Easy Gluten-Free Manicotti

Allergen Information:

This homemade manicotti recipe is gluten-free, egg-free, nut-free, oat-free, and soy-free. You can make it dairy-free (vegan) by using plant-based cheeses.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Manicotti Noodles—I have found only one brand, Jovial. They are big and easy to fill with cheese.
• Ricotta Cheese – Many wonder if ricotta cheese is gluten free. Yes, ricotta cheese is gluten free, so you can enjoy it in this recipe. I would recommend always double-checking the label.
• Mozzarella Cheese – You can buy a block and shred your own or use pre-shredded.
• Dries Herbs and Spices – I use dried oregano, basil, and garlic powder in this recipe. Herbs and spices are gluten free, but some may be processed on shared equipment, so be sure to read the label.
• Oil – You will need oil to boil your manicotti noodles in to prevent them from sticking together.

Step 1: Cook your manicotti shells according to package directions. Cook them 1-minute LESS than what the box says.

👀 Sandi Says: Add 1 tablespoon of oil to the water you cook the manicotti in to prevent them from sticking together. To prevent your manicotti from getting mushy, I recommend cooking them 1 minute less than the package recommends. Al dente is better for baked pasta in sauce.

You can read all of my tips on how to cook gluten free pasta to avoid mushy pasta.

Step 2: Add all the cheese and seasonings in a bowl. Mix well.

Step 3: This is what your cheese mixture should look like. You can also use a food processor to mix them.

Step 4: Put the cheese mixture into a piping or plastic baggie. If you use a baggie like me, cut the corner off the bag so the cheese mixture can come out. Be sure to make the cut hole smaller than the width of the manicotti shells.

Step 7: Pour pasta sauce over the stuffed gluten free manicotti. Check out my list of variations below for lots of sauce options. You can use marinara, alfredo, pesto, meat sauce, etc!

Step 8: Sprinkle with mozzarella cheese. Bake at 350º F for 25-30 minutes until it is bubbly and hot. Store the leftovers in an airtight container in the refrigerator. It should keep fresh for up to 3 days in the refrigerator.

Make ahead directions:

To make this dish ahead, prepare the stuffed cheese manicotti as directed above. Do all of the steps before baking. Instead of baking the manicotti, wrap the casserole dish in plastic wrap and refrigerate it. Bake it within 2 days.

Flavor variations:

• Use my homemade gluten free alfredo sauce instead of a red sauce.
• For more protein, add cooked ground beef or sausage to the cheese mixture. My ground pork pasta sauce is delicious in this recipe!
• Feel free to add some spinach or other veggies.
• Use this yummy nut-free pesto sauce!