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    Home / Recipes / Main Dishes / Vegetarian (or Vegetarian Option) Recipes

    Stuffed Manicotti

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    Stuffed manicotti topped with marinara sauce and shredded mozzarella cheese and garnished with a sprig of parsley. There's a fork cutting into the manicotti. Text Add Salt & Serve formerly Menus4Moms Homemade Manicotti

    Our rich tomato-filled crockpot marinara sauce is the perfect topping to homemade manicotti.

    Stuffed manicotti topped with marinara sauce and shredded mozzarella cheese and garnished with a sprig of parsley. There's a fork cutting into the manicotti.

    Try using lasagna sheets instead of manicotti— I find it easier to roll the lasagna sheets than to fill the manicotti or shells. I especially like working with the Barilla no boil flat lasagna sheets that have been soaked. When using this method, I add about ½ cup extra water to the marinara sauce.

    Stuffed manicotti topped with marinara sauce and shredded mozzarella cheese and garnished with a sprig of parsley. There's a fork cutting into the manicotti.

    Stuffed Manicotti

    Our rich tomato-filled crockpot marinara sauce is the perfect topping to homemade manicotti. Try using lasagna sheets instead of manicotti— I find it easier to roll the lasagna sheets than to fill the manicotti.
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    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 6 servings
    Calories 646

    Ingredients
      

    • 16 oz. box jumbo pasta shells or manicotti
    • 2-½ cups homemade marinara sauce
    • 3 cups Ricotta cheese
    • ½ cup Parmesan cheese
    • 1 egg
    • 2 tablespoon parsley
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 4 cups Mozzarella cheese, shredded
    • non-stick cooking spray
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    Instructions

    • Preheat oven to 350°F. Cook pasta according to package directions.
    • While pasta is cooking, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper together in a medium sized bowl until thoroughly blended.
    • Stuff shells or manicotti with cheese mixture.
    • Place stuffed shells in a 13" x 9" baking dish lightly coated with non-stick cooking spray. Spoon marinara sauce over each shell; sprinkle with mozzarella cheese.
    • Bake for 20-30 minutes or until bubbly.

    Notes

    If you find the manicotti shells difficult to work with, you can purchase frozen manicotti or shells filled with cheese instead, or use our filling but roll it in lasagna noodles that have been cooked or soaked long enough to be pliable. I especially like working with the Barilla no boil flat lasagna sheets that have been soaked. When using this method, I add about ½ cup extra water to the marinara sauce.

    Nutrition per serving

    Calories: 646 calCarbohydrates: 39 gProtein: 41 gFat: 37 gSodium: 1670 mgFiber: 4 gSugar: 8 g
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    Stuffed manicotti topped with marinara sauce and shredded mozzarella cheese and garnished with a sprig of parsley. There's a fork cutting into the manicotti. Text Add Salt & Serve formerly Menus4Moms Homemade Manicotti

    Stuffed manicotti topped with marinara sauce and shredded mozzarella cheese and garnished with a sprig of parsley. There's a fork cutting into the manicotti. Text Add Salt & Serve formerly Menus4Moms Homemade Manicotti
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    Posted by Mary Ann on January 6, 2020; Updated on September 16, 2021Filed Under: Oven Recipes, Pasta Recipes, Recipes Using Crockpot Marinara, Vegetarian (or Vegetarian Option) Recipes

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    Mary Ann Kelley

    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

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