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Stuffed Manicotti with Sauce and Barilla Pasta Recipe

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Adjust Servings:
to taste Kosher salt
1 box Barilla Manicotti
1/2 cup grated Romano cheese
15 ounces whole-milk ricotta cheese
2 tbs minced fresh parsley
6 fresh basil leaves cut or shredded
1 large egg
to taste Freshly ground black pepper
8 ounces Grated Parmesan
1 jar Barilla Marinara Sauce
8 ounces grated mozzarella cheese

Stuffed Manicotti with Sauce and Barilla Pasta Recipe

Make a filling one-dish supper that the family will love.

  • 1 hr
  • Serves 4
  • Medium




This post is sponsored by Barilla.

When it comes to pasta, my family never passes up the chance to indulge. Whether it’s spaghetti, or lasagna, or even macaroni, Barilla has been our preferred choice of pasta for years. If pasta’s on the menu, then Barilla is in my shopping cart at the market.

Barilla tapped us to create a signature pasta dish for you, our readers, so we thought Stuffed Manicotti would be an obvious choice.

Filling, flavorful, and not your ordinary pasta, Stuffed Manicotti is a one-dish meal your family can enjoy. Barilla’s pasta is always best served al-dente, and makes an excellent pasta base for this dish.

It may seem like a complicated recipe, but it is really easy to make. Once you get the hang of stuffing the shells with the mixture, you are well on your way to having a home-cooked meal that tastes like it could be from a restaurant.

Use a small knife, spoon, or icing piper to help you thoroughly stuff the shells with less mess. Just scoop and fill, and voila! Your jumbo sized Stuffed Manicotti will be done in a blink.

The secret to awesome Stuffed Manicotti is a good quality pasta and sauce. And thankfully, Barilla provides both. Team that up with fresh cheeses like Romano, ricotta, mozzarella, and parmesan, and you’ve got a dish that is a hit.

Start your pasta with boiled water with a splash of olive oil and a dash of Kosher Salt. This provides a perfect foundation for your Stuffed Manicotti, and allows the Italian essence of the meal to ring true.

Serve your Stuffed Manicotti with garlic bread or rolls and add a salad for a complete meal.

Scroll to get the complete recipe below as well and make sure to pin it on Pinterest. Learn more about Barilla and their pasta offerings HERE.

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Preheat oven to 350 degrees


Bring a large pot of salted water to a boil. Add the manicotti and cook for half the cooking time on the package. Do not overcook. Drain and rinse in cool water. Set aside.


Mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan in a bowl. Stir until combined.


To assemble the manicotti, coat the bottom of a baking dish with some of the sauce. Fill each half-cooked manicotti shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.


Bake for about 25 minutes. Serve.

Danyelle Little

Danyelle Little is an award-winning blogger, author, speaker, influencer, and foodie. As the founder of TheCubicleChick.com, she has become the authority on working parent families and work life management. Danyelle co-wrote the book, Personal, Professional, and Positive: The 30-Day Challenge, and is currently working on two new titles. With over 95,000 followers across her social networks, she understands the power of social media. An avid traveler, Danyelle enjoys visiting new places and sharing her experiences on LifeWellEaten.com. The mom of two also enjoys classic movies, zip-lining, and spending time with family and friends.

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