Manicotti Made Easy

If you're a stuffed shells fan, Manicotti will be up your alley. They can be a little trickier to fill, but you can always slice the cooked Manicotti lengthwise, fill, then bake and serve with the slice on the bottom.


The above picture is of Manicotti stuffed with pepperoni and garlic. You can add some mozzarella too!

What you need:
1 Package of Manicotti Shells
1 Large container of Ricotta Cheese
Shredded Mozzarella to taste
Tomato Sauce (Try the Nubsauce for a Corn-Syrup Free Tomato Sauce).
1/4 cup Parmesan cheese
Pepperoni (optional)
Spinach (optional)
Black Olives (optional)
Mushrooms (optional)

Typical Italian Seasonings (Fresh if you have them!): Parsley, Garlic, Oregano, Basil.

Step 1. Boil the water for the Manicotti. Use some salt or olive oil to help prevent the shells from sticking to each other. Cook the Manicotti for 7-10 minutes, after the water is already boiling.

**Tip** Drain the hot water asap, and run some cool water over the pasta to stop it from cooking further.

Step 2. Preheat your oven to 350, and prepare your fillings. What I like to do it mix the spices and other treats into the Ricotta. If you're going to add tomato sauce to the Ricotti, use it sparingly as that will make the Manicotti more difficult to stuff.

**Filling Ideas: With all the filling choices, mix your choice with the Ricotta, a little Parmesan and seasonings.

Pepperoni and Mozzarella. Chop the pepperoni and add that and the mozzarella to the ricotta.

Spinach and Garlic

Mushrooms and Spinach

Spinach, Black Olives, and Onion

Seasoned and Browned Ground Beef (tastes like a meatball!)


The above picture is of Manicotti stuffed with Spinach, Tomato Sauce (use sparingly), garlic, onion, and is topped with Mozzarella and oregano.

Step 3. Pour a little tomato sauce on the bottom of an oven safe pan. Place the stuffed Manicotti on top. Coat with a little more sauce and some mozzarella cheese. The sauce will help keep the Manicotti moist, and prevent them from sticking.

**Tip** Do not overcrowd your pan. Leave about a pinky-finger space between each Manicotti to prevent them from sticking to each other.

Step 4. Bake at 350 for 30-40 minutes (until the top is bubbly and the cheese is melted).

Let your Manicotti cool for 3-5 minutes before serving. This will help prevent them from falling apart.


More Pasta Ideas!
Manicotti Made Easy, Spinach and Sausage Mostaccioli, WoW Ziti Dinner, Midsummer Special! Spinach Ziti, Nubsauce, My Favorite Ravioli, Chicken and Mushroom Linguine, FTW Lasagna, North American Goulash.