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Four-Cheese Manicotti with Marinara

Olive Garden Four-Cheese Manicotti with Marinara

$14.99 770 cal Buy One Take One

Manicotti pasta filled with a blend of Italian cheeses topped with homemade marinara and melted mozzarella. (V) Vegetarian option With Buy One Take One, you can enjoy this delicious entrée today, and choose another Buy One Take One entrée for later. We freshly prepare and chill your second entrée so it's ready to take home. Second entrée does not include soup, salad or breadsticks. No substitutions please.
Olive Garden Menu View on OliveGarden.com

About This Dish

Four-Cheese Manicotti with Marinara at Olive Garden is a Buy One Take One entrée priced at $14.99, featuring manicotti pasta tubes stuffed with a blend of four Italian cheeses, topped with homemade marinara sauce and melted mozzarella. The dish delivers 770 calories with 40 grams of fat and 2,200 milligrams of sodium per serving, marked as a vegetarian option. The four-cheese filling gives each manicotti tube a dense, creamy interior that contrasts with the bright acidity of the fresh-daily marinara and the stringy melt of the mozzarella topping.

Manicotti is a classic Italian-American preparation that predates most of the pasta dishes on the Olive Garden menu. The large tubes require a piping bag or similar implement to fill properly without tearing the delicate pasta. The restaurant fills and bakes them fresh, then the Buy One Take One second portion is chilled for take-home. At $14.99 for two portions, this is a value-oriented choice for guests who appreciate traditional Italian-American pasta preparations over the newer, more complex entrées on the menu.

Nutrition Facts

Per serving

770 Calories
40g Total Fat
2200mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Four-Cheese Manicotti with Marinara at Home?

Prep: 20 min Cook: 45 min Total: 65 min Easy

Manicotti is one of those dishes that looks complex but actually requires very little active cooking skill. The filling takes 5 minutes to mix. The shells cook in 7 minutes. The baking takes 45 minutes but requires no attention. The primary challenge home cooks face is getting the filling into the shells cleanly — either the shells tear or the filling pushes out the other end.

The solution is a two-step approach: cool the cooked shells completely before filling (warm pasta is fragile), and use a piping bag rather than a spoon. A large zip-top bag with the corner cut works identically to a professional piping bag and eliminates the frustration of trying to push filling into a soft tube with a utensil.

Ingredients

4 servings

Filling

Assembly

Instructions

0 / 5

  1. Cook manicotti shells in salted water for 7 minutes (slightly underdone). Drain and spread on a lightly oiled sheet pan to cool completely.

    12 min

    Undercooking the shells prevents them from tearing during filling. They will finish cooking in the oven.

  2. Mix all filling ingredients in a bowl until smooth. Transfer to a large piping bag or zip-top bag.

    5 min

  3. Pipe filling into each shell from both ends until completely full.

    8 min

  4. Spread 1 cup of marinara in the bottom of a 9x13 baking dish. Arrange filled shells in a single layer. Top with remaining marinara, mozzarella, and Parmesan.

    5 min

  5. Cover tightly with foil. Bake at 375F for 35 minutes. Remove foil and bake 10 more minutes until cheese is golden.

    45 min

Pro Tips

  • Drain ricotta in a cheesecloth-lined strainer for 30 minutes before mixing if it seems watery. Excess moisture dilutes the filling.
  • Make and fill the manicotti a day ahead. They hold perfectly in the refrigerator unbaked. Add 10 minutes to the covered bake time if going straight from cold.
  • Use a ruler to cut the corner of the zip-top bag about 3/4 inch wide for the right pipe diameter.

Variations

Meat Sauce Version

Replace marinara with Olive Garden-style meat sauce (ground beef and Italian sausage) for a heartier version.

Spinach-Ricotta

Add 1 cup of thawed, squeezed-dry spinach to the cheese filling for a spinach-ricotta manicotti variation.

Serving Ideas

  • Plate 3 to 4 shells per person with extra marinara spooned over
  • Fresh basil and extra grated Parmesan at the table
  • A glass of Barbera or Chianti pairs well with the cheese filling and tomato sauce
  • Garlic breadsticks alongside for scooping extra marinara from the baking dish

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Rigatoni tossed in our homemade creamy vodka sauce, made with tomatoes, cream, and parmesan. (V) Vegetarian Option With Buy One Take One, you can enjoy this delicious entrée today, and choose another Buy One Take One entrée for later. We freshly prepare and chill your second entrée so it's ready to take home. Second entrée does not include soup, salad or breadsticks. No substitutions please.

$14.99 880 cal

Find Four-Cheese Manicotti with Marinara Near You

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Frequently Asked Questions

Four-Cheese Manicotti with Marinara is priced at $14.99 as part of the Buy One Take One offer, which includes a second chilled entrée to take home. Individual menu pricing may apply outside the Buy One Take One promotion.
A single serving contains 770 calories with 40 grams of fat and 2,200 milligrams of sodium. It is listed as a vegetarian option and is one of the lower-calorie pasta entrées on the Buy One Take One menu.
The filling uses four Italian cheeses, typically a blend of ricotta, mozzarella, Parmesan, and Romano. Each cheese serves a distinct purpose: ricotta provides the creamy base, mozzarella adds stretch, Parmesan gives saltiness, and Romano adds sharpness.
Cook manicotti shells until al dente, then cool completely. Mix together ricotta, shredded mozzarella, Parmesan, Romano, egg, Italian seasoning, and fresh parsley. Pipe the filling into each shell and nestle in a baking dish covered with marinara. Top with mozzarella and extra Parmesan, cover with foil, and bake at 375F for 35 minutes. Uncover for the last 10 minutes to brown the cheese.
No, the manicotti pasta shells contain wheat flour and are not gluten free. The cheese filling and marinara sauce are gluten free on their own but cannot be separated from the pasta preparation. Guests with gluten sensitivity should check alternative menu options.