Cheesy Manicotti

Cheesy Manicotti


(0 votes) 0 0

You can make this recipe the day before, it's easy, and your taste buds will savor every bite. Serve with a salad and rolls

Shared by

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 8 oz. pkg. lasagna noodles
  • 1 (48 oz.) jar Prego spaghetti sauce, any flavor
  • 1 tsp. dried basil
  • 1/8 C. sugar
  • 1/4 tsp. garlic salt
  • 1 lb. ricotta cheese
  • 3 C. shredded mozzarella cheese, divided
  • 1/2 C. Parmesan Romano grated cheese, divided
  • 1 egg, beaten with fork
  • 1/3 C. Panko seasoned breadcrumbs
  • 1/4 C. fresh chopped parsley

Our Readers Also Loved


Pre-heat oven to 375 degrees.  Prepare noodled as directed, cooking them 3 minutes less than time called for.  Drain, rinse, and dry out on paper towels.  Cut each noodle in half, cross ways, to make 2-4 inch pieces from each.  In a medium size bowl combine, sauce, basil, sugar, and garlic salt.  In a separate bowl, combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan Romano cheese, beaten egg, bread crumbs and parsley.  Cover the bottom of a 9x13 baking dish with a layer of the sauce. Spoon 1 heaping tablespoon of cheese mixture on each end of the cut noodles, until the cheese is gone. Roll them up, starting with the cheese end and place them seam side down in prepared dish.  Pour remaining sauce evenly over the manicotti's.  Top with remaining mozzarella and Parmesan Romano cheese.  Cover with foil, bake for 15 minutes.  Remove foil, bake another 15 minutes.  May make these a day in advance stored in refrigerator, but  add 5 to 7 minutes more to baking time. 

Submitted by: Sandie Parker

Around The Web