Ricotta Herbed Manicotti with homemade Bolegnese Sauce

Joy over at Joy of desserts hosts Vintage Recipe Thursday
Trista over at Southern Fried Mama hosts Tasty Thursday
Favorite Ingredient Friday is hosted by Overwhelmed with Joy

One of our favorites is Herbed Ricotta Cheese Manicotti with Bolegnese sauce. Anyone who knows me knows when I make Bolegnese, that I make it by the vat full and then freeze it in easy to use sizes. That step makes this a super easy dish to make.

16 ounces part skim Ricotta Cheese
4 ounces Manicotti shells (1 tray)
2 teaspoons Italian herb seasoning
2 servings BOLEGNESE sauce or marinara sauce
4 ounces Italian blend* grated cheese

  • Prepare pasta according to directions. Rinse in cool water and set aside.
  • With a hand mixer whip the Ricotta Cheese and add seasoning until well blended.
  • Gently stuff the cooled shells and place in a baking dish.
  • Top with sauce and cheese.
  • Bake at 350 degrees for 30 minutes. Personally I like to bake these a day ahead of when I want to serve them and let the flavors meld together. I think they are better the next day.

Italian blend cheese ~ Mozzarella, provolone, romano, asiago, parmesan

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