Super Easy Working Moms Manicotti Recipes

SUPER EASY WORKING MOM'S MANICOTTI

Super Easy Working Mom's Manicotti image

A twist on the super easy recipe my closest girlfriend Jules35 and I use from the back of the AMERICAN BEAUTY PASTA (THE ONLY ONE THAT SHOWS A RECIPE THAT YOU DON'T HAVE TO BOIL THE PASTA FIRST!! Sometimes we make it with sausage and mushrooms, sometimes veggie style-either way is great! Their make ahead tip is below as well! We have made this with a single can of sauce (large) but if you want it really saucy, you may want to adjust the recipe later to suit your tastes. ;) I topped with a 4 cheese blend that had cheddar in it for the picture. Up to you!!

Provided by Mommy Diva

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces manicotti, uncooked about 14 pieces
26 ounces spaghetti sauce, approx. 3 cups
1 cup water
15 ounces ricotta cheese, approx. 2 cups
8 ounces mozzarella cheese, shredded approx. 2 cups
1/4 cup parmesan cheese, grated (we prefer the three cheese blend of asiagio,parm and romano)
1 egg
2 tablespoons parsley, chopped fresh
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 lb Italian sausage (can sub assorted veggies for sausage if desired such as peppers, zucchini, aubergine, etc)
1 (7 ounce) can mushrooms, sliced and drained
garlic, to taste
1 teaspoon italian seasoning
salt, to taste
pepper, to taste

Steps:

Heat oven to 400°F.
Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
Reduce heat; keep warm.
In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
Serve -pasta and filling will be HOT!
Enjoy!
To make ahead and freeze:.
MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
Cover tightly with plastic wrap; then foil.
Freeze up to 2 months.
Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
Bake at 350°F 60 minutes or until hot and bubbly.

Nutrition Facts : Calories 777.5, Fat 44.5, SaturatedFat 19.8, Cholesterol 149.6, Sodium 2111.8, Carbohydrate 50.8, Fiber 2.2, Sugar 14.1, Protein 42.4

SUPER EASY WORKING MOM'S MANICOTTI

Super Easy Working Mom's Manicotti image

This dish was so simple to prepare... gotta love that! You could also easily prepare it in advance then pop it into the oven for the final cooking when you are ready to serve it. Michelle mentions that it freezes well too, which makes it even better. We didn't have a morsel leftover, so I'll have to take her word for it! ...

Provided by Michelle Waco

Categories Pasta

Time 1h15m

Number Of Ingredients 16

Ingredients

8 oz manicotti, uncooked about 14 pieces
26 oz spaghetti sauce, approx. 3 cups
1 c water
15 oz ricotta cheese
8 oz mozzarella cheese, shredded
1/4 c parmesan cheese, grated (we prefer the three cheese blend of asiagio,parm and romano)
1 egg
1/2 Tbsp parsley, chopped fresh
1/2 tsp salt
1/4 tsp ground black pepper
1 lb italian sausage (can sub assorted veggies for sausage if desired such as peppers, zucchini, aubergine, etc)
7 oz can mushrooms, sliced and drained
1 pinch garlic, to taste
1 tsp italian seasoning
1 pinch salt, to taste
1 pinch pepper, to taste

Steps:

1. Heat oven to 400°F.
2. Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
3. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
4. Add sausage and mushrooms to sauce. Reduce heat; keep warm.
5. In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
6. Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
7. Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
8. Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
9. Serve -pasta and filling will be HOT!
10. Enjoy!
11. To make ahead and freeze:
12. MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
13. Cover tightly with plastic wrap; then foil.
14. Freeze up to 2 months.
15. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
16. Bake at 350°F 60 minutes or until hot and bubbly.

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