Try this Cheese-Stuffed Manicotti recipe, or contribute your own.

Still searching for what to cook ?

Name: Cheese-Stuffed Manicotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Cheese; Salt; Cheese; 2 Eggs; 14 Manicotti shells; Marinara); To make the filling: combine; 1/4 lb Prosciutto; 1/4-inch dice; 1/2 c Grated Parmesan fresh; 2 lb Ricotta cheese; (or 2; 1/4 c Minced fresh parsley; Al; 1/2 Inch dice; 1/2 lb Fresh mozzarella cheese; 1/2 c Freshly graterd parmesan; Black pepper; 1 15 ounce con ); 3 c Tomato sauce; (meat or; Li g

Find the most delicious recipes here

INGREDIENTS

Cheese
Salt
Cheese
2 Eggs
14 Manicotti shells
Marinara)
To make the filling: combine
1/4 lb Prosciutto; 1/4-inch dice
1/2 c Grated Parmesan ; fresh
2 lb Ricotta cheese; (or 2
1/4 c Minced fresh parsley
Al
1/2 Inch dice
1/2 lb Fresh mozzarella cheese
1/2 c Freshly graterd parmesan
Black pepper
1 15 ounce con )
3 c Tomato sauce; (meat or
Li g

Servings

INSTRUCTIONS

ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking. Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork. Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer. Shake manicotti free of water over the pot. Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by side on the towel, which will absorb all the remaining moisture. (The shells must be completely dry before stuffing.) Repeat until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end. This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaini ng tomato sauce to serve separately. Serve with additional Parmesan Cheese. Per serving: 360 Calories (kcal); 23g Total Fat; (56% calories from fat); 26g Protein; 14g Carbohydrate; 152mg Cholesterol; 1398mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

Alert editor

Cheese-Stuffed Manicotti

Cheese
 Salt
 Cheese
2 Eggs
14 Manicotti shells
 Marinara)
 To make the filling: combine
1/4 lb Prosciutto; 1/4-inch dice
1/2 c Grated Parmesan fresh
2 lb Ricotta cheese; (or 2
1/4 c Minced fresh parsley
 Al
1/2 Inch dice
1/2 lb Fresh mozzarella cheese
1/2 c Freshly graterd parmesan
 Black pepper
1 15 ounce con )
3 c Tomato sauce; (meat or
 Li g

ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted  water to the boil in a large pot; add 2 tablespoons oil to help  prevent pasta from sticking. Add half of the manicotti and cook for 6  to 8 minutes, or until not quite al dente. Stir occasionally with a  long-handled fork. Hold a strainer over the pot and use a slotted  spoon to remove 1 or 2 manicotti at a time from the boiling water,  placing them in the strainer. Shake manicotti free of water over the  pot. Spread a clean kitchen towel on the kitchen counter. Place the  manicotti side by side on the towel, which will absorb all the  remaining moisture. (The shells must be completely dry before  stuffing.) Repeat until all shells are cooked. Cool. Generously  butter a baking dish, 13 x 10 inches. Fill each shell with some of  the stuffing, letting a little of the stuffing come out on either  end. This is best done with a pastry tube and a large nozzle;  otherwisew use a regular teaspoon. Lay the stuffed manicotti side by  side in the buttered dish and surround them with any manicotti shells  you may not have sufficient stuffing for. Pour half the tomato sauce  over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a  preheated moderate oven for 15 to 20 minutes. Heat remaini ng tomato  sauce to serve separately. Serve with additional Parmesan Cheese.    Per serving: 360 Calories (kcal); 23g Total Fat; (56% calories from  fat); 26g Protein; 14g Carbohydrate; 152mg Cholesterol; 1398mg Sodium  Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0  Fruit; 2 1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (356g)
Recipe Makes: 6 servings

Calories: 408
Calories from Fat: 161 (39%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.9g
Cholesterol 423.5mg		130 %
Sodium 490.8mg		17 %
Potassium 266mg		7 %
Total Carbohydrate 32g		9 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 31.9g
Protein 29g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 408

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe