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Cheesy Clam Manicotti

Total Time

Prep: 30 min. Bake: 25 min.


4 servings

“I created this recipe when I was having company and couldn't decide whether to serve seafood or Italian,” explains Kathy Kysar of Homer, Alaska. “It was a big hit! I usually add a little extra hot sauce to give it that special kick.” TIP: “Try the cream cheese mixture in other types of pasta shells,” advises Kathy.


  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/4 teaspoon hot pepper sauce
  • 2 cans (6-1/2 ounces each) minced clams
  • 1 carton (8 ounces) ricotta cheese
  • 4 ounces cream cheese, softened
  • 1/4 cup spreadable chive and onion cream cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 8 manicotti shells, cooked and drained


  1. In a large saucepan, combine spaghetti sauce and hot pepper sauce. Drain one can of clams; add clams to sauce. Stir in clams and juice from second can. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Meanwhile, in a large bowl, beat ricotta and cream cheeses until smooth. Stir in the cheeses, garlic, pepper and oregano. Stuff into manicotti shells.
  3. Spread 3/4 cup clam sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.
  4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

Nutrition Facts

2 each: 640 calories, 35g fat (22g saturated fat), 126mg cholesterol, 1559mg sodium, 49g carbohydrate (18g sugars, 4g fiber), 33g protein.

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