Best 7 No Boil Manicotti Recipes

NO BOIL BAKED MANICOTTI RECIPE

Steps:

• Preheat oven to 350 degrees.
• Mix spaghetti sauce and water until well combined. Set aside.
• In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
• Transfer to a piping bag (a gallon Ziploc baggy works well too).
• Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9x13 inch baking dish.
• Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
• Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
• Top manicotti with remaining shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through.
• Remove foil and bake for another 5-10 minutes or until the noodles are al dente. Broil on high for a minute or so if desired.
• Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!

NO BOIL MANICOTTI BAKE

Steps:

• Preheat the oven to 350°
• Prepare your favorite manicotti filling
• Add 3/4c of sauce to the bottom of a 13x9 pan
• Start at the end of an egg roll wrapper and add 3T of filling along the short edge
• Roll it up in a tube shape and place it in the pan seam side down
• Top the rolled manicottis with the rest of the jar of sauce. Try to make sure all the wrappers are covered in the sauce
• Bake, covered for 35 minutes
• Uncover, top with mozzarella cheese and bake uncovered until the cheese is melty

NO BOIL MANICOTTI

Steps:

• Preheat oven to 400°F.
• Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
• Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
• Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
• Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
• Pour sauce over manicotti covering completely.
• Cover baking dish with aluminum foil, crimping edges to seal tightly.
• Bake for 40 minutes at 400°F.
• Remove foil, sprinkle generously with remaining mozzarella.
• Bake uncovered for 5 minutes or until cheese is melted.

MAKE-AHEAD MANICOTTI

Steps:

• In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
• Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
• Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.

EASY MANICOTTI

Steps:

• Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
• Stuff uncooked manicotti generously with the cheese mixture, from both ends.
• Arrange manicotti in a single layer in a baking pan.
• Bring sauce to a boil and pour over manicotti, covering completely.
• Cover baking pan with aluminum foil, crimping the edges to seal tightly.
• Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
• Remove foil; sprinkle generously with additional grated cheese.
• Bake uncovered for 5 minutes more.

MANICOTTI NO BOIL

Steps:

• Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

NO-BOIL SLOW-COOKER MANICOTTI

Steps:

• Heat dressing in large skillet over medium-high heat. Add mushrooms and kale; cook, stirring constantly, 5 min. or until mushrooms are tender. Drain.
• Mix egg, Neufchatel and ricotta in medium bowl until blended. Add dry seasonings, and 1/4 cup each mozzarella and Parmesan; mix well. Stir in mushroom mixture. Spoon into resealable plastic bag.
• Cut large piece off one bottom corner of bag; squeeze Neufchatel mixture into both ends of each manicotti shell.
• Spread 1/2 cup pasta sauce onto bottom of 6-qt. slow cooker sprayed with cooking spray; cover with 7 manicotti. Top with 1/2 cup of the remaining pasta sauce and 1/4 cup of the remaining mozzarella. Cover with layers of remaining manicotti, pasta sauce, mozzarella and Parmesan, then cover with lid.
• Cook on LOW 4 to 6 hrs. (or on HIGH 2 to 3 hrs.).