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.

Servings per Recipe: 6 servings

Calories per Serving: 646

Prep Time: 20

Cook Time: 30

Total Time: 50

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Ingredients

16 ounces manicotti
2½ cups homemade marinara sauce, or equivalent amount of jarred sauce
3 cups ricotta cheese
½ cup Parmesan cheese
1 egg
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon pepper
4 cups shredded mozzarella cheese
non-stick cooking spray

Instructions

Preheat oven to 350°F.
Cook 16 ounces manicotti according to package directions.
While pasta is cooking, mix 3 cups ricotta cheese, ½ cup Parmesan cheese, 1 egg, 2 tablespoons dried parsley, 1 teaspoon salt, and ½ teaspoon pepper together in a medium sized bowl until thoroughly blended.
Stuff shells or manicotti with cheese mixture.
Place stuffed manicotti in a 13" x 9" baking dish lightly coated with non-stick cooking spray. Spoon 2½ cups homemade marinara sauce evenly over stuffed pasta. Sprinkle with 4 cups shredded mozzarella cheese.
Bake for 20-30 minutes or until bubbly.

Notes

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

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