Skip to main content

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 black 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. Rinse fresh herbs under running water before preparing.

  3. Preheat oven to 350 degrees F.
  4. Cook pasta according to package directions and drain.
  5. 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.
  6. Pour a little of the pasta sauce in the bottom of a rectangular baking dish to prevent pasta from sticking.
  7. Stuff shells with filling (about 2 to 3 rounded teaspoons per shell). Arrange stuffed shells in baking dish. Pour remaining sauce evenly over pasta.
  8. Bake for 10 to 15 minutes or until bubbly throughout.
  9. Remove from oven and let rest for 10 minutes before serving.
  10. 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.

You might also like...

Recipes A to Z (without photos)

Cucumber Salad with Tomatoes
Fluffy couscous mixed with chopped vegetables.

Cucumber Salad with Tomatoes

Make ahead salad idea that combines fresh veggies, couscous or your favorite grain, and tangy Italian dressing.
Prepare:
15 minutes
Makes:
5 cups
Wheat Berry Salad
Bowl of wheat berries with a colorful vegetable mix.

Wheat Berry Salad

Whole grains and fresh vegetables make this salad filling and satisfying.
Prepare:
20 minutes
Cook:
60 minutes
Makes:
6 Cups
Chimichurri
bowl of chimichurri

Chimichurri

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Panama’s Tropical Bounty Smoothie
glass of Panama's Tropical Bounty Smoothie

Panama’s Tropical Bounty Smoothie

Prepare:
15 minutes
Makes:
2 cups
Citrus Cucumber Flavored Water
Glasses of water with floating cucumber, lime and lemon slices.

Citrus Cucumber Flavored Water

A fun, citrusy recipe to help keep hydrated.
Prepare:
5 minutes
Makes:
8 cups
Baked Carrot Fries
 Plate of Baked Carrot Fries and bowl of dipping sauce.

Baked Carrot Fries

Kids of all ages will love these baked fries. Add a dipping sauce for more fun and flavor.
Prepare:
15 minutes
Cook:
15 to 20 minutes
Makes:
4 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.