Manicotti, cheese-filled, with meat sauce
Common food
Photo: Wikipedia
Manicotti are large, ridged pasta tubes generously stuffed with a creamy ricotta cheese filling, then baked under a rich, savory meat sauce and a blanket of melted cheese. The pasta offers a tender bite, while the filling is luxuriously smooth and the sauce provides a hearty, umami depth. Nutritionally, it's a balanced dish offering a solid protein punch from the cheese and meat, alongside satisfying carbohydrates.
Calorie split: 22% protein · 37% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People adore manicotti for the perfect harmony of textures—soft pasta, creamy filling, and rich sauce—and the comforting, indulgent flavors of Italian-American home cooking. It's a beloved centerpiece for family dinners and celebrations, embodying warmth and generosity.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat, and the refined pasta may cause blood-sugar spikes for some. To mitigate, pair a moderate portion with a large, leafy green salad dressed with olive oil to add fiber and healthy fats, which can help slow digestion.
Key benefits
- Good source of protein for muscle maintenance
- Provides calcium from the cheese filling
- Contains iron from the meat sauce
- Offers energy from complex carbohydrates
- Can be a complete, satisfying meal in one dish
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'manicotti' comes from the Italian for 'sleeves,' referring to the large, tubular shape of the pasta designed to be filled.
Full nutrition (USDA data · scales with serving)
| Water | 66.8 g |
| Energy | 160 kcal |
| Protein | 8.8 g |
| Total lipid (fat) | 7.3 g |
| Carbohydrate, by difference | 15.1 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 139 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 142 mg |
| Potassium, K | 200 mg |
| Sodium, Na | 432 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 10.4 ug |
| Vitamin C, total ascorbic acid | 1.8 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.23 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 25.0 ug |
| Folic acid | 13.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 34.0 ug |
| Choline, total | 36.0 mg |
| Vitamin B-12 | 0.55 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 73.0 ug |
| Retinol | 68.0 ug |
| Carotene, beta | 62.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 3260 ug |
| Lutein + zeaxanthin | 49.0 ug |
| Vitamin E (alpha-tocopherol) | 0.60 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 2.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.7 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.13 g |
| SFA 12:0 | 0.15 g |
| SFA 14:0 | 0.51 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.68 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.49 g |
| PUFA 18:2 | 0.44 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 58.0 mg |
FAQ
What is the difference between manicotti and cannelloni?
While often used interchangeably, traditional manicotti is a ridged, tube-shaped pasta, whereas cannelloni is typically a smooth, thin sheet of pasta rolled into a cylinder. The fillings and sauces can be similar.
Can manicotti be made ahead of time?
Yes, it's ideal for it. Assemble the stuffed manicotti in the baking dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
How do I prevent the filling from leaking out?
Ensure the pasta tubes are fully cooked but still firm (al dente) before stuffing. Use a piping bag or a sturdy plastic bag with the corner cut off to fill the tubes neatly, and don't overfill them.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.60 kcal/g · 22% calories from protein · 0.8 g fiber · 1.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.