Toss dry manicotti in a 9x13 glass casserole dish and 4 secret additions for a dinner so rich your husband will ask for it every week!

This 5-ingredient oven manicotti is exactly the kind of weeknight dish I lean on when I’m juggling work, traffic, and a hungry household. Instead of fussing with boiling and stuffing manicotti shells, we take them straight from the box, lay them in a 9x13 glass casserole dish, and let the oven do the work. The four “secret” additions—jarred marinara, heavy cream, ricotta, and plenty of shredded mozzarella—turn plain dry pasta into a rich, baked Italian-American comfort classic with almost no hands-on time. It’s not traditional restaurant-style manicotti, but it delivers that same cozy, cheesy satisfaction with a fraction of the effort.

Serve this rich manicotti with a simple green salad dressed in a sharp vinaigrette to cut through the creaminess, and add warm crusty bread or garlic toast to soak up the extra sauce. A side of quickly sautéed greens—spinach, kale, or broccoli rabe—works especially well if you like a slightly bitter counterpoint. For drinks, a medium-bodied red like Chianti or a sparkling water with lemon keeps the meal balanced and unfussy.

Servings: 6

1 (8-ounce) box dry manicotti shells (about 12 shells)

Preheat your oven to 375°F (190°C). Place a 9x13-inch glass casserole dish on the counter so it’s ready to assemble; no need to grease it.

In a medium bowl, whisk together the marinara sauce and heavy cream until completely blended and smooth. This creamy tomato mixture is what will cook and soften the dry manicotti in the oven.

Spread about 1 cup of the creamy marinara sauce over the bottom of the 9x13 glass casserole dish, just enough to lightly coat the surface. This helps keep the pasta from sticking and ensures the shells start softening from underneath.

Arrange the dry manicotti shells in a single layer in the dish, nestling them closely together. The shells should fit snugly; it’s fine if a few touch the sides of the dish. This is the point where your dish should look like a top-down photo of bare manicotti lined up in the glass pan.

Using a spoon, dollop the ricotta cheese evenly over the tops of the dry manicotti shells, breaking it into small mounds so it covers most of the surface. It doesn’t need to be precise; the ricotta will spread slightly as it bakes.

Sprinkle 1 cup of the shredded mozzarella evenly over the ricotta and manicotti. This first layer of cheese will melt down into the sauce and pasta, adding extra richness to the interior.

Pour the remaining creamy marinara sauce evenly over the manicotti, ricotta, and cheese, making sure all of the shells are well coated and mostly submerged. Gently tilt the dish if needed to help the sauce settle around the pasta; exposed tips are fine, but most of each shell should be in contact with sauce so it can soften properly.

Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top. This will form a bubbly, browned cheese crust as the manicotti bakes.

Cover the glass casserole dish tightly with foil, tenting it slightly so the foil doesn’t stick to the cheese. Bake, covered, in the preheated oven for 45 minutes, until the sauce is bubbling around the edges and the pasta has started to soften.

Carefully remove the foil (watch for steam), then return the dish to the oven and bake uncovered for an additional 15–20 minutes, or until the manicotti is tender when pierced with a knife and the top is golden and lightly browned in spots.

Let the manicotti rest for 10 minutes before serving. This brief rest allows the sauce to thicken slightly and makes it easier to scoop neat portions from the glass dish.

You can adapt this basic 5-ingredient method to fit your household’s tastes without adding much complexity. For a meatier version, stir up to 1 cup of cooked and well-drained Italian sausage or ground beef into the creamy marinara before pouring it over the pasta; just be sure the meat is fully cooked and not greasy so the sauce doesn’t separate. If you’d like more flavor without extra ingredients, choose a robust marinara with garlic and herbs, or use a smoked mozzarella for part of the cheese to add depth. For a lighter feel, you can swap half of the heavy cream for whole milk; the sauce will be a bit thinner but still rich enough to cook the pasta. If you prefer a firmer top, broil the finished dish for 1–2 minutes, watching closely, to deepen the browning. Food safety notes: Because this recipe relies on baking dry pasta in sauce, it’s important that the shells are well coated and mostly submerged so they cook evenly and reach a safe internal temperature. Always cook any meat add-ins completely before mixing them into the sauce, and reheat leftovers to 165°F (74°C). Cool leftovers quickly, then refrigerate within 2 hours and use within 3–4 days, or freeze for longer storage.