Best Super Easy Working Moms Manicotti Recipes

EASY STUFFED MANICOTTI

Steps:

• Preheat oven to 375°F.
• Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
• Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
• In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
• Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
• Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
• Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
• Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
• Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.

SUPER EASY WORKING MOM'S MANICOTTI

Steps:

• 1. Heat oven to 400°F.
• 2. Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
• 3. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
• 4. Add sausage and mushrooms to sauce. Reduce heat; keep warm.
• 5. In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
• 6. Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
• 7. Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
• 8. Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
• 9. Serve -pasta and filling will be HOT!
• 10. Enjoy!
• 11. To make ahead and freeze:
• 12. MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
• 13. Cover tightly with plastic wrap; then foil.
• 14. Freeze up to 2 months.
• 15. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
• 16. Bake at 350°F 60 minutes or until hot and bubbly.

SUPER EASY WORKING MOM'S MANICOTTI

Steps:

• Heat oven to 400°F.
• Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
• In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
• Reduce heat; keep warm.
• In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
• Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
• Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
• Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
• Serve -pasta and filling will be HOT!
• Enjoy!
• To make ahead and freeze:.
• MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
• Cover tightly with plastic wrap; then foil.
• Freeze up to 2 months.
• Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
• Bake at 350°F 60 minutes or until hot and bubbly.

SUPER-EASY CHICKEN MANICOTTI

Steps:

• Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
• Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.