You are here: Home » Recipes » Cheese-Stuffed Manicotti Cheese-Stuffed Manicotti Recipe by Relish ContributorKitchen 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. PrintEmail Ingredients Cheese Filling:2 large eggs whites, beaten1 (15-ounce) container part-skim ricotta cheese1 cup shredded part-skim mozarella cheese2 tablespoons chopped parsley1/2 teaspoon dried basil1/2 teaspoon dried oregano Salt and pepper to tasteManicotti:1 cup chopped onion1/2 cup green bell pepper1/2 cup shredded carrots1/2 pound mushrooms, sliced1/2 cup sliced celery1/2 cup water1 teaspoon minced garlic1 (14 1/2-ounce) can chopped tomatoes, with their juice1 (10 3/4-ounce) can tomato puree1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon sugar Salt and pepper to taste12 manicotti shells Cheese Filling Instructions To prepare the filling: In a mixing bowl, stir together the egg whites, ricotta cheese, mozzarella cheese, parsley, basil, oregano, salt and pepper. Preheat oven to 350F. 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. 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. Pour sauce over the filled shells. Bake for 35 to 40 minutes or until heated through.