- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1 small onion, finely chopped
- 1 large egg, lightly beaten
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup shredded part-skim mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 4 cups Bertolli d’Italia Marinara Sauce
- 1/2 cup water
- 1 package (8 ounces) manicotti shells
- Additional parsley, optional
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce.
- Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.
Cheese Manicotti Tips
Do you cook manicotti shells before stuffing them?This recipe starts with uncooked noodles, which will cook in the sauce while baking. If you have any leftover shells, use them up in one of these other manicotti recipes.
Can you make homemade manicotti ahead of time?Yes, you can make manicotti ahead of time! This recipe can be assembled and refrigerated for up to 3 days; just remove from the fridge 30 minutes before baking as directed. Manicotti can also be assembled and frozen for up to 2 months. To use, partially thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed, increasing the time as needed until a thermometer inserted in the center reads 165°F.
What pasta can you substitute for manicotti?
2 stuffed manicotti: 361 calories, 13g fat (6g saturated fat), 64mg cholesterol, 1124mg sodium, 41g carbohydrate (12g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.