Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is one of those recipes I threw together on a whim. My family loved it. I hope you do too.

Ingredients Nutrition

Directions

  1. Cook pasta as per directions on package.
  2. Combine ricotta cheese, mozzarella, pesto, garlic, and 1/4 cup parmesan cheese. Set aside.
  3. Pour 2 cups of spaghetti sauce on the bottom of a glass 9x13-inch pan.
  4. Stuff pasta's with cheese mixture and place in glass pan.
  5. Top with remaining sauce and parmesan cheese.
  6. Bake 350° for approximately 40 minutes.
  7. Serve with a nice salad, garlic bread and of course a fine red wine.
Most Helpful

This was tasty. I had to use no-bake flat sheet lasagna noodles (the store didn't have manicotti shells). I used a couple of spoonfulls of pesto like the comment below and baked for 30 minutes. Of course I had to boil the noodles a little bit for them to soften up enough to roll. It is VERY garlicy, and I like garlic but I would cut it by half if I make it again.

4 5

These were very easy to make. We did feel like there was too much pesto sauce in the mix & I only used about 1/4 cup to begin with. Next time I make it I will only use a couple of spoonfuls.

4 5

This was very very good! I loved the flavor of the pesto in the cheese which set this recipe apart from other manicotti recipes. Thanks for sharing. ~Sue