I've been making this dish for quite a few years now and love it every time. It's quite easy and doesn't require any difficult prep. I created the recipe based on some others I had found and combined. For the ingredients, I have used different brands of all of them, and it seems to hold up regardless. What I list here is what I used this most recent time:
1 box (14) Barilla manicotti shells
8 oz. Essential Everyday Six Cheese shredded cheese blend
8 oz. Sargento 6 Cheese shredded cheese blend
15 oz. Meijer brand part skim ricotta cheese
1 cup grated Parmigiano-Reggiano (not sure of brand) cheese (I usually use shredded Parmesan)
1 T. minced bottled garlic
1 egg
2 T. Italian seasoning
1 jar (26 oz, I think) of Essential Everyday Three Cheese Pasta Sauce
1 jar (26 oz, I htink) of Prego Three Cheese Pasta Sauce
(The variety of the sauces and cheeses is due to what I had on hand to use up :))
Directions:
1. Cook manicotti shells according to package directions.
2. Heat oven to 350° F.
3. In a small bowl, mix 1 1/2 packages of the shredded cheeses, ricotta, 1/2 c. of the Parmesan, garlic, egg, and Italian seasoning. Here is what mine looked like after mixing:
4. Spread enough sauce (about 2 cups) in a glass 9x13 baking dish to cover the bottom:
5. Stuff the manicotti shells with the mixture from step 3 and line up in pan:
I usually do not have enough mix to stuff all 14 shells. Depending on how much I stuff in each one, I tend to come out with 12 or 13. This time was 13 and looked like this:
6. Cover the shells with the remaining sauce and top with the other 1/2 c. of parmesan:
7. Bake for 15 min, then remove from oven and top with the remaining 1/2 package of cheese blend:
8. Bake for 10 more minutes and hopefully it will look something like this:
Now it's time to enjoy:
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