{"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
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 In another bowl, mix the marinara sauce and water, then spread 3\/4 cup of this onto the bottom of a 13×9-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 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 Store leftover manicotti in an airtight container in the refrigerator for up to five days.<\/p>\n 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 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 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 Some manicotti recipes call for the step of boiling the manicotti noodles before filling them, but we’ve found that’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’s enough moisture in the pan while the pasta bakes, covered, to soften the texture of the raw pasta.<\/p>\n The easiest way we’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 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 Manicotti","post_link":"\/recipes\/cheese-spinach-manicotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheese-Spinach-Manicotti_exps49765_THHC1997839C05_26_3bC_RMS-2.jpg"},{"post_title":"Manicotti","post_link":"\/recipes\/manicotti\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"String Cheese Manicotti","post_link":"\/recipes\/easy-to-stuff-manicotti\/","post_image":"\/wp-content\/uploads\/2024\/10\/String-Cheese-Manicotti_EXPS_TOHD24_25379_MollyBolton_9.jpg"},{"post_title":"Spinach Manicotti","post_link":"\/recipes\/spinach-manicotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27322_LT10505D27C-4.jpg"},{"post_title":"Pizza-Style Manicotti","post_link":"\/recipes\/pizza-style-manicotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pizza-Style-Manicotti_exps166632_TH132767A05_03_2bC_RMS-3.jpg"},{"post_title":"Chicken Broccoli 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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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Bake: 1 hour ","MinimumServingQuantity":7,"MaximumServingQuantity":7,"Yield":"7 servings.","DigitalTitle":"Cheese Manicotti","SubmittedTitle":"Joan's Famous Manicotti","RecipeTypeId":1,"AverageRating":4.75,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_BOTOH19_160877_B08_16_3b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":60,"TotalTimeInMinutes":85,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Cheese Manicotti","OriginalSourceProject":"Cheese Manicotti","ContestPlacement":"","Trailer":"Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n
Step 2: Assemble the manicotti<\/h3>\n
Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n
Step 3: Bake the manicotti<\/h3>\n
Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n
Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n
Manicotti Variations<\/h2>\n
\n
How to Store Manicotti<\/h2>\n
Can you make this stuffed manicotti recipe ahead of time?<\/h3>\n
Can you freeze cheese manicotti?<\/h3>\n
Manicotti Tips<\/h2>\n
Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n
Do you need to boil the manicotti before filling them?<\/h3>\n
What is the easiest way to stuff manicotti?<\/h3>\n
What pasta can you substitute for manicotti?<\/h3>\n
Cheese Manicotti Tips<\/h2> \r\n\r\n
Do you cook manicotti shells before stuffing them?<\/h3> \r\nThis recipe starts with uncooked noodles, which will cook in the sauce while baking. If you have any leftover shells, use them up in one of these other manicotti recipes<\/a>.\r\n\r\n
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
What pasta can you substitute for manicotti?<\/h3>
Cheese Manicotti Tips<\/h2>
Do you cook manicotti shells before stuffing them?<\/h3> This recipe starts with uncooked noodles, which will cook in the sauce while baking. If you have any leftover shells, use them up in one of these other manicotti recipes<\/a>.
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.
What pasta can you substitute for manicotti?<\/h3>