Super Easy Working Mom's Manicotti

Recipe by Mommy Diva
READY IN: 1hr 10mins


  • 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
  • 2
    tablespoons parsley, chopped fresh
  • 12
    teaspoon salt
  • 14
  • 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


  • Heat oven to 400°F.
  • Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
  • In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
  • Reduce heat; keep warm.
  • In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
  • Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
  • Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
  • Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
  • Serve -pasta and filling will be HOT!
  • Enjoy!
  • To make ahead and freeze:
  • MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
  • Cover tightly with plastic wrap; then foil.
  • Freeze up to 2 months.
  • 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.
  • Bake at 350°F 60 minutes or until hot and bubbly.