{"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":"<p>Whether you&#8217;re hosting Sunday dinner or you&#8217;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<h2>Ingredients for Manicotti<\/h2>\n<ul>\n<li><strong>Ricotta cheese: <\/strong>We call for reduced-fat ricotta, but you can use whole-milk ricotta if you prefer.<\/li>\n<li><strong>Onion: <\/strong>Chopped onion adds savory flavor and moisture to the manicotti filling.<\/li>\n<li><strong>Egg:<\/strong> A beaten egg helps to bind the manicotti filling mixture.<\/li>\n<li><strong>Parsley:<\/strong> Finely chopped parsley peppers the cheese manicotti filling with cheerful green flecks and adds a pleasant freshness to complement its richness. You&#8217;ll use a little more minced parsley as a garnish.<\/li>\n<li><strong>Cheese:<\/strong> A combination of cheeses\u2014Parmesan plus part-skim mozzarella\u2014adds richness and loads of flavor to the manicotti filling. Extra sprinkled on top melts into gooey strands in the oven.<\/li>\n<li><strong>Marinara sauce: <\/strong>Ready-made marinara sauce, thinned with a little water, is a big timesaver in this recipe. If you&#8217;re up for it, you can also make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-marinara-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-marinara-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade marinara sauce<\/a>.<\/li>\n<li><strong>Manicotti: <\/strong>Think of manicotti as an extra large version of penne. They&#8217;re a large, ridged, tube-shaped pasta.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the manicotti filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052359\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Manicotti_TOHD24_160877_JuliaHartbeck_1.jpg?fit=700%2C1024\" alt=\"Making the manicotti filling\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a small bowl, mix the ricotta cheese, chopped onion, beaten egg, minced parsley, salt and pepper, then stir in 1\/2 cup of the mozzarella and 1\/2 cup of the Parmesan cheese.<\/p>\n<h3>Step 2: Assemble the manicotti<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052360\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Manicotti_TOHD24_160877_JuliaHartbeck_2.jpg?fit=700%2C1024\" alt=\"Assembling the filled manicotti shells \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>In another bowl, mix the marinara sauce and water, then spread 3\/4 cup of this onto the bottom of a 13&#215;9-inch baking dish coated with cooking spray. Fill uncooked manicotti shells with the ricotta mixture, then arrange them over the sauce. Top the pasta with the remaining sauce.<\/p>\n<h3>Step 3: Bake the manicotti<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052361\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Manicotti_TOHD24_160877_JuliaHartbeck_3.jpg?fit=700%2C1024\" alt=\"Sprinkling cheese over the baked manicotti\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Bake, covered, until the pasta is tender, about 50 minutes. Sprinkle with the remaining 1\/2 cup mozzarella and 1\/2 cup Parmesan. Bake, uncovered, until the cheese is melted, 10 to 15 minutes longer. If desired, top with additional parsley.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052362\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Manicotti_TOHD24_160877_JuliaHartbeck_4.jpg?fit=700%2C1024\" alt=\"Overhead shot of a tray of baked cheese manicotti\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h2>Manicotti Variations<\/h2>\n<ul>\n<li><strong>Add meat: <\/strong>Add cooked sausage crumbles, shredded cooked chicken or tiny meatballs to the filling mixture.<\/li>\n<li><strong>Toss in some veggies:<\/strong> Add finely diced, sauteed broccoli, zucchini or yellow squash, or cooked greens to the cheese filling.<\/li>\n<li><strong>Make your own manicotti:<\/strong> If you&#8217;re really going for gold, substitute fresh, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-manicotti\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-manicotti\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade manicotti<\/a> in place of store-bought manicotti noodles. Check out our full guide to making <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pasta-dough\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-pasta-dough\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade pasta<\/a>.<\/li>\n<li><strong>Add a little garlic:<\/strong> Add a few cloves of chopped fresh garlic or roasted garlic cloves to the filling mixture.<\/li>\n<\/ul>\n<h2>How to Store Manicotti<\/h2>\n<p>Store leftover manicotti in an airtight container in the refrigerator for up to five days.<\/p>\n<h3>Can you make this stuffed manicotti recipe ahead of time?<\/h3>\n<p>Yes, you can make this manicotti ahead of time. This recipe can be assembled and refrigerated for up to three days; just remove it from the fridge 30 minutes before baking as directed.<\/p>\n<h3>Can you freeze cheese manicotti?<\/h3>\n<p>You can. Transfer individual portions of cooled manicotti to freezer containers, then place them in the freezer. To use it, partially thaw it in the refrigerator overnight. To reheat, transfer it to a microwave-safe dish and microwave on high.<\/p>\n<p>Manicotti can also be assembled and frozen before baking, for up to two months. To use it, partially thaw it in the refrigerator overnight. Remove it from the fridge 30 minutes before baking. Bake as directed, increasing the time as needed until a thermometer inserted in the center reads 165\u00b0.<\/p>\n<h2>Manicotti Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052363\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Manicotti_TOHD24_160877_JuliaHartbeck_5.jpg?fit=700%2C1024\" alt=\"Closeup shot of a portion of cheese manicotti on a plate with the baking tray in the background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h3>Do you need to boil the manicotti before filling them?