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1 package (8 ounces) manicotti shells (14 shells)
1 egg
1 carton (15 ounces) low-fat ricotta or cottage cheese
6 ounces shredded mozzarella cheese (about 1 1/2 cups)
½ cup minced fresh parsley or 3 Tablespoons dried parsley
¼ teaspoon salt
¼ teaspoon pepper
1 Tablespoon Italian seasoning
½ teaspoon garlic powder or 2 cloves garlic, minced
1 jar (24 to 26 ounces) pasta sauce (3 cups)


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Cook pasta according to package directions and drain.
  4. While pasta is cooking, beat egg in medium bowl. Add ricotta or cottage cheese, mozzarella cheese, parsley, salt, pepper, Italian seasoning and garlic powder. Mix well.
  5. Pour a little of the pasta sauce in the bottom of a rectangular baking dish to prevent pasta from sticking.
  6. Stuff shells with filling (about 2 to 3 rounded teaspoons per shell). Arrange stuffed shells in baking dish. Pour remaining sauce evenly over pasta.
  7. Bake for 10 to 15 minutes or until bubbly throughout.
  8. Remove from oven and let rest for 10 minutes before serving.
  9. Refrigerate leftovers within 2 hours.


  • Add grated parmesan cheese to the filling mixture.
  • Add your favorite herbs to the sauce for more flavor.
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14 Filled shells
Prep time:
20 minutes
Cooking time:
20 minutes
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