Best Easy Manicotti Recipes

EASY MANICOTTI

Steps:

• Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
• Stuff uncooked manicotti generously with the cheese mixture, from both ends.
• Arrange manicotti in a single layer in a baking pan.
• Bring sauce to a boil and pour over manicotti, covering completely.
• Cover baking pan with aluminum foil, crimping the edges to seal tightly.
• Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
• Remove foil; sprinkle generously with additional grated cheese.
• Bake uncovered for 5 minutes more.

EASY, STUFFED MANICOTTI

Steps:

• Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
• Combine first 8 ingredients together in a bowl.
• Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).
• Place shells in pan and pour remaining sauce of shells.
• Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
• Remove and enjoy.
• Goes wonderfully with a tossed salad and garlic bread.

EASY-TO-STUFF MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Spread half of the meat sauce into a greased 13x9-in. baking dish., Drain manicotti; stuff each shell with a piece of string cheese. Place over meat sauce; top with remaining sauce. Cover and bake at 350° until heated through, 25-30 minutes. , Sprinkle with mozzarella cheese. Bake until the cheese is melted, 5-10 minutes longer.

EASY CHICKEN STUFFED MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Alfredo sauce and water in a bowl; spread about 1/3 sauce mixture into a 9x13-inch baking dish.
• Season chicken tenders with garlic powder and stuff chicken into manicotti shells; arrange manicotti in prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with aluminum foil.
• Bake in preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

EASY BAKED MANICOTTI

Steps:

• Preheat oven to 350 degrees. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses, and pesto sauce until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.
• Cook manicotti shells for half of the time on the box. This will keep them firm enough to handle and not fall apart when stuffing. The additional cook time in the oven will cook them the rest of the way. After you remove the partially cooked manicotti from the stove, transfer them into a container of cold water. This will prevent them from continuing to cook
• Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 1/4 cups spaghetti sauce over manicotti. Cover with foil.
• Bake 40 minutes or until heat through.

EASY CHEESY MANICOTTI

Steps:

• Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
• Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
• In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.

QUICK AND EASY MANICOTTI

Steps:

• Cook manicotti shells according to package directions; drain.
• Rinse in cold water; drain and set aside.
• Saute ground beef and garlic in skillet, stirring to crumble beef, until beef is no longer pink; drain.
• Add cottage cheese, mozzarella, salt, and mayonnaise to skillet; stir well.
• Stuff manicotti shells with meat mixture; arrange shells in a lightly greased 13x9x2 inch baking dish.
• Combine spaghetti sauce and oregano; pour over manicotti.
• Sprinkle with Parmesan cheese.
• Cover and bake at 350 degrees for 15 minutes.
• Uncover and bake 10 additional minutes.

EASY CHEESE-STUFFED MANICOTTI

Steps:

• Cook manicotti acoording to package directions.
• Combine cheeses, parslet, salt, and pepper and spooon into manicotti.
• Spread a thin layer of sauce on the bottom of a 13 by 9 inch baking pan.
• Arrange manicotti in single layer over sauce.
• Add remaining sauce.
• Cover with foil and bake at 350 for 40 minutes.
• Remove foil and abke 15 minutes.

SUPER EASY CHICKEN MANICOTTI

Steps:

• Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.
• Sprinkle garlic salt on chicken.
• Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
• Place shells on spaghetti sauce in dish.
• Pour remaining spaghetti sauce evenly over shells, covering completely.
• Sprinkle with olives and cheese. STOP HERE.
• TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil.
• and refrigerate no longer than 24 hours.
• TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.
• Freeze no longer than 1 month.
• TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350 degrees.
• Bake in covered baking dish about 1 hour, or until shells are tender.
• TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350 degrees.
• Bake in covered baking dish about 1 1/2 hours or until shells are tender.

SUPER EASY SPINACH & MUSHROOM MANICOTTI(OR SHELLS)

Steps:

• 1. Start by dumping the ricotta cheese, milk, and all seasonings into a large bowl and stir.
• 2. Add the spinach and the Italian blend cheese, mix again. Cover and set in the fridge while you cook the noodles. While the noodles cook, I slice and saute the mushrooms and onion in 2 tbsp of butter and salt, pepper and garlic until very soft.
• 3. After the noodles are al dente, drain them and toss with the olive oil to prevent them sticking to each other.While the noodles cook, add the seasonings and tomatoes to the sauce and stir.
• 4. 1 at a time, rip or cut 1 side of each manicotti noodle to open it flat. Drop a large spoonful of the mix and roll it back up.
• 5. Place them into a glass baking dish(13x9) with a couple spoonfuls of sauce on the bottom. make sure the cut side of the noodle is on the bottom or they'll open.
• 6. After all have been made, put a spoonful of sauce on each roll and cover the top with the rest of the Italian blend cheese.
• 7. Bake covered on 350 degrees for 20 minutes, then remove foil and cook for another 10-20 minutes or until the pan is bubbly and the cheese starts to brown.

SUPER-EASY CHICKEN MANICOTTI FOR A CROWD

Steps:

• Heat oven to 350°F. Spread about one-third of each jar of pasta sauce in each of 3 ungreased rectangular baking dishes, 13x9x2 inches.
• Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place 14 shells on pasta sauce in each dish.
• Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with olives and cheese.
• Cover and bake about 1 hour 30 minutes or until shells are tender.

