Type what you have

Ingredients

• ✓ manicotti shell
• mozzarella cheese
• ricotta cheese
• parmesan cheese
• garlic
• egg
• basil
• pasta sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. 3 In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. 4 Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. 5 Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

By Sonrisa

Ingredients

• ✓ manicotti shell
• ricotta cheese
• egg
• spinach
• mozzarella cheese
• parmesan cheese
• white sugar
• salt
• black pepper
• spaghetti sauce

Instructions

1. 1 Mix ricotta cheese and eggs together in a medium bowl until blended. Stir in spinach, mozzarella cheese, 1/4 cup Parmesan cheese, sugar, salt, and pepper. Stuff mixture into uncooked pasta shells.
2. 2 Pour 1/2 cup spaghetti sauce into a medium baking dish; spread to cover the bottom. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells. Cover and chill in the refrigerator, 8 hours to overnight.
3. 3 When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Remove shells from the refrigerator.
4. 4 Bake, covered, in the preheated oven for 40 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake for 15 more minutes.

By Sandir

Ingredients

• ✓ manicotti shell
• turkey sausage
• roasted garlic spaghetti sauce
• granulated garlic
• italian seasoning
• mozzarella cheese
• cooking spray
• butter
• all-purpose flour
• whipping cream
• fontina cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain; cool.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain excess grease.
3. 3 Add 2 cups spaghetti sauce, garlic, and Italian seasoning to sausage; simmer for about 10 minutes.
4. 4 Cut open manicotti tubes; lay flat. Place about 3 tablespoons sausage mixture down middle of flattened tubes; divide and sprinkle 2/3 cup mozzarella cheese on top sausage mixture. Roll up tubes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch casserole dish with cooking spray.
6. 6 Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Whisk in Fontina cheese, 1/2 cup mozzarella cheese, and Parmesan cheese until thoroughly blended.
7. 7 Pour 1/2 cheese sauce into the prepared casserole dish. Place stuffed tubes, seam-sides down, over sauce; pour remaining 1/2 cheese sauce on top. Pour remaining 1 cup spaghetti sauce down middle of casserole.
8. 8 Bake in the preheated oven until golden, 20 to 25 minutes.

By thedailygourmet

Ingredients

• ✓ manicotti shell
• chicken breast
• egg
• spinach
• cottage cheese
• parmesan cheese
• cream of chicken soup
• sour cream
• milk
• italian seasoning
• water
• cheddar cheese
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
3. 3 In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
4. 4 In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
5. 5 Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

By pie223

Ingredients

• ✓ manicotti shell
• ricotta cheese
• spinach
• onion
• egg
• parsley
• pepper
• garlic powder
• mozzarella cheese
• parmesan cheese
• spaghetti sauce
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ricotta, spinach, onion, egg, parsley, pepper, and garlic powder together in a large bowl. Stir in 1 cup mozzarella and 1/4 cup Parmesan. Stuff mixture into uncooked manicotti shells.
3. 3 Stir spaghetti sauce and water together in a bowl. Spread 1 cup sauce over the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti in a single layer in the dish. Cover with remaining sauce, then sprinkle with remaining mozzarella and Parmesan.
4. 4 Bake in the preheated oven until shells are tender yet firm to the bite, 45 to 55 minutes.

By Ernie

Ingredients

• ✓ manicotti shell
• broccoli
• garlic
• ricotta cheese
• provolone cheese
• parmigiano-reggiano cheese
• egg
• kosher salt
• cayenne pepper
• black pepper
• nutmeg
• marinara sauce
• water
• turkey sausage
• parsley

Instructions

1. 1 Bring a pot of generously salted water to a boil.
2. 2 Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
3. 3 Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
4. 4 Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
5. 5 Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
6. 6 Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
7. 7 Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
8. 8 Preheat the oven to 375 degrees F (190 degrees C).
9. 9 Bring tomato sauce and water to a simmer over medium-high heat.
10. 10 Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
11. 11 Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
12. 12 Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
13. 13 Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
14. 14 Garnish with parsley and let sit for 10 minutes.
15. 15 Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

By John Mitzewich

Ingredients

• ✓ manicotti shell
• parmesan cheese
• basil
• parsley
• half-and-half
• chicken bouillon granules
• all-purpose flour
• butter
• spaghetti sauce
• egg
• ricotta cheese
• spinach
• salt
• ground beef
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
2. 2 Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
3. 3 To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. 6 Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. 7 Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

By markblau

Ingredients

• ✓ manicotti shell
• vegetable oil
• sweet sausage
• ground beef
• onion
• basil leaf
• rosemary
• thyme
• italian seasoning
• black pepper
• tomato sauce
• onion
• rosemary
• thyme
• basil
• red pepper flake
• mozzarella cheese
• cottage cheese
• vegetable oil
• all-purpose flour
• bread crumb
• egg

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.
2. 2 Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.
3. 3 Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.
4. 4 Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.
5. 5 Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).
6. 6 Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.
7. 7 Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.

By Emi Goya

Ingredients

• ✓ manicotti shell
• ricotta cheese
• crabmeat
• parsley
• onion
• alfredo pasta sauce
• chicken broth
• sugar
• basil
• marjoram
• garlic powder
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
3. 3 In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
4. 4 In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
5. 5 Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

By Brandee

Ingredients

• ✓ manicotti shell
• alfredo sauce
• water
• chicken tender
• garlic powder
• montreal steak seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix Alfredo sauce and water in a bowl. Spread about 1/3 sauce mixture on the bottom of a 9x13-inch baking dish.
3. 3 Season chicken tenders with garlic powder and stuff chicken into manicotti shells. Arrange manicotti in the prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with foil.
4. 4 Bake in the preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

By Jessica P

Ingredients

• ✓ manicotti shell
• parmesan cheese
• black pepper
• salt
• egg
• parmesan cheese
• mozzarella cheese
• cottage cheese
• garlic salt
• black pepper
• thyme
• oregano
• bay leaf
• salt
• sugar
• tomato paste
• onion
• garlic
• tomato
• garlic
• onion
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, onion, and roasted garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Continue simmering until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 ½ teaspoons salt, bay leaf, oregano, thyme, ½ teaspoon black pepper, and garlic salt; bring to a boil. Reduce heat to medium-low; simmer sauce until flavors blend, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Fill a large pot with lightly salted water and bring to a boil. Add manicotti and return to a boil. Cook manicotti, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and cool slightly.
4. 4 Combine cottage cheese, mozzarella cheese, ¼ cup Parmesan cheese, egg, ½ teaspoon salt, and ½ teaspoon black pepper in a bowl. Spoon a generous amount cheese filling into each manicotti shell.
5. 5 Pour enough sauce to cover bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over stuffed manicotti. Cover dish with aluminum foil.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining ¼ cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

By Melanie2008