Midnight Manicotti

Midnight Ricotta Stuffed Manicotti Pasta Recipe by Ash's In The Kitchen

I couldn’t sleep and had a hankering to cook! I’ll call it Midnight Manicotti! I normally make my marinara from scratch, but the empty jar of Prego sitting in my fridge makes me think that’s not the case this go ‘round.

1 package Manicotti Pasta

2 cups Marinara Sauce

1 cup Parmesan Cheese


3 cups Ricotta Cheese

2 large Eggs

½ cup Mozzarella

¼ cup Parmesan

2 teaspoons Italian Herbs

1 clove Garlic; finely minced

Salt and Pepper to taste

  1. Preheat oven to 325°F.
  2. Bring a large pot of salted water to a boil and add pasta. Cook until almost al dente. Pour into a strainer and run cold water over top to stop them from cooking further.
  3. Spread half of the marinara over the bottom of a baking dish or…sheet pan?
  4. In a large bowl, combine cheese filling ingredients and mix thoroughly. Scoop into ziplock bag and snip one of the corners.
  5. Fill each Manicotti with the cheese mixture and top with remaining marinara and sprinkle Parmesan over top.
  6. Cover and bake for 20 minutes. Uncover and bake an additional 10 minutes.
  7. Enjoy with wine!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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