It’s Ashlee again! It’s fall, which is my favorite season! I love the fresh crisp air, the beauty all around, and the excuse to eat tons of comfort foods! One of our family favorite recipes is Manicotti! Hello tons of cheese and carbs? doesn’t get much better!
Have you ever tried to fill traditional manicotti shells? No only are half the shells broken when you open the box (grrr so frustrating) but then I tend to split the other half of the shells when I attempt to fill them! SERIOUSLY, makes me want to pull my hair out!
SO a few years ago I started using Jumbo Shells instead! They already have an opening so I just use a large spoon to scoop the filling inside, SO EASY! AND the shells are the perfect shape for holding, what I consider, the perfect amt of cheesy goodness.
I ALWAYS make a double batch, but I have a big family (5 kids) and my boys will each eat 5-6 of these shells! Out of the 30 shells we might have 3 leftover!
I hope you love this manicotti recipe as much as we do! And here are some other delicious comfort food recipes for the fall!
It’s almost like you’re swapping in manicotti shells for burrito or taco shells in this Italian-Mexican fusion using ground beef, picante sauce, refried beans, cheddar, sour cream, and avocado. Get this Mexican Manicotti recipe.
Or, The Pasta Dictionary suggests, “stuff with meat flavored with taco seasoning, top with salsa, and bake for a delicious Mexican dish, or create your own stuffed treat.” Whether Italian-Mexican is your idea of a fun fusion or you conjure up other ways to alter the standard, it’s your pasta. Stuff it the way you like it.
Filling those manicotti tubes can be time-consuming, so sometimes recipes suggest a trick: Use par-cooked lasagna noodles as wrappers for the ricotta stuffing. We make manicotti with a passion for the pasta’s luxurious filling. The New York Pasta & Ravioli Company calls manicotti “little crepes.” Both jumbo dried shells and manicotti create perfect pockets for fillings such as traditional ricotta cheese; five cheese; spinach and cheese; and broccoli rabe and fresh mozzarella.
Roast whatever vegetables you have around this season to make these shells. This version uses eggplant, zucchini, and red bell pepper for these, as well as frozen chopped spinach. Then there’s that trifecta of ricotta, mozzarella, and Parmesan. Get the recipe here.
This is the classic stuffed shells recipe, overflowing with slightly sweet, mild, creamy ricotta. The only difference is swapping spinach for Swiss chard. Give it a go. Get our Swiss Chard Stuffed Shells recipe.
I hope you love this manicotti recipe as much as we do! And here are some other delicious comfort food recipes for the fall!
Have you ever tried to fill traditional manicotti shells? No only are half the shells broken when you open the box (grrr so frustrating) but then I tend to split the other half of the shells when I attempt to fill them! SERIOUSLY, makes me want to pull my hair out!
I ALWAYS make a double batch, but I have a big family (5 kids) and my boys will each eat 5-6 of these shells! Out of the 30 shells we might have 3 leftover!
SO a few years ago I started using Jumbo Shells instead! They already have an opening so I just use a large spoon to scoop the filling inside, SO EASY! AND the shells are the perfect shape for holding, what I consider, the perfect amt of cheesy goodness.
It’s Ashlee again! It’s fall, which is my favorite season! I love the fresh crisp air, the beauty all around, and the excuse to eat tons of comfort foods! One of our family favorite recipes is Manicotti! Hello tons of cheese and carbs? doesn’t get much better!
FILLING THE MANICOTTI SHELLS
FAQ
Can I use manicotti instead of shells?
What pasta can I use instead of shells?
What is the equivalent of manicotti?
What’s the difference between lasagna and manicotti?
Can you substitute cannelloni for manicotti?
Yes, you can substitute cannelloni for manicotti and vice versa, as they’re both large pasta tubes traditionally filled with ingredients and baked in a sauce. However, the exact texture might slightly differ. Manicotti shells tend to be a bit thicker and have ridges, which can hold onto sauces a bit better
What are the best substitute for shallot?
The best substitute for a shallot would be something with a similar taste and cooking properties. The first thing that comes to mind is a red onion, although this might have a stronger flavour than a shallot, it might be the closest you can get. Other options would be any other type of onion, either white, sweet, or yellow.
What do you put in manicotti shells?
Unlike the tubes of manicotti, the shells can hold an amount of stuffing equal to the size and shape of an egg. A cream or cheese sauce can coat these shells, as well as the meat, tomato, and vegetable sauces that also work well with manicotti.
What is the difference between Manicotti and Jumbo shells?
The jumbo shells have thin ridges set close together and are, of course, stuffed, usually with a combination of meat, cheeses, and vegetables. Unlike the tubes of manicotti, the shells can hold an amount of stuffing equal to the size and shape of an egg.