Cheese Stuffed Manicotti (Uncooked Shells)

Submitted by Impera_Magna

"Posted in response to a request for a recipe that didn't require cooked manicotti shells."

 

• Ready In: 2hrs 20mins
• Ingredients: 15
• Serves: 10

ingredients

• Sauce

• 6 tablespoons olive oil
• 1 garlic clove (minced)
• 1 medium onion (chopped)
• 2 tablespoons snipped parsley
• 2 (32 ounce) cans whole tomatoes (cut up)
• 2 (8 ounce) cans tomato sauce
• 1 teaspoon sugar
• 1⁄2 teaspoon basil

• Cheese Filling

• 1 lb ricotta cheese
• 1⁄4 lb grated mozzarella cheese
• 1 tablespoon snipped parsley
• 3 teaspoons parmesan cheese (grated)
• 2 teaspoons sugar
• 1 egg, slightly beaten

• Topping

• additional parmesan cheese, grated

directions

1. Sauce: Heat olive oil in a large saucepan.
2. Saute onion and garlic in oil until onion is transparent.
3. Add cut up tomatoes, tomato sauce, sugar, and basil.
4. Simmer about 20 minutes.
5. Filling: Mix ricotta, mozzarella, parmesan, parsley, sugar, and egg together.
6. Assemble: Fill uncooked manicotti shells with cheese mixture.
7. Place in a lightly greased 9 x 13-inch baking dish; cover completely with sauce.
8. Cover and bake at 400°F for about 1 1/4 hours or until pasta is tender.
9. Uncover and sprinkle with some Parmesan cheese and bake 15 minutes longer.
10. Let sit about 15 minutes before serving.

Reviews

[XGalaGalx]

even faster, forget the home made sauce - use your favorite store bought sauce. Ricotta was flat so I added 3 tbls. of sugar, dash of sweet basil, salt & pepper to liking. grease large roast, store bought pan, plenty of room for all 12 manicotti's. Oven 400 degrees but only 40 min. tightly covered with aluminum foil. changes were and this is a great improvement. Use 32 oz. of sauce for top of manicotti's. BUT bottom of pan add 1/4 cup of water and 3/4 of jar of sauce. (this why large pan) also, only 10 min. cook with mazarella on top (or it will burn- 15 min. too long) this is GREAT and will do it again. Please listen to this. Thanks all......

 

[Momma Vickie]

This was a great recipe and real easy! Made it while my mom-in-law was up and she really liked it. The only problem we had out of it was that the noodles got real dry on the bottem. I figure I just need to put some sauce under the noodles too. My son is just 1 and he wouldn't stop eating it!..lol Thanks!

 

[T282Covault]

This is awesome! So easy. I usually cook the sauce all day and the manicotti before stuffing. This was quick and much easier to stuff AND Delicious. I added 1 lb. of browned and drained ground chuck with tomatoes. My family loved it!

 

[Cher Jewhurst]

I made this tonight for dinner and did not find this recipe particularly good. The directions were incomplete (I have submitted changes) and had I been a novice cook, I might have been confused about what to do with the onion and garlic. But even without that, the tomato sauce was way too strong for me and overpowered the manicotti and stuffing. I used exactly the same ingredients called but we've had better stuffed manicotti. And 1 1/4 hours is too long to cook so better to check it every half hour to avoid drying it out.

 

[woodland hues]

Comfort food! Love that I can use the shells without cooking them first. The recipe yielded 12 shells so I have quite a few in the freezer for another 1 or 2 meals (lucky us). I used 1 can diced tomatoes (796 ml or 28 oz) and a 700 ml jar of tomato and basil pasta sauce, and dried parsley and fresh basil, chopped (about 4 big leaves). Baked this for an hour and 5 or 10 min, then removed covering for another 10 min. I'll increase the liquid somewhat next time as it was just on the verge of becoming dry but the manicotti were done beautifully. I don't think my 9 x 13 dish would have held another 28 oz can of tomatoes, frankly. To fill the shells I used a cake decorating bag, really speedy! The filling is v e r y tasty. Thanks!