Prep 20 mins
Cook 40 mins
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.
- 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) jarprepared spaghetti sauce, divided (I have used Prego or made my own)
- 1⁄2 cup grated parmesan cheese or 1⁄2 cup romano cheese
- Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
- 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 :).
- 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!).
- 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.
- See, that wasn't so bad! ;).
- 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.
- Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
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. :)
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!
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!