SUPER EASY WORKING MOM'S MANICOTTI

Steps:

• Heat oven to 400°F.
• Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
• In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
• Reduce heat; keep warm.
• In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
• Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
• Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
• Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
• Serve -pasta and filling will be HOT!
• Enjoy!
• To make ahead and freeze:.
• MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
• Cover tightly with plastic wrap; then foil.
• Freeze up to 2 months.
• Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
• Bake at 350°F 60 minutes or until hot and bubbly.

EASY SPINACH SAUSAGE MANICOTTI

Steps:

• Preheat oven to 350.
• Cook sausage in skillet on medium heat for 14-16 minutes, covered, turning occasionally.
• Sausage is done when cooked through, with no pink in center.
• In separate skillet, steam spinach.
• When sausage is done, chop into ½ in.
• pieces, return to same skillet and add marinara sauce.
• Let sauce and sausage simmer while you prepare manicotti filling.
• Make filling by mixing first 6 ingredients together.
• Stuff filling into uncooked shells and lay in an 8” x 13” glass casserole dish.
• Pour sauce and water over stuffed shells.
• Cover with foil, bake for 45 minutes.
• Remove foil and cook for another 5 minutes-adding shredded mozzarella or parmesan cheese if desired.

SUPER-EASY CHICKEN MANICOTTI

Steps:

• Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
• Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

EASY HEALTHY MEATLESS MANICOTTI

Steps:

• Preheat oven to 375°.
• Combine 1 1/2 cups of the mozzarella, cottage cheese, and next five ingredients (through pepper) in medium bowl.
• Fill and stuff each shell (will have enough mixture for all - so don't worry).
• Spray 13 x 9-inch baking dish with non-stick.
• Pour 1/2 of sauce on bottom.
• Arrange shells on top in single layer.
• Pour remaining sauce over shells.
• Pour water into dish.
• Sprinkle with remaining mozzarella.
• Cover tightly with foil.
• Bake for 1 hour in preheated oven.
• Let stand for ten minutes before serving.

SUPER-EASY CHICKEN MANICOTTI

Steps:

• 1. Heat oven to 350°. Spread about 1/3 of the pasta sauce in ungreased rectangular baking dish, 13 9 2 inches.2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in dish. Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with cheese.3. Cover and bake about 1 hour 30 minutes or until shells are tender. Sprinkle with basil.1 SERVING: Calories 435 (Calories from Fat 115) Fat 13g (Saturated 5g) Cholesterol 75mg: Sodium 940mg Carbohydrate 46g (Dietary Fiber 3g) Protein 36g o % Daily Value: Vitamin A 18% Vitamin C 12% Calcium 28% Iron 16% o Exchanges: 3 Starch, 3 Lean Meat, 1 Vegetable, 1 Fat o Carbohydrate Choices: 3together timeDrizzle melted chocolate over brownies, cake or pretzel rods for dessert. Melt semisweet chocolate chips pour into a plastic food-storage bag and seal. Snip off a corner from the bag, and drizzle chocolate "frosting" over your favorite goodies.

EASY CHICKEN MANICOTTI (LOW-FAT)

Steps:

• Spread 1/3 of the spaghetti sauce in a 9X13-inch baking dish.
• Sprinkle garlic and Italian seasoning over chicken.
• Insert chicken into manicotti shells.
• Place shells in baking dish.
• Pour remaining sauce evenly over manicotti shells, covering completely.
• Sprinkle with mushrooms and cheese.
• Cover and refrigerate up to 24 hours to help soften pasta.
• Preheat oven to 350 degrees.
• Bake for approximately 1 hour or until pasta is tender.
• Let stand for 10 minutes before serving.

EASY MANICOTTI ALLA ROMANA

Steps:

• Saute onion and garlic in 3 quart saucepan until golden. Add mushrooms and cook until browned, about 5 minutes.
• Add spinach to pan and heat through.
• Puree tofu in a food processor. Add parmesan, salt, pepper, and nutmeg and blend. Pour mixture over spinach. Mix well and heat through.
• OPTIONAL: boil manicotti in 4 quarts of salted water for one minute, and bathe in cold water. (This is the step per the original instructions, but I've never found it necessary to cook manicotti for a casserole -- and they are much easier to stuff when dry).
• Stuff each manicotti with about 1/2 cup of the spinach mixture. Place in casserole dish and cover with marinara. Place foil over dish and bake 45 minutes.

MANICOTTI (THE EASY WAY)

Steps:

• 1. Brown meat in a medium skillet until cooked. Drain off the fat. I dump it in a collander and let it drain and get cool. Put it back in your skillet (why dirty a bowl)? Add egg and Mozzarella cheese and mix well by hand.
• 2. Pour 2 cups of sauce into a 13x9x2 pan. Fill the shells with meat mixture and place on top of sauce side by side. Spread leftover filling in open areas. Pour remaining sauce over shells and pour 1 cup of water over everything.
• 3. Cover with foil and bake for 50 minutes at 375*. Allow to stand an additional 10 minutes before serving.

EASY BAKED MANICOTTI

Steps:

• Heat oven to 350°F.
• Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
• Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
• Bake 40 min. or until heated through.