"Bring a restaurant classic to your dinner table with this easy cheese manicotti recipe. Use Bertolli marinara sauce and cut your cook time in half!"
Since we’re all friends here, I have a confession to make:
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.
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.
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
- 8 pieces manicotta pasta
- 15 oz ricotta cheese
- 2 cups mozzarella cheese shredded (plus more for topping)
- 1/2 cup parmesan cheese grated
- 2 large egg
- 2 tbsp parsley fresh and chopped (plus more for garnish)
- 1/2 tsp salt to taste
- 1/4 tsp pepper to taste
- 24 oz Bertolli Riserva Sauce any flavor
- Cook manicotti per package instructions, then lay on parchment paper to dry and cool.
- While manicotti noodles cool, preheat oven to 350 degrees F.
- In a large bowl, mix together ricotta, mozzarella, parmesan, eggs, parsley, salt, and pepper.
- 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.
- 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.
- Serve immediately with more parsley on top for garnish.