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

3-Cheese Manicotti

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

Comfort Food

Family Friendly

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 tsp (1 mL) 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)

Cooking Steps

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.

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3-Cheese Manicotti

Ingredients

Cooking Steps

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