Make Individual Manicotti with this old barilla manicotti recipe. It’s an easy three cheese manicotti covered with a store bought spaghetti sauce with extra spices and more cheese.
I believe I have mentioned before my love of Italian dishes and rich pasta and this three-cheese manicotti is my absolute favorite. This recipe for Individual Manicotti would be perfect to make for a romantic dinner at home. We serve it with an Overloaded Crisp Wedge salad and a loaf of crusty bread paired with a Sangria.
Also, we make things easier by using a store bought jar of spaghetti sauce but we added a few spices and herbs for extra flavor. We also like to make and serve this Three Cheese manicotti in individual baking dishes. We believe it just makes one feel special when everyone has their own little “pan” of cheesy goodness.
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Did you know that adding a whole carrot or in this case heating up the red sauce with a carrot removes the acidity of the sauce? So all of you out there that suffer from heartburn from eating an Italian sauce, try this little trick next time. You will be surprised at how well it works. And you can just remove the carrot prior to assembling the Three Cheese Manicotti.
So enjoy your romantic celebrations or even just a weeknight dinner with this barilla manicotti recipe. And trust me it’s just as easy to make and serve these in this individual au gratin baking dishes than a big pan. But if you wish these can also be made in a 9X13 baking dish.
Other Italian Pasta Recipes:
- Stuffed Shells
- Roasted Veggie and Sausage Pasta
- Chicken Alfredo Baked Ziti
- Pasta Primavera
- Italian Antipasto Skewers
Click HERE to save this Three Cheese Manicotti Recipe to Pinterest
Homemade Manicotti in Individual dishes
Ricotta stuffed manicotti shells, covered in Italian red sauce and baked in individual baking dishes
Servings: 4
Calories: 514kcal
Equipment
- au gratin dishes
Ingredients
- 1 pint ricotta cheese
- 2 cups mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- 2 eggs
- 2 tablespoons fresh parsley
- salt to taste
- black pepper to taste
- 1 24 oz jar pasta sauce
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1 teaspoon granulated garlic
- 1 8 oz box manicotti pasta
- 1 carrot optional
Instructions
- Preheat oven to 350 degrees
- Cook manicotti shells according to package directions, drain and rinse with cold water
- In a large mixing bowl, combine the ricotta, mozzarella cheese, 3/4 cup of parmesan cheese, eggs, parsley, and salt and pepper
- Heat spaghetti sauce, oregano, basil, and garlic in a small saucepan.*Tip- always cook it for about 30 minutes with a whole carrot to remove some of the acidity of the spaghetti sauce
- Meanwhile, spoon about 3+ tablespoons of the cheese mixture into the manicotti shells to fill
- Spoon enough of the spaghetti sauce to cover the bottom of each individual au gratin baking dish
- Lay 2-3 filled manicotti shells on top of the sauce and cover with additional sauce
- Sprinkle with parmesan cheese and bake for 20-25 minutes uncovered.
Nutrition
Calories: 514kcal | Carbohydrates: 8g | Protein: 38g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 203mg | Sodium: 896mg | Potassium: 289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3935IU | Vitamin C: 4mg | Calcium: 848mg | Iron: 2mg
Jamie Sherman
Tuesday 4th of August 2015
I haven't had manicotti in ages - and I love the idea of individual portions!
Rachael Yerkes
Thursday 2nd of October 2014
I love the idea of making manicotti in individual portions!
Marlys Folly
Thursday 2nd of October 2014
This sounds wonderful and I love that each dish is individual.
Krystal Butherus
Wednesday 1st of October 2014
I love that dish too! Looks great.
Stephanie Pass
Wednesday 1st of October 2014
I am dying to try my hand at manicotti. This looks amazing!!