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Three-Cheese Manicotti

Mozzarella, ricotta, and Parmesan cheeses make a scrumptious filling for these hearty shells. To add the cheese mixture without tearing the pasta shells, use a spoon that will fit inside each shell.

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4.0 by 7 people

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  • Makes: 8 servings
  • Prep: 50 mins
  • Bake: 35 mins 350°F

Three-Cheese Manicotti

Reviews (0)

4.0 by 7 people

Rate This!

Directions

  1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.
  1. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.
  1. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.
  1. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop.
  1. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Makes 8 servings.

From the Test Kitchen

Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake as above.

Nutrition Facts (Three-Cheese Manicotti)

  • Per serving:
  • 284 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 88 mg chol.,
  • 586 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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