Ronzoni's Manicotti

6-7
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In


"Delicious recipe adapted from a Ronzoni's package. I like to serve half with my homemade spaghetti sauce and half with white sauce, it makes a beautiful presentation. If doing that, cut the sauce amounts below in half."

Original recipe yields 6-7 servings
OK
  • FILLING
  • RED SAUCE
  • OPTIONAL WHITE SAUCE
  • TOPPING

Nutritional

  • Serving Size: 1 (480.4 g)
  • Calories 844.7
  • Total Fat - 47.1 g
  • Saturated Fat - 28.5 g
  • Cholesterol - 208.5 mg
  • Sodium - 1191.7 mg
  • Total Carbohydrate - 64.2 g
  • Dietary Fiber - 5.9 g
  • Sugars - 9 g
  • Protein - 42 g
  • Calcium - 858.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350 degrees and grease a 9 x 13 pyrex pan.

Step 2

Cook pasta according to package directions. Drain and lay flat on foil to cool.

Step 3

Combine mozzarella, parmesan and parsley. Set aside enough to sprinkle over top later.

Step 4

Add remaining filling ingredients and mix well. Spoon or pipe about 1/3 cup into each pasta tube and place in pan.

Step 5

Pour sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.

Step 6

Cover with foil and bake 35 minutes or until hot and bubbly.

Step 7

Optional White Sauce:

Step 8

Melt butter in saucepan over medium heat and whisk in flour, cooking til golden. Whisk in milk, a little at a time, add salt and nutmeg. Continue whisking until sauce thickens.

Tips & Variations


No special items needed.

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