This 4-ingredient oven baked manicotti dessert is the kind of easy holiday recipe that feels almost too simple to work, but somehow turns into a warm, creamy, crowd-pleasing treat straight from the oven. Using dry uncooked manicotti tubes keeps prep fast and low-mess, which is exactly the kind of shortcut that helps on busy Thanksgiving mornings or anytime the kitchen is already full. It bakes into a cozy dessert casserole with a soft pastry-like texture and sweet, creamy filling that makes it perfect for potlucks, family dinners, or a make-ahead seasonal treat.
Serve this dessert warm with a dusting of powdered sugar, a drizzle of caramel, or a spoonful of whipped cream. It also pairs nicely with coffee after dinner, hot apple cider during the holidays, or a scoop of vanilla ice cream if you want to make it feel a little extra special. For a Thanksgiving table, I like to set it out alongside pumpkin pie and fruit desserts so guests can choose a little bit of everything.
4-Ingredient Oven Baked Manicotti Dessert
Servings: 8
Ingredients
1 box dry uncooked manicotti tubes, about 8 ounces
Directions
1. Preheat your oven to 350°F and lightly grease a medium oven-safe ceramic casserole dish. Arrange the dry uncooked manicotti tubes in a single layer in the dish.
2. In a mixing bowl, stir together the ricotta cheese, sweetened condensed milk, and cinnamon until smooth and evenly combined.
3. Spoon or pipe the sweet ricotta mixture into each manicotti tube, filling them as evenly as possible, then spread any remaining mixture over the top.
4. Cover the dish tightly with foil and bake for 40 to 45 minutes, or until the manicotti is tender and the dessert is set and lightly golden around the edges.
5. Let the dessert rest for 10 minutes before serving so the filling can settle. Spoon onto plates and serve warm.
Variations & Tips
Add a topping: A light dusting of powdered sugar or a drizzle of caramel sauce right before serving makes this dessert look a little more festive without adding much work.
Make it ahead: You can assemble the dish earlier in the day, cover it, and refrigerate it until you are ready to bake. If it goes into the oven cold, add a few extra minutes to the baking time.
Try a flavor twist: Swap the cinnamon for pumpkin pie spice or add a splash of vanilla extract to the filling for a warmer holiday flavor.
Use a piping bag: If you have one, piping the filling into the dry manicotti tubes is much easier and less messy than spooning it in, especially when you are trying to move quickly in a busy kitchen.
Watch the texture: Since oven temperatures can vary, start checking near the end of baking time. You want the manicotti tender and the filling set, not dry.
