Cheese Stuffed Manicotti Bake
Jennifer West
Delicious and easy Cheese Stuffed Manicotti Bake using fresh parsley, and a mixture of Ricotta, Parmesan, and Mozzarella cheeses.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course dinner
Cuisine Italian
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: 850 IU Vitamin C: 0.8 mg Calcium: 557 mg Iron: 1.3 mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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