Cheese-Stuffed Manicotti

Kitchen Tested
  • Yield 6 servings

Manicotti filled with cheese is a great standby for a luncheon or a light dinner. No need to bake before freezing.


Cheese Filling:
2 large eggs whites, beaten
1 (15-ounce) container part-skim ricotta cheese
1 cup shredded part-skim mozarella cheese
2 tablespoons chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup chopped onion
1/2 cup green bell pepper
1/2 cup shredded carrots
1/2 pound mushrooms, sliced
1/2 cup sliced celery
1/2 cup water
1 teaspoon minced garlic
1 (14 1/2-ounce) can chopped tomatoes, with their juice
1 (10 3/4-ounce) can tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
Salt and pepper to taste
12 manicotti shells
Cheese Filling


  1. To prepare the filling: In a mixing bowl, stir together the egg whites, ricotta cheese, mozzarella cheese, parsley, basil, oregano, salt and pepper.
  2. Preheat oven to 350F.
  3. To prepare the manicotti: In a medium saucepan, combine onion, green pepper, carrots, mushrooms, celery, water and garlic, cooking until the vegetables are tender, about 7 minutes. Stir in the tomatoes, tomato puree, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
  4. Meanwhile, cook the manicotti shells according to the package directions omitting any oil and salt.  Drain well.  Fill each manicotti shell with about 1/3 cup of the Cheese Filling. Arrange the filled shells in a 3-quart rectangular baking dish coated with nonstick cooking spray.
  5. Pour sauce over the filled shells. Bake for 35 to 40 minutes or until heated through.



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