Cheese Manicotti Recipe
Cheese Manicotti Recipe photo by Taste of Home
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Cheese Manicotti Recipe

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This is the first meal I cooked for my husband, and years later he still enjoys my manicotti recipe! —Joan Hallford, North Richland Hills, Texas
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES:7 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 7 servings


  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 small onion, finely chopped
  • 1 large egg, lightly beaten
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup grated Parmesan cheese, divided
  • 4 cups marinara sauce
  • 1/2 cup water
  • 1 package (8 ounces) manicotti shells

Nutritional Facts

2 stuffed manicotti: 340 calories, 8g fat (5g saturated fat), 60mg cholesterol, 615mg sodium, 46g carbohydrate (16g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.


  1. Preheat oven to 350°. In a small bowl, mix the first seven ingredients; stir in 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce.
  2. Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 7 servings.
Originally published as Cheese Manicotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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thewyatts4 User ID: 5840451 255058
Reviewed Oct. 5, 2016

"Everyone asked for seconds on this dinner. I think next time I'll add chopped spinach to the cheese mixture for a bit more depth in the flavor."

redcottagechronicles User ID: 7297725 235256
Reviewed Oct. 19, 2015

"The entire family enjoyed this Cheesy Manicotti. I prepared it exactly as instructed, using a lower fat version of ricotta and pre-chopped onions and the recipe came together quickly. I also used a piping bag to fill the shells which made it super easy. It really is a delicious comfort food that will be appearing in my menu plan again in the near future!"

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