Recipe By Anny
Published Jun 19th
Prep 30m Cook 45m Additional - Ready In 75m
Servings 4 servings Calories 676.3

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!

Recipe Ingredients

  • 1 pint part-skim ricotta cheese
  • 8 ounces shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon dried parsley
  • salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) jar spaghetti sauce
  • 5 ½ ounces manicotti pasta

Cooking Directions

  1. 1 Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  4. 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. 5 Bake 45 minutes, or until bubbly.

Nutrition Facts

  • Calories 676.3
  • Carbohydrate 53.2 g
  • Cholesterol 188.8 mg
  • Fat 30.9 g
  • Fiber 4.3 g
  • Protein 46 g
  • Saturated Fat 17.1 g
  • Sodium 1254.7 mg
  • Sugar 12.6 g


  1. 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 thru when you bake it.
  2. 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 while in the oven. Just cover with tin foil and bake for 45 minutes. Remove foil and bake for an - Read more ...
  3. Good but not quite what I was looking for...
  4. Tasty. I put the cheese filling nto a ziploc, cut the corner, piped it into manicotti. No mess. Would make it again.
  5. 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!) - Read more ...
  6. 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.
  7. 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 - Read more ...
  8. 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. - Read more ...
  9. This is a great dish. I used a big ziplock and cut a hole in the corner to squirt the filling into the manicotti.
  10. 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 results. Only thing I would suggest is covering the baking dish with foil and cooking for 35 minutes - Read more ...

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