I have never been to Napa Valley, but if they have these Mezzetta Napa Valley Homemade Pasta Sauces everywhere, I am there. This Cheese Stuffed Manicotti Bake is delicious, and I can’t wait to share with you this easy recipe. The Tomato and Sweet Basil Sauce with the Ricotta cheese….it’s just amazing. We aren’t even going to pre-cook the noodles for this recipe! (Yes, you can actually do that.) Not only I am going to share with you this amazing recipe, but I am also going to share some information on how you can win the perfect pasta night, including a $500 grocery gift card. Let’s get cooking!
I love Italian dishes, and I don’t get a chance to make them as often as I want. But when I do, I try and make sure they are mouthwatering delicious. What makes these Mezzetta sauces I use so awesome?
- They use 100% hand-selected plum tomatoes. No added sugar. No paste. No shortcuts.
- They are committed to farming the highest quality ingredients, without compromise.
- Family owned and operated for over 80 years.
- Made in the Italian tradition from our Napa Valley kitchen.
Why spend hours in the kitchen making a homemade sauce when you can grab this already made homemade sauce?
Cheese Stuffed Manicotti Bake
To get started with this delicious Manicotti, you will need to grab a few items:
- 12-15 Manicotti shells
- 1 jar Mezzetta Tomato & Sweet Basil
- 16oz. Ricotta cheese
- 1 cup shredded Parmesan Cheese
- 2 cups shredded Mozarella cheese
- 2 eggs
- salt, pepper to taste
- 1 tbsp fresh parsley (finely chopped)
Pre-heat oven to 350.
In a medium sized mixing bowl combine the Ricotta, 3/4 cup Parmesan, Mozarella, eggs, fresh parsley, salt and pepper. Mix well.
Take the uncooked Manicotti shells and stuff with the cheese mixture.
Line the cheese stuffed manicotti in a 9 x 13 baking dish.
Cover with Mezzetta Tomato and Sweet basil sauce, then sprinkle the top with remaining 1/4 cup paremesan cheese.
Bake in the oven for 45 minutes. Allow to cool for 5 minutes before serving.
This is such a delicious recipe, and one that is super simple. If you love Italian food, you are going to love this.
Serve it with a delicious side salad and garlic toast bites. #FallForFlavor with this delicious recipe.
Cheese Stuffed Manicotti Bake
Ingredients
- 12-15 Manicotti shells
- 1 jar Mezzetta Tomato & Sweet Basil
- 16 oz. Ricotta cheese
- 1 cup shredded Parmesan Cheese
- 2 cups shredded Mozarella cheese
- 2 eggs
- salt pepper to taste
- 1 tbsp fresh parsley finely chopped
Instructions
- Pre-heat oven to 350.
- In a medium sized mixing bowl combine the Ricotta, 3/4 cup Parmesan, Mozarella, eggs, fresh parsley, salt and pepper. Mix well.
- Take the uncooked Manicotti shells and stuff with the cheese mixture.
- Line the cheese stuffed manicotti in a 9 x 13 baking dish.
- Cover with Mezzetta Tomato and Sweet basil sauce, then sprinkle the top with remaining 1/4 cup paremesan cheese.
- Bake in the oven for 45 minutes. Allow to cool for 5 minutes before serving.
Nutrition
Make sure you enter to win the Perfect Pasta Night! Here is what is up for grabs:
• Grand Prize (1): Perfect Pasta Night. Cooking kit includes: Six (6) Mezzetta® Napa Valley Homemade™ Pasta Sauces + Dried Pasta + Apron + Grocery Tote + Chef’s Hat + Cheese Grater + Recipe Cards + $500 grocery gift card
• Runner Up Prizes (10): Six (6) Mezzetta® Napa Valley Homemade™ Pasta Sauces + Recipe Cards
Do you love Italian as much as I do? Make sure you try this amazing Cheese Stuffed Manicotti Bake and don’t forget to enter to win the Perfect Pasta Night!
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