Irresistible Manicotti Shells Stuffed with Creamy Ricotta Delight

Delicious manicotti shells filled with a creamy ricotta mixture, perfect for a cozy meal.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 shells

Course: PASTA

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 shells Manicotti Opt for pre-cooked for easy assembly.
1 tablespoon Olive oil Drizzle to prevent sticking.

For the Ricotta Filling

1.5 pounds Ricotta cheese The star of the filling.
0.25 cup Grated Romano cheese Adds sharp flavor.
1 large Egg Binding agent.
1 tablespoon Fresh parsley Minced for freshness.

For the Sauce

1 jar Meatless spaghetti sauce 26 ounces, for smothering.
0.25 cup Additional grated Romano cheese Optional for topping.

Equipment

mixing bowl
non-stick skillet
baking dish

Method

How to Make Manicotti Shells

In a mixing bowl, combine flour, milk, eggs, and salt; whisk until smooth.
Heat a skillet over medium heat and pour in batter to form crepes; cook until golden.
Mix ricotta, grated Romano, egg, and parsley in a bowl until combined.
Stuff each crepe with the ricotta mixture and roll up neatly.
Place the filled shells in a baking dish and cover with spaghetti sauce.
Sprinkle with more Romano cheese if desired.
Bake in a preheated oven at 375°F for 25-30 minutes.

Nutrition

Serving: 1shellCalories: 300kcalCarbohydrates: 35gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; cover in sauce to keep moist.

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