Cheese-Stuffed Manicotti (Uncooked Noodles)
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Yields:
-
15 Manicotti
- Serves:
- 15
ingredients
- 15 large manicotti (do not boil)
- 453.59 g container ricotta cheese
- 473.18 ml mozzarella cheese (shredded)
- 236.59 ml provolone cheese (shredded)
- 78.78 ml parmesan cheese (grated)
- 1 egg
- 29.58 ml parsley
- 1.23 ml salt and pepper (to taste)
- 269.32 g Prego spaghetti sauce (traditional)
- 236.59 ml water
- cream cheese (optional)
- garlic (optional)
- basil (optional)
- onion (optional)
- crushed red pepper flakes (optional)
directions
- In medium bowl combine ricotta, mozzarella, provolone, parmesan, eggs, parsley, salt and pepper, and any optional ingredients.
- Stuff shells by repeatedly twisting uncooked noodles against the bottom of the bowl.
- Place stuffed manicotti in 9x13 inch pan. (Leave one shell empty from box in order to accommodate all manicotti into pan).
- In small bowl empty jar of Prego.
- Fill empty Prego jar with about 1 cup of water and shake to grab remaining sauce from jar and pour into bowl.
- Stir sauce then pour over manicotti noodles.
- Cover with foil and freeze.
- Heat oven to 375. Cook for 45 minutes covered and 45 minutes uncovered, or until the sauce is bubbling on the sides.