Mamma's Manicotti Recipe

This traditional manicotti recipe is so simple to make and taste out of this world. You and your family will love it!

I can remember waking up Sunday mornings and smelling the pasta sauce cooking on the stove. I would look so forward to dinner time. It was even more exciting knowing there was manicotti baking in the oven.

A delicious baked pasta recipe with a blend of three creamy cheeses, this dish is great anytime. There are many variations of this recipe but I am certain you will like this one the best.

Grab your apron and let’s get cooking!


2 eggs - beaten

2 15 oz. tubs ricotta cheese - low-fat okay

2 cups shredded mozzarella cheese - low-fat okay

1 cup grated Parmesan cheese

1 tsp. parsley flakes

1 tsp. garlic salt

1/4 tsp. black pepper

28 oz. jar spaghetti sauce

8 - 12 oz. box of manicotti tubes

1 tsp. olive oil


Combine eggs, ricotta, mozzarella, 3/4 cup Parmesan, and seasonings in bowl; set aside.

Spread 1/4 cup of the spaghetti sauce in bottom of 13" X 9" baking dish.

Prepare pasta according to package directions; drain and toss with oil.

Using a pastry bag or plastic zip-loc bag with a corner cut out, squeeze pipe cheese mixture into each tube, filling completely.

Arrange manicotti in the dish; do not overlap. Use an additional pan, if needed.

Pour remaining sauce over manicotti. Sprinkle remaining Parmesan cheese over sauce.

Bake uncovered in a 350 degree oven for 30 minutes.

Note: For Spinach & Cheese Stuffed Shells or Florentine Manicotti, thaw and drain the liquid from a 10 oz. pkg. frozen chopped spinach; add to the cheese mixture.

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