Stuffed Manicotti
This Stuffed Manicotti is an easy and comforting meal that the whole family will love AND it’s ready in only 45 minutes.
Servings: 4
Ingredients
- 10 Manicotti shells prepared as directed on box
- 24 ounces Whole milk ricotta cheese
- 1 cup Grated parmesan cheese divided
- 3 cups Shredded mozzarella cheese divided
- 1 Large egg
- 1 ½ teaspoons Garlic powder
- ½ teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Black pepper
- ¾ teaspoon Salt
- 24 ounces Marinara sauce I used 1 jar of Rao’s marinara
Instructions
- Preheat oven to 375℉. Lightly grease a 9x13 casserole dish.
- In a medium bowl combine the ricotta, ⅔ cup of grated parmesan, 1 ½ cups shredded mozzarella, egg and seasonings until well mixed. Place cheese mixture into a thick piping bag with a large round tip or use a gallon size ziplock bag, cutting off the corner to create a large hole for the filling.
- Spread 1 cup of the marinara sauce over the bottom of the pan. Pipe the filling into the cooked and cooled manicotti shells, placing them into the baking dish as you fill them.
- Evenly pour the remaining sauce over the filled pasta, then top with the remaining mozzarella and parmesan.
- Bake for 25-35 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Broil for 2-4 minutes for more browning on your cheese if desired.
- Remove from the oven and let stand for 10 minutes. Serve with bread or a green salad.
Notes
Leftovers can be stored for up to 5 days in an airtight container in the fridge. Reheat covered with foil in a 350℉ oven until heated through, or reheat portions in the microwave.
Nutrition
Calories: 864kcal | Carbohydrates: 51g | Protein: 54g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 216mg | Sodium: 2368mg | Potassium: 928mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2346IU | Vitamin C: 12mg | Calcium: 1049mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
