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Cheesy Clam Manicotti

 Cheesy Clam Manicotti
“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.
4 ServingsPrep: 30 min. Bake: 25 min.


  • 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


  • 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 11-in. x 7-in. baking dish.
  • Arrange manicotti over sauce; top with remaining sauce.
  • Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let

2 of 2

Cheesy Clam Manicotti (continued)

Directions (continued)

  • stand for 5 minutes before serving. Yield: 4 servings.
Nutritional Facts: 1 serving (2 each) equals 640 calories, 35 g fat (22 g saturated fat), 126 mg cholesterol, 1,559 mg sodium, 49 g carbohydrate, 4 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.