Baked Manicotti with Cheese Filling

6 reviews, 5 star(s). 100% would make again

Ready in 1h

Try this Baked Manicotti with Cheese Filling recipe, or contribute your own.


1 ts Basil leaves; dried
1 ts Salt
1 cn Italian tomatoes; undrained
1/3 c olive oil
1 tb Salt
1/4 ts Salt
2 tb Chopped parsley
1 6-oz can Tomato paste
1/4 c Parmesan cheese
1 pk Mozzarella cheese; diced
1/4 ts Pepper
1/4 ts Pepper
1 tb Chopped parsley
6 Eggs; at room temperature
1/3 c Parmesan cheese; grated
1 ts Oregano leaves; dried
1 Garlic; crushed
1 1/2 c All-purpose flour; unsifted
2 Eggs
1 1/2 c Onion; finely chopped
2 lb Ricotta cheese
1 tb Sugar

Original recipe makes 6



1. Make sauce: In hot oil in 5-quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour. 2. Make Manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1-1/2 cups water; with electric mixer, beat just until smooth. Let stand 1/2 hour or longer. Slowly heat an 8-inch skillet.* Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom. 3. Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them. 4. Preheat oven to 350 degrees. Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up. 5. Spoon 1-1/2 cups sauce into each of two 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly. 6. To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish. To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven. *If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Recipe by: McCalls Cooking School Posted to MC-Recipe Digest by "Marie Smith" on May 2, 1998

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I have been making this recipe for at least 20 years and now my daughter s making it for her family.
Artfult 4y ago

Simply put...EXCELLENT!!!!!
Rsoto315 5y ago

So glad I thought to look here for ther recipe. I made the original recipe way back before my son was born - he's almost 38! It was fabulous! No, no don't even try to achieve the same results with the stuff you get in a box.
Judi6 5y ago

The original recipe for baked manicotti had a slightly different sauce recipe - which I use as a basic sauce ALL the time. I also found that Rienzi tomatoes had the least amount of salt in them. The original Mccall's recipe is at least 35 years old - great for freezing as well. If you want the original recipe I can send it to you. Bye.
lots4food 6y ago

I was looking for a manicotti recipe expecting to use premade pasta shells. I found this recipe and tried it and will NEVER use premade again! These were fabulous. Next time I make them, (soon) I am going to put spinach in with the cheese. YUMMY!
cindysoowho 6y ago

My sister-in-law had this recipe from a McCall's magazine from 25 years ago! I have wanted the it for a long time and was delighted to find it. The sauce is wonderful, and the crepes are much easier than you would think! We get a bottle of red wine, and while one of us makes the crepes, another stuffs shells and the third sister takes up the slack where ever necessary. It makes a wonderful meal and a wonderful time! BEST RECIPE EVER!! TRY IT, YOU'LL LOVE IT!!
janewilson 7y ago

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