Food & Cooking Recipes Ingredients Pasta and Grains Susan's Manicotti 3.1 (34) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr Servings: 6 Another of my mother's recipes from Feast, A Tribal Cookbook, this dish can be made for lots of people, and with lots of people helping mix the filling and stuff the shells. It's what my mom makes for parties and potlucks. I've altered her recipe slightly, but I think it's still just as delicious."--Sarah Carey Ingredients 3 cups ricotta cheese 1 ¼ cups (6 ounces) grated mozzarella cheese ¾ cup (3 ounces) grated Parmesan cheese, divided 2 eggs, lightly beaten 4 tablespoons sugar 3 tablespoons chopped parsley Salt and pepper 18 manicotti shells 1 recipe Susan's Tomato Sauce or 1 32-ounce jar marinara sauce Directions Preheat oven to 400 degrees. In a medium bowl, combine ricotta, mozzarella, 1/2 cup Parmesan, egg, sugar and parsley; season with 1/2 teaspoon each salt and pepper. Spread half the marinara in the bottom of a 9-by-13 inch baking dish. Fill each shell with ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara. Cover with foil and bake until sauce is bubbling and shells are tender, about 40 minutes. Sprinkle remaining Parmesan over top, return to oven, and bake until cheese is browned in spots, about 10 minutes. Bryan Gardner Rate it Print