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Cheese Stuffed Manicotti Recipe

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No meat is needed for this rich pasta recipe. The manicotti shells are stuffed with a creamy ricotti cheese mixture and topped with a rich homemade tomato sauce. Perfect served with a salad and garlic bread.
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Servings:
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Ingredients
  • TOMATO SAUCE
  • 28 ounces diced tomatoes
  • 28 ounces crushed tomatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 2 teaspoons dried basil
  • CHEESE FILLING
  • 2 cups Ricotta cheese
  • 2 cups shredded Parmesan cheese, divided
  • 8 ounces shredded Mozzarella cheese
  • 1 box manicotti shells
  • 2 eggs
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 teaspoons dried parsley
  • 1 teaspoon basil
Directions
PREP
45 mins
COOK
1 hr
READY IN
1 hr 45 mins
Adjust oven rack to middle position and heat oven to 375 degrees.

Cook manicotti shells according to package.

For the sauce, heat oil, garlic and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1-2 minutes. Stir in tomatoes, basil and salt and simmer until thickened slightly, about 15-20 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper and herbs.

Spread bottom of 9x13 inch baking dish evenly with 1 1/2 cups sauce.

Stuff each cooked and cooled manicotti shell with ricotta mixture; line up in pan.

Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 50 minutes.

Remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 10 minutes.

Remove from oven and let sit for 15 minutes before serving.

NOTE: The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. If frozen, thaw the manicotti in the refrigerator for 1-2 days. To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

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Cheese Stuffed Manicotti Recipe Reviews

cheese stuffed manicotti

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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RTMember1929 User
Rating of 5 out of 5.0 stars
Reviewed By
"THE BEST MANICOTTI EVER! I love manicotti and this is the best I have had yet. The tomato sauce is so good. It is even better on day 2, when the noodles soak up some of that delicious sauce."
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