Manicotti, vegetable- and cheese-filled, with tomato sauce, meatless
Common food
Photo: Wikipedia
This is a classic Italian-American comfort dish featuring large, ridged pasta tubes generously stuffed with a creamy blend of ricotta and mozzarella cheeses, along with vegetables like spinach or zucchini. It's baked until bubbly under a vibrant, savory tomato sauce, offering a delightful contrast between the tender pasta, rich filling, and tangy topping. Nutritionally, it's a balanced, meatless meal providing a good source of protein and carbs with moderate fat.
Calorie split: 19% protein · 47% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore it for the ultimate comfort-food experience—the satisfying combination of creamy, cheesy filling, tender pasta, and rich tomato sauce feels both indulgent and homely. It's a beloved centerpiece for family dinners and celebrations, embodying the hearty, generous spirit of Italian-American cuisine.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from the cheese and sauce, and the refined pasta may cause a quicker blood-sugar rise. To counteract this, pair it with a large, leafy green salad dressed with olive oil to add fiber and healthy fats, which can help slow digestion. Those watching sodium can opt for low-sodium marinara and rinse the cooked pasta briefly.
Key benefits
- Provides a good source of complete protein from the cheese filling
- Offers calcium and phosphorus for bone health from dairy
- Contains lycopene, an antioxidant, from the cooked tomato sauce
- Can be a satisfying, high-volume meatless main course
- Versatile for incorporating various vegetables into the filling
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'manicotti' is Italian for 'sleeves,' a perfect metaphor for the large pasta tubes that act as pockets for the delicious filling.
Full nutrition (USDA data · scales with serving)
| Water | 70.7 g |
| Energy | 135 kcal |
| Protein | 6.4 g |
| Total lipid (fat) | 5.2 g |
| Carbohydrate, by difference | 15.9 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 110 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 110 mg |
| Potassium, K | 223 mg |
| Sodium, Na | 394 mg |
| Zinc, Zn | 0.65 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 8.0 ug |
| Vitamin C, total ascorbic acid | 4.0 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.22 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 33.0 ug |
| Folic acid | 14.0 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 43.0 ug |
| Choline, total | 34.1 mg |
| Vitamin B-12 | 0.31 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 92.0 ug |
| Retinol | 58.0 ug |
| Carotene, beta | 407 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Lycopene | 3495 ug |
| Lutein + zeaxanthin | 786 ug |
| Vitamin E (alpha-tocopherol) | 0.79 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 49.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.7 g |
| SFA 4:0 | 0.08 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.38 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.44 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 1.2 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.45 g |
| PUFA 18:2 | 0.39 g |
| PUFA 18:3 | 0.04 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 | 51.0 mg |
FAQ
What's the difference between manicotti and cannelloni?
They are very similar. In the U.S., 'manicotti' typically refers to ridged, tube-shaped pasta shells that are often sold pre-formed. 'Cannelloni' is an Italian term for smooth pasta sheets that are rolled into cylinders around a filling. In practice, the terms are often used interchangeably for the finished dish.
Can I make manicotti ahead of time?
Yes, it's an excellent make-ahead dish. You can assemble the stuffed manicotti, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it goes straight from the fridge to the oven.
How do I prevent the manicotti from sticking together while cooking?
If using dried pasta tubes, boil them in a large pot of well-salted water for the minimum time on the package (they should be very al dente). Drain and immediately lay them flat on a lightly oiled baking sheet to cool, ensuring they don't touch. Alternatively, many recipes use no-boil or oven-ready manicotti shells that soften while baking.
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 1.35 kcal/g · 19% calories from protein · 1.0 g fiber · 1.6 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: 1.77 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.