The filling is good for manicotti shells or jumbo shells. And it makes great leftovers.

If you’re making it gluten free, good luck finding gluten free manicotti shells. I’m pretty sure those unicorns do exist, though, haha. I usually end up making gluten free rotini or penne, and layering it like I’d layer lasagna. It bakes nicely and is delicious.


  • Servings: 5
  • Difficulty: medium
  • Print

Delicious, great leftovers, and freezes well.


  • 10 Manicotti Shells, cooked in salt water
  • 1 pt. Ricotta Cheese
  • 1 Egg, beaten
  • ¼ c. Parmesan Cheese
  • ½ c. Shredded Mozzarella
  • 1 Tbsp. Parsley Flakes
  • Spaghetti Sauce
  • Mozzarella Cheese for topping


Combine ricotta, eggs, parmesan, and parsley. Stuff into shells either with a spoon or by putting the filling in a quart bag, cutting off the tip, and piping into the shells. Place some spaghetti sauce in the bottom of a 9×13 pan. Place stuffed shells on top of sauce. Pour remaining sauce over top of shells. Sprinkle with mozzarella. Cook at 350° for 30 minutes.

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