Cheese Manicotti

I’ve been making this version of cheese manicotti for so many years, it’s hard to believe I haven’t gotten around to sharing it with you guys! While many baked pasta dishes can take all day long to prepare – between making the sauce, cooking the pasta, and layering the pasta before baking – this one only takes a few minutes. And the flavor is unparalleled.

The key is using no-bake lasagna noodles to make the manicotti. No stuffing tubes required! The cheese mixture is simply spread on some lasagna noodles that have been softened using a bit of boiling water, rolled up and placed in the baking dish, then topped with a simple tomato sauce that takes just a few moments to bring together. With the addition of fresh basil, the sauce is really delicious too – light and bright in flavor.

This was the first time I’d made it using homemade ricotta, and it really took it to the next level. So, if you have an extra few minutes – I’d highly recommend taking the time to make your own, but it’s certainly not required. I like to serve with a nice green salad and some crunchy garlic bread for a traditional Italian meal that the whole family loves. It’s a favorite in our home, and I know it will be in yours as well!

Source: adapted from Cook’s Illustrated, January 2007

4 Comments

  1. Posted April 28, 2014 at 5:16 PM | Permalink

    Wow that is easy. It’s the whole enchilada—-I mean manicotti—okay that was lame—yes I am laughing—as in even homemade sauce and all the good ingredients!

  2. Posted April 28, 2014 at 10:17 PM | Permalink

    Whaaaat! I never thought to use lasagna noodles. You are pretty much a genius!

  3. Kimberly H
    Posted April 30, 2014 at 12:21 AM | Permalink

    I made this tonight and it was excellent! Your directions were so easy to follow. Thanks!

  4. Kim in MD
    Posted April 30, 2014 at 12:10 PM | Permalink

    I love this easy manicotti recipe! I can’t wait to try it!

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