Super Easy Working Mom's Manicotti

Recipe Rating:	16 Ratings5
Categories:	Pasta, Italian, Quick & Easy
Collections:	Back to School
Prep Time:	15 Min
Cook Time:	1 Hr

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

Pinched by onetiny1, and 4,271 more.

Michelle Waco

Well Seasoned

Cornelius, OR (pop. 11,869)

Mommydiva

Member Since Feb 2010

Michelle's Notes:

A twist on the super easy recipe 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 I 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 like to top the whole thing with a 4 cheese blend that has cheddar in it prior to baking. Up to you!! Serve with a quick salad and sliced baguette.

Comments from the Test Kitchen:

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! Great idea for those unexpected visitors.

NOTE: Although the steps don't specifically say when to add the meat, I added it directly to the heated pasta sauce and it worked very well.

[Read more about this recipe in Janet's Notebook!]

Directions

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.

Comments

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Christine Lam blacckie

Sep 14, 2010

when and where does the meat part go into this dish???

Stacie Stoll gypsymom06

Sep 15, 2010

i agree with Janet. I would place the meat with the sauce. Hope it works for you!!

Chris Edwards cle1969

Nov 16, 2010

I made this over last weekend. It was really good. I read the recipe wrong and added 2 lb sausage which left it kinda dry...but that was my error. The filling was really good and not too rich. This is a keeper in my household. Thanks so much for sharing.

Sandy Hamilton SandyHamilton18

Mar 9, 2011

I may try this in a crock pot. I make lasagna with uncooked noodles, so this should work.

Michelle Waco Mommydiva

Mar 9, 2011

I've never tried that Sandy. Let me know how that works out? :)

Shelley Welsh thepiratelover

Mar 20, 2011

I was so excited to try this recipe, especially with not having to boil the pasta, but it did not come out at all well. The pasta was still very doughy/chewy and tasted like it was raw. It took a long time to fill the tubes, so I wouldn't consider it all that super-easy. By being dry, they were too hard to get filed, unlike when it''s boiled and they have a little 'give'. The filling was very tasty, though! I was thinking about using a crock pot as well, so may give this one another try. Even though it didn't work out for us, thanks for sharing!!

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Sandy Hamilton SandyHamilton18

Mar 30, 2011

Shelly, the next time you bake it, try adding a little sauce to the bottom and when done preparing, cover the dish with plastic wrap, then aluminum foil. Be sure the foil covers the plastic wrap completely and bake. I do my lasagna with uncooked noodles like this all the time and it works beautifully (when I'm not making it in the crockpot) Also, try filling your tubes with a cake decorator or cookie press tube. That might work better for you. Sandy

Adrianne Zacek a2zntexas

Mar 30, 2011

Sandy,
Thanks for the tip on putting plastic wrap under the aluminum foil. It came out perfectly and was absolutely delicious!
:-) Adrianne

Michelle Waco Mommydiva

Apr 15, 2011

Nice tip! I didn't realize you could bake with plastic wrap under foil. I guess I thought it would melt! I love using uncooked noodles.. easier to fill. I don't even bother with the "no boil" noodles, they cost more and aren't needed. Just be sure you have plenty of liquids. If it doesn't look like enough moisture either at the beginning or if you peek mid way baking, add a bit more water, broth or sauce. :) I'm glad you found a way that it worked and enjoyed it!