Working with soft cheeses and limp large manicotti noodles is a recipe for a mess in some kitchens. Let’s look at a quick way to get the noodles stuffed with the cheese mix and ready for baking. I like simple and easy in my home kitchen.
Stuffing the manicotti can be an easy task if you think about the tools you have on hand. I am going to prepare my manicotti cheese blend and use a plastic zip-lock bag with a corner snipped off to pipe the cheese blend into the uncooked tubes of manicotti. I will form a piping bag out of the ziplock baggie and this will give me the advantage of being able to easily fill the pasta. I will lay the stuffed uncooked manicotti into a liquidy pasta sauce and let the sauce absorb into the manicotti casing as it bakes. Let’s bake some manicotti using my quick fill technique. My gal eagerly awaits the outcome. I do believe she has had some of these in the past.

2 eggs
2 1/2 cups whole milk ricotta cheese
1/2 cup sour cream
1/2 tbsp dried basil
1/2 tbsp dried parsley
1/4 tsp nutmeg
2 ea cups fresh baby spinach
2 tsp Olive oil
1 1/2 cups grated mozzarella
1/3 cup grated Parmesan cheese
1/2 cup grated Parmesan cheese (topper)
1/2 tsp salt
1/2 tsp pepper


It looks wonderful and I bet since you prepared this dish it will taste sooooo goood. Love u, Mom
I do believe you would have enjoyed these delicious manicotti’s. They came from the oven in the tastiest form. I highly recommend you try my technique and make a batch.
Your Chef Son!