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  • Prep
    20 min
  • Total
    1 hr 20 min
  • Servings

Mozzarellissima and Ricotta Manicotti


  • 160 gr (5 1/2 ounces) store-bought manicotti 
  • 1 container (400 g) of Saputo Ricotta di Campagna 
  • 4 garlic cloves, minced
  • 454 g (1 lb) Saputo Mozzarellissima cheese, grated and divided in two 
  • 250 ml (1 cup) Saputo Parmigiano Reggiano cheese, grated and divided in two
  • 2 eggs
  • 15 ml (1 tbsp) Italian seasoning
  • 8 fresh basil leaves (thinly sliced)
  • Salt and ground pepper, to taste
  • 1 pinch of red pepper flakes
  • 500 ml (2 cups) marinara sauce


  1. Preheat the oven to 180°C (350°F).
  2. Cook the manicotti according to package instructions. Set aside. 
  3. In a large bowl, combine the Saputo Ricotta di Campagna, garlic, half of the Saputo Mozzarellissima cheese, half of the Saputo Parmigiano Reggiano cheese, eggs, Italian seasoning, basil, salt, pepper, and red pepper flakes. Stir well. Scoop into a resealable plastic bag. 
  4. Place a generous ladle of sauce on the bottom of an oven-safe dish. Set aside. 
  5. Cut the corner of the bag containing the cheese mixture and stuff each manicotti tube. Place the manicotti in the dish covered with sauce. Pour the remaining sauce over the manicotti and top with remaining cheese. Cover with aluminum foil. 
  6. Place the manicotti in the preheated oven and cook for approximately 45 minutes. 
  7. Remove the aluminum foil and continue to cook until cheese is melted, approximately 15 minutes.