This 5-ingredient oven baked garlic and herb tuna manicotti is the kind of cozy shortcut dinner that saves the day on a busy weeknight. Instead of fussing with stuffing pasta, everything comes together right in the baking dish with dry manicotti, flavorful undrained tuna, sauce, and cheese for a hearty baked meal that feels comforting and special with very little effort.
Serve this manicotti with a simple green salad, steamed broccoli, or green beans for an easy family supper. A basket of garlic bread or warm buttered rolls goes especially well for soaking up the extra sauce, and if you want a fuller spread for company, a crisp Caesar salad and roasted vegetables make it feel like a complete Sunday-style dinner.
5-Ingredient Oven Baked Garlic and Herb Tuna Manicotti
Servings: 6
Ingredients
8 manicotti tubes, dry and uncooked
4 undrained pouches garlic and herb tuna
1 jar (24 ounces) marinara sauce
2 cups shredded mozzarella cheese
1 cup water
Directions
1. Preheat the oven to 375°F and lightly spread a little of the marinara sauce across the bottom of a 9x13-inch oven-safe glass baking dish.
2. Arrange the dry uncooked manicotti tubes in a single layer in the baking dish.
3. Pour the undrained pouches of garlic and herb tuna evenly over the manicotti, letting the seasoned liquid fall into the dish too.
4. Spoon the remaining marinara sauce over the top, then pour in the water around the pasta so the manicotti can soften as it bakes.
5. Sprinkle the mozzarella cheese evenly over the top. Cover the dish tightly with foil and bake for 40 minutes. Uncover and bake 10 to 15 minutes more, until the pasta is tender and the cheese is melted and lightly golden.
6. Let the manicotti rest for 10 minutes before serving so the sauce settles and the pasta holds together more easily when scooped.
Variations & Tips
For extra cheese lovers: Stir a little Parmesan into the mozzarella or sprinkle some on top during the last few minutes of baking for a more golden, savory finish.
For picky eaters: Use a smooth marinara without vegetable chunks and break up the tuna well as you pour it over the pasta so it blends more easily into the sauce.
For a heartier pan: Add a layer of thawed squeezed-dry spinach between the manicotti and sauce if you want to stretch the meal while keeping the ingredient list simple.
Baking tip: Make sure the foil is sealed tightly for the first part of baking so the trapped steam helps soften the dry manicotti properly.
Make-ahead note: You can assemble the dish a few hours ahead, cover, and refrigerate it until dinnertime. Add a few extra minutes to the baking time if it goes into the oven cold.