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–+ servings

Baked Manicotti

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 119.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Course Main Dish
Servings 5 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 tablespoons vegetable oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ teaspoon Herb Option, crushed
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 soup can water
  • Tomatoes Option
  • Flavoring Option
  • 1 bay leaf
  • 1 container Ricotta cheese, (about 16 oz / 454 g)
  • 1 cup Mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated, divided
  • 1 egg, beaten
  • 1 tablespoon fresh parsley, chopped
  • 10 manicotti shells, cooked, drained

OPTIONS

Herb - Use 1 Item

  • dried basil
  • dried oregano
  • dried marjoram

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed tomato bisque
  • chili beef soup, no longer produced by Campbell's

Tomatoes - Use 1 Item

  • 1 can tomato paste, (6 oz / 170 g)
  • 1 can tomato sauce, (8 oz / 227 g)
  • ½ cup ketchup

Flavoring - Use 1 Item

  • 2 tablespoons Parmesan cheese, grated
  • ¼ cup green bell pepper, diced
  • ⅛ teaspoon ground cloves

Instructions
 

  • To make the sauce, heat the oil in a 3 quart saucepan on medium heat, cook the onion, garlic, and Herb Option until onion is tender.
  • Stir in the Soup Option, water, Tomatoes and Flavoring Options, and the bay leaf. Bring to a boil then reduce to low. Simmer uncovered for 30 minutes or to your desired consistency, stir occasionally. Discard the bay leaf.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan. Spoon 1 cup of the sauce into the pan and shake the pan to cover the bottom.
  • To make the filling, in a medium mixing bowl, and the Ricotta, Mozzarella, ¼ cup Parmesan, egg, and parsley. Mix together well.
  • Use a long spoon or pastry bag, fill each cooked manicotti shell with about ¼ of filling and place in the baking pan.
  • After all the shells are filled, pour the rest of the sauce evenly over the manicotti.
  • Sprinkle with remaining Parmesan. Bake for 30 minutes or until hot.
  • Serve with sides of your choice, enjoy.

Notes

I based this as High cost per serving as I have not seen manicotti shells in the stores I have been in, but I know they are there, so I cannot price this yet until I find the shells and price them.
Shortcut: Condensed Tomato Soup.