Kristine's Kitchen · by Kristine Rosenblatt
Manicotti
NUTRITION · PER SERVING65M COOK
CAL 27%·PRO 60%
CARBS 53G40% OF CAL
4G FIBER42G OTHER7G TOTAL SUGAR
FAT 25G43% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tube pasta shells stuffed with a seasoned three-cheese mixture and topped with marinara sauce, then baked until bubbly.
mainitalianpasta🍲 stockpot🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 manicotti shells*
- 15 ounces ricotta cheese
- 2 ½ cups shredded mozzarella cheese (10 ounces, divided)
- ¾ cup grated Parmesan cheese (divided)
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 24 ounces marinara sauce
- chopped fresh parsley or basil (for serving, if desired)
At a glance
PER SERVING · TIME 65M
CAL 27%·PRO 60%
CARBS 53G40% OF CAL
4G FIBER42G OTHER7G TOTAL SUGAR
FAT 25G43% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1148mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 573mg
- Calcium
- 660mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.