Cheese-Stuffed Manicotti Recipe

Name: Cheese-Stuffed Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mozzarella cheese 1/2 inch dice; 2 pounds ricotta cheese; 1/4 pound prosciutto 1/4-inch dice; 2 large eggs; 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated; 1 x salt and black pepper; 1/4 cup parsley leaves minced, fresh; 14 each pasta, manicotti shells; 3 cups tomato sauce; 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

Servings: persons

1
Combine all the filling ingredients (first7 ingredients) and mix very thoroughly.
2
Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking.
3
Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente.
4
Stir occasionally with a long-handled fork.
5
Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer.
6
Shake manicotti free of water over the pot.
7
Spread a clean kitchen towel on the kitchen counter.
8
Place the manicotti side by side on the towel, which will absorb all the remaining moisture.
9
(The shells must be completely dry before stuffing.)
10
Repeat until all shells are cooked.
11
Cool.
12
Generously butter a baking dish, 13 x 10 inches.
13
Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end.
14
This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon.
15
Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for.
16
Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.
17
Bake in a preheated moderate oven for 15 to 20 minutes.
18
Heat remaining tomato sauce to serve separately.
19
Serve with additional Parmesan Cheese.

2077

kcal

Calories

Fat

279

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound mozzarella cheese 1/2 inch dice, 2 pounds ricotta cheese, 1/4 pound prosciutto 1/4-inch dice, 2 large eggs, and more.

Yes, Cheese-Stuffed Manicotti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese-Stuffed Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions