Recipe For Meatless Manicotti or Shells


I had not made manicotti before and I was pleasantly surprised how easy they were to make. I pictured myself slaving away stuffing pasta all day. As long as you don’t overcook your manicotti, you should be just fine. I tend to get really impatient with my food, so if I can do it, so can you!

There is no such thing as gluten free manicotti, or if there is, I cannot find it. So, in a pinch, I went with grand shells made by Tinkyada. I switched up the recipe a little by not precooking the shells. They were so much easier to stuff that way! I filled the empty 24 oz spaghetti sauce jar with water and poured it over everything and then baked it covered for 1 1/2 hours at 350. There were no leftovers. None at all.

1. Info for Meatless Manicotti or Shells

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Meatless Manicotti or Shells

  • 1 12-16 oz pkg manicotti or giant shell pasta, cooked and drained according to package directions
  • 3 cups ricotta or cottage cheese
  • 1 tsp minced garlic
  • 1 tsp Italian seasoning
  • 2-3 cups shredded mozzarella
  • 1 24 oz jar spaghetti sauce

3. Directions:

  1. Combine cottage cheese, Parmesan, Italian seasoning, garlic and 1 cup mozzarella in a bowl.
  2. Stuff manicotti, using spoon or fingers.
  3. Pour ½ spaghetti sauce in bottom of 9 X 13 pan.
  4. Place stuffed manicotti on top.
  5. Pour the rest of the sauce on top and top with as much of the rest of the mozzarella as you want.
  6. Cover and bake at 350 for 30-40 minutes or until heated through and cheese is all melted.

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