Cheese Stuffed Manicotti Bake
Delicious and easy Cheese Stuffed Manicotti Bake using fresh parsley, and a mixture of Ricotta, Parmesan, and Mozzarella cheeses.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Calories 448 kcal
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
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.
Calories: 448 kcal | Carbohydrates: 27 g | Protein: 28 g | Fat: 24 g | Saturated Fat: 14 g | Cholesterol: 133 mg | Sodium: 588 mg | Potassium: 214 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 17 % | Vitamin C: 1 % | Calcium: 55.7 % | Iron: 7.2 %
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe. Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!