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My review
Three Cheese Manicotti II
10
Sonrisa
"The whole family will jump for joy when they try this easy Italian dish!"
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Ingredients
1 h servings 611Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
- Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
- Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 369524 Ratings
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Most helpful positive review
9/15/2006
Very tasty! But manicotti are much easier to stuff when they are uncooked! I make a no-boil version by adding 1 cup of water to the marinara sauce (I only use 1 jar) and changing the baking time...
Most helpful critical review
7/9/2011
A pretty good base recipe, but I found it very bland. The second time over, I seasoned the cheese mixture with salt and pepper, as well as some parsley and a pinch of nutmeg. I cooked the garlic...
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9/15/2006
Very tasty! But manicotti are much easier to stuff when they are uncooked! I make a no-boil version by adding 1 cup of water to the marinara sauce (I only use 1 jar) and changing the baking time...
4/28/2008
This was really good. The only changes I would suggest is soaking the manicotti in hot water for 15 minutes instead of boiling them. They are much easier to fill. They will cook the rest of t...
12/19/2007
This tasted great. I don't know about others, but I had difficult fitting all the shells into a 9x13 pan without having to stack some on top of each other. Fortunately, there was enough sauce to...
11/11/2005
This was wonderful! DH claimed it was the BEST manicotti he has ever eaten. I added some parsley to it and some fresh grated parmesan cheese. *I used a large freezer bag, filled it with the fill...
10/5/2008
This was great! I did take the advice of others and only put the manicotti into boiling water and removed the pan from the burner and let it sit for about 5 min. then filled them. They finishe...
8/17/2009
HELPFUL SUGGESTION WITH MANICOTTI: I didn't know what method to try on cooking the manicotti just enough to stuff and finish cooking while baking so I took the easiest, and each time it works ou...
5/7/2008
This was the first manicotti I ever tried, much less made. I'm not a big ricotta fan but this turned out really good. For the pasta sauce, I made the "Best Marinara Sauce Yet" also from allrecip...
1/12/2007
This is a great recipe for manicotti. I didn't realize I had no mozzarella, so I used montery-jack and it was very good. I used Pecorino-romano cheese for the filling, and shredded parm for th...
12/27/2005
This is an excellent base recipe and can easily be adjusted to anyone's tastes. I thought that this was missing a little something. Next time I will add some onions and minced garlic to the ...