Easy No-Boil Cheesy Manicotti
Enjoy the rich flavors and cheesy goodness of this Easy No-Boil Cheesy Manicotti! This delightful dish features uncooked manicotti shells filled with a creamy ricotta and mozzarella cheese mixture, complemented by a flavorful tomato sauce. The best part? There's no need to pre-cook the pasta, making this recipe a quick and convenient meal option for busy weeknights or weekend gatherings. Baked to perfection, each bite is a delightful blend of textures and tastes that will please the entire family.
7
Servings
N/A
Calories
17
Ingredients
Ingredients
part-skim ricotta cheese
1 lb (smooth and creamy)
shredded mozzarella cheese
8 ounces (divided into two portions, 4 oz for stuffing and 4 oz for topping)
shredded parmesan cheese
3 tablespoons (fine)
sugar
2 teaspoons (divided)
egg
1 (slightly beaten)
nutmeg
2-3 dashes (ground)
dried parsley
1 tablespoon (crushed)
ground black pepper
6 dashes (freshly ground)
manicotti shells
14 (uncooked)
diced tomatoes
1 (15 ounce) can (drained)
tomato paste
1 (6 ounce) can (puree)
water
3/4 cup (room temperature)
onion flakes
1 tablespoon (dried)
dried basil
1 teaspoon (crushed)
dried rosemary
1/2 teaspoon (crushed)
dried oregano
1/4 teaspoon (crushed)
salt
3 dashes (to taste)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine the ricotta cheese, 4 ounces of shredded mozzarella, Parmesan cheese, sugar, beaten egg, nutmeg, parsley, salt, and pepper. Mix until smooth and well blended.
3
To stuff the manicotti shells, place the cheese mixture into a resealable plastic bag and cut off a small corner. Squeeze the mixture into each uncooked manicotti shell from both ends, being generous with the filling.
4
Arrange the filled manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
5
In a medium saucepan, combine the diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt, and pepper. Stir well and bring the mixture to a gentle boil over medium heat.
6
Once boiling, reduce the heat and simmer for a couple of minutes to blend the flavors. Pour the sauce evenly over the arranged manicotti, ensuring they are completely covered.
7
Cover the baking dish tightly with aluminum foil, crimping the edges to seal in the moisture.
8
Bake in the preheated oven for 40 minutes.
9
After 40 minutes, carefully remove the foil and sprinkle the remaining 4 ounces of mozzarella cheese generously over the manicotti.
10
Return the dish to the oven and bake uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
11
Allow the manicotti to cool for a few minutes before serving, then enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Easy No-Boil Cheesy Manicotti?
It is a convenient Italian-style pasta dish featuring uncooked manicotti shells filled with a creamy ricotta and mozzarella mixture, baked in a homemade tomato sauce.
Do I need to boil the manicotti shells beforehand?
No, this recipe uses uncooked manicotti shells which cook in the sauce while baking.
How many manicotti shells are needed for this recipe?
You will need 14 uncooked manicotti shells.
What is the oven temperature for baking?
The oven should be preheated to 400°F (200°C).
What ingredients are in the cheese filling?
The filling consists of ricotta cheese, 4 ounces of mozzarella, Parmesan, sugar, a beaten egg, nutmeg, parsley, salt, and pepper.
How do I easily stuff the uncooked manicotti shells?
Place the cheese mixture into a resealable plastic bag, cut off a corner, and squeeze the filling into both ends of the shells.
How much mozzarella cheese is required in total?
The recipe requires 8 ounces of shredded mozzarella cheese, divided into two 4-ounce portions.
What size baking dish is recommended?
A slightly greased 13 x 9 inch baking dish is recommended.
What are the components of the tomato sauce?
The sauce is made from diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt, and pepper.
Do I need to cook the sauce before adding it to the pasta?
Yes, you should bring the sauce ingredients to a gentle boil and simmer for a couple of minutes before pouring it over the manicotti.
How long does the manicotti bake in the oven?
It bakes covered for 40 minutes, then uncovered for an additional 5 minutes after adding more cheese.
Why must the dish be covered with foil while baking?
The foil is crimped tightly to seal in moisture, which is essential for cooking the dry pasta shells.
When do I add the remaining mozzarella cheese?
Add the remaining 4 ounces of mozzarella after the initial 40 minutes of baking.
How many servings does this recipe provide?
This recipe makes approximately 7 servings.
What type of ricotta cheese should I use?
The recipe specifies 1 lb of part-skim ricotta cheese.
Is there sugar in the sauce?
Yes, the recipe uses sugar in both the cheese filling and the tomato sauce.
What herbs are used for seasoning?
The recipe uses dried parsley, basil, rosemary, and oregano.
How much tomato paste is used?
One 6-ounce can of tomato paste is required.
Do I drain the diced tomatoes?
Yes, the 15-ounce can of diced tomatoes should be drained.
How much water is added to the sauce?
The sauce requires 3/4 cup of room temperature water.
What is the role of the egg in the filling?
The egg acts as a binder for the ricotta and mozzarella cheese mixture.
Can I use fresh onion?
The recipe calls for 1 tablespoon of dried onion flakes.
What kind of Parmesan cheese is used?
The recipe uses 3 tablespoons of finely shredded Parmesan cheese.
Is nutmeg a necessary ingredient?
The recipe suggests 2-3 dashes of ground nutmeg to enhance the flavor of the cheese filling.
Should I let the dish rest after baking?
Yes, allow the manicotti to cool for a few minutes before serving.
What makes this a good weeknight meal?
It is quick and convenient because there is no need to pre-cook the pasta shells.
How much black pepper is added?
The filling uses 6 dashes of freshly ground black pepper.
Is the baking dish greased?
Yes, the 13 x 9 inch baking dish should be slightly greased before arranging the manicotti.
How should the manicotti be arranged in the dish?
They should be arranged in a single layer to ensure even cooking.
What type of cuisine is this recipe?
This is an Italian-style comfort food dish.