Betty's Oh-So-Easy Cheddar Cheese Stuffed Manicotti

Bettyskitchen's picture

Aug. 06, 2013

In this video, Betty shares her super-quick, super-easy cheddar cheese stuffed manicotti with pasta sauce recipe. Hardly any work, but great taste!


Manicotti noodles 8 Ounce (about 14)
Salt 1/2 Teaspoon
Extra sharp cheddar cheese 16 Ounce , slice into strips
Pasta sauce 750 Gram (1 lb. 10 oz. jar)
Grated parmesan cheese To Taste
Cooking oil 1/2 Teaspoon (For greasing)



1. Grease an 8 inch by 12 inch Pyrex baking dish with cooking oil and spread little pasta sauce at the bottom. Set aside.

2. Preheat oven to 350 degree F.


3. In a pot of boiling water, add salt and then drop manicotti noodles in it. Cook for 8-9 minutes or until almost al dente. Remove from heat and drain off the water using a colander. Rinse under cold water until cool enough to handle. Place the colander back on top of the pot to catch any additional drips.

4. Place one strip of cheese inside each cooked noodle and lay in single layer in the prepared baking dish.

5. Pour more sauce evenly over the noodle layer and then place rest of the stuffed noodles in a new layer on top. Repeat layers until all the noodles are used up.

6. Spread the remaining sauce over the layered noodles and sprinkle grated Parmesan cheese evenly on top as desired.

7. Pop the dish in oven and bake for 30 minutes or until nice and bubbly.


8. Serve hot with bread, garden salad, and light tasting olive oil for dipping.


To serve in the last 10 minutes of baking place a loaf of Italian bread in the oven to heat until hot a crispy.

Add olive oil or any other oil while boiling noodles to avoid them from sticking.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 488Calories from Fat 241

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 828 mg34.5%

Total Carbohydrates 34 g11.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet