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 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.
📖 Recipe
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.
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
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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