Ricotta Cheese Stuffing for Jumbo Shells and Manicotti

By Craig Claiborne

Total Time
5 minutes
Rating
4(233)
Comments
Read comments

Featured in: FINE ITALIAN HAND IN STUFFED FOODS

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About 3 cups
  • 2cups (1 pound) ricotta cheese
  • ½cup finely diced Mozzarella cheese
  • Pinch of freshly grated nutmeg
  • ¼cup finely chopped prosciutto
  • 1egg, lightly beaten
  • 2tablespoons finely chopped parsley
  • ¼cup freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

229 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 478 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine all of the ingredients in a mixing bowl and use to stuff pasta.

Ratings

4 out of 5
233 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Deb

The full recipe is here: https://approvedpromo.info/recipes/6609-manicotti-with-cheese-filling-a...%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

jac

When I make a cheese stuffing for cannelloni shells (which are getting more and more difficult to find), I find that spinach gives a bit more heft than parsley, and I never omit the lightly toasted pignoli nuts. They add welcome texture.

almari

Try adding a little lemon zest into it!

Stephen

The ricotta should be drained in cheese cloth and a strainer for a few hours or overnight.

Debra--

This stuffing became a bit liquid-y after 30 minutes of baking at 350. Would appreciate any ideas as to why. I know I measured everything carefully.

Kasha

Question: when a recipe calls for parsley, what is the default? Curley leaf or flat leaf? I never know! I use Curley leaf, but should I use flat leaf?

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.