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Three Cheese Manicotti recipe

Three Cheese Manicotti.

This recipe calls for purchased marinarasauce, but you can use about 1 3/4 cups homemade marinara oreven leftover spaghetti sauce (should you conveniently happento have some on hand). Whatever sauce is used, this pasta dishis easy enough to prepare for a weeknight supper, yet impressiveenough to serve company…and oh so delicioso!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Three Cheese Manicotti

1 (12-ounce) package manicotti pasta shells(or 14 manicotti shells)
2 (15-ounce) cartons ricotta cheese
4 1/2 cups mozzarella cheese, grated – divided use
1 cup freshly grated Parmesan cheese – divided use
2 large eggs, lightly beaten2 tablespoons chopped fresh flat-leafparsley or 1 tablepoon dried parsley leaves
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (26-ounce) jar marinara sauce

  • Grease a 10 x 15-inch sided baking pan,such as a jelly roll pan; set aside.
  • Cook manicotti pasta shells accordingto package directions; drain and set aside.
  • In large bowl combine the ricotta cheese,3 cups mozzarella cheese, 3/4 cup Parmesan cheese, beaten eggs,parsley, salt and pepper, mixing well. Divide mixture into 14balls*.
  • Carefully split a manicotti shell open.Shape a cheese ball to fit the shell; close shell and lay seam-sidedown into prepared baking pan (do not crowd the manicotti, allowsome space between); repeat procedure with remaining shells andcheese balls.
  • Pour marinara sauce evenly over shells,spreading as needed to completely cover the shells with sauceso they won’t dry out while baking. Top with remaining 1 1/2cups mozzarella and 1/4 cup Parmesan cheese.
  • Bake uncovered at 350°F (175°C)for 30 to 35 minutes or until bubbly and cheese filling is set.

    Makes 14 manicotti.

    *An easy way to divide the ricotta cheesemixture evenly is to form a “log” using plastic wrap,then divide the log into 14 sections.

    Variation: 3 Cheese & Spinach Manicotti – For filling, combine 1 (15-ounce) carton, 2cups shredded mozzarella, 1/2 cup freshly grated Parmesan cheese,1 large egg, 1/2 teaspoon salt and 1/4 teaspoon freshly groundblack pepper and and 1 (10-ounce) package frozen chopped spinachthat has been thawed and squeezed dry; proceed as instructedabove for filling manicotti; topping with the marinara sauce,then 1 1/2 cups shredded mozzarella and 1/4 cup Parmesan.

    Nutritional Information Per Serving (1/14of recipe): 362.3 calories; 39% calories from fat; 16.0g totalfat; 82.5mg cholesterol; 847.3mg sodium; 370.9mg potassium; 28.8gcarbohydrates; 0.8g fiber; 5.5g sugar; 28.0g net carbs; 25.0gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

    Three Cheese Filled Manicotti – Lynn's Recipes

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