<\/h3>\n<p>Some manicotti recipes call for the step of boiling the manicotti noodles before filling them, but we&#8217;ve found that&#8217;s not necessary for this recipe. Because this recipe instructs to add a little water to the marinara sauce before combining the sauce with the filled pasta, there&#8217;s enough moisture in the pan while the pasta bakes, covered, to soften the texture of the raw pasta.<\/p>\n<h3>What is the easiest way to stuff manicotti?<\/h3>\n<p>The easiest way we&#8217;ve found to stuff manicotti is to use a pastry bag without a tip. Spoon the filling mixture into the bag, then squeeze it into the pasta tubes. You can also use a zip-top plastic bag with a corner snipped off in the same way.<\/p>\n<h3>What pasta can you substitute for manicotti?<\/h3>\n<div>Cannelloni is a great stand-in for manicotti. They&#8217;re both large, tube-shaped pastas, ideal for filling. Manicotti noodles are ridged, while cannelloni are smooth. Learn more in our guide to\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-name=\"www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\">pasta shapes<\/a>.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! \u2014Joan Hallford, North Richland Hills, Texas<\/p>\n","protected":false},"author":7061,"featured_media":2112636,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,306302,303971,304162,306910,304328,305271,304998,304292,305487,304338,305334,303966,304988,303887,306848,305353,306322,304268,306960,306961,307514,306297,324623,306973,304150,303883,305031],"categories-v2":[308503,312163,308500,309439,309906,308988,308984,308481,309216,308945,308305,310796,308992,309337,308495,308935,308478,309603,309362,312185,259483,309959,309961,310497,312156,309177,309971,309434,308476,308975],"coauthors":[343474],"recommended_recipes":[{"post_title":"Cheese Spinach 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Manicotti","post_link":"\/recipes\/chicken-mexican-manicotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Mexican-Manicotti_exps49342_CFT1437882D18A_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cheese-Manicotti_EXPS_TOHD24_160877_JuliaHartbeck_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cheese-manicotti\/","name":"Manicotti","datePublished":"2018-01-01","dateModified":"2024-09-29","prepTime":"PT25M","cookTime":"PT60M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Cheese-Manicotti_EXPS_TOHD24_160877_JuliaHartbeck_6.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the manicotti filling","text":"Preheat the oven to 350\u00b0F. In a small bowl, mix the ricotta cheese, chopped onion, beaten egg, minced parsley, salt and pepper, then stir in 1\/2 cup of the mozzarella and 1\/2 cup of the Parmesan cheese.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Manicotti_TOHD24_160877_JuliaHartbeck_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the manicotti","text":"In another bowl, mix the marinara sauce and water, then spread 3\/4 cup of this onto the bottom of a 13x9-inch baking dish coated with cooking spray. Fill uncooked manicotti shells with the ricotta mixture, then arrange them over the sauce. Top the pasta with the remaining sauce.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Manicotti_TOHD24_160877_JuliaHartbeck_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the manicotti","text":"Bake, covered, until the pasta is tender, about 50 minutes. Sprinkle with the remaining 1\/2 cup mozzarella and 1\/2 cup Parmesan. Bake, uncovered, until the cheese is melted, 10 to 15 minutes longer. If desired, top with additional parsley.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Manicotti_TOHD24_160877_JuliaHartbeck_3.jpg?fit=700,1024"}],"recipeYield":"7 servings","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 361 calories","fatContent":"13g fat (6g saturated fat)","cholesterolContent":"64mg cholesterol","sodiumContent":"1124mg sodium","carbohydrateContent":"41g carbohydrate (12g sugars","fiberContent":"4g fiber)","proteinContent":"19g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":16,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Cheese Manicotti","description":"We make cheese manicotti.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/OOQTCheeseManicotti20230502EGv02_thumbnail.jpeg"],"uploadDate":"2023-05-9 20:28:21","duration":"P0DT0H0M43S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/05\/OO-QT-Cheese-Manicotti-20230502-EG-v02.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ben442"},"reviewBody":"Mrs. Hallford, THANK YOU for sharing your recipe!  I used the parsley called for but also added 1\/2 tablespoon of Italian seasoning (premium brand) and this was FANTASTIC!  I see why your husband is still fond of this recipe -- would be very difficult to ever tire of this dish!  Best Wishes and I will continue to look for your recipes ~","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"Family favorite! I double the recipe and make one for now, one for the freezer. Instead of parsley I use an Italian Herb dried blend.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Peapod0114"},"reviewBody":"Joan crushed it with this recipe as always. If you see anything with her name on it you know it will be good. Ingredients that are common that typically I have on hand. I made two pans, added a rotisserie chicken to the mix. I omitted onion for my own dietary deal. I will make again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amsm"},"reviewBody":"I used cottage cheese and added ground beef to the sauce! My family loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nelson"},"reviewBody":"This is a great recipe. I add garlic and a little lemon zest to the cheese and if the mixture is too runny just add an extra egg.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"I really liked these manicotti.  