3-Cheese Manicotti

Name: 3-Cheese Manicotti
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: Catelli® Classic Manicotti 1 pkg (225 g); Chopped fresh parsley, divided 1/4 cup (60 ml); Ricotta cheese 1 tub (475 g); Grated Parmesan cheese, divided 3/4 cup (175 mL); Egg, beaten 1; Garlic Cloves, minced 2; Salt and Pepper 1/2 tsp (2 mL); 1/4 (1 mL) tsp 1/4 tsp (1 mL); Shredded mozzarella cheese, divided 1 1/2 cups (375 mL); Strained puréed tomatoes (passata) 1 jar (680 mL); Basil Pesto 1/2 cup (125 ml)

Simple and delicious, this comforting baked stuffed pasta is timeless.

Comfort Food Family Friendly Most Popular Baking

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

20 minutes

Cook time

55 minutes

Servings

8 servings

Catelli pasta product featuring a pasta shape suitable for a variety of pasta dishes.

Catelli Classic Manicotti

Ingredients

8 servings

Catelli^® Classic Manicotti1 pkg (225 g)

Chopped fresh parsley, divided1/4 cup (60 ml)

Ricotta cheese1 tub (475 g)

Grated Parmesan cheese, divided3/4 cup (175 mL)

Egg, beaten1

Garlic Cloves, minced2

Salt and Pepper1/2 tsp (2 mL)

1/4 (1 mL) tsp1/4 tsp (1 mL)

Shredded mozzarella cheese, divided1 1/2 cups (375 mL)

Strained puréed tomatoes (passata)1 jar (680 mL)

Basil Pesto1/2 cup (125 ml)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 350°F (180°C). Cook manicotti according to package directions. Drain and rinse with cold water.

Step 2

Reserve 2 tsp (10 mL) parsley; set aside. Combine ricotta, 1/2 cup (125 mL) Parmesan, egg, garlic, salt, pepper and nutmeg. Fold in 1/2 cup (125 mL) mozzarella and remaining parsley; set aside.

Step 3

Stir tomatoes with pesto. Spread half of the sauce in bottom of 13- x 9-inch (3.5 L) baking dish.

Step 4

Fill manicotti shells with ricotta mixture; arrange snugly in baking dish. Spoon remaining sauce over top; sprinkle with remaining mozzarella and Parmesan.

Step 5

Cover with foil; bake for 40 minutes. Remove foil; bake for about 15 minutes or until bubbling and top is golden brown. Sprinkle with remaining parsley.

Tip

Substitute sun-dried tomato pesto or olive tapenade for basil pesto if desired.