Cheesy Lentil Manicotti
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 12 Manicotti, uncooked
  • ¾ cup dried lentils
  • 3 cups water
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon cracked pepper
  • ¼ teaspoon marjoram
  • ¼ teaspoon sage
  • ¼ teaspoon thyme
  • 16 oz ricotta cheese (or cottage cheese)
  • 1 28oz jar spaghetti sauce
  • 2 cups quattro formaggio cheese, shredded (or mozzarella)
  • ½ cup parmesan cheese, shredded
  1. In a large saucepan over high heat, bring the water, lentils, and all the spices to a boil. Reduce heat to a low simmer and cover. Simmer for about 30-35 minutes (they should be soft enough to eat but not complete mush).
  2. Drain any remaining water from the pot, remove the bay leaf. Stir in the ricotta cheese.
  3. Preheat oven to 350F.
  4. Fill a piping bag with the filling. Pipe each manicotti shell with the filling, make sure you get the middle of the shell, be generous!
  5. Any leftover filling, squeeze into a bowl. Stir half the jarred spaghetti sauce with with filling.
  6. Coast the bottom of a 9"x13" casserole dish with half the jarred spaghetti sauce.
  7. Arrange your manicotti into uncrowded rows (they will expand during baking).
  8. Top with the filling/sauce mixture.
  9. Spinkle with the cheeses.
  10. Cover with foil, bake at 350 for 50 minutes.
  11. Remove foil, turn up the heat to 400 and bake for another 10-15 minutes or until the cheese looks nice and golden and bubbly.
  12. Let sit for a few minutes before serving. Enjoy!
Recipe by Cake Student at