Recipe courtesy of Michele Urvater

Manicotti (Store Bought Version)

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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2 tablespoons olive oil

1 cup diced carrots

1/2 cup diced celery

1 cup drained canned mushrooms

2 cloves minced garlic

1/2 teaspoon dried oregano

3 cups bottled spaghetti sauce (use your favorite brand)

8 large refrigerated manicotti tubes

3 tablespoons Parmesan cheese

1/4 cup minced fresh parsley-garnish


  1. Preheat oven to 350 degrees F. In a skillet heat olive oil. Add carrot, celery and cook for 3 minutes. Then add mushrooms, garlic, oregano and cook, stirring for 3 minutes more. Stir in spaghetti sauce. Arrange manicotti tubes in a 9 x 13-inch baking dish. Spoon sauce over manicotti and sprinkle with Parmesan cheese. Place in oven and cook for 20 minutes. Uncover and bake for 5 to 10 minutes more until bubbling and heated through. Serve each portion topped with fresh parsley.