An American version of stuffed shells

This is my recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty.


(Serves 4-6)





  1. Make sauce: Sautae onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown.
  2. Add cans of tomatoes along with paste, breaking any large chunks.
  3. Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes.
  4. Make filling: mix filling ingredients in bowl, reserving 1/2 cup of the shredded mozzarella to sprinkle on top.
  5. Preheat oven to
  6. Cook manicotti until they are al dente\fP (follow the instructions on the box). Drain, and stuff each with filling mixture.
  7. Cover baking pan with 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella.
  8. Bake at for about 20 minutes, until cheese is nicely browned and sauce is bubbling.


While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta.


Difficulty: moderate.
Time: 1 hour preparation, 20 minutes baking.
Precision: approximate measurement OK.


Julia Riseman 
Reed College, Portland, Oregon, USA 
Recipe last modified: 25 Jan 87

Original header

Path: decwrl!recipes
From: julia@reed.uucp (Julia Riseman)
Newsgroups: mod.recipes
Subject: RECIPE: Julia's manicotti
Message-ID: <8692@decwrl.DEC.COM>
Date: 20 Mar 87 05:35:20 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Reed College, Portland, Oregon, USA
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