Simple and cheesy—words both parents and kids love—are the best way to describe this Italian dish. Serve with a tossed salad or cut-up fruit.

Catherine Salzman
Recipe by Oxmoor House August 2011

Gallery

Recipe Summary test

Yield:
7 servings (serving size: 2 manicotti)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Combine pasta sauce and 1 cup water. Pour half of pasta sauce mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.

  • Combine 1 1/4 cups mozzarella, Parmesan cheese, and next 4 ingredients. Spoon mixture into a heavy-duty zip-top plastic bag; snip off 1 corner of bag. Squeeze about 3 tablespoons cheese mixture into each uncooked pasta shell. Arrange stuffed shells in a single layer over sauce mixture; pour remaining sauce mixture over shells. Top with remaining 3/4 cup mozzarella. Cover tightly with foil.

  • Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

  • Young Chefs can:

  • Pour pasta sauce into bottom of dish

  • Measure cheese

  • Count out shells

  • Older Chefs can:

  • Help squeeze cheese mixture into shells

  • Arrange shells in pan

  • Pour sauce over shells, and sprinkle with cheese

Nutrition Facts

335 calories; fat 9.2g; saturated fat 5g; mono fat 3.1g; poly fat 0.5g; protein 23.8g; carbohydrates 39.2g; fiber 4g; cholesterol 26mg; iron 2.6mg; sodium 827mg; calcium 453mg.
Advertisement