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No Boil Manicotti

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“This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.”
READY IN:
1hr 5mins
SERVES:
7
YIELD:
14 manicottis
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
  3. Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
  4. Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
  5. Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
  6. Pour sauce over manicotti covering completely.
  7. Cover baking dish with aluminum foil, crimping edges to seal tightly.
  8. Bake for 40 minutes at 400°F.
  9. Remove foil, sprinkle generously with remaining mozzarella.
  10. Bake uncovered for 5 minutes or until cheese is melted.

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