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"Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!"
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1 h 15 m servings 676 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 676 kcal
  • 34%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 46 g
  • 92%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 1255 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
  5. Bake 45 minutes, or until bubbly.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 370
  1. 522 Ratings

Most helpful positive review

Definitely a hit... and I thought the leftovers tasted even better! However, I substituted the mozz and parm with a full bag of the pre-grated Italian Mix Cheese made by Sargento. Then added o...

Most helpful critical review

Good, but not quite what I was looking for...

Most helpful
Most positive
Least positive

Definitely a hit... and I thought the leftovers tasted even better! However, I substituted the mozz and parm with a full bag of the pre-grated Italian Mix Cheese made by Sargento. Then added o...

This is a great dish. I used a big ziplock and cut a hole in the corner to squirt the filling into the manicotti.

This was wonderful!! Though I did make my own sauce (I sauteed ablout 1/2 lb of mushrooms in butter and garlic and the added a 16 oz can of tomato sauce and added some basil, pepper and more ga...

Quick tip: You don't have to pre-cook the manicotti noodles. Easier to stuff that way and saves time cooking and waiting for them to cool. They will cook in the sauce to a perfect consistency wh...

Good recipe, but I needed to make modifications for the second time around. I omitted the eggs, since they seemed to make the cheese sauce too runny. Instead, I used 1/2 cup of Italian bread c...

Tasty. I put the cheese filling nto a ziploc, cut the corner, piped it into manicotti. No mess. Would make it again.

I think this recipe would be very bland if you didn't add some extras. I added 3 cloves of garlic (I'd add even more, actually), fresh basil, and oregano. It was very good with everything adde...

Easy simple recipe. I don't cook my noodles ahead of time. I just put them in a large bowl with some hot water while I make the filling. They're easy to stuff that way and will cook all the way ...

This was easy to make and tasted great! I wish I'd undercooked the shells to make them easier to fill. I added some cooked turkey sausage for my "it's not a meal without meat" husband with good ...

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