Go Back
+ servings
Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!
Cheese Stuffed Manicotti Bake |PinkWhen
Review Recipe
5 from 1 vote

Cheese Stuffed Manicotti Bake

Delicious and easy Cheese Stuffed Manicotti Bake using fresh parsley, and a mixture of Ricotta, Parmesan, and Mozzarella cheeses.
Course dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Calories 448kcal
Author Jennifer West


  • 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: 448kcal | Carbohydrates: 27g | Protein: 28g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 133mg | Sodium: 588mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 0.8mg | Calcium: 557mg | Iron: 1.3mg
**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.
©PinkWhen - Sign up for more quick and easy recipes here!!
Did you make this recipe? Or planning to?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!!