super easy working mom's manicotti
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
This manicotti was so simple to prepare that anyone can make it... gotta love that! Filled with flavor, the sauce has hearty Italian sausage and mushrooms. The pasta is filled with classic ricotta, Parmesan, and mozzarella cheese mixture. Delicious served with a salad and bread. You could also easily make it in advance and then pop it into the oven for the final cooking when you are ready to serve. Michelle mentions that it freezes well too, which makes it even better.
Ingredients
- 8 ounces manicotti, uncooked about 14 pieces
- 26 ounces spaghetti sauce, approx. 3 cups
- 1 cup water
- 15 ounces ricotta cheese
- 8 ounces mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated (we prefer the three cheese blend of Asiago, Parm and Romano)
- 1 large egg
- 1/2 tablespoon parsley, chopped fresh
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound Italian sausage (can sub assorted veggies for sausage if desired such as peppers, zucchini, aubergine, etc)
- 7 ounces can mushrooms, sliced and drained
- 1 pinch garlic, to taste
- 1 teaspoon Italian seasoning
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
How To Make super easy working mom's manicotti
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Step 1Heat oven to 400°F. In a saucepan, cook thoroughly sausage and mushrooms (or saute assorted veggies if making a veggie version) with garlic, Italian seasoning, salt, and pepper. -
Step 2Add the spaghetti sauce and water. Heat to boiling, stirring frequently. Reduce heat; keep warm.
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Step 3In a bowl, stir together cheese, parsley, egg, salt, and pepper.
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Step 4Pour 1 cup sauce on the bottom of a 13x9x2-inch glass baking dish.
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Step 5Spoon cheese mixture into uncooked pasta tubes.
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Step 6Arrange filled pasta in a single layer over sauce.
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Step 7Pour the remaining sauce over the pasta; sprinkle with cheese if desired.
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Step 8Cover with foil. Bake for 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer. Serve -pasta and filling will be HOT!
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Step 9To make ahead and freeze: Prepare as directed above; cool for 30 minutes.
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Step 10Cover tightly with plastic wrap; then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight (the casserole is too dry if heated from a 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
