Yes, we are here!

At MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-234-3368 or by email. Stay safe!


Stuffed Manicotti With Ricotta Cheese

Whether stuffed ravioli pillows or stuffed manicotti tubes, pasta filled with cheese has an established pedigree.

| March/April 1989

  • stuffed manicotti on plate, covered in tomato sauce
    When you prepared your stuffed manicotti, try not to make it look this good or you won't want to eat it.
    PHOTO: GALINA MIKHALISHINA/FOTOLIA

  • stuffed manicotti on plate, covered in tomato sauce

Another pasta dish with a multitude of variations, the template for stuffed manicotti consists of manicotti shells filled with cheese, onions, and garlic and baked with tomato sauce. We’re staying with that simple theme, but using Swiss and ricotta cheese in place of Parmesan. Or if you’re interested in a three cheese preparation, use all of them.

Although it may look complicated, this recipe really requires only about 30 minutes of preparation.

1 tablespoon butter or margarine
1 cup finely chopped onion
1 clove garlic, minced
15-ounce can Italian-flavor tomato sauce
8 manicotti shells
1 1/2 cups ricotta
2/3 cup grated Swiss cheese (optional)
1/4 cup minced parsley
1/2 teaspoon salt (optional)
1/4 teaspoon white pepper
Dash nutmeg
Parmesan cheese for topping
 

Melt the butter in a saucepan, and saute the onion and garlic until soft but not brown. Place half the mixture in a mixing bowl, and set aside. To the remaining onion in saucepan, add tomato sauce, and set aside.



Cook the manicotti shells according to package directions; drain, and rinse with cold water. To the reserved onion and garlic, add the ricotta, Swiss cheese, parsley, salt, pepper, and nutmeg. Mix well. Stuff the shells with the ricotta, using a teaspoon or iced-tea spoon. Place in a large baking dish, top with tomato sauce, and sprinkle with Parmesan. Bake at 375 degrees Fahrenheit for 20 minutes or until hot and bubbly. Serves 4.


See Whey to Go: Eat Low Fat Ricotta Cheese and Yogurt Cheese for more ricotta cheese recipes. 



Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters


click me