Cheesy Clam Manicotti Recipe

4.5 4 7
Cheesy Clam Manicotti Recipe
Cheesy Clam Manicotti Recipe photo by Taste of Home
Publisher Photo

Cheesy Clam Manicotti Recipe

Read Reviews
4.5 4 7
Publisher Photo
“I created this recipe when I was having company and couldn't decide whether to serve seafood or Italian,” explains Kathy Kysar of Homer, Alaska. “It was a big hit! I usually add a little extra hot sauce to give it that special kick.” TIP: “Try the cream cheese mixture in other types of pasta shells,” advises Kathy.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/4 teaspoon hot pepper sauce
  • 2 cans (6-1/2 ounces each) minced clams
  • 1 carton (8 ounces) ricotta cheese
  • 4 ounces cream cheese, softened
  • 1/4 cup spreadable chive and onion cream cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 8 manicotti shells, cooked and drained

Directions

In a large saucepan, combine spaghetti sauce and hot pepper sauce. Drain one can of clams; add clams to sauce. Stir in clams and juice from second can. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Meanwhile, in a large bowl, beat ricotta and cream cheeses until smooth. Stir in the cheeses, garlic, pepper and oregano. Stuff into manicotti shells.
Spread 3/4 cup clam sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Cheesy Clam Manicotti in Quick Cooking September/October 2005, p44

Nutritional Facts

2 each: 640 calories, 35g fat (22g saturated fat), 126mg cholesterol, 1559mg sodium, 49g carbohydrate (18g sugars, 4g fiber), 33g protein.

  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/4 teaspoon hot pepper sauce
  • 2 cans (6-1/2 ounces each) minced clams
  • 1 carton (8 ounces) ricotta cheese
  • 4 ounces cream cheese, softened
  • 1/4 cup spreadable chive and onion cream cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 8 manicotti shells, cooked and drained
  1. In a large saucepan, combine spaghetti sauce and hot pepper sauce. Drain one can of clams; add clams to sauce. Stir in clams and juice from second can. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Meanwhile, in a large bowl, beat ricotta and cream cheeses until smooth. Stir in the cheeses, garlic, pepper and oregano. Stuff into manicotti shells.
  3. Spread 3/4 cup clam sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.
  4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Cheesy Clam Manicotti in Quick Cooking September/October 2005, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheesy Clam Manicotti

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cbenne12 User ID: 7424916 66230
Reviewed Mar. 6, 2014

"My husband and I stuffed jumbo shells instead of manicotti and it was delicious!!!"

MY REVIEW
RoxyAZ User ID: 6753469 149959
Reviewed Jul. 18, 2012

"This was a very good recipe. I will defininatly make again. It was easy but did take a little time stuffing the manicotti but really wasn't as tough as I thought it was going to be. I had never made stuffed manicotti before. I only had one can of clams on hand but still tasted great!"

MY REVIEW
Emproper User ID: 945743 144319
Reviewed Feb. 10, 2010

"This has been one of my favorites for years. Recently, I used the leftover cheese filling for pinwheel appetizers. Very good!"

MY REVIEW
issalyn User ID: 1912871 129997
Reviewed Jan. 9, 2010

"Amazing. Have made this multiple times using shrimp and it is a keeper!"

Loading Image