Manicotti

Total Time Prep: 25 min. Bake: 1 hour
Yield 7 servings
Test Kitchen Approved
Ricotta-and-Parmesan-stuffed manicotti, baked in rich marinara sauce, makes a hearty and impressive vegetarian main dish. Smart shortcuts, like using store-bought marinara sauce and stuffing the manicotti before cooking them, keep the prep time short.

Ingredients

  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1 small onion, finely chopped
  • 1 large egg, lightly beaten
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 4 cups marinara sauce
  • 1/2 cup water
  • 1 package (8 ounces) manicotti shells
  • Additional minced fresh parsley, optional

Directions

  1. Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce.
  2. Bake, covered, until pasta is tender, 50 minutes. Sprinkle with remaining 1/2 cup mozzarella and 1/2 cup Parmesan cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. If desired, top with additional parsley.

Nutrition Facts

2 stuffed manicotti: 361 calories, 13g fat (6g saturated fat), 64mg cholesterol, 1124mg sodium, 41g carbohydrate (12g sugars, 4g fiber), 19g protein.

This is the first meal I ever cooked for my husband and all these years later, he still enjoys every bite. —Joan Hallford, North Richland Hills, Texas
Recipe Creator
Community Cook

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