Ricotta-and-Parmesan-stuffed manicotti, baked in rich marinara sauce, makes a hearty and impressive vegetarian main dish. Smart shortcuts, like using store-bought marinara sauce and stuffing the manicotti before cooking them, keep the prep time short.
Ingredients
Instructions
Preheat the oven to 350°F. In a small bowl, mix the ricotta cheese, chopped onion, beaten egg, minced parsley, salt and pepper, then stir in 1/2 cup of the mozzarella and 1/2 cup of the Parmesan cheese.
In another bowl, mix the marinara sauce and water, then spread 3/4 cup of this onto the bottom of a 13x9-inch baking dish coated with cooking spray. Fill uncooked manicotti shells with the ricotta mixture, then arrange them over the sauce. Top the pasta with the remaining sauce.
Bake, covered, until the pasta is tender, about 50 minutes. Sprinkle with the remaining 1/2 cup mozzarella and 1/2 cup Parmesan. Bake, uncovered, until the cheese is melted, 10 to 15 minutes longer. If desired, top with additional parsley.
Nutrition
- Calories
- 361 calories
- Fat Content
- 13g fat (6g saturated fat)
- Cholesterol Content
- 64mg cholesterol
- Sodium Content
- 1124mg sodium
- Carbohydrate Content
- 41g carbohydrate (12g sugars
- Fiber Content
- 4g fiber)
- Protein Content
- 19g protein.
