Prep 10 mins
Cook 1 hr
This manicotti is not your traditional manicotti. Using different cheeses and molasses in your filling, takes you to a whole different world
- 4 manicotti
- 340.19 g marinara sauce
- 453.59 g ricotta cheese
- 118.29 ml shredded American cheese
- 118.29 ml shredded gouda cheese
- 59.16 ml shredded parmesan cheese
- italian seasoning
- fresh parsley
- molasses, depends on how sweet you like it
- lemon juice
- Tabasco sauce
- Cook the manicotti tubes according to package directions. Drain when done.
- Mix ricotta cheese, American cheese, gouda cheese, parmesan cheese, salt, pepper, italian seasoning, fresh parsley, and molasses. If this is your first time using molasses, add molasses little by little so it won't become too sweet. Set the mixture aside.
- Preheat oven to 350 degrees Fahrenheit.
- Put the cheese mixture in a ziploc bag.
- Tie it on the top.
- Cut on of the corners. Make sure you don't cut the corner too big -- but just enough to let the filling out. Make sure its a sturdy ziploc bag, so when you squeeze it to get the cheese out, it wont rip.
- Squeeze cheese out of ziploc bag into the 4 manicotti tubes.
- Get a baking dish that would fit all four tubes.
- You may use any marinara sauce, even if its store bought. Mix marinara sauce with some sugar and lemon juice to give it a kick. I added several drops of Tabasco sauce in my sauce to make it a little bit spicy.
- Pour marinara sauce to the bottom of the baking dish, enough to cover the bottom of the dish.
- Place the stuffed manicotti tubes on top of the sauce.
- Pour marinara sauce over the manicotti.
- Sprinkle some American cheese on top.
- Add a little more sauce.
- Put it in the over for about 30-35 min.