{"id":76958,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cheese-manicotti\/"},"modified":"2024-09-29T11:52:10","modified_gmt":"2024-09-29T16:52:10","slug":"cheese-manicotti","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cheese-manicotti\/","title":{"rendered":"Manicotti"},"content":{"rendered":"

Whether you’re hosting Sunday dinner or you’re simply looking for some Italian comfort food, ricotta-and-Parmesan-stuffed manicotti baked in rich marinara sauce makes a hearty and impressive vegetarian main dish. Manicotti are a large, ridged tube-shaped pasta that resembles penne. A few smart shortcuts, like leaning on store-bought marinara sauce and stuffing the manicotti without cooking them, will keep the prep time on this hearty pasta bake reasonably short.<\/p>\n

Ingredients for Manicotti<\/h2>\n