Jo's Manicotti

Jo's Manicotti

9
Jo 0

"A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!"

Ingredients {{adjustedServings}} servings 399 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1062 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
  2. In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
  3. To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
  4. Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
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Reviews 9

  1. 17 Ratings

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MWINTEROD
5/29/2003

I liked this alot and so did everybody who ate it, but the filling was a bit runny. Maybe the ricotta needs to be drained or something? I'll tweak it a little next time and try to firm up the filling. I'll definitely make it again though!

PEANPEA
2/9/2003

My family enjoyed this recipe but we decided to make our own speghetti sauce to add some extra flavor. We also used fresh mushrooms on top of this dish before cooking which made it very tasty.

Carmela McCleary
12/16/2002

The only addition to the filling that i made was to add some shredded mozarella to it. I used it inside eggplant rolatini, which i wrapped inside a lasagna noodle and covered with marinara and mozzarella. Fantastic!