I did run a bit low on filling towards the end.  Definitely will make these again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"thewyatts4"},"reviewBody":"Everyone asked for seconds on this dinner. I think next time I'll add chopped spinach to the cheese mixture for a bit more depth in the flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dani"},"reviewBody":"good but inside mixture was watery and curdled. What did I do wrong? I followed recipe to a t.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"redcottagechronicles"},"reviewBody":"The entire family enjoyed this Cheesy Manicotti.  I prepared it exactly as instructed, using a lower fat version of ricotta and pre-chopped onions and the recipe came together quickly. I also used a piping bag to fill the shells which made it super easy.  It really is a delicious comfort food that will be appearing in my menu plan again in the near future!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cynandtom"},"reviewBody":"Spectacular!  I used my Marinara, and added a little fresh basil and oregano to mixture since I had some on hand. I also think I went a little heavy handed with the cheese. Definite keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MichelleWard"},"reviewBody":"I made this for my fianc\u00e9 and brothers and they loved it! I put quite a bit more cheese than the recipe called for because we all love cheese and it turned out perfect! For cheese loving families I recommend... Using a 6 oz container of ricotta Pouring 1 cup of mozzarella in with the ricotta mix Using 1 cup of mozzarella on top","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sweetheart0903"},"reviewBody":"My family loved it. I added a mixture of ground chuck and Italian sausage since we don't usually do meatless dinners along with garlic knots. I covered it in foil out of fear of it drying out which I believe caused me to have to cook it an extra 30 minutes or so. Next time I'll leave of the foil so it can soak up more sauce.  It's easy to fix, I have to double recipes for a family of five. This is a keeper! I also made a dessert to have with it. It is an apple pie-cake mix cake. It's like a cobbler and very easy and good with a scoop of vanilla ice cream  on top. My family thought I spent a lot longer in the kitchen than I did. ","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MichaelReed"},"reviewBody":"Perfect! It was what I was looking for...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JudyRimer"},"reviewBody":"Fabulous! I add Italian sausage and extra spices to the sauce for my husband.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Emily"},"reviewBody":"I made this recipe with vodka sauce, and it was amazing! My husband and I loved it. I'll be making this one again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Cheese Manicotti","description":"We make cheese manicotti.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/05\/OO-QT-Cheese-Manicotti-20230502-EG-v02.mp4","duration":"43","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/05\/Cheese-Manicotti.jpg","advertising":true,"jw_id":"GDQ5QyRi","jw_url":"http:\/\/content.jwplatform.com\/videos\/GDQ5QyRi-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/GDQ5QyRi\/poster.jpg?width=720","jw_publish_date":"05\/09\/2023"},"rms_legacy_id":"160877","romance_copy_dek":"Ricotta-and-Parmesan-stuffed manicotti, baked in rich marinara sauce, makes a hearty and impressive vegetarian main dish. 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If you have any leftover shells, use them up in one of these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/manicotti-recipes\/\">manicotti recipes<\/a>.\r\n\r\n<h3>Can you make homemade manicotti ahead of time?<\/h3> \r\nYes, you can make manicotti ahead! This recipe can be assembled and refrigerated for up to 3 days; just remove from the fridge 30 minutes before baking as directed. Manicotti can also be assembled and frozen for up to 2 months. To use, partially thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed, increasing the time as needed until a thermometer inserted in the center reads 165\u00b0F. \r\n\r\n<h3>What pasta can you substitute for manicotti?<\/h3><div>Cannelloni is a great stand-in for manicotti. They're both large, tube-shaped pastas, ideal for filling. Manicotti noodles are ridged, while cannelloni are smooth. Learn more in our guide to <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" target=\"_blank\">pasta shapes<\/a>.<\/div>","Metadescription":null,"DigitalHeadnotes":"This is the first meal I ever cooked for my husband and all these years later, he still enjoys every bite. \u2014Joan Hallford, North Richland Hills, Texas","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. 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.","SequenceNo":1},{"Direction":"   Bake, covered, until pasta is tender, 50 minutes. 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If you have any leftover shells, use them up in one of these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/manicotti-recipes\/\">manicotti recipes<\/a>.    <h3>Can you make homemade manicotti ahead of time?<\/h3>   Yes, you can make manicotti ahead of time! This recipe can be assembled and refrigerated for up to 3 days; just remove from the fridge 30 minutes before baking as directed. Manicotti can also be assembled and frozen for up to 2 months. To use, partially thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed, increasing the time as needed until a thermometer inserted in the center reads 165\u00b0F.     <h3>What pasta can you substitute for manicotti?<\/h3><div>Cannelloni is a great stand-in for manicotti. They're both large, tube-shaped pastas, ideal for filling. Manicotti noodles are ridged, while cannelloni are smooth. 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