easy to bake, easy to make manicotti recipe?

Julienne Poplawski: This is an Easy to bake, easy to make recipe card:Manicotti Marinara8 oz Manicotti pasta2 jars (26 oz) marinara pasta sauce, divided2 eggs15 oz ricotta cheese16 oz shredded mozzarella, divided4 oz grated parmesan, divided1/4 cup chopped fresh parsley or 1 tbsp dried parsley1. Cook manicotti according to package directions; drain. Preheat oven to 350 degrees. Spray bottom of 15x10x2 inch glass baking dish with nonstick cooking spray. Spread 1 jar marinara sauce over bottom of dish.2. Beat eggs in large bowl. Stir in ricotta, 3 cups mozzarella, 3/4 cup parmesan and parsley. Fill each shell with ricotta mixture. Arrange filled shells in baking dish over sauce. Top with second jar of marinara, remaining 1 cup mozzarella and 1/4 cup parmesan. 3. Cover with foil and bake about 45 minutes or until bubbly. Uncover and continue cooking about 5 minutes or until cheese melts. Let stand about 5 minutes before serving....Show more

Damaris Weiler: I don't know! if this is the right recipe, but it is easy. It is a recipe from Kraft, but you can use any brand of ingredients that is handy or easy to get.Kraft Easy Baked Manicotti6 servings Ingredients2 cups spaghetti sauce, divided1 3/4 cups POLLY-O Original Ricotta Cheese1/2 cup KRAFT Shredded Mozzarella Cheese1/2 cup KRAFT Grated Parmesan Cheese1 egg, beaten1/4 cup pesto (optional but it does taste great with the pesto sauce)12 cooked manicotti shells, rinsed in cold waterPreparationPreheat oven to 350°F.SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. BAKE 40 min. or until heated through.EDIT: Egg is the binder for the cheese mixture. There are very few Manicotti recipes that do not contain eggs. Here i! s only one I found. Kittencal's Spinach & Four-Cheese Manicot! ti (Vegetarian)Ingredients 3 tablespoons oil ¼ cup onions, finely chopped (optional) 2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!) 1 ½ cups ricotta cheese 1 ½ cups shredded mozzarella cheese, divided ( can use a bit more) 4 ounces cream cheese, softened 1⁄3; cup grated parmesan cheese ( can use more) 1 teaspoon italian seasoning salt ( to taste I use seasoned salt) ½-1 teaspoon fresh ground black pepper ( or to taste) 1 (10 ounce) packages frozen chopped spinach-(cooked according to package directions, then hand-squeezed dry to remove excess moisture) The use of spinach in this recipe is optional.8 manicotti, cooked and drained ( you might use more shells so I would cook 104 -6 cups marinara sauce¼ cup parmesan cheese ( or to taste) mozzarella cheese, for topping ( any amount desired)DirectionsSet oven to 350 degrees F. Butter a 13 x 9-inch baking dish. In a skillet, saute onion (if using) in oil for about 4 minutes! or until softened (adding in the garlic the last 2 minutes).In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined. Season with white salt or seasoned salt and black pepper to taste. Stir in onion mixture and spinach; mix well to combine. Spoon into cooked and cooled manicotti shells. Pour half of the pasta sauce into the prepared baking dish. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows). Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely). Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce. NOTE: Manicotti can be prepared to this point and refrigerated, covered, up to 24 hours. When ready to cook:Cover and bake for 25-35 minutes until hot and bubbly. Uncove! r and top with mozzarella cheese (any amount desired). Bake 5 mins long! er, or until cheese is melted. Let stand 10 mins before serving. Note; If desired the spinach can be omitted completely....Show more

Rachell Meese: http://allrecipes.com/recipe/manicotti/here's a fairly simple recipe I've made beforeand it's to die for :)

Jonathon Labonne: Ingredients For the crepes: 1 cup all purpose flour 1 cup water 3 large eggs 1/2 teaspoon salt 4 to 5 tablespoons olive oil For the filling: 1 pound ricotta 2 large eggs, lightly beaten 1/2 pound mozzarella cheese, diced 1/2 cup freshly grated Parmesan cheese, plus extra for sprinkling 1 tablespoon minced fresh parsley leaves Salt and pepper 3 to 4 cups Basic Marinara Sauce (recipe follows) or store-bought sauce Directions To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth. Transfer to a bowl. Heat a 6 to 7-inch skillet over moderately high heat until hot. Brush the skillet with about 1 teaspoon ! of the olive oil to coat well and heat the oil until hot. Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer. Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate. Make additional crepes with the remaining batter in the same manner. Crepes may be made 1 day ahead. Cover and chill. Freeze for up to 1 month. Defrost in the refrigerator before using.) Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish. To make the filling, in a bowl combine all of the ingredients, except for the sauce. To assemble, lay each crepe on a work surface, attractive side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling. Fill the remaining crepes in the same manner. Spoon 1 to 1 1/2 cups of marinara sauce into the baking dish in an even layer. Arrange the crepes, seam side down, in the dish and spoon on enoug! h of the remaining sauce to coat the crepes. (The dish may be assembled! several hours or 1 day ahead. Cover and chill. Allow longer baking time if refrigerated.) Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp. Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden. BASIC MARINARA SAUCE 2 tablespoons extra-virgin olive oil 8 cloves garlic, smashed 1 onion, minced 2 28-ounce cans crushed tomatoes or whole canned tomatoes, gently crushed with your hands 1 1/2 teaspoons dried oregano, or 1 tablespoon fresh minced oregano Salt and pepper Red pepper flakes (optional) In a deep skillet set over moderate heat, heat the olive oil until hot. Add the garlic and onion and cook, stirring occasionally, until they're pale golden, 5 to 7 minutes. Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minute! s. Add the red pepper to taste, if desired and simmer for 2 minutes more. Yield: makes 4 to 6 servings...Show more

Booker Moros: there is no egg in the recipe i lost.