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)

Savory Turnips
Bowl of browned turnips with parsley.

Savory Turnips

Hearty and tender root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
3 Cups
Hazelnut Thumbprint Cookies
Plate of bite-sized cookies with a gooey jam center.

Hazelnut Thumbprint Cookies

This simple and tasty cookie is made with nut flours and your choice of sweetener. Finish the fun with a thumbprint filling of your favorite jam.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
15 cookies
Barley Lentil Soup
Bowls of soup containing colorful vegetables, lentils and barley.

Barley Lentil Soup

One-pot hearty lentil soup that’s packed with veggies, herbs and grains!
Prepare:
10 minutes
Cook:
1 and ½ hours
Makes:
10 cups
Mashed Carrots
Small bowl of Mashed Carrots.

Mashed Carrots

A sweet and earthy recipe that uses fresh, canned or frozen carrots.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 ½ cups
Spinach and Chicken Italian
Baking dish with chicken, spinach, sauce and cheese.

Spinach and Chicken Italian

Tender chicken breast topped with spinach, tomato sauce, and creamy cheese, then baked for a delicious and satisfying meal.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
7 cups
Zucchini Stir-Fry
Small bowl with a tender zucchini and vegetable mix.

Zucchini Stir-Fry

Fast veggie stir fry flavored with lots of umami flavor.
Prepare:
10 minutes
Cook:
10 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.