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Ronzoni Cheese Filled Manicotti


This Ronzoni Cheese Filled Manicotti recipe has a hint of nutmeg which adds such a great flavor! This dish pairs well with a nice glass of Pinot Grigio. Enjoy!

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Rate this recipe 4.2/5 (36 Votes)
Ronzoni Cheese Filled Manicotti 1 Picture


  • 14 pieces (8 ounce) Ronzoni Manicotti, uncooked
  • 4 cups (32 ounce) ricotta cheese
  • 2 cups (8 ounce) mozzarella cheese, shredded and divided
  • 1 cup Parmesan cheese, divided
  • 2 eggs
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4-tsp ground nutmeg
  • 2 cups (16 ounce) spaghetti sauce


Servings 7
Preparation time 15mins
Cooking time 50mins
Adapted from


Step 1

Cook pasta according to package directions.

Meanwhile, heat oven to 350°F.

Grease 13 x 9 x 2 inch baking dish.

In a large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 3/4 cup Parmesan cheese, eggs, parsley, salt, pepper and nutmeg; spoon into cooled pasta tubes. Arrange filled pasta in a single layer in prepared dish.

Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan Cheese. Bake 35 minutes or until hot and bubbly.

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