Super Easy Working Mom's Manicotti

READY IN: 1hr 10mins
Recipe by Mommy Diva

A twist on the super easy recipe my closest girlfriend Jules35 and I use from the back of the AMERICAN BEAUTY PASTA (THE ONLY ONE THAT SHOWS A RECIPE THAT YOU DON'T HAVE TO BOIL THE PASTA FIRST!! Sometimes we make it with sausage and mushrooms, sometimes veggie style-either way is great! Their make ahead tip is below as well! We have made this with a single can of sauce (large) but if you want it really saucy, you may want to adjust the recipe later to suit your tastes. ;) I topped with a 4 cheese blend that had cheddar in it for the picture. Up to you!!

Top Review by NcMysteryShopper

Super Easy and Everyone Loved It!!! I scaled the recipe to 3 servings (in half). I used 8 shells and 1 jar of Classico Traditional Basil sauce with 1/2 c of water. I totally spaced the egg so I did not use the egg and it was fine... The filling stayed inside and the cheese melted perfectly. I added the sausage/mushroom mixture to the spaghetti sauce, hope that was right. Thanks Mommy Diva!

Ingredients Nutrition

  • 8 ounces manicotti, uncooked about 14 pieces
  • 26 ounces spaghetti sauce, approx. 3 cups
  • 1 cup water
  • 15 ounces ricotta cheese, approx. 2 cups
  • 8 ounces mozzarella cheese, shredded approx. 2 cups
  • 14 cup parmesan cheese, grated (we prefer the three cheese blend of asiagio,parm and romano)
  • 1 egg
  • 2 tablespoons parsley, chopped fresh
  • 12 teaspoon salt
  • 14 teaspoon ground black pepper
  • 1 lb Italian sausage (can sub assorted veggies for sausage if desired such as peppers, zucchini, aubergine, etc)
  • 1 (7 ounce) can mushrooms, sliced and drained
  • garlic, to taste
  • 1 teaspoon italian seasoning
  • salt, to taste
  • pepper, to taste

Directions

  1. Heat oven to 400°F.
  2. Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
  3. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
  4. Reduce heat; keep warm.
  5. In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
  6. Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
  7. Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
  8. Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
  9. Serve -pasta and filling will be HOT!
  10. Enjoy!
  11. To make ahead and freeze:.
  12. MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
  13. Cover tightly with plastic wrap; then foil.
  14. Freeze up to 2 months.
  15. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
  16. Bake at 350°F 60 minutes or until hot and bubbly.

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