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Easy Manicotti

Tender pasta loaded with creamy cheeses, fresh herbs, and tangy tomato sauce.
Plate of stuffed cheese pasta with red sauce and fresh parsley.
Prep time: 20 minutes
Cook time: 20 minutes
Makes: 14 Filled shells
Nutrition Facts: View label

Ingredients

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 ½ 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)

Directions

  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.

Notes

  • Add grated parmesan cheese to the filling mixture.
  • Add your favorite herbs to the sauce for more flavor.

Comments

I really LOVE this recipe, its so easy and tasted great!  BUT my 2 little girls didn't like the creamy inside, they just wanted the noodles and tomato sauce.  So its works out well for me - froze the extra for work lunches.

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