Betty's Stuffed Manicotti with Marinara Sauce

Bettyskitchen's picture

Jul. 09, 2013

In this video, Betty demonstrates how to make Baked Manicotti. This dish consists of manicotti noodles stuffed with a 3-cheese blend, covered with a gorgeous marinara sauce, and baked in the oven.


For manicotti noodles
Manicotti noodles 14 (1 packet)
Salt To Taste
Water 1/2 Cup (8 tbs) (use as needed)
For marinara sauce
Onion 1 Medium , chopped
Green pepper 1 Medium , chopped
Garlic cloves 2 , minced
Extra virgin olive oil 1 Tablespoon
Canned diced tomatoes 43 1/2 Ounce (three 14.5
Sweet basil 3 Tablespoon , finely chopped (fresh)
Fresh oregano 3 Tablespoon , chopped finely
Flat leaf italian parsley 3 Tablespoon , finely chopped (fresh)
Salt 1/2 Teaspoon
Coarse ground black pepper 1/2 Teaspoon
For cheese filling
Eggs 2
Ricotta cheese 2 Cup (32 tbs) (or cottage cheese)
Finely grated parmesan cheese 2 Cup (32 tbs) , grated
Shredded mozzarella cheese 2 Cup (32 tbs)
Chopped fresh flat leaf parsely 2 Tablespoon
Chopped sweet basil 2 Tablespoon (fresh)
Chopped fresh oregano 2 Tablespoon
Table salt 3/4 Teaspoon
Cooking oil spray 1



1. Cook the manicotti noodles, according to package instructions in salted water and run cool water gently over them as they drain in a colander in the sink. Let cool. Drain well and set aside.

2. Spray a 13-inch by 9-inch by 2-inch casserole dish with cooking oil spray.

3. Preheat oven to 375 degree F.


For Marinara Sauce:

4. In a large, deep skillet, saute onion, green pepper, and minced garlic in extra virgin olive oil until nice and tender.

5. Add diced tomatoes with juice, salt, and ground black pepper. Stir and simmer, uncovered for about 30 minutes or until thickened.

6. Stir in fresh basil, chopped oregano, and chopped fresh parsley. Cook another 5 minutes or until the mixture thickens to desired consistency. Remove from heat and set aside.

For Cheese Filling:

7. In a large bowl, lightly beat the eggs.

8. Stir in ricotta cheese, 1 cup finely grated Parmesan cheese, mozzarella cheese, chopped parsley, sweet basil, fresh oregano, table salt, and ground black pepper. Mix well.


9. Stuff each of the 14 cooled manicotti noodles with one-fourteenth of the cheese mixture.

10. Spread about 1 ½ cups of the marinara sauce evenly over the bottom of the greased dish.

11. Arrange the stuffed noodles and spread the remaining marinara sauce on top.

12. Cover casserole dish with aluminum foil and pop in preheated oven. Bake for 40 minutes.

13. Remove foil, sprinkle the remaining 1 cup of finely grated Parmesan cheese over the top, and bake, uncovered for 5-10 minutes or until cheese is brown and bubbly. You can also broil in the last 30 seconds.


14. Remove from oven, cut into serving pieces and serve immediately with crostini.

For Crostini please check out this link - Betty's Easy Cheesy Crostini

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 527Calories from Fat 244

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 1287 mg53.63%

Total Carbohydrates 38 g12.7%

Dietary Fiber 5 g20%

Sugars 3 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet