Best 10 Saucy Stuffed Manicotti Recipes

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Indulge in a culinary journey with our exquisite Saucy Stuffed Manicotti, a delightful Italian dish that captivates taste buds with its symphony of flavors. These large pasta tubes, meticulously crafted from delicate sheets of dough, are generously filled with a delectable blend of ricotta, Parmesan, and mozzarella cheeses, spinach, and herbs, creating a filling that is both rich and satisfying. Bathed in a luscious tomato sauce, each manicotti is a masterpiece, offering a burst of flavors in every bite. Accompanying this main course are three equally enticing recipes: a refreshing Caesar salad with homemade dressing, a classic Italian bread that perfectly soaks up the savory sauce, and a sweet and tangy fruit salad that provides a delightful contrast to the savory flavors of the manicotti. Prepare to tantalize your palate with this exceptional culinary experience that will leave you craving for more.

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

EASY STUFFED MANICOTTI



Easy Stuffed Manicotti image

This easy Manicotti recipe is stuffed with cheese and Italian herbs, covered in Marinara sauce and baked to perfection!

Provided by Ashley Fehr

Categories     Dinner

Time 43m

Number Of Ingredients 9

12 manicotti pasta shells
2 cups Ricotta cheese (1 16 ounce/ 475g container)
2 cups mozzarella cheese (shredded, divided)
1/2 cup Parmesan cheese (shredded, divided)
1 egg
1 tablespoon basil pesto
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups marinara sauce

Steps:

  • Preheat oven to 375°F.
  • Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
  • Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
  • In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
  • Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
  • Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
  • Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
  • Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
  • Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.

Nutrition Facts : ServingSize 2 manicotti, Calories 451 kcal, Carbohydrate 33 g, Protein 27 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 1395 mg, Fiber 3 g, Sugar 6 g

SPINACH RICOTTA STUFFED MANICOTTI



Spinach Ricotta Stuffed Manicotti image

Spinach Ricotta Stuffed Manicotti is what dinner time dreams are made of! We've got Italian comfort food at its best with these vegetarian stuffed manicotti filled with perfectly seasoned spinach and ricotta, then finished with lots of stretchy cheese and marinara sauce.

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 1h40m

Number Of Ingredients 13

15 ounce ricotta cheese ((1 container))
10 ounce frozen spinach (chopped, thawed and squeezed dried (1 10 oz package))
1 medium onion (chopped)
1 large egg
2 cloves garlic (minced)
1 teaspoon Italian seasoning
⅛ teaspoon nutmeg (freshly grated)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 cups mozzarella cheese (shredded, divided)
1 cup Parmesan cheese (grated, divided)
8 ounce manicotti shells (uncooked)
4 cups marinara sauce

Steps:

  • Preheat the oven to 350 F°.
  • In a large bowl, combine the ricotta, spinach, onion, egg, garlic, Italian seasoning, nutmeg, salt, pepper, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese.
  • Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch casserole dish.
  • Transfer the filling to a piping bag or plastic ziploc bag, cut off a little from one end, this will make it easier for stuffing the shells.
  • Stuff each manicotti shell with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. There should be enough sauce to fully cover the manicotti.
  • Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
  • Transfer the dish to the preheated oven and bake for 1 hour covered, then 15-20 minutes uncovered, or until the noodles are soft.
  • Serve garnished with basil if preferred and more grated Parmesan cheese.

Nutrition Facts : ServingSize 1 manicotti, Calories 222 kcal, Carbohydrate 19 g, Protein 14 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 712 mg, Fiber 2 g, Sugar 4 g

CHEESE STUFFED MANICOTTI



Cheese Stuffed Manicotti image

Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.

Provided by Melanie2008

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h35m

Yield 6

Number Of Ingredients 20

1 pound ground beef
1 small onion, diced
1 teaspoon roasted garlic
1 (28 ounce) can diced tomatoes with garlic and onion
1 (12 ounce) can tomato paste
1 tablespoon white sugar
1 ½ teaspoons salt
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
½ teaspoon ground black pepper
¼ teaspoon garlic salt
1 (8 ounce) package manicotti shells
1 (8 ounce) package shredded mozzarella cheese
30 ounces cottage cheese
¼ cup grated Parmesan cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
  • Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
  • Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

Nutrition Facts : Calories 653.5 calories, Carbohydrate 55.1 g, Cholesterol 129.1 mg, Fat 26.3 g, Fiber 5 g, Protein 52.6 g, SaturatedFat 13 g, Sodium 2893.5 mg, Sugar 17.9 g

STUFFED MANICOTTI WITH FRESH MARINARA SAUCE



Stuffed Manicotti with Fresh Marinara Sauce image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield about 6 servings

Number Of Ingredients 22

3 large eggs
1 1/2 cups milk
3 tablespoons melted butter
1 cup all-purpose flour
Pinch salt
Vegetable cooking spray
1 pound ricotta cheese
1/2 pound shredded mozzarella cheese (in a 8-ounce bag)
1 large egg
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup fresh Italian parsley, finely chopped
1/4 cup extra-virgin olive oil
1 small onion, chopped fine
8 cloves garlic, peeled and crushed
2 (28-ounce) cans crushed tomatoes (recommended: San Marzano)
1/4 cup Italian parsley, fresh, finely chopped
1/2 cup fresh basil leaves, torn
Salt and pepper
1/2 cup grated Parmesan

Steps:

  • Make the crepes (crespelle):
  • In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
  • Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
  • Make the ricotta filling:
  • In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
  • Make the marinara sauce:
  • In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
  • Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
  • Put it all together:
  • Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
  • Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
  • Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
  • Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.

MANICOTTI WITH MARINARA SAUCE



Manicotti with Marinara Sauce image

The simple ingredients and flavors of this dish make it palatable for the youngest Borgatti customers. You can buy pre-stuffed manicotti at the shop.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

1 pound ricotta
1 whole egg
1/4 cup grated Parmesan
2 tablespoons minced parsley leaves
Salt and pepper
Salt and pepper
Marinara Sauce, recipe follows
8 squares fresh manicotti noodles
1/3 cup olive oil
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
2 (28-ounce) cans crushed plum tomatoes
10 basil leaves, chopped (or 1 tablespoon dried)
1 tablespoon chopped parsley leaves (or 1 teaspoon dried)

Steps:

  • Preheat oven to 375 degrees F and set a large pot of water on the stovetop to boil.
  • In a bowl, combine the ricotta, egg, Parmesan, parsley, and salt and pepper. Set this filling aside.
  • Cook the manicotti in boiling water for minute. After they've cooked for one minute, remove the pot from the heat but do not drain the manicotti squares in a colander as the noodles often stick together. Instead, run cold water into the pot until you can fish the manicotti squares out safely with your fingers. Shake off the excess water as you remove each square. It is usually best to place the squares on a clean cloth to further blot them.
  • Lay the squares flat on a cloth, placing the filling across the center of the dough, leaving a little room at the edges on each side. Turn up the edge nearest you so that it lies on top of the filling. Now turn the edge farthest from you towards you so that it lies on top of the first edge. You now have a cannoli-like tube. Spread 1 ladleful of the sauce onto the bottom of a 9 by 12-inch baking pan. Turn the manicotti over and place seam-side down in the baking pan on top of the sauce. Continue until the pan has a layer of manicotti. Spoon 2 more ladlefuls of sauce over the top and bake for 45 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with additional sauce for individual servings.
  • Everyone has his own variation of marinara sauce. Borgatti's is basic and can be used throughout this book whenever marinara is called for. The seasonings and herbs can be adjusted, to taste.
  • In a medium saucepan over medium-low heat, heat the oil. Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened. Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.

SAUCY STUFFED MANICOTTI



Saucy Stuffed Manicotti image

Make and share this Saucy Stuffed Manicotti recipe from Food.com.

Provided by Toyo5264

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

8 manicotti
1/2 lb Italian sausage
1/2 cup chopped onion
1/4 cup chopped mushroom
1 1/2 cups finely chopped cooked turkey or 1 1/2 cups chicken
2 egg yolks
9 ounces frozen spinach, thawed, squeezed to drain
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 (15 ounce) jar spaghetti sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 cups whipping cream
1/2 cup grated parmesan cheese
1 dash garlic powder
1 dash nutmeg

Steps:

  • Cook manicotti to desired doneness.
  • In large skillet brown sausage, onion and mushrooms. Drain on paper towel.
  • In large bowl, combine sausage mixture, egg yolks, turkey, spinach, mozzarella and 1/2 cup parmesan cheese; mix well.
  • Pour half of spaghetti sauce into ungreased 13x9 baking dish.
  • Fill manicotti with sausage mixture. Place over sauce in baking dish.
  • Melt butter in medium saucepan over medium heat. Stir in flour cook until smooth and bubbly.
  • Gradually stir in whipping cream, cook until slightly thickened, stirring constantly.
  • Stir in parmesan cheese, garlic powder and nutmeg, blend well.
  • Pour white sauce over manicotti.
  • Pour remaining spaghetti sauce over top.
  • Bake at 350°F for 35-40 minutes.

Nutrition Facts : Calories 494.5, Fat 37.8, SaturatedFat 19.9, Cholesterol 174.2, Sodium 976, Carbohydrate 13.9, Fiber 1.6, Sugar 6.4, Protein 25.4

STUFFED MANICOTTI



Stuffed Manicotti image

Make and share this Stuffed Manicotti recipe from Food.com.

Provided by ThatJodiGirl

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

12 uncooked manicotti
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
2 eggs
1/4 cup parmesan cheese
2 tablespoons parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups prepared spaghetti sauce

Steps:

  • Par-boil manicotti noodles, drain.
  • Place in a bowl of cold water to prevent sticking.
  • Preheat oven to 350°F.
  • Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
  • Drain shells, pat dry with paper towels.
  • Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
  • Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
  • Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
  • Bake covered loosely with foil for 40 minutes.

MANICOTTI



Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Steps:

  • Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  • Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
  • Bake 45 minutes, or until bubbly.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE



Beef Stuffed Manicotti with Basil Tomato Sauce image

This is the best manicotti recipe ever, I got it many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil sauce pairs well with the rich cheese filling.-Melba Perlenfein, Barstow, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground beef
2 cups water
2 cans (6 ounces each) tomato paste
1 medium onion, chopped
6 tablespoons minced fresh parsley, divided
1 tablespoon dried basil
1 garlic clove, minced
2 teaspoons salt, divided
1/4 teaspoon pepper, divided
3 cups ricotta cheese
1-1/4 cups grated Romano or Parmesan cheese, divided
2 eggs, lightly beaten
8 large manicotti shells, cooked and drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. , Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. , Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 813 calories, Fat 43g fat (25g saturated fat), Cholesterol 274mg cholesterol, Sodium 2075mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 66g protein.

STUFFED MANICOTTI



Stuffed Manicotti image

This recipe is so special I serve it to company. It is so easy to make too.-Cookie Curci-Wright, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 7 servings.

Number Of Ingredients 24

SPAGHETTI SAUCE:
1 medium onion, chopped
1/2 green pepper, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
3/4 cup water
3/4 cup dry red wine or water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
MANICOTTI:
1-1/2 pound ground beef
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese, divided
3 large eggs, lightly beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) manicotti, cooked and drained
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 505 calories, Fat 24g fat (9g saturated fat), Cholesterol 172mg cholesterol, Sodium 976mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein.

Tips:

  • Choose the right pasta shells: Look for large, sturdy pasta shells that can hold the filling without breaking. Jumbo pasta shells or manicotti shells are ideal.
  • Cook the pasta shells al dente: This means cooking them until they are tender but still have a slight bite to them. Overcooked pasta shells will be mushy and difficult to stuff.
  • Use a variety of cheeses: A combination of cheeses, such as ricotta, Parmesan, and mozzarella, provides a rich and flavorful filling.
  • Don't overstuff the pasta shells: Overstuffed pasta shells will be difficult to seal and may burst open during baking.
  • Use a flavorful sauce: The sauce is what brings the dish together, so make sure to use a sauce that you love. A simple tomato sauce or a creamy Alfredo sauce are both good choices.
  • Bake the manicotti until the cheese is melted and bubbly: This usually takes about 20-25 minutes.

Conclusion:

Saucy stuffed manicotti is a delicious and versatile dish that can be enjoyed by people of all ages. With its creamy filling, flavorful sauce, and crispy cheese topping, it's sure to be a hit at your next gathering. So next time you're looking for a special dish to serve, give this saucy stuffed manicotti a try!

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