Foods

How to Make Mannacote: The Easy, Cheesy Dish Everyone Should Try

Published

2 months ago

July 16, 2025

George

How to Make Mannacote: The Easy, Cheesy Dish Everyone Should Try

If you’ve ever enjoyed a plate of cheesy, baked pasta and heard someone call it mannacote, you’re not alone. Many people say mannacote when they really mean manicotti. And guess what? That’s totally okay! In fact, mannacote is just a friendly, regional way of saying this classic dish’s name.

Mannacote is a warm, comforting pasta dish made with big pasta tubes filled with creamy cheese. These tubes are placed in a baking dish, covered in marinara sauce, topped with melted cheese, and baked until hot and bubbly. It’s the kind of meal that makes you feel good inside — like a big food hug.

The best part? Anyone can make mannacote at home. It’s not hard, and once you try it, you’ll probably want to make it again and again. Whether you call it mannacote or manicotti, the taste is always delicious.

What Is Mannacote?

Mannacote may sound Italian, but you won’t find the word in an Italian cookbook. That’s because mannacote is actually a nickname that many Italian-American families use. The real name of the dish is manicotti, which means “little sleeves” in Italian.

Back in the early 1900s, Italian immigrants brought their favorite recipes to the United States. One of those recipes was cannelloni — rolled pasta filled with cheese or meat and baked with sauce. But fresh pasta sheets were hard to find in America, so people started using pre-made pasta tubes instead. This led to the creation of manicotti, and eventually, families started calling it mannacote — a softer, more familiar name.

Today, mannacote is more than just food. It’s a tradition. Many people remember their grandparents making it on Sundays or during holidays. Every time you bake a pan of mannacote, you’re keeping that delicious tradition alive.

Mannacote vs Manicotti: Is There a Difference?

Here’s the big question: Is mannacote different from manicotti?

The short answer is no. They are the same dish. The difference is just in the way the name is said. Mannacote is a fun and cozy way some families pronounce manicotti. You might hear it more often in places like New York, New Jersey, or Pennsylvania — especially in Italian-American homes.

Now, there is one dish that is a little different: cannelloni. Cannelloni is more common in Italy. It uses fresh pasta sheets that are rolled up, not store-bought tubes. It’s also often served with béchamel sauce (a creamy white sauce), while mannacote usually sticks with marinara.

So if you’re at the store and wondering which one to buy, go for manicotti pasta tubes. When you cook them and stuff them with cheese, you’ll be making mannacote — just like grandma used to say.

The Ingredients You’ll Need

Making mannacote doesn’t require anything fancy. Most of the ingredients are things you might already have in your kitchen — or can grab easily at the grocery store. Here’s what you’ll typically need:

Manicotti pasta tubes – These are the base of the dish. You’ll need around 10 to 12.
Ricotta cheese – This is the main filling. It’s soft and creamy.
Mozzarella cheese – Adds that nice melty, stretchy cheese on top and inside.
Parmesan cheese – Brings in a salty, nutty flavor.
Egg – Helps hold the cheese filling together.
Fresh herbs – Basil and parsley work great. You can use dried if needed.
Salt and pepper – Just enough to season the filling.
Marinara sauce – Either homemade or store-bought.
Olive oil – To grease the baking dish.

Optional extras: Want to add more flavor? You can mix in sautéed spinach, cooked ground beef, sausage, or even mushrooms. Mannacote is flexible. You can make it your own.

Let’s Talk About the Tools

Before you start cooking, make sure you have the right tools. Don’t worry — you don’t need anything special. Just a few basic items:

A large pot to boil the pasta.
A mixing bowl to make your cheese filling.
A baking dish (9×13 inches works well).
A spoon or piping bag to fill the pasta tubes.
Some foil to cover the dish while baking.

That’s it! Once you have everything ready, you’re good to go.

Step-by-Step: How to Prepare the Filling

The filling is the heart of mannacote. This is what makes each bite creamy and delicious.

Start with your ricotta cheese. In a big bowl, add the ricotta, shredded mozzarella, and grated parmesan. Crack in one egg. Sprinkle in your herbs, salt, and pepper. Mix everything together until it’s smooth and well combined.

At this point, you can taste the mixture (just a little) to check if it needs more salt. If you’re adding spinach or meat, stir those in now. Your filling should be creamy but thick — not runny.

Once your filling is ready, you can either spoon it into each pasta tube or use a piping bag. If you don’t have one, just snip the corner off a zip-top bag and use that. It makes filling the tubes so much easier and less messy.

Boiling the Pasta the Right Way

Here’s a common mistake: overcooking the pasta. You don’t want that.

Bring a big pot of salted water to a boil. Drop in your pasta tubes and cook them 1–2 minutes less than what the package says. This helps them stay firm while baking. Overcooked tubes can tear when you try to fill them.

When done, drain the pasta and rinse it under cold water to stop the cooking. Lay the tubes flat on a baking sheet so they don’t stick together.

