Easy Cheat's Manicotti - No more trying to stuff those pesky Manicotti tubes. Here's a quick and easy way to get a great tasting dinner.

Easy Cheat's Manicotti - No more trying to stuff those pesky Manicotti tubes. Here's a quick and easy way to get a great tasting dinner | Lovefoodies.com

Jeanette is a busy mom to say the least! So she is always looking for ways to make her meals easy, quicker and of course tasty.

Here with Jeanette's Easy Manicotti, she has made it really simple, and there's no need to do the fiddly stuffing of the Manicotti.

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See how Jeanette makes this tasty family meal!

Recipe from Jeanette Neumann-Melone

Prep Time: 10 minutes

Cook Time: 40 minutes (approx)

Yield: 8 Persons

Ingredients

6 cups / 1.4 litres of your favourite pasta sauce (I used about 2 x 24 oz jars of Barilla tomato basil)
2 x 15 oz containers part-skim ricotta cheese
2 cups / 200 g grated/shredded Parmesan cheese. I use fresh not powder stuff but I'm sure it would work too.
3 cups / 300 g shredded mozzarella cheese
2 large eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon black pepper
handful of chopped flat leaf parsley (about 1/4 cup chopped)
1 Box Barilla no-boil lasagna noodles

Instructions

1. Soak lasagna noodles in boiling water in 9 x 13 baking dish for about 5 minutes or until soft. Gently peel the noodles away from each other. (if you tear a few no big deal no one is going to notice). Set to dry on kitchen towel or paper towels.

2. Mix ricotta, half of Parmesan, 2 cups of the mozzarella, eggs, salt, pepper, and parsley in medium bowl

3. Pour 2 cups of sauce on bottom of 9 x 13 baking dish to coat the bottom.

4. Take one softened lasagna noodle and put about 1/4 cup of the filling on the bottom 3/4 of the noodle and roll up like a sausage shape.
Do the same for remaining noodles and add to the baking dish.

5. Pour remaining sauce over all the pasta - top with remaining mozzarella cheese and parmesan.
Cover and bake at 375 F / 190 C / Gas 5 for 40 minutes. Uncover and bake for an additional 20 mins or until cheese is melted and pasta is hot and bubbly.

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Easy Cheat's Manicotti - No more trying to stuff those pesky Manicotti tubes. Here's a quick and easy way to get a great tasting dinner | Lovefoodies.com

Easy Manicotti
Prep Time
10 mins
Cook Time
40 mins
Total Time
1 hr
 
Servings: 8
Ingredients
  • 6 cups / 1.4 litres of your favourite pasta sauce I used about 2 x 24 oz jars of Barilla tomato basil
  • 2 oz x 15 containers part-skim ricotta cheese
  • 2 cups / 200 g grated/shredded Parmesan cheese. I use fresh not powder stuff but I'm sure it would work too.
  • 3 cups / 300 g shredded mozzarella cheese
  • 2 large eggs lightly beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • cup handful of chopped flat leaf parsley about 1/4 chopped
  • 1 Box Barilla no-boil lasagna noodles
Instructions
  1. Soak lasagna noodles in boiling water in 9x13 baking dish for about 5 minutes or until soft. Gently peel the noodles away from each other (if you tear a few no big deal no one is going to notice)
  2. Set to dry on kitchen towel or paper towels.
  3. Mix ricotta, half of Parmesan, 2 cups of the mozzarella, eggs, salt, pepper, and parsley in medium bowl
  4. Pour 2 cups of sauce on bottom of 9x13 baking dish to coat the bottom.
  5. Take one softened lasagna noodle and put about 1/4 cup of the filling on the bottom 3/4 of the noodle and roll up like a sausage shape.
  6. Do the same for remaining noodles and add to the baking dish.
  7. Pour remaining sauce over all the pasta - top with remaining mozzarella cheese and parmesan.
  8. Cover and bake at 375F / 190 C / Gas 5 for 40 minutes. Uncover and bake for an additional 20mins or until cheese is melted and pasta is hot and bubbly.
Easy Cheat's Manicotti - No more trying to stuff those pesky Manicotti tubes. Here's a quick and easy way to get a great tasting dinner| Lovefoodies.com
Easy Cheat's Manicotti - No more trying to stuff those pesky Manicotti tubes. Here's a quick and easy way to get a great tasting dinner| Lovefoodies.com
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Recipe Rating




9 thoughts shared

  1. Comment author image

    Aislinn Graves

    says:

    an easy way to fill manicotti shells is to put the filling in a ziploc bag, seal, snip a corner off and squeeze the bag to fill the shell. No muss, no fuss.

    1. Hi Nelda, yes of course. The only advice I would give is to make sure you drain the spinach (if using from frozen or fresh) on kitchen paper, as it can often make the dish a little watery, but so long as it’s patted down well with paper, you should have no problems!
      I have made a Chicken, Garlic & Spinach Lasagne, which you might also enjoy, if you take a look here at the recipe, it gives you an idea for the preparation.
      https://lovefoodies.com/chicken-garlic–spinach-lasagna.html

    1. Hi Pdiddy, thanks for asking, unfortunately there isn’t such a facility yet on Lovefoodies to do that, although it is something i’m looking into. The best way for now is to pin the recipes you love onto your Pinterest board, say you could make a Lovefoodies board and save the recipes there? I hope that helps for now!
      Mary