Michelle Waco Recipe

Super Easy Working Mom's Manicotti

By Michelle Waco Mommydiva


Recipe Rating:
 16 Ratings
Prep Time:
Cook Time:
Cooking Method:
Bake

Michelle's Story

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.

Blue Ribbon Recipe

Notes 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.

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
Kitchen Crew

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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pork
Regional Style: Italian
Collection: Back to School
Other Tag: Quick & Easy


  • Comments

  • 1-5 of 95
  • user
    Christine Lam blacckie - Sep 14, 2010
    when and where does the meat part go into this dish???
  • user
    Stacie Stoll gypsymom06 - Sep 15, 2010
    i agree with Janet. I would place the meat with the sauce. Hope it works for you!!
  • user
    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.
  • user
    Sandy Hamilton SandyHamilton18 - Mar 9, 2011
    I may try this in a crock pot. I make lasagna with uncooked noodles, so this should work.
  • user
    Michelle Waco Mommydiva - Mar 9, 2011
    I've never tried that Sandy. Let me know how that works out? :)