Manicotti Italiano


  • 32 oz. GalbaniĀ® Ricotta
  • 16 oz. GalbaniĀ® Mozzarella, hand shredded, divided
  • 1 cup GalbaniĀ® Parmesan, grated
  • 20-24 manicotti shells
  • 2 eggs, beaten
  • 2 jars 26oz. tomato sauce
  • seasonings: 3 tsp. dried basil, 3 tsp. dried oregano, 1.5 tsp. onion powder, 1.5 tsp. garlic powder, 1.5 tsp. seasoned salt


  • Preheat oven to 350 degrees F.
  • Prepare pasta based on package instructions. Drain, separate and set aside.
  • In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, eggs and seasonings.
  • Spread 1 cup sauce each in two ungreased 9x13 inch baking dishes.
  • Stuff manicotti shells with cheese mixture (fill plastic bag and cut corner off to pipe in cheese mixture); arrange over sauce. Top both dishes with remaining sauce.
  • Cover and bake at 350 degrees F for 45-50 minutes. Remove from oven, remove foil and sprinkle with remaining cheese.
  • Return to oven and bake until cheese is melted, about 5-10 minutes.