Now your pasta is ready, and so is your filling. You’re all set to move on to the next part — assembling and baking your delicious mannacote.

How to Assemble and Bake Mannacote

Now that your pasta is boiled and your filling is ready, it’s time to put everything together. This part is fun and super satisfying.

Start by adding a layer of marinara sauce to the bottom of your greased baking dish. Just enough to cover the base. This keeps the pasta from sticking and adds flavor to the bottom.

Next, carefully fill each pasta tube with the cheese mixture. If you’re using a spoon, hold the tube upright and gently press the filling inside. If you’re using a piping bag, it’ll go even faster. Lay the filled tubes in the baking dish, side by side. Try not to overcrowd them.

Once all the tubes are in the dish, pour the rest of the marinara sauce over the top. Make sure all the tubes are covered. Then, sprinkle a generous amount of shredded mozzarella and grated parmesan on top. Cover the dish with foil.

Bake your mannacote in a preheated oven at 375°F (190°C) for about 25 minutes. Then remove the foil and bake for another 10–15 minutes until the cheese on top is golden and bubbling. Let it rest for 5–10 minutes before serving so it sets nicely.

Fun and Tasty Mannacote Variations

One of the best things about mannacote is how flexible it is. You can change up the filling, the sauce, or even the cheese based on what you love or what you have in your fridge.

Want a vegetarian version? Add sautéed spinach or mushrooms to the cheese mixture. It adds flavor and makes the dish feel lighter.

Craving something meaty? Mix in some cooked ground beef, sausage, or even shredded chicken. It gives your mannacote a heartier, richer taste.

Love seafood? Try a filling with ricotta, lemon zest, and cooked crab meat or shrimp. It’s fresh, creamy, and feels a little fancy.

For a spicy twist, use a spicy tomato sauce like arrabbiata and add chili flakes to the filling. You can even swap in buffalo chicken if you’re feeling bold. That’s the fun of mannacote—you can make it your own.

What to Serve with Mannacote

Mannacote is filling, but a few sides can make your meal complete. Think of simple, fresh options to balance the cheesy goodness.

A fresh salad is always a good idea. Try mixed greens with a light vinaigrette. Or go classic with a Caesar salad—crunchy, creamy, and delicious next to pasta.

Garlic bread is a must. It’s perfect for scooping up extra sauce from your plate. You can use store-bought or make your own with butter, garlic, and a little parsley.

Roasted vegetables also work well. Broccoli, zucchini, or carrots add color and balance the richness of the mannacote. A little olive oil and a sprinkle of salt are all you need.

And if you enjoy wine, a glass of red like Chianti or Pinot Noir pairs beautifully with this cheesy, baked dish.

Can Mannacote Be Made Healthier?

Yes, absolutely! While mannacote is known as comfort food, there are a few simple ways to make it healthier without losing flavor.

Try using part-skim ricotta or mozzarella to lower the fat content. You can also swap half the cheese for cottage cheese or a plant-based alternative.

For a low-carb version, skip the pasta tubes and use thin slices of zucchini or eggplant. Just roast them first so they’re soft and easy to roll.

Want a gluten-free version? No problem. There are lots of gluten-free pasta tubes available now. Or you can roll up gluten-free crepes as a fun alternative.

And don’t forget to load your filling with veggies! Spinach, kale, or mushrooms add nutrition and taste great inside mannacote.

Storing and Reheating Mannacote

Have leftovers? Great! Mannacote stores really well and tastes just as good the next day.

Let the dish cool completely before storing. Place leftovers in an airtight container and keep them in the fridge for up to 4 days.

To reheat, place a portion in the microwave or oven. If using the oven, cover it with foil and heat at 350°F (175°C) until warm all the way through. You can also freeze baked mannacote. Just wrap it tightly and freeze for up to 2 months. Thaw it overnight in the fridge before reheating.

This makes mannacote perfect for meal prep or saving leftovers for a quick lunch later in the week.

Bottom-Line

Mannacote is more than just pasta. It’s a dish filled with comfort, family memories, and layers of flavor. It’s easy to make, fun to customize, and always a crowd-pleaser.

Whether you’re new to cooking or a seasoned home chef, mannacote is one of those meals that never fails. You can keep it simple or get creative with different fillings and sauces.

So the next time you’re craving something warm, cheesy, and satisfying — give mannacote a try. Once you make it, you’ll understand why so many people love this cozy classic.

And remember, no matter how you say it — mannacote, manicotti, or man-i-gawt — one thing stays the same: it’s always delicious.

(FAQs)

Is Mannacote even a real word?

Not really! Mannacote is a mispronounced version of manicotti, passed down in many Italian-American families — but it’s not found in official Italian recipes!

Do Italians actually eat Mannacote?

Nope. In Italy, they eat cannelloni, not manicotti or mannacote. This dish is 100% Italian-American and doesn’t exist in traditional Italian cuisine!