Prep 20 mins
Cook 35 mins
This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the "Ronzoni" Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven.
- 14 pieces ronzoni manicotti, uncooked
- 3 1⁄2 cups two 15 oz. containers ricotta cheese
- 2 cups shredded mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- 2 eggs
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground nutmeg
- 25 ounces spaghetti sauce
- Heat oven to 350°F
- Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
- Add pasta and stir; return to rapid boil.
- Cook uncovered, stirring occasionally, for 4 to 6 minutes.
- Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
- In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
- Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
- Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
- Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
- Cover with foil; bake 35 minutes or until hot and bubbly.
- Remove from the oven and serve.
Thanks! I've been buying the off name brand noodles and lost the Ronzoni recipe. This recipe really is foolproof.
Some other ideas that I've found helpful with this recipe.
1.I've used drained cottage cheese for the ricotta cheese if thats what is cheaper.
2.I also use spinach (make sure to drain r. well) or shredded carrot for added nutrient punch.
3.It also works great as a filler between lasagna noodles too.
Thanks for this tasty recipe. I made 2 changes. I eliminated the nutmeg (we just don't like it) and topped it with meatballs and sauce before baking. I was pleased with the texture of the pasta and the overall flavor.
You do NOT need to parboil your pasta first. This just makes it more difficult to stuff. Just add a little water or wine to the sauce on the bottom and then tour regular sauce all over the top. Wrap in tinfoil and cook for 45 minutes and then open for the last 10. And lastly, do NOT ever substitute cream cheese, cottage cheese or any other kind of cheese for ricotta. That is a culinary crime/ Bon Apetit, Chef Cosmo