5 cheeses, one pan, amazing and creamy manicotti.
Preheat oven to 400ºF.
For the pasta and sauce:
Combine tomatoes, olive oil, salt, and sugar and bring to a boil. Reduce to a simmer and let cook for 10-15 minutes. Remove from heat and stir in dried basil. Set aside.
Cook pasta tubes or shells according to the package directions for al dente or just slightly undercooked. Drain from pasta water and lay on paper towels to slightly dry.
For the cheese filling:
Combine cheeses, egg, salt, and garlic until well mixed and spoon into a large Ziploc bag. Squeeze mixture into one corner of the bag and snip off the end.
Spoon about a cup of sauce over the bottom of a large baking dish. Working one at a time, squeeze a steady stream of cheese into each pasta tube until the sides expand a bit. Place each filled shell into the baking dish and spoon remaining tomato sauce over the filled pasta once all the cheese mixture is used. Sprinkle Parmesan cheese over the filled pasta and cover with foil.
Bake for 35-40 minutes or until bubbly, removing foil for last 10 minutes of cooking to help brown the cheese.
You must be logged in to post a review.
Very good. We had about half the filling left over but very, very tasty! Thank you for posting 
very good and cheesy. I used my home-canned spaghetti sauce (meatless) and it was wonderful.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
mamaparco on 8.22.2015
I also used half the amount of ricotta and I left out the cheddar cheese. My family loved it. Thanks for the recipe.
Jenelle Miller on 8.11.2012
I thought 32 ounces of ricotta seemed like a lot—I used a 15oz carton and kept all the other cheeses the same—filled 14 manicotti and could have filled 16. Plenty of filling…..