Best 5 No Boil Manicotti Recipes

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Indulge in a culinary journey with our enticing selection of no-boil manicotti recipes, a symphony of flavors that will tantalize your taste buds. Embark on a voyage of culinary creativity with our classic no-boil manicotti recipe, a timeless dish that showcases the perfect balance of creamy ricotta, hearty spinach, and savory Italian sausage, encased in tender pasta sheets. For a vegetarian delight, try our spinach and ricotta no-boil manicotti, a symphony of flavors where the vibrant spinach and creamy ricotta take center stage.

If you crave a spicy kick, our spicy sausage and cheese no-boil manicotti is your perfect match, where a blend of spicy sausage, melted cheese, and tangy sauce ignites your senses. For a lighter option, our chicken and vegetable no-boil manicotti offers a medley of tender chicken, crisp vegetables, and a light sauce that is both satisfying and guilt-free. And for those with dietary restrictions, our gluten-free no-boil manicotti caters to your needs, providing a delicious and inclusive dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

NO BOIL MANICOTTI WITH MEAT SAUCE



No Boil Manicotti with Meat Sauce image

No-Boil Manicotti - cheese stuffed manicotti noodles baked in a quick meat sauce. No need to precook the pasta! It cooks with everything else! Manicotti, Italian sausage, spaghetti sauce, water, cottage cheese, parsley, mozzarella, parmesan, and egg. This is SO good and SOOO easy! Everyone gobbled it up! Serve with a salad and crusty garlic bread for an easy weeknight meal. #pasta #casserole #sausage #familydinner #potluck

Provided by Plain Chicken

Categories     Main Course

Time 1h

Number Of Ingredients 9

1 lb Italian sausage, (removed from casings)
1 (24-oz) jar spaghetti sauce
1½ cups water
1 (15-oz) container cottage cheese
2½ cups mozzarella cheese, (divided)
½ cup grated parmesan cheese
1 Tbsp dried parsley
1 large egg
1 (8-oz) box manicotti noodles, (uncooked)

Steps:

  • Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
  • In a skillet over medium-high heat, cook the Italian sausage until no longer pink. Drain fat. Stir in spaghetti sauce and water. Remove from heat.
  • Combine cottage cheese, 1 cup mozzarella cheese, parmesan cheese, parsley, and egg. Fill uncooked manicotti noodles with the cheese mixture. Place in greased pan. Pour meat sauce over noodles. Cover with foil.
  • Bake for 45 to 55 minutes. Remove foil and top with remaining mozzarella cheese. Bake an additional 5 minutes to melt cheese.

NO BOIL MANICOTTI BAKE



No Boil Manicotti Bake image

An easy no boil manicotti that uses egg roll wrappers for an easy to fill and cook pasta dish!

Provided by carissa

Categories     Main Course

Number Of Ingredients 4

1 package Egg Roll Wrappers
1 jar prepared pasta sauce
2 cups shredded mozzarella
Favorite Manicotti Filling

Steps:

  • Preheat the oven to 350°
  • Prepare your favorite manicotti filling
  • Add 3/4c of sauce to the bottom of a 13x9 pan
  • Start at the end of an egg roll wrapper and add 3T of filling along the short edge
  • Roll it up in a tube shape and place it in the pan seam side down
  • Top the rolled manicottis with the rest of the jar of sauce. Try to make sure all the wrappers are covered in the sauce
  • Bake, covered for 35 minutes
  • Uncover, top with mozzarella cheese and bake uncovered until the cheese is melty

NO BOIL MANICOTTI



No Boil Manicotti image

This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.

Provided by Smockmock

Categories     Manicotti

Time 1h5m

Yield 14 manicottis, 7 serving(s)

Number Of Ingredients 19

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
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

Steps:

  • Preheat oven to 400°F.
  • Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
  • 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).
  • Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
  • 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.
  • Pour sauce over manicotti covering completely.
  • Cover baking dish with aluminum foil, crimping edges to seal tightly.
  • Bake for 40 minutes at 400°F.
  • Remove foil, sprinkle generously with remaining mozzarella.
  • Bake uncovered for 5 minutes or until cheese is melted.

NO-BOIL SLOW-COOKER MANICOTTI



No-Boil Slow-Cooker Manicotti image

Try making manicotti like you never have before with this No-Boil Slow-Cooker Manicotti recipe. Simmer cheese-and-mushroom-stuffed manicotti shells with pasta sauce and mozzarella for 4 to 6 hours and discover your new go-to manicotti recipe. The entire family will love this slow-cooker manicotti.

Provided by My Food and Family

Categories     Pasta

Time 4h20m

Yield 7 servings (2 manicotti each)

Number Of Ingredients 11

1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 lb. fresh mushrooms, chopped
2 cups loosely packed stemmed kale, chopped
1 egg, beaten
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 tsp. each dried oregano leaves, garlic powder and onion powder
1 cup KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided

Steps:

  • Heat dressing in large skillet over medium-high heat. Add mushrooms and kale; cook, stirring constantly, 5 min. or until mushrooms are tender. Drain.
  • Mix egg, Neufchatel and ricotta in medium bowl until blended. Add dry seasonings, and 1/4 cup each mozzarella and Parmesan; mix well. Stir in mushroom mixture. Spoon into resealable plastic bag.
  • Cut large piece off one bottom corner of bag; squeeze Neufchatel mixture into both ends of each manicotti shell.
  • Spread 1/2 cup pasta sauce onto bottom of 6-qt. slow cooker sprayed with cooking spray; cover with 7 manicotti. Top with 1/2 cup of the remaining pasta sauce and 1/4 cup of the remaining mozzarella. Cover with layers of remaining manicotti, pasta sauce, mozzarella and Parmesan, then cover with lid.
  • Cook on LOW 4 to 6 hrs. (or on HIGH 2 to 3 hrs.).

Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

MANICOTTI NO BOIL



MANICOTTI NO BOIL image

Categories     Pasta

Yield 8 People

Number Of Ingredients 10

Spaghetti sauce
Mixing bowl
1 Box of Manicotti shells
32 oz. Ricotta cheese
1 cup Parmesan cheese
2 cups Mozzarella cheese
1/2 cup Parsley, chopped
2 Eggs
1/2 tsp. salt
1 cup water

Steps:

  • Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Tips:

  • Use fresh or frozen manicotti shells. If using frozen shells, thaw them according to the package directions before baking.
  • Choose a flavorful filling. The filling is the star of the show, so make sure it's something you'll enjoy. Some popular fillings include ricotta cheese, spinach, ground beef, and sausage.
  • Don't overcook the manicotti. Manicotti should be cooked until they are tender but still slightly firm. Overcooked manicotti will be mushy and difficult to eat.
  • Serve manicotti with your favorite sauce. Marinara sauce is a classic choice, but you can also use Alfredo sauce, pesto sauce, or any other sauce you like.
  • Top manicotti with grated cheese before baking. This will help to brown the manicotti and give it a delicious cheesy flavor.

Conclusion:

No-boil manicotti is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With a variety of fillings and sauces to choose from, there's sure to be a no-boil manicotti recipe that everyone will enjoy. So next time you're looking for a quick and easy dinner idea, give no-boil manicotti a try. You won't be disappointed!

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