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Since we’re all friends here, I have a confession to make:: there’s not much I wouldn’t do for stuffed pasta.Tortellini,

There’s not much I wouldn’t do for stuffed pasta.

Tortellini, ravioli, jumbo shells, you name it; if cheese and pasta are involved you can bet that I’ve got my plate out, waiting to be served.

But despite this little obsession of mine, I hardly ever have time to make stuffed pasta at home, and my time (and life!) is only getting more chaotic as we approach the end of the year. This means I tend to take the “easy” way out and get my fancy pasta fix at my favorite Italian restaurant.

However, we all know that eating out every night isn’t always possible, especially now that the holidays are approaching. Gotta save some of that $$, amirite?!

So, I figured it was high time that I honed my own “Stuffed Pasta Cooking Skills” (official term), especially since Bertolli just introduced their new Riserva line – which just happens to include a Parmigiano-Regginao Marinara sauce. And the best part? Having a high quality and ready-made marinara sauce

And the best part? Having a high quality and ready-made marinara sauce reduces the typical cook time of my favorite pasta recipes in half. And a faster cooking time = more time for me to plan what to do with all the money all I’ll be saving for the holidays by not going to the restaurant.

Easy Cheesy Manicotti! Bring a restaurant classic to your dinner table with this easy cheesy recipe! Use Bertolli marinara sauce and cut your cook time in half! | HomemadeHooplah.com #spon

The pasta itself turned out amazingly well. It was a little tricky to fill the manicotti noodles with all the ricotta cheesy goodness, but being the classy girl that I am, I ended up using a spoon and my fingers. It might not have been the cleanest way to go about it, but it certainly got the job done – just like the pros do at the restaurant!

And the Bertolli sauce was the perfect touch to liven up this dish.

Easy Cheesy Manicotti! Bring a restaurant classic to your dinner table with this easy cheesy recipe! Use Bertolli marinara sauce and cut your cook time in half! | HomemadeHooplah.com #spon

Interested in making your own restaurant-quality cheesy manicotti at home?

How about saving a few bucks for all those upcoming holiday expenses?

Then check out this coupon for Bertolli’s new Riserva sauces and get the best of both worlds!

Easy Cheesy Manicotti! Bring a restaurant classic to your dinner table with this easy cheesy recipe! Use Bertolli marinara sauce and cut your cook time in half! | HomemadeHooplah.com #spon

Check out these tips from fellow readers!

1 – Easily pipe the cheese filling into the manicotti by putting it in a plastic bag and cutting a hole in the one of the corners (just like you would for icing). This way you can easily fill the manicotti without all the mess. (Thanks, Diane!)

2 – No plastic bags? Once the manicotti has cooled, you can cut a line down the side of the manicotti, fill it with filling, then press the manicotti back together. The filling will help “glue” the manicotti back together. Then you can just place the manicotti seam side down in the baking dish (Thanks, Sher!)Easy Cheesy Manicotti! Bring a restaurant classic to your dinner table with this easy cheesy recipe! Use Bertolli marinara sauce and cut your cook time in half! | HomemadeHooplah.com #spon

Easy Cheesy Manicotti
Easy Cheesy Manicotti
Bring a restaurant classic to your dinner table with this easy cheesy recipe. Use Bertolli marinara sauce and cut your cook time in half!
RATE THIS RECIPE:
Votes: 42
Rating: 3.31
You:
Rate this recipe!
Print Recipe
PRINT THIS RECIPE:
Servings:
4
servings
Prep:
20
minutes
Cook:
50
minutes
Easy Cheesy Manicotti
Easy Cheesy Manicotti
Bring a restaurant classic to your dinner table with this easy cheesy recipe. Use Bertolli marinara sauce and cut your cook time in half!
RATE THIS RECIPE:
Votes: 42
Rating: 3.31
You:
Rate this recipe!
Servings:
4
servings
Prep:
20
minutes
Cook:
50
minutes
ingredients:
CHANGE QUANTITY? servings CHANGE UNITS?
instructions:
  1. Cook manicotti per package instructions, then lay on parchment paper to dry and cool.
  2. While manicotti noodles cool, preheat oven to 350 degrees F.
  3. In a large bowl, mix together ricotta, mozzarella, parmesan, eggs, parsley, salt, and pepper.
  4. Using a spoon (and your fingers!) gently feed the cheese mix into the cooled manicotti noodles. Tip: pack one end until full, then do the same with the other end.
  5. In a 9x11 baking dish, spread a thin layer of Bertolli Riserva sauce along the bottom. Place filled manicotti on top of sauce in a single layer. Cover top of manicotti with renaming Bertolli Riserva sauce.
  6. Cover dish with foil and bake for 40 minutes. Remove foil and sprinkle mozzarella cheese on top (optional). Bake for another 5-10 minutes or until cheese has melted.
  7. Serve immediately with more parsley on top for garnish.
things you may want (or need!) for this recipe:
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39 Responses to Easy Cheesy Manicotti

  1. YUMM…I love mannicotti and I can never find a good recipe for it so this sounds really good. I may have to try it.

    Hayli at Haylidejong.com

  2. Thanks for this great-looking easy recipe! I may try to use a large zip-lock bag with a corner snipped off to fill the manicotti with the cheese mixture (home-made piping bag).

  3. As Diane said above, use either a pastry bag or a Ziploc with about a 1″ corner hole cut in it and they will fill so quickly and easily!

  4. TIP: After cooked manicotti noodles have cooled, cut a slit down one side, lengthwise. Pull apart and fill (SOOO much easier than with whole shells). Once filled, the filling mix “glues” together the manicotti noodle and it will stay together. Bake as recipe states. Saves time and frustration.

  5. Something came to mind when making this dish and it was much easier than I thought. I put the manicotti filling in a plastic bag and piped it into the manicotti. Easy and much less of a mess. I didn’t read through all of he comments so sorry if someone else already mentioned this. We loved the recipe!!

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy

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Subscribe for recipe updates and receive two FREE mini cookbooks as a thank you!
@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy