Italian

Manicotti no egg is for Dinner.

Manicotti no egg takes 30 minutes to prepare.

Manicotti no egg takes 45 minutes to cook.

Manicotti no egg makes 14 servings.

The ingredients for Manicotti no egg are:

1 package of Barilla Manicotti Shells
15 oz Sorento's part skim ricotta
2 cups shredded mozerella part skim
1 tsp kosher salt
1 tsp Pampered Chef Italian Seasoning
Crushed black pepper to taste
1 Jar Great Value green peppers and mushroom spaghetti sauce
Water

Here is how you make Manicotti no egg:

Combine ricotta, kosher salt, crushed pepper, italian seasoning, and all but 3/4 cup of mozerella cheese (save the 3/4 cup mozerella for later). Mix well and stuff UNCOOKED manicotti shells with mixture and arrange in baking pan. Pour spaghetti sauce over shells, then fill jar 3/4 of the way full again with water and pour over shells. Cover with aluminum foil and bake at 400 approximately 45-60 minutes. About ten minutes before ready to serve sprinkle remaining mozerella over top and uncover to toast cheese on top. Serving Size: Makes 14 piecesNumber of Servings: 14Recipe submitted by SparkPeople user BFGURU.

The nutritional information for Manicotti no egg is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 181.9

• Total Fat: 6.7 g
• Cholesterol: 24.8 mg
• Sodium: 515.5 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 2.0 g
• Protein: 10.0 g

Manicotti no egg is Italian cuisine.

The dietary needs meet for Manicotti no egg is Vegetarian