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Manicotti
Fluffy ricotta cheese stuffed pasta shells with a savory San Marzano pasta sauce
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Entree
Cuisine:
American, Italian
Servings:
14
stuffed pasta tubes
Calories:
285
kcal
Author:
Anecia Hero
Ingredients
1
package
Manicotti Shells
(14 shells to a package)
3-4
cups
San Marzano
pasta sauce (see recipe notes)
Cheese Filling
30
oz.
whole milk Ricotta cheese
2
whole
eggs
lightly beaten
2
cups
mozzarella
, divided (½ in cheese mixture; ½ on top if desired)
1
cup
Parmesan cheese
1
tablespoon
fresh parsley
, finely chopped
2
fresh basil leaves
, finely chopped
1
teaspoon
black pepper
Instructions
Prepare the sauce (see notes)
Bring a large stockpot of water to boil;
Make cheese filling: Add all ingredients into medium bowl; combine well
Place manicotti shells into water; cook for 7 minutes
Place drained shells onto wax paper and allow to cool
Put cheese mixture into piping bag or zip bag; snip corner; pipe filling into both ends of each shell
Lightly grease a 9 x 13 baking dish; place stuffed shells in baking dish
Pour a little sauce over shells
Bake for 10 minutes; remove from oven; add mozzarella cheese; place back in oven until cheese melts; garnish with fresh parsley and/or basil
Notes
San Marzano Sauce recipe
Nutrition
Serving:
2
manicotti
|
Calories:
285
kcal
|
Carbohydrates:
23
g
|
Protein:
17
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
49
mg
|
Sodium:
543
mg
|
Potassium:
310
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
686
IU
|
Vitamin C:
4
mg
|
Calcium:
303
mg
|
Iron:
1
mg