Photo: Alexander Maasch
Three-Cheese Manicotti
10 ingredients
Serves 6.
openrecipes
Storage tip: The unbaked manicotti can be frozen for up to 1 month. To freeze, cover the baking dish tightly with aluminum foil. Bake, frozen and covered, at 350°F for 1 hour.
Estimated Nutrition (whole recipe, rough)
491
Calories
32g
Protein
32g
Fat
15g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. plus 1/2 tsp. salt
- 14 manicotti, 1 lb. total
- 3 cups roasted tomato sauce, homemade (see related recipe at left) or purchased
- 2 1/2 cups ricotta cheese
- 8 oz. fresh mozzarella cheese, cut into small pieces
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh basil
- 2 eggs, beaten
- 1/4 tsp. freshly ground pepper
- 1/8 tsp. freshly grated nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes