Italian
Mom's Manicotti
Prep Time: 30 min | Cook Time: 25 min | Servings: 6 | Calories: 591
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Prep Time
30 min
Cook Time
25 min
Servings
6
Calories
591
Sink your teeth into these succulent manicotti shells filled with a combination of cheese like Sargento® Whole Milk Ricotta Cheese, parsley and breadcrumbs. They’re baked together in a hearty pasta sauce and topped with even more Sargento to create the perfect cheesy bite with every forkful.
Ingredients
- 1 pkg. (15 oz.) Sargento® Whole Milk Ricotta Cheese
- 3/4 cup (3 oz.) Sargento® Shredded Parmesan Cheese, divided
- 1/2 cup seasoned dry bread crumbs
- 1/4 cup chopped fresh parsley
- 1 egg
- 3 cups (12 oz.) Sargento® Shredded Mozzarella - Traditional Cut, divided
- 1 jar (28 oz.) pasta sauce, divided
- 1 pkg. (8 oz.) manicotti shells, cooked, drained
Directions
- Combine Ricotta cheese, 1/2 cup Parmesan cheese, bread crumbs, parsley and egg. Stir in 2 cups Mozzarella cheese.
- Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup cheese mixture into manicotti shell; place in dish. Repeat with remaining cheese mixture and shells.
- Pour remaining pasta sauce over manicotti; sprinkle with remaining Mozzarella cheese and Parmesan cheese. Bake in preheated 350°F oven 30 minutes or until cheese is melted and sauce is bubbly.
