What to Serve with Manicotti: 20 Best Side Dishes
Looking for something to serve alongside baked manicotti? Check out this collection of 20 side dishes to find the perfect pairing for a delicious meal.
I’m sure you’re familiar with the large manicotti tubes that you stuff with creamy ricotta cheese, cover with pasta sauce in a baking dish, and finish in the oven.
A dish of stuffed manicotti shells is the ultimate indulgence.
But did you know that authentic Italian manicotti uses a delicate crêpe as a little sleeve to hold the cheese filling?
The thin shells allow the flavors of the tomato sauce and seasoned ricotta to shine through and the experience is sublime!
The crêpes can be made with eggs, flour, and water or milk. I use milk instead of water for my recipe for homemade manicotti.
Although it’s not difficult to make this traditional Italian recipe (you don’t even need a piping bag!), it can be time-consuming.
Give it a try though - once you’ve had it this way, you might be spoiled forever!
Below you’ll find simple side dishes to complement this exquisite Italian family meal, whether you’re making it for special occasions or a quiet dinner at home.
Air Fryer Green Beans
Sure, you can steam, pan-fry, grill, or roast green beans but once you’ve made them in the air fryer, your dinners will demand this method! It’s quick, needs very little oil, and there are less pots and pans to wash. Keep it simple or toss with garlic powder and other seasonings.
Check out this recipe
Chopped Vegetable Salad by Flavor Mosaic
If you’re looking for a hearty salad without adding meat, try this easy recipe. You’ll love the combination of crunchy vegetables and juicy tomatoes. And this salad is versatile enough for any type of dressing. Serve in a large bowl or pack in a jar for convenient lunches.
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Sautéed Zucchini by The Forked Spoon
It’s delicious enough to eat raw but when sautéed in a large skillet, you won’t want to put your fork down! You don’t have to peel the zucchini but scooping out some of the seeds with a small spoon will prevent it from getting soggy.
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Copycat Olive Garden Salad by Good Life Eats
This Italian restaurant rocks a timeless salad that’s loved by all guests but here’s a way to make it right at home! There’s also a convenient recipe for homemade garlic bread croutons. Be sure to chill the dressing for about two hours before serving for best results.
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Burrata Caprese Salad by Maple and Mango
Burrata cheese has a firm layer of mozzarella on the outside but once you pierce the elegant shell, you’re in for a surprise! The rich interior is made up of cream and soft curds (like cottage cheese). It’s divine to eat, especially over the juicy heirloom tomatoes and fresh basil in this recipe. This is one of the most colorful caprese salads I’ve ever seen!
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Lemon Kale Salad by Feasting Not Fasting
Have you finally taken the plunge and welcomed kale into your daily life? Then you’ll know that massaging is one of the best ways to break down some of the fibers to make this dark, leafy veggie more digestible. Now you’re ready for delectable recipes like this one, using sweet cranberries, crunchy pistachios, and a zesty lemon dressing.
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Garlic Parmesan Asparagus by Joyous Apron
Fresh asparagus is best for this side dish. To avoid the bitter taste, use prime ingredients like a block of parmesan cheese and fresh cloves of garlic. Also, try not to overcook. Trim, toss with seasonings, and bake at 400°F for crispy, flavorful greens!
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Iceberg Lettuce Salad by Cooktoria
This salad screams summertime! But it’s also perfect in the middle of winter when you’re done making your cozy, homemade manicotti and want a refreshing side dish recipe. Sprigs of dill and hemp seeds enhance the flavors and the dressing is wonderfully simple.
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Baked Parmesan Zucchini Sticks by iFOODreal
Here’s a fun one! Next time you’re looking for an alternative to breadsticks, look no further. These zucchini planks are cheesy, crunchy and oh so healthy! And there’s no peeling or scooping either - simply cut in half, sprinkle the topping, and bake.
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Italian Green Salad by Cooking with Mamma C
Make this salad just before you serve the manicotti because it will be fully dressed and ready for the party! The white balsamic vinegar mix lovingly coats each piece of lettuce with a light, tangy flavor. Prepare the dressing separately or simply toss each ingredient on top of the greens as the recipe suggests.
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Sourdough Dinner Rolls by Lynn's Way of Life
Instead of yeast, make these beautiful dinner rolls with a sourdough starter. You can prep the dough the night before and bake in the oven the next day. Temperature matters here - the dough will take longer to rise if your kitchen or the liquid ingredients are cooler than the recipe requires.
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Spinach with Butter & Parmesan by Coley Cooks
This is a great dish that’s big on taste! Fresh spinach stalks, a whole lotta butter, chopped garlic and a delicious pile of freshly-grated parmesan cheese…pair this with your manicotti and enjoy your little feast!
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Zucchini Tomato Basil Salad by Good Life Eats
This pretty salad is a great recipe to show off your garden harvest to a large crowd. Pull out your mandoline slicer or spiralizer and grab whatever light-colored vinegar you have (white balsamic or white wine). Use fresh basil (not dried) and medium-sized zucchini, as the larger size will have too many large seeds. The results will be spectacular!
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Grilled Eggplant by Dinner at the Zoo
Go ahead and marinate this eggplant dish for up to 2 hours for best flavor - when it’s time to grill, they will only need 3-4 minutes per side. Once you have those striking grill marks on the eggplant slices, sprinkle fresh parsley on top and serve on a large plate. Your side dish will look like it belongs on a Food Network show!
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Pea and Pesto Spinach Salad by Evergreen Kitchen
What a delightful salad to eat! It’s an exciting mix of green peas, toasted pine nuts and spinach but here’s the part you’ll love: it’s all tossed with a fresh pesto dressing! Serve in a large bowl so everyone can enjoy the textures and beauty of this dish before they devour it.
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Roasted Mini Pepper Salad by Cooktoria
If you’ve made yearning glances at the colorful bag of mini peppers in the grocery store a million times, maybe it’s time to buy it and take it home. This simple recipe walks you through roasting, peeling and deseeding these cute veggies to create a fantastic side dish for your manicotti.
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Creamy Cucumber Tomato Salad by iFOODreal
The biggest decision you will have when making this chunky, fragrant salad is this: sour cream or yogurt? No judgment here! You can even make it ahead of time, as long as you don’t stir the ingredients together until you’re ready to serve.
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Roasted & Marinated Italian Peppers by Cooking with Mamma C
Don’t be afraid to roast these peppers until they’re completely charred - the skins will soften and separate when they’re sweating in the paper bag. And wear food-safe gloves to keep your fingers clean. If there are any peppers left over, make sandwiches!
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Escarole with Olives and Capers by Coley Cooks
You’ll savor the slightly bitter taste of the escarole, combined with olive oil, garlic, capers, and black olives. Smash the garlic and toast until light brown to add even more rich flavor to this soulful dish.
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Roasted Broccoli with Garlic
This recipe is effortless and soon to be a favorite for your whole family. Make sure the florets are about the same size so they roast evenly. You’ll bake them in a single layer at a high temperature for about 20 minutes but keep an eye on them. The look you’re going for is brown, not burnt.
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