READY IN 1¼ hrs

Manicotti

Read Reviews (233)

"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!" — Anny

Directions

Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
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.
Bake 45 minutes, or until bubbly.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 10, 2003

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 one additional cup of mozz. Instead of just salt, pepper and parsley, I used garlic salt, parsley, oregano, sweet basil and onion. YUM! The filling made enough for an entire box of manicotti noodles. Hint: Only pre-cook the noodles until they are slighty tender, the sauces and cheeses assist in cooking it the rest of the way. And, to fill, try using a pastry bag! Took me less than 5 minutes to prepare after I precooked the noodles. A keeper.

—CakeMadness!

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Most Helpful Critical Review

Sep 15, 2006

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

—shooting5star5

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324 Ratings

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May 10, 2003

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

—*LISA*

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Jun 15, 2003

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 garlic to taste) and I added extra mozzarella on the top toward the end of baking. This was my first time making manicotti and the first time my husband had ever had it at all. We both LOVED it! and it made yummy leftovers too. Will definatly be making again soon! Oh and I used the zipper bag method for filling. I left the pasta a bit more under cooked than "al dente" (the box said 7-10 minutes and I cooked them for almost 5). WOW it was so easy! Thanks for the recipe.

—RUCIFEY

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Dec 26, 2005

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

—EMMA37

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Oct 14, 2005

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 crumbs. Also, I used 1 tablespoon of parsely and 16 ounces of mozzerella cheese. (Throw in some garlic powder too!) Yum. The cheese mixture was almost too easy to stuff into the pasta and came out very delicious. Hint: Add 1/4 of sour cream to your cheese mixture if it seems too dry before stuffing. Enjoy!! Thanks for the start of a great recipe Anny!

—WENDYOW

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Jun 16, 2003

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 added. A great basic recipe to begin with though.

—AlohaGirl72

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Jun 15, 2003

Pretty good. The only problem was the pasta was a bit too dry even when I took it out early. Next time I'll try covering it with tinfoil while baking.

—MYNAMEISKAT

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Nutrition

Calories
692 kcal
35%

Carbohydrates
53.3 g
17%

Cholesterol
205 mg
68%

Fat
32 g
49%

Fiber
4.3 g
17%

Protein
47.4 g
95%

Sodium
1312 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Manicotti

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 692
Calories from Fat: 288

% Daily Value *
Total Fat 32g 49 %
Saturated Fat 17.7g 89 %
Cholesterol 205mg 68 %
Sodium 1312mg 52 %
Potassium 713mg 20 %
Total Carbohydrates 53.3g 17 %
Dietary Fiber 4.3g 17 %
Protein 47.4g 95 %
Sugars 12.6g
Vitamin A 31 %
Vitamin C 4 %
Calcium 136 %
Iron 34 %
** Thiamin 12 %
Niacin 112 %
Vitamin B6 22 %
Magnesium 31 %
Folate 71 %

* 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.