Homemade manicotti is an excellent Italian style dish. Like traditional manicotti, without the meat. Similar to lasagne, but the filling is stuffed inside the noodles rather than layered .
Manicotti shells stuffed with a cream cheese, ricotta, cottage cheese and parmesan; topped with spaghetti sauce and mozzarella cheese. Make ahead of time and store in the refrigerator for faster preparation after work. This recipe also freezes and reheats well.
I made this vegetarian style without any meat added because I’ve been experimenting with removing meat from my recipes. Add your spaghetti sauce to browned ground beef to make a traditional homemade manicotti.
Outside of a pan to boil water for my pasta I made this entire recipe with a large cast iron skillet.
Homemade spaghetti sauce is on my list of recipes to experiment with soon. When I make that, I will update this recipe with homemade sauce. I’d also like to try an alfredo manicotti.
Serve this with some garlic bread and some broccoli to round it out. I’ve made homemade garlic bread from my Homemade Bread I by adding some garlic butter after cooking. You can also slice your homemade bread, butter it with garlic butter and cover it with mozzarella cheese.
No Meat Manicotti
Equipment
- Cast Iron Dutch Oven
- Cast Iron Skillet
- Medium Mixing Bowl
Ingredients
- 4 ounces cream cheese
- 16 ounces cottage cheese
- 15 ounces ricotta
- 3 cups mozzarella cheese
- 12 manicotti noodles
- 12 ounces spaghetti sauce
- .5 cups parmesan cheese
Instructions
- Boil 12 manicotti noodles to approximately 85% completion
- Separate cream cheese into 1 ounce pieces
- Combine cream cheese, cottage cheese, ricotta and all but 1 cup of the mozzarella cheese
- Mix cheese mixture
- Strain noodles and rinse with cold water
- Add 3 tablespoons of spaghetti sauce to a greased baking vessel
- Stuff noodles with cheese mixture
- Cover with remaining spaghetti sauce
- Bake at 350 degrees for 20 minutes
- Cover with remaining mozzarella cheese
- Bake an additional 10 minutes
Nutrition
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