Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
  3. Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
  4. Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
  5. Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
  6. Pour sauce over manicotti covering completely.
  7. Cover baking dish with aluminum foil, crimping edges to seal tightly.
  8. Bake for 40 minutes at 400°F.
  9. Remove foil, sprinkle generously with remaining mozzarella.
  10. Bake uncovered for 5 minutes or until cheese is melted.
Most Helpful

This is a great recipe! So much easier messy around with the uncooked noodles. Filling them was so much easier. I just snipped a small corner from a freezer bag and filled away! This was delicious also. I will definitely make this again and again!

4 5

I have used this method of cooking manicotti for years. The secret when using canned or bottled sauce is to add 1 cup of water to the sauce and heating it before covering manicotti. It works every time.

No Boil Manicotti? What a great idea. NOT! The opening of unboiled pasta is too small for this to be a short cut. The pastry bag idea also did not work for me. Although perhaps that is because I used cottage cheese instead of ricotta cheese. I used two jars of expensive, gourmet sauce and still had to double the cooking time due to pasta not soft enough after only 40 minutes.