No Boil Manicotti

20 ingredients
10 steps

Ingredients

  • 1 lb part-skim ricotta cheese
  • 8 ounces shredded mozzarella cheese, divided
  • 3 tablespoons shredded parmesan cheese
  • 1 teaspoon sugar
  • 1 egg, slightly beaten
  • 2 -3 dashes nutmeg
  • 1 tablespoon dried parsley
  • 3 dashes ground black pepper
  • 14 manicotti, uncooked
  • Sauce
  • 1 (15 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1 tablespoon onion flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1 teaspoon sugar
  • 3 dashes salt
  • 3 dashes ground black pepper

Directions

  1. 1
    Preheat oven to 400°F.
  2. 2
    Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
  3. 3
    Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
  4. 4
    Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
  5. 5
    Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
  6. 6
    Pour sauce over manicotti covering completely.
  7. 7
    Cover baking dish with aluminum foil, crimping edges to seal tightly.
  8. 8
    Bake for 40 minutes at 400°F.
  9. 9
    Remove foil, sprinkle generously with remaining mozzarella.
  10. 10
    Bake uncovered for 5 minutes or until cheese is melted.

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