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Cheesy Clam Manicotti

Cheesy Clam Manicotti
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD: 4 servings.

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 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

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • cbenne12
    Dec 31, 1969

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

  • RoxyAZ
    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!

  • Emproper
    Feb 10, 2010

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

  • issalyn
    Jan 9, 2010

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

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