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“Sorry-just not a purist about making my own sauce--this recipe is for those of us who want good flavor without all the fuss.”
READY IN:
1hr 5mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) box manicotti
  • 2 (15 ounce) whole milk ricotta cheese
  • 6 cups Italian cheese blend, shredded
  • 2 eggs
  • 2 (25 ounce) jars spaghetti sauce, Marinara flavor
  • 2 -4 teaspoons basil
  • 1 -2 teaspoon salt
  • 1 (25 ounce) jar spaghetti sauce, Marinara flavor

Directions

  1. Boil manicotti for 9 minutes, then run cold water in pan to stop the cooking process. I usually lay out the drained, cooked shells on wax paper.
  2. While pasta cooks, mix together in large bowl ricotta, only 5 cups of shredded cheese (reserve 1 C.), eggs, basil, and salt to taste.
  3. Cover bottom of 13 x 9 pan with some of the spaghetti sauce.
  4. Stuff shells with cheese mixture (I usually use a teaspoon--takes a little practice). Place in pan.
  5. Pour remaining sauce over stuffed shells, being sure all surfaces are covered with sauce. Cover with foil and cook for 35 minutes at 350 degrees.
  6. Remove foil and cover with reserved 1 cup cheese, then bake uncovered for 10-15 minutes more until lightly browned.

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