Stuffed Manicotti

Submitted by ThatJodiGirl

"This is a family favorite around our house, even my husband who isn't keen on cheese, loves this."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 12 uncooked manicotti
• 1 (15 ounce) container ricotta cheese
• 1 cup mozzarella cheese (shredded)
• 1 cup cheddar cheese (shredded)
• 2 eggs
• 1⁄4 cup parmesan cheese
• 2 tablespoons parmesan cheese
• 1⁄2 teaspoon italian seasoning
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 3 cups prepared spaghetti sauce

directions

1. Par-boil manicotti noodles, drain.
2. Place in a bowl of cold water to prevent sticking.
3. Preheat oven to 350°F.
4. Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
5. Drain shells, pat dry with paper towels.
6. Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
7. Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
8. Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
9. Bake covered loosely with foil for 40 minutes.

Reviews

[tammra32]

I have to admit, this was the best recipe for manicotti. my family loved it and since this was my first time making it, it was easy and fun to make.

 

[Braunda]

Wonderful Taste...It is easy to make and mild in flavor. We like this very much. We will have this over and over.

 

[Chesonis]

Loved It I Just added spicy sausage one half and ground beef for the in-law's

 

[PTSD709]

Delete the cheddar completely and use more Italian cheese (mozz., provolone...). Add a pound of ground beef into the cheese mixture stuffing to stuff the pasta tubes. We add ALL the ricotta into the meat, egg, cheese tube filling.

 

[Danny S]

Loved this recipe but I made a few alterations. I omitted the cheddar cheese, doubled the mozzarella and doubled the eggs. I also added spicy Italian sausage, chopped spinach and thinly sliced zucchini. My mixture was a little too think, so I used approx. 1/8th cup of milk to soften it just a tad. This was enough to fill 14 manicotti shells. Great recipe and I will gladly give it five stars, but I highly recommend leaving out the cheddar to avoid a flavor clash (romano cheese in its place would be a good substitute if you don't want to double up on the mozzarella).