Cheese Stuffed Manicotti Uncooked Noodles
Delight your taste buds with this indulgent Cheese Stuffed Manicotti recipe, made effortlessly with uncooked noodles for a stress-free twist! Each manicotti shell is loaded with a creamy, savory blend of ricotta, mozzarella, and Parmesan cheeses, perfectly seasoned with garlic, parsley, and a hint of black pepper. Baked in a comforting blanket of marinara sauce and melted cheese, this dish eliminates the hassle of pre-cooking pasta by allowing the noodles to tenderize right in the oven. With just 20 minutes of prep and rich, gooey results, this crowd-pleaser is ideal for feeding a family or serving at a cozy dinner gathering. Garnish with fresh parsley, serve warm, and watch as everyone dives into this cheesy, saucy masterpiece! Perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 16 oz Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 piece Large egg
- 2 tbsp Chopped fresh parsley
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 cups Marinara sauce
- 0.5 cups Water
- 1 spray (as needed) Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, parsley, garlic powder, salt, and black pepper. Mix until well incorporated.
Spoon the cheese mixture into a large resealable plastic bag or piping bag. Cut off the tip to create an opening for easy piping.
Lightly spray a 9x13-inch baking dish with cooking spray.
Spread 1 cup of marinara sauce evenly over the bottom of the baking dish.
Carefully pipe the cheese mixture into each uncooked manicotti shell until it is fully filled.
Arrange the stuffed manicotti shells in a single layer in the prepared baking dish.
Combine the remaining marinara sauce with water and pour it evenly over the stuffed manicotti shells, ensuring they are fully covered to allow the pasta to cook properly.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 40 minutes.
Remove the foil and sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
Return the dish to the oven and bake, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the manicotti rest for 5 minutes before serving. Garnish with additional chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 6062 mg | 264% | |
| Total Carbohydrate | 420.1 g | 153% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 26.4 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 4164 mg | 320% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1249 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
