Tender pasta loaded with creamy cheeses, fresh herbs and tangy tomato sauce.
Easy Manicotti
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
- Wash hands with soap and water.
-
Rinse fresh herbs under running water before preparing.
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions and drain.
- 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.
- Pour a little of the pasta sauce in the bottom of a rectangular baking dish to prevent pasta from sticking.
- Stuff shells with filling (about 2 to 3 rounded teaspoons per shell). Arrange stuffed shells in baking dish. Pour remaining sauce evenly over pasta.
- Bake for 10 to 15 minutes or until bubbly throughout.
- Remove from oven and let rest for 10 minutes before serving.
- Refrigerate leftovers within 2 hours.
Notes
- Add grated parmesan cheese to the filling mixture.
- Add your favorite herbs to the sauce for more flavor.
You might also like...
Jollof Rice
Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Stovetop Brown Rice
Stovetop Brown Rice
Nutrient-rich whole grain that can be used in a variety of recipes. Great make-ahead staple.
Prepare:
5 minutes
Cook:
45 to 55 minutes
Makes:
3 cups
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Summer Vegetable and Pasta Salad
Summer Vegetable and Pasta Salad
Crisp vegetables, hearty whole-wheat pasta and Italian dressing make the perfect summer pasta salad.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Stovetop Farro
Stovetop Farro
A slightly nutty-tasting whole grain with a chewy texture. Make a batch ahead for quick grain bowls and stir-fries.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Rhubarb Blueberry Crisp
Rhubarb Blueberry Crisp
Rhubarb and blueberries with a crunchy oatmeal topping makes a delicious fruit dessert.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 ½ cups
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.