Preheat oven to 350 degrees. Cook manicotti according to package directions; drain and lay on cooling rack to prevent sticking.
This cheesy, baked manicotti is irresistible to any cheese lovers.
Servings and Ingredients
|1||(8-oz.) pkg manicotti|
|2||(15-oz. each) containers Hy-Vee part-skim ricotta cheese|
|1||(8-oz.) pkg shredded Hy-Vee part-skim mozzarella cheese, divided|
|1||(6-oz.) pkg shredded Hy-Vee Parmesan cheese, divided|
|2||Hy-Vee large eggs|
|2 tsp.||Hy-Vee Italian seasoning|
|1||(26-oz.) jar Hy-Vee pasta sauce|
Things To Grab
- Large pot
- Large bowl
- Large resealable bag
- 9-by-13-inch baking pan with lid
Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup Parmesan, eggs and Italian seasoning in a large bowl. Place half of cheese mixture in a large resealable bag; cutting corner to pipe mixture. Fill manicotti shells with cheese mixture, piping from each end until full, about 1/3 cup each. Refill resealable bag with cheese mixture to fill all manicotti shells.
Pour half of pasta sauce in bottom of 9-by-13-inch baking pan. Arrange filled manicotti over sauce and top with remaining sauce and cheese.
Bake, covered, 30 minutes. Remove cover and continue cooking 8 to 10 minutes or until cheese is melted and golden. Let manicotti rest 10 minutes before serving.
- Variation: Stir spinach into cheese mixture.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 145mg
- Sodium: 1390mg
- Total Carbohydrates: 48g
- Protein: 39g
Hy-Vee Shredded Parmesan Cheese package