Manicotti Shells

This post is sponsored by Prego®. All opinions are my own.

One of my favorite moments in our crazy day is when we all sit down to dinner together. Lately, I’ve been getting busier and busier (which is a good problem to have) and I don’t get to make the long and involved meals that take all afternoon. In fact over the last few months I’m not even making all the meals! My husband and two oldest are each in charge of one dinner a week now, which means fast and easy, BUT also still full of amazing flavors my family has come to expect from dinner time.

Manicotti has been a family favorite since… well always! BUT filling manicotti tubes can be frustrating and time consuming, SO for ease and speed we switched over to Jumbo shells! Large shells make it easy to just scoop the cheese mixture into! AND my kids LOVE Prego® traditonal sauce much as (let’s be honest, probably MORE than) my homemade, more time-consuming version! I mean seriously, it smells and tastes amazing. So what used to be an entire afternoon of cooking, is now just about 40 mins to get to the table!

Tips: Don’t over cook the shells, since they’ll also be baked, al dente is perfect. I cook the entire box, even though I don’t use every shell, because there are always a few ripped or broken ones. Also I like to make sure the shells are completely covered with sauce, it may not be as pretty, but covered shells won’t dry out or get crisp in the oven while baking. Your really just baking to melt the cheese, so don’t over bake.

Manicotti Shells

just like manicotti but in shells instead of tubes this dinner is easy to make and delicious

5 from 2 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 15 servings

Calories: 283kcal

Author: Ashlee Marie

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Ingredients

• 30 jumbo shells
• 30 oz ricotta
• 4 C mozzarella shredded
• 1/2 C grated Parmesan
• 1 Tbsp fresh chopped rosemary
• salt and pepper to taste
• 45 oz jar Prego Traditional Sauce

US Customary - Metric

Instructions

• Preheat oven to 350.
• Cook the shells according to the packet directions, al dente. Strain (don’t rinse) and let them cool slightly.
• Combine cheeses, rosemary, salt and pepper.
• Pour a little sauce in bottom of 9×13 pan.
• Fill the shells with a spoon and place into the pan.
• Pour rest of sauce over the top and spread it out.
• Sprinkle extra mozzarella cheese on top.
• Cook 20-40 min, until the center is warm.
• When the sauce starts to bubble it’s done.

Nutrition

Calories: 283kcal | Carbohydrates: 19g | Protein: 18g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 733mg | Potassium: 404mg | Fiber: 2g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 6mg | Calcium: 320mg | Iron: 1mg

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

And there you have it, quick, flavorful and a dish that the ENTIRE family loves! Even the pickiest eater (I mean pasta and cheese? hard to go wrong, right?) loves these shells. Add some garlic bread and a quick salad and you have an amazing, and impressive meal! This is one that my 14-year-old makes once a month at least. And you can scale it down to half a batch in a 9×9 pan easily. We don’t have a ton of leftovers, but those we do, get eaten the next day pretty quick. In fact, the boys fight over the leftovers if there ever are any!

So there you have, delicious, full of flavor and easy! What are some of your favorite go-to weeknight meals? I need a few more as our weeknights just seem to get more crazy every month! I’d love to hear what you all enjoy making (and eating)!

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