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Mmmm Manicotti!

Updated on July 10, 2014

Meatless Manicotti

Manicotti is large pasta shell stuffed with meat and cheese and covered with tomato sauce. It's been a favorite in my family for years.

I'm not a big meat eater so I cut out the meat, add some more cheese and spices, and smother the whole thing with spaghetti sauce (tomato sauce is a little plain for my taste). Believe me, your whole family will love it!

Cook Time

Prep Time: 45 minutes

Total Time: 1 1/2 hours

Serves: Makes 12 filled manicotti shells

Ingredients

  • package of manicotti pasta (I like Barilla)
  • 15 -16 oz ricotta cheese
  • 6 oz & 2 oz shredded mozzarella cheese
  • 6 oz shredded cheddar cheese
  • 2 Tbsp sour cream
  • 1/3 cup italian bread crumbs
  • 1 tsp parsley
  • 1 egg
  • 1/4 tsp garlic
  • 2 cups (1 jar) spaghetti sauce ( I like Prego Roasted Red Pepper and Garlic)
  • 1/2 cup water

Instructions

  1. 1. Boil noodles for 4 minutes (ignore package directions!!)
  2. 2. Use a pair of tongs to remove each noodle, taking care not to rip it. I just set them back in the original plastic container to cool.
  3. 3. In a large bowl combine ricotta cheese, 6 oz mozzarella cheese, cheddar cheese, sour cream, bread crumbs, parsley, egg, and garlic. Mix well.
  4. 4. Now you can preheat the oven to 350.
  5. 5. Spray a 9x13 baking dish with non-stick spray.
  6. 6. Spread about 2/3-1 cup marinara sauce on the bottom of dish.
  7. 7. Fill each manicotti shell with cheese mixture and place in dish.
  8. 8. Add about 1/2 cup of water to your marinara sauce and mix it up (I just shake the jar).
  9. 9. Cover the filled shells with the sauce.
  10. 10. Sprinkle the rest of the cheese over the top.
  11. 11. Bake uncovered in preheated oven for 40 minutes.
Cast your vote for Mmmm Meatless Manicotti Recipe

This is what it should look like just before going in the oven.

This is what it should look like just before going in the oven.
This is what it should look like just before going in the oven.

All done!!

My little tip:

The easiest way to fill the shells without tearing them is to only cook them halfway. Adding water to the sauce will let them cook the rest of the way while baking. Since my cheese mixture is a bit thick, I fill them using my fingers. This way I can also make sure to stuff them as much as possible! If you don't stuff them enough, they'll fall flat when the cheese melts while baking.

Photos and text; © 2010-2013 Catherine Taylor. All Rights Reserved

Reproduction in whole or in part without permission is prohibited.

All comments are moderated.

Doesn't it sound delicious!?

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      anonymous 6 years ago

      Manicotti is delicious. You can stuff then with . . . anything!

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      anonymous 6 years ago

      Manicotti is one of my very favorite dishes! Great lens and recipe. Thanks!

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      anonymous 6 years ago

      Mmmm Manicotti! ~ Now that its time for lunch, I have to make something. Wish I had the ingredients for this right now, I'd make it.