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Nutrition Facts
Serving Size 285 g
(Approx. 6 Servings)
Amount Per Serving
Calories 700 Calories From Fat 500
% Daily Value*
Total Fat 56 g 86%
Saturated Fat 35 g 175%
Trans Fat 1.5 g
Cholesterol 185 mg 62%
Sodium 1280 mg 43%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 25 g
Vitamin A 50% Iron 8%
Vitamin C 20% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Parmesan Stuffed Manicotti with Tomato Cream Sauce

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

32 Oz H-E-B Ricotta
8 Tbsp Adams Reserve Parmesan Dill Seasoning, divided use
1/3 cup(s) red bell pepper, finely diced
7 garlic cloves, divided use
6 fresh basil leaves, chiffonade
8 Oz Skinner Manicotti Shells, cook according to package
1 Tbsp Rustico Unfiltered Olive Oil
3 Tbsp H-E-B Unsalted Sweet Cream Butter, divide use
2 Tbsp shallot, finely diced
3 Oz H-E-B Prosciutto, sliced into thin strips
2 cup(s) H-E-B Sweet Cherry Tomatoes, cut into halves
32 Oz H-E-B Heavy Cream
6 Oz H-E-B Parmesan Cheese
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Preheat oven to 350°F.
In a medium mixing bowl mix ricotta, 5 tablespoons Adams Reserve Parmesan Dill seasoning, red bell pepper, 4 tablespoons diced garlic and basil. Mix until well incorporated.
Transfer to a piping bag or large zip-close bag. Cut the tip of the bag and begin piping the filling into your cooked manicotti shells.
In a large sauce pan or deep sauce pot, heat Rustico olive oil and 1 tablespoon butter over medium-high heat. Proceed to sauté shallot 3 minutes. Add garlic and prosciutto until crispy 3 to 4 minutes.
Spray a 9x13-inch baking dish with non-stick spray and set aside as you build your sauce.
Add tomatoes and cook 3 to 4 minutes then add heavy cream, Parmesan cheese and remaining Adams Reserve Parmesan Dill Seasoning. Stir constantly until cheese has melted, sauce is smooth and has thickened.
Turn heat off, add remaining cold butter and stir until butter has melted to give sauce a shine.
Pour over your stuffed manicotti, and bake 15 to 20 minutes. Allow to settle 10 minutes before serving.


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