How to Make Stuffed Shells
If you need the perfect weeknight dinner, these Stuffed Shells are for you. Filled with three types of cheeses and baked with marinara sauce and more cheese until golden brown, these stuffed pasta shells are always a crowd-pleasing meal. Saucy, cheesy, and filling, this recipe is the definition of comfort food!
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Meat Manicotti Recipe • Delicious Stuffed Pasta! ???? - Episode 69
Bonjour my friends! In this episode I'll show you how to make my Meat Manicotti recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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No Boil Three Cheese Manicotti (No Meat, Freezer Meal)
No Boil Three Cheese Manicotti
(No Meat, Freezer Meal)
24 oz. cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan Cheese
2 teaspoons Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
8 oz. package manicotti shells
2-24 oz. jars pasta sauce
1 cup shredded mozzarella cheese
In a large bowl, gently stir together the first eight ingredients on the list.
Spoon into a piping bag, or a large gallon sized baggie. Snip off the corner of the bag, making a hole the correct size to fit into the end of a manicotti shell.
Spray your baking dish. Spread a thin layer of the pasta sauce in the bottom of a 9”x 13“ baking pan. Squeeze the cheese filling from the bag into the manicotti shells, one at a time. You’ll have to fill each one from both ends of each shell. Place the cheese filled shells into the pan on top of the pasta sauce.
Once the pan is filled, pour the remaining sauce over the shells, completely covering the shells. Top with the rest of the shredded mozzarella cheese. If you like, sprinkle on a little more grated Parmesan cheese. 
IF FREEZING: Place this in the freezer to freeze solid before placing a lid on top. If you put on the lid and then freeze it, the mozzarella cheese will stick to the lid. Once it is frozen solid, put a lid on top and label with the baking directions. 
TO BAKE: Remove the freezer meal from the freezer the day before and store in your refrigerator to allow it to thaw. You can also leave it on the countertop for several hours to give it a head start on the thawing process.
When ready to bake, preheat oven to 375°. Remove the lid from the pan and bake for one hour or until the shells are tender and the cheese is bubbly. Remove from the oven and let it stand for 10 minutes for the shells to absorb any liquid. 
Susan's Manicotti - Everyday Food with Sarah Carey
Mother's Day is this Sunday -- what's the food that brings you back to childhood? For me, one such dish is the recipe I'm going to show you today: my mom's manicotti. It's cheesy and saucy and oh, so good. She's been making it since I can remember, and I still love it. So I decided to share it with you for Mother's Day.
Sarah's Tip of the Day:
For this recipe, you'll need tomato sauce, uncooked manicotti shells, and filling made from ricotta and mozzarella cheeses, garlic, eggs, parsley, and a bit of sugar. Pipe it into the uncooked shells. That part can be messy, but it's fun when you get the hang of it. Bake with plenty of sauce until bubbly, and give it a sprinkle of extra Parm near the end. It's so simple, and I bet your family is going to love it as much as I always have.
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Nutritional Info: per serv (makes 6): 630 cal; 31 g fat; 34 g protein; 54 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Susan's Manicotti - Everyday Food with Sarah Carey
EASY MANICOTTI RECIPE | PERFECT WINTER MEAL IDEA | VEGETARIAN RECIPE
This manicotti recipe is so simple and easy to make and it is the perfect winter meal idea. Pair it with my quick marinara sauce for a total win! This is a vegetarian recipe, but I promise it's so delicious and filling, you won't even miss the meat.
Ingredient List:
1 (24 ounce) jar of marinara sauce or my quick marinara recipe
8 ounce package of manicotti pasta shells (14 shells)
15 ounce container of whole milk ricotta
1 egg
8 ounce brick of mozzarella cheese, shredded
½ cup of parmigiano reggiano cheese or pecorino romano
¼ teaspoon salt
1 tablespoon of olive oil and a large pinch of salt to season the pasta water
¼ teaspoon black pepper
½ teaspoon dried basil
½ teaspoon dried oregano
Full recipe on my blog at:
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xoxo~Tara
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Quick tip for freezing manicotti.
Recipe and more pictures can be found on my FB Page.