No Boil Manicotti
7
People talking
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.
- Ready In:
- 1hr 5mins
- Serves:
- Yields:
- Units:
7
People talking
ingredients
- 1 lb part-skim ricotta cheese
- 8 ounces shredded mozzarella cheese, divided
- 3 tablespoons shredded parmesan cheese
- 1 teaspoon sugar
- 1 egg, slightly beaten
- 2 -3 dashes nutmeg
- 1 tablespoon dried parsley
- 3 dashes ground black pepper
- 14 manicotti, uncooked
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Sauce
- 1 (15 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 3⁄4 cup water
- 1 tablespoon onion flakes
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon dried oregano
- 1 teaspoon sugar
- 3 dashes salt
- 3 dashes ground black pepper
directions
- Preheat oven to 400°F.
- Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
- 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).
- Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
- 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.
- Pour sauce over manicotti covering completely.
- Cover baking dish with aluminum foil, crimping edges to seal tightly.
- Bake for 40 minutes at 400°F.
- Remove foil, sprinkle generously with remaining mozzarella.
- Bake uncovered for 5 minutes or until cheese is melted.
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RECIPE MADE WITH LOVE BY
@Smockmock
Contributor
@Smockmock
Contributor
"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."
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I made this last night. WOW I love manicotti, but, didn't make it much as it was a pain. I did make my own sauce, just made it on the thin side. I used a piping bag to fill the pasta and it was so easy with them not being cooked. I will make it more now. Husband loved it. Thanks for this tip.Reply
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I created a GK account to leave this review. And offer a couple tips, not deviating much from the as is recipe. As others said, heat the sauce (like burn you hot) with one cup water before adding to dry noodles. I always measure 1 cup of water, then shake it up in the sauce jar with lid on to get the stuff from the sides. This is my umpteenth time making this recipe, my almost 2 year old, plowed through 3 noodles. He loves it, we love it, it's easy, its awesome. I make in advance. Pre measure a piece of foil that will cover the baking dish. Use that same piece to cover cheese mixture (less the egg) then refrigerate until you're ready to have dinner. When that time comes, beat the egg, add into the cheese mixture, using a freezer bag (start with a small hole cut in corner) pipe it into noodles. Do all this while oven/sauce is getting hot. I do suggest the 8oz divided mozz be around 70/30 with the 30 on top. Otherwise you'll have 2 lonely noodles with no filling. I also suggest, using your judgment with the 1 tsp sugar. If you have a robust sauce, sure that'd work. If you prefer a sweet sauce, it might be better to reduce the amount. We use about 1/2 tsp with a sweet sauce. That pre cut piece of foil, goes on any leftovers.Reply
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I added 1 cup water as per one reviewer's recommendation. Turned out great. I found manicotti very easy to stuff. Thanks for the recipe.Reply -
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.2Reply
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