Grandma's Kitchen Old-World Manicotti

Submitted by Peachie Keene

"I came across this recipe on a Grandma's Kitchen recipe card and found it to be the BEST manicotti I have ever experienced. It is a favorite of all our friends and family and most definitely a staple meal in our home. If you've always been the type to shy away because of the terror of stuffing the shells, well I've thrown in a little secret of mine to walk you through the process."

 

• Ready In: 1hr
• Ingredients: 6
• Yields: 12 stuffed shells
• Serves: 4-6

ingredients

• 12 large manicotti
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 6 tablespoons chopped fresh basil or 2 tablespoons dried basil
• 1 (26 ounce) jar prepared spaghetti sauce, divided (I have used Prego or made my own)
• 1⁄2 cup grated parmesan cheese or 1/2 cup romano cheese

directions

1. Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
5. See, that wasn't so bad! ;).
6. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
7. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

Reviews

[Baby Kato]

What a wonderful treat Peachie. We enjoyed this cheesey dish very much. I followed your directions exactly as written, used fresh basil and extra smooth ricotta and a simple marinara sauce. My only deviation was that I had to use jumbo shells. I couldn't find manicotti anywhere in this small town. Next time I go to the city, I will restock, all my favorite pastas. Thanks for sharing another wonderful recipe, you are a very talented Pac Baby. :)

 

[BamaBelle30]

My husband loves ricotta cheese, so I made this dish for his birthday. He loved it! Very easy to prepare with your baggie tip! Didn't dirty a single bowl! Thanks for sharing!

 

[StacyMD187373]

Tasty and easy to make! I have this recipe card as well. I didn't stress when some of the manicotti tore; can't really tell when you cut into them anyway! I used some italian sausage along with a little browned meat I had leftover in the spaghetti sauce. I did run out of parmesan cheese, too. I made a half recipe and made 2 meals to put in the freezer. Took out tonight and it was delicious!

 

[mydesigirl]

Wonderful!! It was very easy to put together with your trick!! ;) I used dried basil because I was out of fresh. I got through this without breaking any noodles...I was very proud. Thanks so much for posting!! made for PAC Spring '09.

 

[steve in FL]

This was a great tasting manicotti.. easy to do, too. Loved it.