makeshift piping bag. Spoon the ricotta-mozzarella-Parmesan mixture into the bag, twist the top, and pipe it directly into each cooked and cooled shell. This method is faster, less messy, and ensures even distribution—aim for about 3–4 tablespoons per shell to avoid over- or under-stuffing.
- Make it ahead for stress-free meals — This recipe is perfect for prep in advance: Assemble the individual dishes up to a day ahead (sauce bottom layer, filled shells, topped with sauce and extra Parmesan), cover tightly with foil or plastic wrap, and refrigerate. When ready to serve, let them sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed. For longer storage, fully assemble and freeze (up to 2–3 months); thaw overnight in the fridge before baking, adding 5–10 extra minutes to the cook time if needed.
How to Make Individual Manicotti:
Instructions:
- Preheat the oven to 350°F.
- Cook the manicotti shells according to the package directions until al dente. Drain well, then rinse under cold water to stop the cooking process and make them easier to handle. Set aside.
- In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, ¾ cup of the Parmesan cheese, eggs, chopped parsley, salt, and pepper. Mix thoroughly until smooth and well blended.
- In a small saucepan, heat the spaghetti sauce along with the oregano, basil, and garlic over medium-low heat. For best flavor and to reduce acidity (especially helpful if tomato sauce bothers your stomach), add a whole peeled carrot to the sauce and let it simmer gently for about 30 minutes. Remove and discard the carrot before using.
- While the sauce simmers, fill each manicotti shell with about 3–4 tablespoons of the cheese mixture. Use a spoon, piping bag, or your fingers to stuff them evenly.
- Spoon a thin layer of the warmed spaghetti sauce into the bottom of each individual au gratin baking dish—just enough to cover the base.
- Arrange 2–3 filled manicotti shells in each dish (depending on size), then generously spoon more sauce over the top to cover completely.
- Sprinkle the tops with additional Parmesan cheese.
- Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
Serve hot and enjoy your personal pan of cheesy, comforting manicotti!
This Individual Manicotti recipe brings all the cozy, cheesy comfort of classic Italian pasta right to your table—without the big production of a family-sized casserole. Whether you’re treating yourself to a romantic dinner at home, celebrating a special occasion, or just craving something indulgent on a busy weeknight, these personal pans deliver that rich three-cheese goodness with minimal fuss.
The best part? It’s simple, customizable, and feels extra special when everyone gets their own little dish of bubbly, sauce-covered perfection. Pair it with a crisp salad, warm crusty bread, and your favorite drink for the ultimate meal.
Next time you’re in the mood for hearty Italian flavors, give this easy twist on an old favorite a try—you might just find it becomes your new go-to comfort dish too. Buon appetito!
Other Italian Pasta Recipes:
🥣 Recipe
Ingredients
- 1 pint ricotta cheese
- 2 cups mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- 2 eggs
- 2 tablespoons fresh parsley
- salt to taste
- black pepper to taste
- 1 24 ounce jar pasta sauce
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 teaspoon granulated garlic
- 1 8 ounce box manicotti pasta
- 1 carrot optional
Instructions
- Preheat the oven to 350°F.
- Cook the manicotti shells according to the package directions until al dente. Drain well, then rinse under cold water to stop the cooking process and make them easier to handle. Set aside.
- In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, ¾ cup of the Parmesan cheese, eggs, chopped parsley, salt, and pepper. Mix thoroughly until smooth and well blended.
- In a small saucepan, heat the spaghetti sauce along with the oregano, basil, and garlic over medium-low heat. For best flavor and to reduce acidity (especially helpful if tomato sauce bothers your stomach), add a whole peeled carrot to the sauce and let it simmer gently for about 30 minutes. Remove and discard the carrot before using.
- While the sauce simmers, fill each manicotti shell with about 3–4 tablespoons of the cheese mixture. Use a spoon, piping bag, or your fingers to stuff them evenly.
- Spoon a thin layer of the warmed spaghetti sauce into the bottom of each individual au gratin baking dish—just enough to cover the base.
- Arrange 2–3 filled manicotti shells in each dish (depending on size), then generously spoon more sauce over the top to cover completely. Sprinkle the tops with additional Parmesan cheese.
- Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
Nutrition
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This was great for everyone to have their own little dish!
Yumm! I loved the idea of individual manicotti.I’m glad I tried this. YUM
Genius! Great tip on putting a carrot in the tomato sauce. Gotta remember that 🙂 Thanks!
I love anything pasta but making it individual is awesome!
Love single serving dishes and this was recipe was so easy
Such a great idea to make them individually, makes for perfect, easy to reheat leftovers!
looks so tasty!! I haven't made many large noodle dishes, but they look so great. I need to get some when I go to the store next!! YUM!
Loved this! Perfect idea now that I'm cooking for just two most of the time. …
I love this idea! I've never made manicotti but it is so delicious, I don't know why!
Wow, this looks delicious and yummy!
What a heavenly dish! Just too delicious!
I was dying to try my hand at manicotti. This was amazing!!
I love that dish too! Looks great.
This sounds wonderful and I love that each dish is individual.
I love the idea of making manicotti in individual portions!