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    You are in: Home / Recipes / Baked Manicotti With Cheese Filling Recipe
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    Baked Manicotti With Cheese Filling

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hrs 30 mins

    45 mins

    Michelle (Chef #629711)'s Note:

    An old family recipe - these freeze very well, especially without sauce. I like to prepare a large batch and flash-freeze the manicotti individually. A little sauce and about half an hour in the oven gives me a convenient, easy, home-cooked meal for just myself or for as many people as I'm serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Manicotti

    Cheese Filling

    Other

    Directions:

    1. 1
      Combine manicotti ingredients and beat until smooth. Let stand 1/2 hour or more.
    2. 2
      Slowly heat an 8-inch skillet, and spray with non-stick spray.
    3. 3
      Pour in 3 tablespoons of batter, rotating skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry, but bottom is not brown.
    4. 4
      Turn on wire rack to cool. Continue cooking until all batter is used. As manicotti cool, stack with waxed paper between them.
    5. 5
      Filling: Combine all ingredients in a large bowl.
    6. 6
      Spread about 1/4 cup filling down the center of each manicotti and roll up.
    7. 7
      Spoon 1 1/2 cups of your favorite spaghetti sauce in bottom of 13x9 pan.
    8. 8
      Place manicotti, seam side down, in pan. Cover with more sauce.
    9. 9
      Bake at 350 degrees for 35-45 minutes or until bubbly.

    Ratings & Reviews:

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    Nutritional Facts for Baked Manicotti With Cheese Filling

    Serving Size: 1 (353 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 638.2
     
    Calories from Fat 346
    54%
    Total Fat 38.4 g
    59%
    Saturated Fat 21.8 g
    109%
    Cholesterol 402.3 mg
    134%
    Sodium 1095.4 mg
    45%
    Total Carbohydrate 30.3 g
    10%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.4 g
    5%
    Protein 41.1 g
    82%

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