Back to Susan’s Manicotti All Reviews for Susan’s Manicotti - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr Servings: 6 manicotti-291-ed110194.jpg
Ingredients Ingredient Checklist 3 cups ricotta cheese 1 1/4 cups (6 ounces) grated mozzarella cheese 3/4 cup (3 ounces) grated Parmesan cheese, divided 2 eggs, lightly beaten 4 tablespoons sugar 3 tablespoons chopped parsley Salt and pepper 18 manicotti shells 1 recipe Susan’s Tomato Sauce or 1 32-ounce jar marinara sauce
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 6 manicotti-291-ed110194.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 6
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 6
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 6
6
manicotti-291-ed110194.jpg
manicotti-291-ed110194.jpg
Ingredients
Ingredients
- 3 cups ricotta cheese 1 1/4 cups (6 ounces) grated mozzarella cheese 3/4 cup (3 ounces) grated Parmesan cheese, divided 2 eggs, lightly beaten 4 tablespoons sugar 3 tablespoons chopped parsley Salt and pepper 18 manicotti shells 1 recipe Susan’s Tomato Sauce or 1 32-ounce jar marinara sauce
Directions
Preheat oven to 400 degrees.
In a medium bowl, combine ricotta, mozzarella, 1/2 cup Parmesan, egg, sugar and parsley; season with 1/2 teaspoon each salt and pepper.
Spread half the marinara in the bottom of a 9-by-13 inch baking dish. Fill each shell with ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara. Cover with foil and bake until sauce is bubbling and shells are tender, about 40 minutes.
Sprinkle remaining Parmesan over top, return to oven, and bake until cheese is browned in spots, about 10 minutes.
Reviews (6)
Add Rating & Review 34 Ratings 5 star values: 5 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
Reviews (6)
Add Rating & Review 34 Ratings 5 star values: 5 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
Add Rating & Review
34 Ratings 5 star values: 5 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
34 Ratings 5 star values: 5 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
34 Ratings 5 star values: 5 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
5 star values: 5 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: Unrated 10/31/2019 Why not cut the sugar altogether? I find myself cutting out the sugar in a lot of recipes. Tomatoes in itself is sweet, just look at the carb content. The higher the carb count, the higher is the sugar content. Martha Stewart Member Rating: 5 stars 07/02/2014 We did use only about 1/2 of the sugar called for in the filling, but this is definitely a keeper. Someone recommended Sarah's recipes to start kids on cooking. My 7-year-old made this almost entirely by himself last night, and we all loved it (including him), which was a good start! Also, really fun for him to make. Thanks for a great recipe. Tonight, the 10-year-old is going to try his hand at Greek-style meatloaf. xox Martha Stewart Member Rating: Unrated 05/09/2014 I am Italian, I make manicotti at least once a month. My recipe is the same which the exception of the sugar. I DO NOT ADD ANY SUGAR. Some may like a little grating of nutmeg. I may put a tablespoon of sugar in the SAUCE if the tomatoes are bitter, but never in the cheese mix. Martha Stewart Member Rating: 3 stars 05/25/2013 I cut the sugar down to 2 T when I made it and it was too sweet for us. I will cut sugar down to 1 t. and will increase the salt in the sauce and the filling. Otherwise it was a good recipe and will make again. Martha Stewart Member Rating: Unrated 05/19/2013 Sarah mentions she cut the sugar in her Mom's original recipe, so I was surprised when my kids complained this version was sweet. Will try it again halving the sugar.Martha Stewart Member
Rating: Unrated 10/31/2019
Why not cut the sugar altogether? I find myself cutting out the sugar in a lot of recipes. Tomatoes in itself is sweet, just look at the carb content. The higher the carb count, the higher is the sugar content.
Rating: Unrated
Rating: 5 stars 07/02/2014
We did use only about 1/2 of the sugar called for in the filling, but this is definitely a keeper. Someone recommended Sarah’s recipes to start kids on cooking. My 7-year-old made this almost entirely by himself last night, and we all loved it (including him), which was a good start! Also, really fun for him to make. Thanks for a great recipe. Tonight, the 10-year-old is going to try his hand at Greek-style meatloaf. xox
Rating: 5 stars
Rating: Unrated 05/09/2014
I am Italian, I make manicotti at least once a month. My recipe is the same which the exception of the sugar. I DO NOT ADD ANY SUGAR. Some may like a little grating of nutmeg. I may put a tablespoon of sugar in the SAUCE if the tomatoes are bitter, but never in the cheese mix.
Rating: 3 stars 05/25/2013
I cut the sugar down to 2 T when I made it and it was too sweet for us. I will cut sugar down to 1 t. and will increase the salt in the sauce and the filling. Otherwise it was a good recipe and will make again.
Rating: 3 stars
Rating: Unrated 05/19/2013
Sarah mentions she cut the sugar in her Mom’s original recipe, so I was surprised when my kids complained this version was sweet. Will try it again halving the sugar.
All Reviews for Susan’s Manicotti
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Susan’s Manicotti
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
