"A delicious baked pasta recipe with a blend of three creamy cheeses. I experimented with different ingredients for the cheese filling and found this delicious blend." — Kelly Shawn Stewart
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1 (8 ounce) package
shredded mozzarella cheese, divided
shredded Monterey Jack cheese
dried bread crumbs, seasoned
chopped fresh parsley
salt and pepper to taste
This is really good, but you can cut down on cooking time by not cooking the manicotti, stuff them "raw", so to speak. Add a cup of water to your spag. sauce....heating it in the microwave before you are ready to bake your pasta.....pour over your manicotti before baking...cover and bake!!!!!
It was good; not sure about the sour cream, just found a weird aftertaste. Not really sure why there was breadcrumbs in the mixture and lack of egg. The fact it was different made me want to try it, but think I will stick with the age old traditional cheeserecipe. Hubby seemed to like it though.
This dish would garner more compliments if just a little care went into the sauce. Chop up some onions, and saute them in olive oil for a couple of minutes on high heat, throw in minced garlic for another minute. Add some fresh basil for one more minute, and top with shredded or julienned carrot. Stir in your saute with the sauce before adding to the pan of pasta; you'll add more volume, more flavor, and the dish will look even nicer. Plain "spaghetti sauce" reminds me of a cafeteria, and should be avoided! (Bonus: throw on a very small portion of grated asiago on the dish in the last ten minutes, and finish off uncovered. The cheese will brown slightly.)
Very good! Based on previous complaints of this dish being bland, I used 1/4 cup fresh, shredded spinach (instead of parsely) added 1/2 tsp garlic salt and 1/2 tsp garlic powder to the cheese mix. Very tasty turnout! My only complaint is filling the pasta...very messy and somewhat time consuming. Overall, good and will make again!
Very very good, When I made my sauce I added ground beef, which I brown with basil, fresh garlic, Italian seasoning, season salt and freshly ground black pepper, I also added some wine to my sauce and a little sugar. I did not have any monterey cheese so I used Parma instead I also did not add the bread crumbs to my cheese mixture. I only boiled my shells for 5min as they would cook more in the oven, did'nt want my dish to taste over cooked. I stuffed my shells, poured my sauce over then I covered and baked, with the last ten mins of bake time I removed the cover and top with lots of mozzarella the baked uncovered ten min more. Yummy!!!.
We had this last night and loved it. Thanks to the advice of others I only cooked the manicotti for 4 minutes making it much easier to handle while stuffing...it cooks up great this way. Per others as well, I added 1/4 tsp. garlic powder and 1/4 c. fresh chopped basil. This is a keeper!
Wow! I've never made any kind of stuffed pasta before tonight, but this was fairly simple and so delicious! The sour cream really helps make the cheese mixture creamy instead of grainy, like ricotta can be sometimes. I didn't have any Monterey Jack, so I just used an Italian cheese blend. I also added garlic, per some other suggestions, and just snipped a corner off a plastic bag to stuff the shells. Thanks for a great recipe! It will go into the "rotation."
I loved these! I didn't cook the noodles first, which made them much easier to stuff. I jused leftover spaghetti sauce, added just a little water to the sauce and a little to the bottom of the glass dish. Everything turned out great and it was so simple!
* Percent Daily Values are based on a 2,000 calorie diet.
Three Cheese Manicotti
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 187
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